These Green Chile Burros deliver bold, comforting flavor with minimal effort. Slow-cooked cross-rib roast becomes tender enough to shred, then merges with roasted green chile and onion, all embraced in a rich, savory gravy. Served wrapped in warm tortillas and topped with your favorite fixings—cheese, salsa, sour cream—this dish feels effortlessly indulgent and homey.
It’s ideal for casual gatherings or cozy nights in. With just a few straightforward steps and the help of a crock pot, you can enjoy meaty, chile-forward burritos that taste like they took all day—without the work.
Table of Contents
Why You’ll Love This Dish
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Hands-off slow cooking yields tender, flavorful meat
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Savory green chile gravy adds depth and Tex-Mex flair
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Build-your-own burritos let everyone customize
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A great recipe for feeding crowds or leftover lunches
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Flexible sides and toppings turn it into a full fiesta
Ingredients (Serves ~6–8)
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3 to 4 lbs cross-rib beef roast
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3 (4 oz) cans diced green chilies
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3 to 4 tbsp all-purpose flour
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1 small white or yellow onion, chopped
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2 tbsp vegetable oil
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1 tsp garlic powder
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1 tsp ground cumin
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Salt and pepper, to taste
You’ll also need: tortillas for serving, plus optional toppings like shredded cheese, sour cream, and salsa.
Instructions
1. Slow-Cook the Beef
Place the roast in your crock pot and cook on low heat for 8 to 10 hours, until it’s tender and falls apart easily. Remove, shred the meat, and set aside.
2. Reserve the Drippings
Carefully skim the fat from the cooking juices and set the flavorful drippings aside.
3. Make the Green Chile Gravy
Heat oil in a large skillet over medium heat and sauté the chopped onion until translucent. Add the drained green chilies and reserved drippings. Sprinkle in flour and whisk until the mixture thickens into gravy. Season with garlic powder, cumin, salt, and pepper to taste.
4. Combine & Heat Through
Return the shredded beef to the crock pot. Pour in the green chile gravy and stir gently to coat. Re-cover and warm for 10 to 15 minutes.
5. Serve the Burros
Spoon the hearty beef and gravy into tortillas and top with your favorite garnishes—cheese, sour cream, and salsa make great combinations.
Chef’s Tips
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Skim the fat to keep the gravy smooth and flavorful—not greasy
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Don’t rush shredding: let the beef rest a moment so it retains its juices
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Flour acts as a thickener—costume with caution and whisk quickly to avoid lumps
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Let guests build their burritos to add variety without extra work
Storage Tips
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Refrigerate leftover beef and gravy in separate containers for up to 4 days
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Reheat gently on the stovetop—scraping up any gravy that separates helps maintain texture
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Freeze portions (meat and gravy together) for up to 3 months; thaw overnight and reheat
Final Thoughts
These Green Chile Burros are the epitome of bold comfort in a tortilla—tender pork roast meets smoky chile gravy, all wrapped into customizable burritos. They’re a dinner win—rich, hearty, and easy to share. Whether you keep it classic or load it up with garnishes, every bite feels like a celebration.
Green Chili Burros
Ingredients
Method
- Place the roast in your crock pot and cook on low heat for 8 to 10 hours, until it’s tender and falls apart easily. Remove, shred the meat, and set aside.
- Carefully skim the fat from the cooking juices and set the flavorful drippings aside.
- Heat oil in a large skillet over medium heat and sauté the chopped onion until translucent. Add the drained green chilies and reserved drippings. Sprinkle in flour and whisk until the mixture thickens into gravy. Season with garlic powder, cumin, salt, and pepper to taste.
- Return the shredded beef to the crock pot. Pour in the green chile gravy and stir gently to coat. Re-cover and warm for 10 to 15 minutes.
- Spoon the hearty beef and gravy into tortillas and top with your favorite garnishes—cheese, sour cream, and salsa make great combinations.
