Green Chili Burros

Green Chili Burros are a bold, comforting embrace of Southwestern flavors—a dish where tenderness meets tradition. Built on hours of slow cooking, this recipe transforms a humble cross rib roast into melt-in-your-mouth shredded beef infused with the smoky heat of green chilies, the sweetness of sautéed onions, and the earthy warmth of cumin and garlic.

The savory drippings are repurposed into a rich, peppery gravy that soaks into every bite of meat. Wrapped in warm tortillas and customizable with your favorite toppings, this dish is more than just a burrito—it’s an expression of comfort food at its best.

Whether served for a weeknight dinner or at a weekend gathering, Green Chili Burros offer a deeply satisfying taste of the American Southwest, one that lingers long after the last bite.

Why People Will Love The Green Chili Burros Recipe:

Deep, Slow-Cooked Flavor That Comforts the Soul

Hours in the crock pot transform a tough roast into tender, pull-apart beef infused with the natural richness of its own juices—delivering unbeatable depth in every bite.

Southwestern Heat and Warm Spice Harmony

The mild, smoky kick of green chilies blends perfectly with cumin, garlic, and onions, creating a savory, layered flavor profile that’s both familiar and exciting.

Rich Gravy That Brings It All Together

Instead of discarding the drippings, this recipe turns them into a smooth, peppery gravy that coats the shredded beef—ensuring no flavor goes to waste.

Highly Customizable and Family-Friendly

Whether wrapped in tortillas, served over rice, or spooned into bowls with toppings like cheese, salsa, or sour cream, this dish adapts to different preferences and makes everyone at the table happy.

A Make-Ahead, Crowd-Pleasing Classic

Perfect for gatherings, leftovers, or meal prep, Green Chili Burros improve with time and reheat beautifully—making it a dish that’s as practical as it is delicious.

Key Ingredients:

Cross Rib Beef Roast (3–4 lbs)

A well-marbled cut that becomes incredibly tender when slow-cooked. As it breaks down, it releases deep, beefy flavor and collagen-rich drippings that form the foundation of the dish’s richness.

Diced Green Chilies (3 cans, 4 oz each)

These mild yet smoky chilies are the heart of the Southwestern profile. They add subtle heat, vegetal depth, and a touch of brightness that cuts through the savory beef.

Chopped White or Yellow Onion

Sautéed until translucent, onions contribute sweetness and complexity, acting as a bridge between the sharpness of the chilies and the richness of the roast.

All-Purpose Flour (3–4 tbsp)

Used to create a roux with the beef drippings, flour transforms the cooking liquid into a velvety, flavorful gravy that binds the shredded meat and enhances every bite.

Garlic Powder and Cumin

Garlic powder lends warmth and umami, while cumin brings earthy, smoky undertones that echo the chilies and deepen the overall flavor structure.

Salt and Pepper (to taste)

These foundational seasonings sharpen the profile and balance the natural saltiness of the drippings, allowing the key ingredients to shine without overpowering them.

Vegetable Oil (2 tbsp)

Used for sautéing the onions, it provides the fat needed to release their sweetness and build the roux base for the gravy.

Expert Tips:

Choose the Right Cut and Trim Wisely

Use a cross rib roast or chuck roast with good marbling. These cuts become meltingly tender after slow cooking. Trim off large, thick layers of fat before cooking, but leave some intact to render flavor into the meat and drippings.

Sear the Roast Before Slow Cooking (Optional, But Powerful)

For an extra layer of flavor, sear the roast in a hot skillet before placing it in the crock pot. Browning triggers the Maillard reaction, giving the meat deeper, richer notes that translate into a more flavorful final dish.

Cook Low and Slow—Don’t Rush It

Set your crock pot to low for 8–10 hours rather than high for less time. This gentle heat slowly breaks down the connective tissue, resulting in fork-tender beef that absorbs the chili gravy effortlessly.

Skim and Save the Drippings

After slow-cooking, skim excess fat from the surface of the drippings. Then use those rich juices to create your gravy—it’s essentially a natural beef stock, full of flavor that shouldn’t be wasted.

Whisk the Roux Carefully for a Smooth, Lustrous Gravy

Stir the flour into hot fat (from drippings or oil) and cook it briefly before adding liquid. This eliminates raw flour taste and helps the gravy thicken evenly. Add the liquid gradually, whisking constantly, to avoid lumps.

Simmer the Green Chilies to Bloom Their Flavor

When added to the skillet, let the green chilies simmer briefly with the onion and drippings before adding the shredded beef. This allows their flavor to bloom and infuse the gravy more deeply.

Finish with a Rest Before Serving

Once the gravy and meat are combined and reheated in the crock pot, let everything sit for 10–15 minutes on warm. This allows the flavors to marry and settle before serving.

Use Warmed Tortillas for the Best Texture

Heat tortillas on a dry skillet or wrapped in foil in a warm oven before serving. Warm tortillas are more pliable, absorb the filling better, and don’t tear when rolled.

Customize with Layered Toppings for Contrast

Add toppings like shredded cheese, salsa, pickled jalapeños, or sour cream at the table. These cold, creamy, or sharp additions contrast the rich, warm filling and offer extra dimension to each bite.

How to make Green Chili Burros

Ingredients

3 to 4 lbs Cross Rib Beef Roast

3 cans (4 ounces, each) diced Green Chilies

3 to 4 tablespoons All-Purpose Flour

1 small White or Yellow Onion chopped

2 tablespoons Vegetable Oil

1 teaspoon Garlic Powder

1 teaspoon Cumin

Salt & Pepper to taste

Instructions

Step 1:

Cook the roast in a crock pot on low heat for 8 to 10 hours, or until it falls apart.

Take roast out of crock pot and shred.

Set aside.

Step 2:

Italian Sunday Gravy

The Pioneer Woman’s Knock You Naked Brownies

Beef Tips With Mushroom Gravy

Remove the fat from the drippings and set drippings aside.

Step 3:

In a large skillet, saute the onion in the oil until onion turns translucent.

Then add green chilies and the drippings.

Stir in the flour and whisk to create a gravy.

Add in the seasonings.

Add salt & pepper to your desired taste.

Step 4:

Put the roast back into the crock pot, and then stir in gravy.

Put lid back on and let heat for 10 to 15 minutes.

Serve in tortillas with your favorite ‘taco’ toppings. (Salsa, Sour Cream, Cheese, Etc.)

Important Notes When Making Green Chili Burros:

Cut of beef matters – Cross rib roast is ideal because it has enough connective tissue to become tender and shreddable after long, slow cooking. Leaner cuts may turn dry.

Low and slow is non-negotiable – Cooking on low heat for the full 8–10 hours allows the beef to break down properly and absorb flavor. Rushing this step will affect tenderness.

Shred while warm – The roast is easiest to shred when still warm. Letting it cool too much makes shredding harder and less uniform.

Fat control affects final richness – Removing excess fat from the drippings prevents the green chile gravy from becoming greasy while still keeping deep beef flavor.

Flour must be cooked out – When making the gravy, whisk the flour thoroughly and let it cook briefly to eliminate any raw flour taste.

Gravy thickness is adjustable – The sauce should be thick enough to coat the beef but not paste-like. Add a splash of water or broth if it becomes too thick.

Green chile heat varies by brand – Canned green chilies range from mild to hot. Taste before seasoning and adjust salt and pepper accordingly.

Season gradually – Beef drippings are already flavorful and salty. Add salt in stages and taste often to avoid over-seasoning.

Short final simmer is intentional – The last 10–15 minutes allows the beef to absorb the chile gravy without overcooking or drying out.

Best served immediately – The beef is juiciest and most cohesive right after reheating with the gravy.

Leftovers improve overnight – Flavors deepen after resting in the refrigerator, making next-day burros even more flavorful.

This is rustic comfort food – Texture should be hearty and saucy, not refined or smooth—embrace the traditional, home-style character of the dish.

How to Enjoy Green Chili Burros After Cooking

Let the beef rest briefly in the sauce
After reheating the shredded beef with the green chile gravy, allow it to sit for a few minutes. This helps the meat absorb the sauce fully and keeps each bite juicy.

Warm the tortillas properly
Heat tortillas on a dry skillet or directly over a low flame until soft and pliable. Warm tortillas prevent tearing and enhance the overall eating experience.

Assemble generously but thoughtfully
Spoon a hearty portion of beef into the center of each tortilla, making sure to include plenty of green chile gravy for moisture and flavor.

Roll for balance, not tightness
Roll the burro snug but not overly tight, allowing the filling to stay tender and saucy rather than compressed.

Customize with classic toppings
Add salsa for brightness, sour cream for creaminess, or cheese for richness. Choose toppings that complement—not overpower—the green chile flavor.

Enjoy while hot and saucy
Green Chili Burros are at their best when served warm, with the beef tender and the gravy still glossy.

Pair with simple sides
Serve alongside refried beans, Spanish rice, or a light salad to keep the meal grounded and satisfying.

Eat with intention
This is hands-on comfort food—expect a little mess, savor the slow-cooked beef, and enjoy the warmth and richness in every bite.

Reheat leftovers gently
Warm leftover beef slowly on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.

Lean into the comfort
Green Chili Burros are rustic, hearty, and deeply satisfying—meant to be enjoyed casually, generously, and without rushing.

Nutrition Information:

Approximate values per serving, assuming the recipe yields about 8 servings of beef filling and does not include tortillas or toppings.

Frequently Asked Questions:

What are Green Chili Burros?

Green Chili Burros are a delicious Mexican-inspired dish featuring tender shredded beef cooked in a flavorful green chili gravy, served in tortillas with various toppings.

What cut of beef should I use for this recipe?

Cross Rib Beef Roast is recommended for its flavor and tenderness, but you can also use other cuts such as chuck roast or brisket.

Can I cook the beef roast in the oven instead of a crockpot?

Yes, you can cook the beef roast in the oven at a low temperature (around 275°F) for 4-6 hours until it becomes tender and falls apart easily.

How do I shred the beef after cooking?

Once the beef roast is cooked and tender, you can use two forks to shred the meat apart into smaller pieces.

Can I use fresh green chilies instead of canned?

Yes, you can use fresh green chilies if you prefer.

Simply roast, peel, and dice the fresh chilies before adding them to the recipe.

How do I make the gravy for the burros?

To make the gravy, sauté chopped onions in oil until translucent, then add diced green chilies, drippings from the cooked roast, and flour to thicken.

Season with garlic powder, cumin, salt, and pepper.

Can I make the gravy ahead of time?

Yes, you can make the gravy ahead of time and store it in the refrigerator.

Simply reheat it on the stove before serving with the shredded beef.

What toppings are commonly served with Green Chili Burros?

Common toppings include salsa, sour cream, shredded cheese, chopped cilantro, diced tomatoes, and sliced avocado.

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas if you prefer.

Warm them up before serving to make them more pliable.

How should I store leftover Green Chili Burros?

Store leftover burros in an airtight container in the refrigerator for up to 3-4 days.

Reheat them in the microwave or on the stove before serving.