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:

Reuben Chowder with Rye Croutons

Minestrone Vegetable Beef Soup

Hot And Sour Soup

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:

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.)

Notes:

Choosing the Beef Roast:

Cut of Meat: Cross Rib Beef Roast is ideal for slow cooking as it becomes tender and shreds easily after long hours in the crock pot.

Cooking Time: Plan for 8 to 10 hours on low heat to ensure the roast becomes tender enough to shred effortlessly.

Preparing the Beef:

Shredding: Once cooked, remove the roast from the crock pot and shred it using forks. Discard any large pieces of fat or connective tissue.

Creating the Gravy:

Sauteing Onions: Cooking the onions until translucent in vegetable oil adds a sweet and savory base to the gravy.

Adding Green Chilies: Incorporating diced green chilies into the sautéed onions provides a mild heat and distinctive flavor.

Making the Roux: Whisking in flour with the pan drippings creates a thickened gravy that coats the shredded beef, enhancing its flavor and texture.

Seasoning: Stir in garlic powder, cumin, salt, and pepper to taste. Adjust seasoning based on personal preference for spiciness and flavor.

Combining and Serving:

Reintroducing Beef: Return the shredded beef to the crock pot and pour in the prepared gravy, ensuring even distribution and thorough heating.

Final Heating: Allow the mixture to heat through for 10 to 15 minutes with the lid on, allowing the flavors to meld.

Serving Suggestions: Serve the flavorful beef and gravy mixture in tortillas, providing flexibility for individual preferences with toppings like salsa, sour cream, cheese, or additional fresh vegetables.

Storage and Reheating:

Leftovers: Store any leftover Green Chili Burros in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to maintain moisture.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

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.