Tender shredded beef shoulder slowly roasted until it becomes incredibly soft and flavorful, then wrapped inside warm tortillas and covered with a rich green chile sauce. This comforting dish delivers bold, savory flavors and makes a hearty meal perfect for family dinners or weekend gatherings.
Why You’ll Love This Recipe
The slow-roasted beef becomes extremely tender and easy to shred.
The green chile sauce adds a smoky and slightly spicy flavor.
It creates a hearty and satisfying meal in one burrito.
Perfect for meal prep since the beef reheats very well.
The filling can also be used for tacos, bowls, or enchiladas.
A great recipe for feeding family or guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups roasted green chiles, chopped
1 large onion, diced
4 cloves garlic, minced
1 tablespoon olive oil
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
For assembling the burritos
6 large flour tortillas
1½ cups cooked rice
1 cup shredded cheddar cheese
½ cup sour cream
½ cup chopped fresh cilantro
Directions
Preheat the oven to 300°F (150°C).
Pat the beef shoulder dry using paper towels. Rub it evenly with olive oil, salt, black pepper, cumin, paprika, garlic powder, and onion powder.
Heat a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef for about 3–4 minutes on each side until nicely browned.
Pour in 1 cup of chicken broth, cover the pot with a lid, and transfer it to the oven.
Roast the beef for about 3½ to 4 hours until it becomes very tender and can easily be shredded with a fork.
Remove the roast from the pot and shred it using two forks.
To prepare the green chile sauce, heat 1 tablespoon olive oil in a skillet over medium heat.
Add the diced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for another minute.
Stir in the chopped green chiles, 2 cups chicken broth, cumin, oregano, salt, and black pepper.
Simmer the sauce for 10–12 minutes until slightly thickened.
Add the shredded beef to the green chile sauce and mix well so the meat absorbs the flavors.
Warm the tortillas slightly to make them easier to fold.
Place about ¼ cup cooked rice in the center of each tortilla, followed by a generous portion of the beef mixture and some shredded cheese.
Fold the sides inward and roll tightly into burritos.
Place the burritos on serving plates and spoon extra green chile sauce over the top. Garnish with sour cream and chopped cilantro before serving.
Servings and timing
Servings: 6 large burritos
Preparation time: 20 minutes
Cooking time: 4 hours
Total time: about 4 hours 20 minutes
Variations
Chicken Version
Replace the beef shoulder with 2½ pounds of boneless chicken thighs and cook for about 2 hours until tender enough to shred.
Extra Spicy Version
Add 1 chopped jalapeño or serrano pepper to the green chile sauce for more heat.
Cheesy Baked Burritos
After assembling the burritos, place them in a baking dish, cover with extra sauce and 1 cup shredded cheese, and bake at 375°F for 10 minutes.
Rice Bowl Option
Serve the shredded beef and green chile sauce over rice without tortillas for a burrito bowl.
Storage/Reheating
Refrigerator
Store leftover shredded beef and sauce in an airtight container in the refrigerator for up to 4 days.
Freezer
Place the beef and sauce in freezer-safe containers and freeze for up to 3 months.
Reheating
Reheat the mixture in a skillet over medium heat with a few tablespoons of broth to keep it moist. It can also be reheated in the microwave for 1–2 minutes until warm.
FAQs
Can I cook the beef in a slow cooker instead of the oven?
Yes. Cook the seasoned beef in a slow cooker on low for 8 hours or on high for about 5 hours until it becomes tender.
What type of green chile should I use?
Roasted green chiles such as Hatch or Anaheim peppers work very well for this recipe.
Can I prepare the beef in advance?
Yes. The beef can be cooked and shredded one day ahead, then reheated with the sauce when ready to serve.
Can I use corn tortillas instead of flour tortillas?
Corn tortillas can be used, but flour tortillas are easier to roll for large burritos.
How can I make the sauce thicker?
Allow the sauce to simmer longer or add a small mixture of 1 teaspoon cornstarch and 1 tablespoon water.
Can I add beans to the burritos?
Yes. Black beans or pinto beans make a great addition and add more texture.
What cheese works best for these burritos?
Cheddar or Monterey Jack melts smoothly and complements the green chile flavor.
Can the green chiles be roasted at home?
Yes. Roast fresh chiles under a broiler or over an open flame until the skins blister, then peel and chop them.
How do I keep burritos from opening?
Warm the tortillas before filling them and avoid overfilling so they roll tightly.
What sides pair well with these burritos?
Mexican rice, seasoned beans, guacamole, or a fresh tomato salad pair very well with this dish.
Conclusion
Slow-roasted beef shoulder combined with a rich green chile sauce creates a deeply flavorful filling that turns simple tortillas into a satisfying meal. With tender shredded beef, warm tortillas, and a savory chile topping, these smothered burritos are perfect for sharing with family or enjoying as a comforting homemade dinner.
Slow-roasted beef shoulder becomes tender and juicy before being shredded and combined with a rich green chile sauce, then wrapped in warm tortillas to create hearty smothered burritos packed with bold Southwestern flavor.
Ingredients
3½ pounds beef shoulder roast
1 tablespoon olive oil
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup chicken broth
2 cups roasted green chiles, chopped
1 large onion, diced
4 cloves garlic, minced
1 tablespoon olive oil
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
6 large flour tortillas
1½ cups cooked rice
1 cup shredded cheddar cheese
½ cup sour cream
½ cup chopped fresh cilantro
Instructions
Preheat the oven to 300°F (150°C).
Pat the beef shoulder dry and rub with olive oil, salt, black pepper, cumin, paprika, garlic powder, and onion powder.
Heat a Dutch oven over medium-high heat and sear the beef for 3–4 minutes per side until browned.
Add 1 cup chicken broth, cover, and transfer to the oven.
Roast for 3½ to 4 hours until the beef is very tender and easy to shred.
Remove the beef and shred using two forks.
For the green chile sauce, heat olive oil in a skillet over medium heat.
Add the diced onion and cook about 5 minutes until soft, then add garlic and cook 1 minute.
Stir in chopped green chiles, chicken broth, cumin, oregano, salt, and pepper.
Simmer the sauce for 10–12 minutes until slightly thickened.
Add the shredded beef to the sauce and mix until coated.
Warm the tortillas.
Add cooked rice to the center of each tortilla followed by the beef mixture and shredded cheese.
Fold the sides and roll tightly into burritos.
Place burritos on plates and spoon extra green chile sauce over the top.
Garnish with sour cream and chopped cilantro before serving.
Notes
Use chicken thighs instead of beef for a lighter shredded filling.
Add chopped jalapeños or serrano peppers for extra heat.
Top assembled burritos with extra sauce and cheese and bake for a cheesy smothered version.
Serve the beef and sauce over rice for a burrito bowl variation.
The shredded beef filling works well for tacos, enchiladas, or nachos.
