Slow-Cooker Hatch Green Chile Beef Burritos Step-by-step instructions

Before you start

Before you start, dice the onion and mince the garlic. If using fresh Hatch chiles, roast, peel, and dice them. Measure the cumin and broth. Pat the beef dry with paper towels—no need to season, as the chiles and cumin provide plenty of flavor.

Have the slow cooker ready and all ingredients within reach. This is a true dump-and-go recipe, so the prep is minimal and mostly about chopping aromatics.

Instructions

Layer and Cook

1. 1Layer the Slow Cooker
   Place the beef chuck roast into the slow cooker. Scatter the diced white onion, minced garlic, and fire-roasted Hatch green chiles over and around the beef. Sprinkle the ground cumin evenly over the top, then pour the beef broth around the edges.
   Look for The beef is nestled in a bed of chiles, onions, and seasonings.
   Tip Use fire-roasted chiles for the deepest smoky flavor.
2. 2Cover and Cook Low
   Cover the slow cooker with the lid. Cook on LOW for 8 hours, until the beef is fork-tender and easily shreds. Avoid lifting the lid during cooking to keep the heat steady.
   Look for The aroma of roasted chiles and cumin fills the kitchen.
   Tip Resist peeking—each lid lift adds cooking time.

At the end of this phase, the slow cooker is filled with the beef, chiles, onion, garlic, cumin, and broth. The lid is on, and the cooker is set to low. The ingredients are layered evenly, with the beef nestled among the aromatics.

The kitchen begins to smell faintly of roasted chiles and cumin as the slow cooker warms up. Everything is ready for the long, slow simmer that will transform the beef.

Shred and Melt

3. 3Shred the Beef
   Once the beef is tender, transfer it to a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir it into the green chile jus. Let it rest for 3 minutes before slicing.
   Look for The beef pulls apart easily with no resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Shred while still warm for the best texture.
4. 4Melt the Cheese
   Sprinkle the shredded Monterey Jack cheese evenly over the beef in the slow cooker. Cover and let sit for 5 minutes, or until the cheese is melted and bubbly. Stir gently to combine.
   Look for The cheese melts into a creamy, golden layer.
   Tip For a crispier top, broil briefly after melting.

The beef is fork-tender and shreds easily into long, juicy strands. It's returned to the slow cooker and stirred into the green chile jus. The shredded cheese is sprinkled over the top and melts into a glossy, golden layer. The mixture is cohesive and rich, with the cheese binding the beef and chiles together. The aroma is intensely savory with a hint of smoke.

Roll and Serve

5. 5Roll the Burritos
   Warm the flour tortillas according to package directions. Spoon a generous portion of the cheesy beef mixture down the center of each tortilla. Fold in the sides and roll tightly to enclose the filling.
   Look for Burritos are plump and fully sealed.
   Tip Warm tortillas are more pliable and less likely to tear.
6. 6Serve and Enjoy
   Serve the burritos immediately, whole or sliced in half. Optionally, top with extra green chile sauce, sour cream, or fresh cilantro if desired.
   Look for Golden, cheesy, and irresistibly savory.
   Tip Pair with a simple side salad or Mexican rice.

The burritos are assembled with warm flour tortillas, each filled with a generous scoop of the cheesy beef. They're rolled tightly, with the ends tucked in. The burritos are plump and golden, with the filling visible at the ends. They're ready to be served immediately, either whole or sliced, with any desired toppings on the side.

Common mistakes

A common mistake is lifting the lid during cooking, which lets heat escape and extends the cooking time. Another is using lean beef, which can dry out; stick with chuck or brisket.

Overcooking can make the beef mushy, so check at the 7-hour mark if your slow cooker runs hot. Finally, don't skip warming the tortillas—cold tortillas crack when rolled. If the mixture seems too saucy, let it sit uncovered for a few minutes to thicken.

How to tell it’s done

The beef is done when it shreds easily with a fork—this usually takes 8 hours on low. The internal temperature should reach at least 145°F (63°C), though it will be well above that after slow cooking.

The meat should be moist and tender, not dry or stringy. The cheese is melted when it's fully smooth and creamy over the hot beef. For food safety, ensure the beef is piping hot before serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest