A Sonoran-style burrito: shredded beef braised with roasted green chiles, rolled into a thin flour tortilla, often served enchilada-style under cheese and sauce.

The green chile burro is everyday Sonoran-Arizona food, built on the region's thin flour tortillas and the roasted green chiles that arrive each autumn. Family kitchens braise shredded beef with chile until it falls apart, then roll it tight. Phoenix's old-guard Mexican rooms keep it on the menu year round, sometimes plain, sometimes wet under sauce and cheese.

Where to eat Green chile burro in Phoenix

3 editor picks for Green chile burro in Phoenix, ranked by editorial score. All Phoenix signature dishes · Green chile burro across every city.

  • Cocina Madrigal

    Order The handmade enchiladas and a plate of the day's specialty tacos.

    Cocina Madrigal in South Phoenix is Leo Madrigal's from-scratch Mexican room, plating handcrafted tacos and homemade enchiladas with house specialties.

    DetailsReserveDirections

  • Los Reyes de la Torta

    Order The Cubana torta, loaded with multiple meats and avocado.

    Los Reyes de la Torta on North 7th Street stacks some of the biggest tortas in Phoenix, a family room of burros and tacos priced for a working lunch.

    DetailsDirections

  • Comedor Guadalajara

    Order A combination plate off the lunch-special menu with rice and beans.

    Comedor Guadalajara on South Central is a big sit-down Mexican room of regional staples, fast service and lunch specials that fill a plate without much spend.

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Make it at home

Serves 42 hr 30 minIntermediate

Ingredients

  • 800g beef chuck, cubed
  • 4 roasted green chiles, peeled and chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup beef stock
  • Salt to taste
  • 4 large thin flour tortillas

Method

  1. Brown the beef cubes in a heavy pot in batches, then set aside.
  2. Soften the onion and garlic in the same pot, then return the beef.
  3. Add the green chiles and stock, cover and simmer gently for about 2 hours until the beef shreds easily.
  4. Shred the beef in the sauce and reduce until thick; season with salt.
  5. Warm the tortillas and spoon the green-chile beef down the centre, then roll tight.
  6. Serve plain, or top with cheese and sauce and melt under the grill for a wet burro.

Editor tip. Use real roasted green chiles, not canned salsa; the smoky roasted-chile flavour is the whole point of the dish.

Common allergens: Gluten.