For the Chile Colorado Beef:

• 3 lbs beef chuck roast, cut into 1-inch cubes
• 2 tablespoons avocado oil or other high-heat cooking oil
• 1 large white onion, chopped and divided
• 6 cloves garlic, peeled and smashed, divided
• 8 Guajillo chiles, stems and seeds removed
• 4 Ancho chiles, stems and seeds removed
• 2–6 Chiles de Árbol, stems removed (adjust to your heat preference)
• 4 cups beef broth, preferably low-sodium
• 2 teaspoons ground cumin
• 1 teaspoon dried Mexican oregano (or regular oregano if unavailable)
• Salt and black pepper to taste
• 1 tablespoon white vinegar (optional, to brighten flavors)

For Assembling the Burritos:

• 8–10 large (12-inch) flour tortillas
• 2 cups cooked Mexican rice (optional, for filling)
• 1 (15-ounce) can refried beans, warmed (optional, for filling)
• 3 cups shredded Monterey Jack or a Mexican cheese blend

For Garnish (Optional):

• Sour cream or Mexican crema
• Chopped fresh cilantro
• Diced white onion
• Crumbled cotija cheese
• Sliced avocado or guacamole