Beef And Bean Burritos Smothered With Red Chile Chimayo (Print Version)
Savory beef and bean burritos filled with rice and cheese, fried to a crispy finish, and topped with a Red Chile Chimayo sauce for a delicious meal.
# Ingredients:
→ Burritos
01 -
6 Large flour tortillas
02 -
1 lb. Ground beef
03 -
1 ½ C. Mexican rice, cooked
04 -
1 packet taco seasoning
05 -
1 ½ C. Shredded Mexican cheese
06 -
1 can refried beans
07 -
Vegetable oil for frying
→ Chimayo Sauce
08 -
½ C. Red Chile Chimayo Powder
09 -
2 ½ C. Chicken broth
10 -
2 tsp. Minced garlic
11 -
1 tsp. Cumin
12 -
1 tsp. Mexican oregano
13 -
2 Tbsp. Canola oil
14 -
⅛ tsp. Cinnamon
15 -
1 Onion, chopped
16 -
1 tsp. Salt
→ For Serving
17 -
Salsa
18 -
Sour cream
19 -
Fresh cilantro
# Instructions:
01 -
Blend 1 cup of broth with chile powder in a mixing bowl and set aside.
02 -
Heat oil in skillet over medium heat. Sauté onion until soft, add garlic and cook 1 minute. Add oregano, cumin and cinnamon, cook 1 minute more.
03 -
Add chile mixture and remaining broth. Season with salt and simmer on low for 20-30 minutes. Do not boil.
04 -
Brown ground beef, drain excess grease. Add taco seasoning and beans, cook several minutes to combine.
05 -
Warm tortillas in microwave covered with damp paper towel. Fill each with meat mixture, Mexican rice and cheese. Roll closed.
06 -
Heat oil in skillet and fry burritos 2 at a time until browned and crispy.
07 -
Cover burritos with Chimayo sauce. Serve with salsa, sour cream and cilantro.
# Notes:
01 -
Sauce can be made ahead
02 -
Warm tortillas prevent cracking
03 -
Do not boil the sauce