Mexican cuisine is a delightful tapestry of flavors, colors, and aromas that captivate food lovers around the globe. One of the most beloved dishes in this rich culinary tradition is the burrito. These hearty, versatile wraps can be filled with an array of ingredients, making them a perfect meal for any occasion. Today, we’ll dive into the delicious world of beef and bean burritos smothered with a tantalizing Red Chile Chimayo sauce, a dish that promises to elevate your taste buds to new heights.
Serving Suggestions
To complete your meal, consider serving your smothered burritos with the following sides:
- Mexican rice
- Guacamole and chips
- Pico de gallo
- Sour cream
For a beautiful presentation, garnish with fresh cilantro and a sprinkle of cotija cheese.
Tips for Perfect Burritos
- Choosing the right tortillas: Opt for large, soft flour tortillas to ensure they hold up well with the filling and sauce.
- Avoiding common mistakes: Don’t overfill the tortillas, and make sure to evenly distribute the filling for a consistent bite.
Variations and Customizations
- Vegetarian options: Replace the beef with sautéed vegetables or tofu for a delicious vegetarian burrito.
- Adding different proteins: Try chicken, pork, or shrimp for a different twist on the classic beef burrito.
Pairing Burritos with Drinks
Enhance your dining experience with these beverage suggestions:
- Horchata: A sweet, rice-based drink
- Margaritas: Classic lime or flavored variations
- Mexican beer: Such as Corona or Modelo
Conclusion
Creating beef and bean burritos smothered with Red Chile Chimayo sauce is a delightful culinary adventure. With a perfect balance of flavors and textures, this dish is sure to become a favorite in your household. Whether you’re cooking for family or entertaining guests, these burritos will impress and satisfy.
Beef and Bean Burritos Smothered with Red Chile Chimayo Recipe
Ingredients
For the burritos:
- 6 large flour tortillas
- 1 lb. ground beef
- 1 ½ cups cooked Mexican rice
- 1 packet taco seasoning
- 1 ½ cups shredded Mexican cheese
- 1 can refried beans
- Vegetable oil
- Salsa sour cream, and cilantro for serving
For the Chimayo sauce:
- 2 tsp. minced garlic
- ½ cup Red Chile Chimayo powder
- 1 tsp. cumin
- 2 ½ cups chicken broth
- 1 tsp. Mexican oregano
- 2 tbsp. canola oil
- ⅛ tsp. cinnamon
- 1 onion chopped
- 1 tsp. salt
Instructions
Prepare the Chimayo Sauce:
- In a mixing bowl, blend together 1 cup of chicken broth and the Red Chile Chimayo powder. Set aside.
- Heat the canola oil in a skillet over medium heat. Add the chopped onion and sauté until softened.
- Stir in the minced garlic and sauté for 1 minute.
- Mix in the Mexican oregano, cumin, and cinnamon, and sauté for another minute.
- Pour in the chile powder mixture along with the remaining chicken broth.
- Season with salt and bring to a simmer. Do not boil. Simmer over low heat for 20-30 minutes.
Prepare the Burrito Filling:
- In a separate skillet, cook the ground beef over medium-high heat until browned. Drain any excess grease.
- Stir in the taco seasoning and refried beans, and sauté for several minutes to combine the flavors.
Assemble the Burritos:
- Microwave the flour tortillas on a plate covered with a damp paper towel for 30 seconds to soften them.
- Place a layer of the beef and bean mixture in the center of each tortilla. Top with cooked Mexican rice and shredded Mexican cheese.
- Roll the tortillas tightly to form burritos.
Cook the Burritos:
- Heat some vegetable oil in a skillet over medium heat. Fry the burritos, two at a time, until they are browned and crispy on the outside.
Serve:
- Place the fried burritos on a serving plate and smother them with the prepared Chimayo sauce.
- Serve with salsa, sour cream, and fresh cilantro for garnish.
