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Beef and Bean Burritos Smothered with Red Chile Chimayo Recipe

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

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.