These Beef and Bean Burritos smothered in Red Chile Chimayo sauce are a perfect blend of savory beef, hearty beans, and a rich, flavorful sauce. This recipe brings together traditional Mexican flavors with a smoky and slightly spicy kick from the Chimayo red chile. Perfect for a satisfying dinner or a festive gathering, let’s dive into this delicious recipe!
Ingredients
For the Red Chile Chimayo Sauce:
- 1/2 cup Pure Chimayo Red Chile powder
- 2 1/2 cups vegetable or chicken broth
- 2-3 tablespoons canola oil
- 1 small white onion, finely chopped
- 2 cloves fresh garlic, finely chopped
- 1 teaspoon cumin seed, toasted and ground
- 1 teaspoon Mexican oregano
- 1/8 teaspoon ground cinnamon
- 1 teaspoon salt
For the Burritos:
- 1 pound ground beef
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 8 large flour tortillas
Garnishes (Optional):
- Chopped fresh cilantro
- Sliced jalapeños
- Sour cream
- Diced tomatoes
- Sliced avocado
Instructions
Step 1: Prepare the Red Chile Chimayo Sauce
- Heat the Oil:
- In a medium saucepan, heat 2-3 tablespoons of canola oil over medium heat.
- Cook the Onions and Garlic:
- Add the finely chopped onion and garlic to the saucepan. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Add the Spices:
- Add the ground cumin seed, Mexican oregano, and ground cinnamon to the saucepan. Cook for another 1-2 minutes, stirring frequently.
- Add the Chile Powder:
- Stir in the Chimayo Red Chile powder and cook for 1 minute.
- Add the Broth:
- Gradually add the vegetable or chicken broth, whisking continuously to prevent lumps.
- Simmer the Sauce:
- Bring the sauce to a simmer and cook for 15-20 minutes, or until it has thickened slightly. Season with salt to taste.
Step 2: Prepare the Burrito Filling
- Cook the Beef:
- In a large skillet, cook the ground beef over medium-high heat until browned and cooked through. Drain any excess fat.
- Add the Onions and Garlic:
- Add the finely chopped onion and minced garlic to the skillet with the beef. Cook for another 5 minutes until the onion is soft.
- Season the Beef:
- Stir in the ground cumin, chili powder, salt, and pepper. Cook for another 2 minutes to toast the spices.
- Add the Beans:
- Add the pinto beans to the skillet and stir to combine. Cook until the beans are heated through.
Step 3: Assemble the Burritos
- Fill the Tortillas:
- Lay a tortilla flat and place a generous amount of the beef and bean mixture in the center. Top with shredded cheddar cheese.
- Roll the Burritos:
- Fold in the sides of the tortilla and roll it up tightly. Repeat with the remaining tortillas and filling.
Step 4: Smother the Burritos
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Place Burritos in a Baking Dish:
- Place the rolled burritos seam-side down in a baking dish.
- Smother with Sauce:
- Pour the Red Chile Chimayo sauce over the burritos, ensuring they are fully covered.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the burritos are heated through and the sauce is bubbly.
Step 5: Serve
- Garnish and Serve:
- Garnish the burritos with chopped fresh cilantro, sliced jalapeños, sour cream, diced tomatoes, and sliced avocado if desired. Serve hot and enjoy!
Cook Notes and Variations
Cook Notes:
- Chimayo Chile: Chimayo chile powder has a unique flavor that adds depth to the sauce. If you can’t find it, substitute with another high-quality red chile powder.
- Broth: Use chicken broth for a richer flavor or vegetable broth for a vegetarian option.
Variations:
- Vegetarian Option:
- Replace the ground beef with sautéed vegetables like bell peppers, zucchini, and mushrooms, and use black beans or refried beans instead of pinto beans.
- Cheese:
- Use a blend of cheeses such as Monterey Jack, pepper jack, or queso fresco for added flavor.
Frequently Asked Questions (FAQs)
1. Can I make the sauce ahead of time?
Yes, you can prepare the Red Chile Chimayo sauce up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop before using.
2. How do I store leftover burritos?
Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Can I freeze these burritos?
Yes, you can freeze the assembled burritos before smothering them with sauce. Wrap them individually in plastic wrap and foil, and store in the freezer for up to 3 months. When ready to serve, thaw, smother with sauce, and bake as directed.
4. What can I serve with these burritos?
Serve these burritos with Mexican rice, refried beans, or a simple green salad for a complete meal.
5. Can I use corn tortillas instead of flour tortillas?
Flour tortillas work best for this recipe as they hold up better when smothered in sauce. However, you can use corn tortillas if you prefer; just be aware they might become more fragile.
Perfect for Any Occasion
Beef and Bean Burritos Smothered with Red Chile Chimayo are perfect for any occasion, from a cozy family dinner to a festive gathering with friends. The rich and flavorful sauce paired with hearty beef and beans makes for a satisfying and delicious meal.
Tips for Success
- Toast the Spices: Toasting the spices enhances their flavor, adding depth to the sauce.
- Roll Burritos Tightly: Rolling the burritos tightly helps them hold together better when baking.
- Generous Sauce: Be generous with the Red Chile Chimayo sauce to ensure the burritos are fully covered and flavorful.
These Beef and Bean Burritos Smothered with Red Chile Chimayo are a delicious and comforting dish that’s sure to impress. With their rich, flavorful sauce and hearty filling, they’re perfect for any meal. Follow this recipe for a tasty and satisfying dish that’s sure to become a favorite. Happy cooking!