Beef and Bean Burritos Chimayo (Print Version)
Spiced beef, beans, cheese, and chile sauce wrapped in golden tortillas for a Southwestern favorite.
# Ingredients:
→ For the Burritos
01 -
1 pound lean ground beef
02 -
1 packet taco seasoning
03 -
1 can (16 ounces) refried beans
04 -
6 large flour tortillas (12 inch diameter)
05 -
1 1/2 cups cooked Mexican rice
06 -
1 1/2 cups shredded Mexican cheese blend
07 -
Vegetable oil for pan frying
08 -
Cilantro, for garnish
09 -
Sour cream, for serving
10 -
Salsa, for serving
11 -
Avocado, sliced, for serving
→ For the Chimayo Red Chile Sauce
12 -
1/2 cup pure Chimayo red chile powder
13 -
2 1/2 cups vegetable broth or chicken broth
14 -
2 to 3 tablespoons canola oil
15 -
1 small white onion, finely chopped
16 -
2 garlic cloves, finely chopped
17 -
1 teaspoon cumin seeds, toasted and ground
18 -
1 teaspoon Mexican oregano
19 -
1/8 teaspoon ground cinnamon
20 -
1 teaspoon salt
# Steps:
01 -
Whisk 1 cup of broth into Chimayo red chile powder until completely smooth. In a saucepan, heat oil over medium heat. Sauté chopped onion for 5 minutes. Add garlic and continue cooking for 2 minutes. Stir in cumin, oregano, and cinnamon, and cook for 2 minutes, stirring continuously. Add chile mixture and remaining broth. Bring to a gentle simmer over low heat, stirring frequently. Add salt and simmer for 20 to 30 minutes or until thickened. Set aside.
02 -
In a large skillet over medium heat, cook and crumble ground beef until browned. Stir in taco seasoning and mix well. Add refried beans and cook until warmed through and creamy. Remove from heat.
03 -
Place tortillas on a microwave-safe plate, cover with a damp towel, and heat for 30 seconds to soften.
04 -
Lay out a tortilla and add one-sixth of the beef and bean mixture to the center. Add a scoop of rice and a generous sprinkle of cheese. Fold in the sides and roll tightly from the bottom. Repeat with remaining tortillas.
05 -
Heat 1 tablespoon oil in a large skillet over medium heat. Place 2 burritos seam side down in the pan and cook, rotating with tongs, until all sides are golden brown. Transfer to a warm plate and keep warm. Repeat with remaining burritos.
06 -
Arrange burritos on a platter or in a baking dish. Spoon warm Chimayo red chile sauce generously over each burrito. Top with extra cheese, cilantro, sour cream, salsa, or avocado slices as desired.
# Notes:
01 -
Warm tortillas just before assembly to prevent cracking and ensure a soft bite.