Beef and Bean Burritos Smothered with Red Chile Chimayo
These burritos are cozy comfort food and they boast fresh, wonderful flavors including aromatic spices which everyone will enjoy. There’s no reason to settle for boring burritos when you can make ones this tasty!
Ingredients
For the burritos:
- 6 Large flour tortillas
- 1 lb. Ground beef
- 1 ½ C. Mexican rice cooked
- 1 Packet taco seasoning
- 1 ½ C. 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 C. Red Chile Chimayo Powder
- 1 tsp. Cumin
- 2 ½ C. Chicken broth
- 1 tsp. Mexican oregano
- 2 Tbsp. Canola oil
- ⅛ tsp. Cinnamon
- 1 Onion chopped
- 1 tsp. Salt
Instructions
- Blend together 1 cup of broth and the chile powder into a mixing bowl, and set aside.
- Heat the oil in a skillet over medium heat, and add in the onion. Saute until the onion has softened.
- Stir in the garlic, and saute for 1 minute.
- Mix in the oregano, cumin and cinnamon, and saute for 1 minute.
- Pour the chile powder mixture into the skillet with the remaining broth.
- Season with the salt, and bring to a simmer.
- Do not boil the sauce.
- Simmer over low heat for 20-30 minutes.
- Add the ground beef to a skillet over medium high heat, and saute until browned. Drain the excess grease.
- Stir in the taco seasoning and beans, and saute for several minutes to combine.
- Microwave the tortillas on a plate covered in a damp paper towel for 30 seconds.
- Add a layer of meat to the center of each tortilla, and top with some of the Mexican rice and cheese.
- Roll the tortillas closed to form burritos.
- Heat some oil in a skillet, and fry the burritos 2 at a time until browned and crispy on the outside.
- Serve the burritos covered in the chimayo sauce.
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