Beef and Bean Burritos Smothered with Red Chile Chimayo

Ingredients for Beef and Bean Burritos
1 pound lean ground beef
1 packet taco seasoning
1 (16-ounce) can refried beans
6 large (12-inch) flour tortillas
1 1/2 cups cooked Mexican rice
1 1/2 cups shredded Mexican cheese
vegetable oil
Cilantro, sour cream, salsa, avocado for serving
Instructions for Beef and Bean Burritos:
Cook and crumble ground beef in a large nonstick skillet.
Add taco seasoning and stir it in well.
Add beans and stir in.
Place tortillas on a microwave-safe plate. Cover with a damp paper towel. Microwave for 30 seconds.
Place 1/6 of the ground beef mixture in the middle of each tortilla. Top with rice and cheese.
Roll up burrito style.
Heat about 1 tablespoon of oil in a large pan. Cook 2 burritos at a time, turning them to brown all sides.
The filling can be made a day or two in advance and refrigerated.
These are also great in the Air Fryer.
Red Chile Chimayo
1/2 cup Pure Chimayo Red Chile powder
2 1/2 cups vegetable or chicken broth
2 or 3 Tbs. canola oil
1 small white onion, finely chopped
2 cloves fresh garlic, finely chopped
1 tsp. cumin seed, toasted and ground
1 tsp. Mexican oregano
1/8 tsp. ground cinnamon
1 tsp. salt
Put the Chimayo Chile powder in a medium bowl & whisk 1 cup of the broth into the powder to make a smooth mixture with no lumps, then set aside.
Heat the oil in a large, heavy saucepan and saute the onion for 5 minutes over medium heat.
Toss in the garlic and saute another 2 minutes.
Stir in the cumin, oregano, and cinnamon and cook, stirring constantly, for 2 minutes.
Scrape the Chile mixture into the pan & stir; then add the remaining broth and cook, stirring, until the sauce reaches the simmering point. Do not let the Chile sauce scorch or boil.
Reduce the heat to low, add the salt, and simmer the sauce gently, stirring frequently, for 20 to 30 minutes or until it is the consistently you like; then set aside to cool.
When cool, pout into a clean jar, cover tightly, and store in the refrigerator.
The sauce keeps well for up to 2 weeks.
To keep longer, freeze it as soon as it has cooled.
This recipe makes about 2 cups.

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