Beef and Bean Burritos Smothered with Red Chile Chimayo

Beef and Bean Burritos with Red Chile Chimayó

Ingredients (for 4–6 burritos)

For the Burritos

• 1 lb (450g) ground beef (or diced beef stew meat for a chunkier texture)

• 1 can (15 oz) pinto beans or black beans, drained and rinsed

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• 4–6 large flour tortillas

• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

For the Red Chile Chimayó Sauce

• 4–5 dried red chile pods (or 3 tablespoons ground Chimayó chile powder)

• 2 cups chicken or beef broth

• 1 clove garlic

• 1 teaspoon dried oregano

• 1 teaspoon cumin

• Salt to taste

• 1 tablespoon vegetable oil

Instructions

1. Prepare the Red Chile Chimayó Sauce

1. Toast the chiles: Remove stems and seeds, then lightly toast in a dry skillet for 1–2 minutes until fragrant.

2. Soak the chiles: Cover with hot water for 20–30 minutes until softened. Drain.

3. Blend the sauce: In a blender, combine softened chiles, broth, garlic, oregano, cumin, and a pinch of salt. Blend until smooth.

4. Cook the sauce: Heat oil in a saucepan over medium heat, pour in the blended chile sauce, and simmer for 10 minutes until slightly thickened. Adjust seasoning.

2. Prepare the Beef and Beans Filling

1. In a skillet over medium heat, cook the onion until softened.

2. Add garlic and sauté for 30 seconds.

3. Add beef, cumin, smoked paprika, salt, and pepper. Cook until browned.

4. Stir in beans and cook for 2–3 more minutes. Remove from heat.

3. Assemble the Burritos

1. Warm tortillas slightly to make them pliable.

2. Spoon a generous amount of beef and bean filling onto each tortilla.

3. Sprinkle with cheese.

4. Roll burritos tightly, folding in the sides.

4. Smother with Red Chile Chimayó

1. Place burritos in a baking dish.

2. Pour red chile Chimayó sauce over the top.

3. Sprinkle extra cheese on top if desired.

4. Bake in a preheated oven at 375°F (190°C) for 10–15 minutes until hot and bubbly.

5. Serve

• Garnish with chopped cilantro, diced onions, or a dollop of sour cream if you like.

• Serve with rice, beans, or a simple salad.

Tips

• Make-ahead: The sauce can be made a day ahead and refrigerated.

• Spicy kick: Add a pinch of cayenne or chopped green chiles to the filling.

• Vegetarian: Swap beef for sautéed mushrooms or roasted veggies.

If you want, I can also give a faster, one-pan version of these burritos that uses canned beans and pre-made chile sauce but still tastes like restaurant-level Chimayó magic.