Beef and Bean Burritos Smothered with Red Chile Chimayo

🌯 Beef & Bean Burritos with Red Chile Chimayó Sauce

Ingredients

Burritos

• 1 lb ground beef

• 1 cup cooked pinto beans (or refried beans)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp Mexican oregano

• ½ tsp salt

• ½ tsp black pepper

• 6–8 large flour tortillas

• 1–1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

Red Chile Chimayó Sauce

• 3 tbsp Chimayó red chile powder

• 2 tbsp vegetable oil

• 2 tbsp all-purpose flour

• 2 cups beef broth (or water)

• 1 clove garlic, minced

• ¼ tsp salt (adjust to taste)

Instructions

1. Make the Red Chile Chimayó Sauce

1. Heat oil in a saucepan over medium heat.

2. Whisk in flour and cook 1 minute (don’t brown).

3. Add garlic and Chimayó chile powder; stir until fragrant (about 30 seconds).

4. Slowly whisk in broth until smooth.

5. Simmer 10–15 minutes, stirring often, until slightly thickened.

6. Season with salt and keep warm.

2. Prepare the Beef & Bean Filling

1. In a skillet over medium heat, cook ground beef and onion until browned.

2. Drain excess fat.

3. Stir in garlic, cumin, oregano, salt, and pepper.

4. Add beans and lightly mash them into the beef mixture.

5. Cook 2–3 minutes until well combined.

3. Assemble the Burritos

1. Warm tortillas to make them pliable.

2. Spoon beef and bean mixture down the center.

3. Sprinkle with shredded cheese.

4. Roll up burritos tightly.

4. Smother & Bake (Optional but Traditional)

1. Place burritos seam-side down in a baking dish.

2. Pour warm red chile Chimayó sauce generously over the top.

3. Sprinkle with more cheese if desired.

4. Bake at 350°F (175°C) for 20 minutes, until bubbly.

🌶️ Serving Suggestions

• Garnish with chopped onion or fresh cilantro

• Serve with Spanish rice

• Add a side of beans or calabacitas

🔥 Tips

• Chimayó chile is milder than many red chiles—perfect for flavor without overpowering heat.

• If sauce thickens too much, thin with warm broth.