Directions
- 1Mix beef broth, tomato paste, New Mexico chili powder, ancho chile powder, oregano, ground cumin, garlic salt, onion powder, and a little salt until the tomato paste is dissolved, then set aside.
- 2Heat a pan on medium-high heat and add oil.
- 3Add chopped onion, Roma tomatoes, and chile serrano to the hot oil and sauté for a couple of minutes.
- 4Add ground beef to the pan with the sautéed vegetables.
- 5Season the meat with minced garlic, oregano, garlic salt, a little salt, chili flakes, black pepper, and ground cumin.
- 6Cook the meat for about 7 minutes until done, then set it aside.
- 7For the enchilada sauce, heat a pan on medium heat and add butter.
- 8Once the butter melts, whisk in the flour until combined.
- 9Add the prepared chili broth mixture to the butter and flour roux, and whisk it in until it comes to a simmer.
- 10Once the sauce begins to simmer, reduce the heat to the lowest setting and allow it to simmer for about 5 minutes.
- 11Turn off the heat for the enchilada sauce and preheat the oven to 400 degrees Fahrenheit.
- 12Pour some of the enchilada sauce into a baking dish.
- 13Spread refried beans on a grilled and warmed tortilla.
- 14Add Spanish rice on top of the refried beans.
- 15Add ground beef on top of the Spanish rice.
- 16Sprinkle cheese over the beef, rice, and beans.
- 17Fold the ends of the tortilla and roll it to form a burrito.
- 18Place the rolled burritos into the baking dish with the sauce.
- 19Pour more enchilada sauce on top of the burritos.
- 20Top the burritos with more cheese.
- 21Bake the burritos for about 10 to 15 minutes, or until the cheese has completely melted.
- 22Serve the wet burrito on a plate with additional sauce.
- 23Top the burrito with sour cream.
- 24Garnish with pico de gallo.
Ingredients
- 4 cups beef broth
- 4 tbsp tomato paste
- 4.5 tbsp New Mexico chili powder
- 1 tbsp ancho chile powder
- 2 tsp oregano
- 2 tsp ground cumin
- 2 tsp garlic salt
- 1.5 tsp onion powder
- 0.5 tsp salt
- oil
- 0.5 onion
- 2 Roma tomatoes
- 1 chile serrano
- 2 lbs ground beef
- 2 cloves minced garlic
- 2 tsp garlic salt
- salt
- chili flakes
- 2 tsp black pepper
- 1.5 tsp ground cumin
- 7 tbsp butter
- 7 tbsp all-purpose flour
- refried beans
- Spanish rice
- burrito size flour tortillas
- cheese
- sour cream
- pico de gallo
Equipment
whiskpanspatulabaking dish
Tips
- Adjust the spice level of the sauce to your liking.
- If the sauce is too thick, add more broth.
- Grill tortillas for a nice warm texture before filling.
- Try the meat for salt and adjust if needed after cooking for 7 minutes
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