Wet Burritos

30 mins
Serves 1
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Directions

  1. 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.
  2. 2Mix 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.
  3. 3Mix 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.
  4. 4Heat a pan on medium-high heat and add oil.
  5. 5Heat a pan on medium-high heat and add oil.
  6. 6Heat a pan on medium-high heat and add oil.
  7. 7Add chopped onion, Roma tomatoes, and chile serrano to the hot oil and sauté for a couple of minutes.
  8. 8Add chopped onion, Roma tomatoes, and chile serrano to the hot oil and sauté for a couple of minutes.
  9. 9Add chopped onion, Roma tomatoes, and chile serrano to the hot oil and sauté for a couple of minutes.
  10. 10Add ground beef to the pan with the sautéed vegetables.
  11. 11Add ground beef to the pan with the sautéed vegetables.
  12. 12Add ground beef to the pan with the sautéed vegetables.
  13. 13Season the meat with minced garlic, oregano, garlic salt, a little salt, chili flakes, black pepper, and ground cumin.
  14. 14Season the meat with minced garlic, oregano, garlic salt, a little salt, chili flakes, black pepper, and ground cumin.
  15. 15Season the meat with minced garlic, oregano, garlic salt, a little salt, chili flakes, black pepper, and ground cumin.
  16. 16Cook the meat for about 7 minutes until done, then set it aside.
  17. 17Cook the meat for about 7 minutes until done, then set it aside.
  18. 18Cook the meat for about 7 minutes until done, then set it aside.
  19. 19For the enchilada sauce, heat a pan on medium heat and add butter.
  20. 20For the enchilada sauce, heat a pan on medium heat and add butter.
  21. 21For the enchilada sauce, heat a pan on medium heat and add butter.
  22. 22Once the butter melts, whisk in the flour until combined.
  23. 23Once the butter melts, whisk in the flour until combined.
  24. 24Once the butter melts, whisk in the flour until combined.
  25. 25Add the prepared chili broth mixture to the butter and flour roux, and whisk it in until it comes to a simmer.
  26. 26Add the prepared chili broth mixture to the butter and flour roux, and whisk it in until it comes to a simmer.
  27. 27Add the prepared chili broth mixture to the butter and flour roux, and whisk it in until it comes to a simmer.
  28. 28Once the sauce begins to simmer, reduce the heat to the lowest setting and allow it to simmer for about 5 minutes.
  29. 29Once the sauce begins to simmer, reduce the heat to the lowest setting and allow it to simmer for about 5 minutes.
  30. 30Once the sauce begins to simmer, reduce the heat to the lowest setting and allow it to simmer for about 5 minutes.
  31. 31Turn off the heat for the enchilada sauce and preheat the oven to 400 degrees Fahrenheit.
  32. 32Turn off the heat for the enchilada sauce and preheat the oven to 400 degrees Fahrenheit.
  33. 33Turn off the heat for the enchilada sauce and preheat the oven to 400 degrees Fahrenheit.
  34. 34Pour some of the enchilada sauce into a baking dish.
  35. 35Pour some of the enchilada sauce into a baking dish.
  36. 36Pour some of the enchilada sauce into a baking dish.
  37. 37Spread refried beans on a grilled and warmed tortilla.
  38. 38Spread refried beans on a grilled and warmed tortilla.
  39. 39Spread refried beans on a grilled and warmed tortilla.
  40. 40Add Spanish rice on top of the refried beans.
  41. 41Add Spanish rice on top of the refried beans.
  42. 42Add Spanish rice on top of the refried beans.
  43. 43Add ground beef on top of the Spanish rice.
  44. 44Add ground beef on top of the Spanish rice.
  45. 45Add ground beef on top of the Spanish rice.
  46. 46Sprinkle cheese over the beef, rice, and beans.
  47. 47Sprinkle cheese over the beef, rice, and beans.
  48. 48Sprinkle cheese over the beef, rice, and beans.
  49. 49Fold the ends of the tortilla and roll it to form a burrito.
  50. 50Fold the ends of the tortilla and roll it to form a burrito.
  51. 51Fold the ends of the tortilla and roll it to form a burrito.
  52. 52Place the rolled burritos into the baking dish with the sauce.
  53. 53Place the rolled burritos into the baking dish with the sauce.
  54. 54Place the rolled burritos into the baking dish with the sauce.
  55. 55Pour more enchilada sauce on top of the burritos.
  56. 56Pour more enchilada sauce on top of the burritos.
  57. 57Pour more enchilada sauce on top of the burritos.
  58. 58Top the burritos with more cheese.
  59. 59Top the burritos with more cheese.
  60. 60Top the burritos with more cheese.
  61. 61Bake the burritos for about 10 to 15 minutes, or until the cheese has completely melted.
  62. 62Bake the burritos for about 10 to 15 minutes, or until the cheese has completely melted.
  63. 63Bake the burritos for about 10 to 15 minutes, or until the cheese has completely melted.
  64. 64Serve the wet burrito on a plate with additional sauce.
  65. 65Serve the wet burrito on a plate with additional sauce.
  66. 66Serve the wet burrito on a plate with additional sauce.
  67. 67Top the burrito with sour cream.
  68. 68Top the burrito with sour cream.
  69. 69Top the burrito with sour cream.
  70. 70Garnish with pico de gallo.
  71. 71Garnish with pico de gallo.
  72. 72Garnish with pico de gallo.

Ingredients

  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • 4 tbsp tomato paste
  • 4 tbsp tomato paste
  • 4 tbsp tomato paste
  • 4.5 tbsp New Mexico chili powder
  • 4.5 tbsp New Mexico chili powder
  • 4.5 tbsp New Mexico chili powder
  • 1 tbsp ancho chile powder
  • 1 tbsp ancho chile powder
  • 1 tbsp ancho chile powder
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 2 tsp garlic salt
  • 2 tsp garlic salt
  • 2 tsp garlic salt
  • 1.5 tsp onion powder
  • 1.5 tsp onion powder
  • 1.5 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • oil
  • oil
  • oil
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 2 Roma tomatoes
  • 2 Roma tomatoes
  • 2 Roma tomatoes
  • 1 chile serrano
  • 1 chile serrano
  • 1 chile serrano
  • 2 lbs ground beef
  • 2 lbs ground beef
  • 2 lbs ground beef
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 2 tsp garlic salt
  • 2 tsp garlic salt
  • 2 tsp garlic salt
  • salt
  • salt
  • salt
  • chili flakes
  • chili flakes
  • chili flakes
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 7 tbsp butter
  • 7 tbsp butter
  • 7 tbsp butter
  • 7 tbsp all-purpose flour
  • 7 tbsp all-purpose flour
  • 7 tbsp all-purpose flour
  • refried beans
  • refried beans
  • refried beans
  • Spanish rice
  • Spanish rice
  • Spanish rice
  • burrito size flour tortillas
  • burrito size flour tortillas
  • burrito size flour tortillas
  • cheese
  • cheese
  • cheese
  • sour cream
  • sour cream
  • sour cream
  • pico de gallo
  • pico de gallo
  • 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