Beef and Bean Burritos Smothered with Red Chile Chimayo (Print Version)

Flour tortillas filled with seasoned ground beef, refried beans, Mexican rice, and cheese, rolled and pan-fried until golden, smothered in homemade Chimayo red chile sauce.

# Ingredients:

→ For the Beef and Bean Burritos

01 - 1 lb lean ground beef
02 - 1 packet taco seasoning
03 - 1 (16 oz) can refried beans
04 - 6 large (12-inch) flour tortillas
05 - 1 1/2 cups cooked Mexican rice
06 - 1 1/2 cups shredded Mexican cheese
07 - Vegetable oil for pan-frying
08 - Cilantro, sour cream, salsa, avocado (optional toppings)

→ For the Red Chile Chimayo Sauce

09 - 1/2 cup pure Chimayo red chile powder
10 - 2 1/2 cups vegetable or chicken broth
11 - 2 to 3 tablespoons canola oil
12 - 1 small white onion, finely chopped
13 - 2 cloves garlic, finely chopped
14 - 1 teaspoon cumin seeds, toasted and ground
15 - 1 teaspoon Mexican oregano
16 - 1/8 teaspoon ground cinnamon
17 - 1 teaspoon salt

# Instructions:

01 - In a bowl, whisk 1 cup of the broth into the Chimayo red chile powder until smooth and lump-free. Set aside.
02 - Heat the oil in a saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the garlic and sauté for another 2 minutes until fragrant.
03 - Stir in the ground cumin, Mexican oregano, and cinnamon. Cook, stirring constantly, for 2 minutes. Pour in the chile mixture and the remaining broth. Stir well and bring to a gentle simmer - don't let it boil. Add the salt and let the sauce simmer on low for 20 to 30 minutes, stirring occasionally, until it thickens to your desired consistency. Set aside.
04 - While the sauce simmers, cook and crumble the ground beef in a large skillet over medium heat until fully browned. Stir in the taco seasoning and mix well.
05 - Add the refried beans to the beef and cook until warmed through and creamy. Remove from heat.
06 - Microwave the tortillas for 30 seconds, covered with a damp towel, to soften them and make them easier to roll.
07 - Lay out one tortilla and spoon about 1/6 of the beef and bean mixture in the center. Add a scoop of Mexican rice and a generous sprinkle of cheese. Fold the sides inward, then roll up tightly from the bottom, burrito-style. Repeat with the remaining tortillas.
08 - Heat 1 tablespoon of oil in a large skillet over medium heat. Add 2 burritos at a time, seam-side down. Cook until all sides are golden brown and crispy, rotating with tongs. Remove and keep warm while you finish the rest.
09 - Place the burritos on plates or in a baking dish. Spoon the warm Chimayo red chile sauce generously over each burrito. Top with extra cheese, cilantro, sour cream, salsa, or avocado slices if you like. These smothered burritos are amazing!

# Notes:

01 - Chimayo red chile powder is a New Mexican specialty with earthy, slightly sweet flavor. If you can't find it, use regular New Mexican red chile powder.
02 - Don't let the chile sauce boil - simmer it gently to develop the best flavor.
03 - Pan-frying the burritos makes them crispy on the outside while keeping the inside soft and warm.
04 - The chile sauce can be made ahead and refrigerated for up to a week.
05 - Warm the tortillas before rolling to prevent them from cracking.
06 - Store leftover burritos (without sauce) in the fridge for up to 3 days. Add fresh sauce when reheating.

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