Ultimate Smothered Burrito Recipe: A Step-by-Step Guide to Mexican Comfort Food

Smothered burritos, also known as enchiladas suizas or wet burritos, are the ultimate comfort food. A warm, generously filled burrito, blanketed in a flavorful sauce and melted cheese – what’s not to love? This recipe breaks down the process into easy-to-follow steps, ensuring you can create a restaurant-quality smothered burrito right in your own kitchen. Get ready for a fiesta in your mouth!

What Makes a Great Smothered Burrito?

The key to an exceptional smothered burrito lies in the quality of each component:

• The Filling: This is where you can get creative! Classic options include seasoned ground beef, shredded chicken or pork, beans, rice, and cheese.
• The Tortilla: Choose large, sturdy flour tortillas that can hold the filling without tearing. Warm them before filling to make them more pliable.
• The Sauce: The sauce is crucial. A flavorful red or green chili sauce is the traditional choice, but you can also use a creamy cheese sauce or even a combination.
• The Cheese: Plenty of melty cheese is essential! Monterey Jack, cheddar, or a Mexican blend are all excellent choices.
• The Toppings: Don’t forget the finishing touches! Sour cream, guacamole, pico de gallo, and chopped cilantro add freshness and flavor.

Smothered Burrito Recipe: Step-by-Step Instructions

This recipe focuses on a ground beef filling with a red chili sauce, but feel free to adapt it to your preferences.

Yields:

6 burritos

Prep time:

30 minutes

Cook time:

45 minutes

Ingredients:

For the Ground Beef Filling:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon oregano
• Salt and pepper to taste
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1/2 cup cooked rice (optional)

For the Red Chili Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 cups beef broth
• 1 (15-ounce) can tomato sauce
• Salt and pepper to taste

For Assembly:

• 6 large flour tortillas
• 2 cups shredded Monterey Jack cheese, cheddar cheese or Mexican blend
• Toppings of your choice: sour cream, guacamole, pico de gallo, chopped cilantro

Equipment:

• Large skillet or pot
• Baking dish (9×13 inch)

Instructions

Step 1: Prepare the Ground Beef Filling

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
4. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, until fragrant.
5. Add the black beans, corn, and cooked rice (if using) to the skillet. Stir to combine and heat through. Remove from heat and set aside.

Step 2: Make the Red Chili Sauce

1. In a medium saucepan, heat the olive oil over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3. Stir in the chili powder, cumin, garlic powder, oregano, and cayenne pepper (if using). Cook for 30 seconds, until fragrant.
4. Gradually whisk in the beef broth, making sure to break up any lumps.
5. Stir in the tomato sauce. Bring the sauce to a simmer, then reduce heat and cook for 15-20 minutes, or until thickened, stirring occasionally.
6. Season with salt and pepper to taste.

Step 3: Assemble the Burritos

1. Preheat oven to 350°F (175°C).
2. Warm the tortillas in a microwave or on a dry skillet to make them more pliable.
3. Lay a tortilla flat on a clean surface. Spoon about 1 cup of the ground beef filling onto the center of the tortilla.
4. Fold in the sides of the tortilla, then fold the bottom up and over the filling. Roll tightly to form a burrito.
5. Place the burrito seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 4: Smother and Bake

1. Pour the red chili sauce evenly over the burritos in the baking dish.
2. Sprinkle the shredded cheese generously over the sauce.
3. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the burritos are heated through.

Step 5: Serve and Enjoy

1. Remove the smothered burritos from the oven and let them cool for a few minutes before serving.
2. Top with your favorite toppings, such as sour cream, guacamole, pico de gallo, and chopped cilantro.
3. Serve immediately and enjoy!

Tips and Variations

• Make it vegetarian: Substitute the ground beef with cooked lentils, crumbled tofu, or sauteed vegetables like bell peppers, zucchini, and mushrooms.
• Use different meats: Try shredded chicken, pulled pork, or carne asada for a different flavor profile.
• Add more veggies: Include diced tomatoes, chopped green chiles, or roasted poblano peppers in the filling.
• Spice it up: Add a pinch of cayenne pepper to the filling or sauce, or use a hotter chili powder. You could even add some finely chopped jalapenos to the filling.
• Make it creamy: Add a dollop of sour cream or cream cheese to the filling for extra richness.
• Use a different sauce: Try a green chili sauce (salsa verde) or a creamy cheese sauce instead of the red chili sauce.
• Prep ahead: The filling and sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Assemble the burritos just before baking.
• Freezing: Smothered burritos can be frozen for up to 2 months. Wrap them individually in plastic wrap and then in foil. Thaw overnight in the refrigerator before baking. You may want to add a little extra sauce when reheating as the sauce can sometimes dry out during freezing.
• Customize the cheese: Experiment with different cheeses like pepper jack for a spicy kick, or queso fresco for a milder, more authentic flavor.
• Rice variations: Instead of plain rice, consider using cilantro-lime rice or Spanish rice for added flavor.
• Bean variations: Pinto beans or refried beans can be used instead of black beans.
• Grilling: After baking, you can grill the smothered burritos for a few minutes per side to add a smoky flavor and crispy texture.

Serving Suggestions

Smothered burritos are a complete meal on their own, but they can also be served with a variety of sides:

• Mexican rice and beans: A classic combination that complements the flavors of the burrito.
• Guacamole and tortilla chips: A refreshing and crunchy side dish.
• Mexican street corn (elote): A flavorful and satisfying side.
• A simple salad: A light and refreshing counterpoint to the richness of the burrito. A simple lettuce and tomato salad with a lime vinaigrette works well.
• Salsa and chips: Offer a variety of salsas, from mild to hot, for guests to customize their burritos.

Nutritional Information (approximate, per burrito):

* Calories: 600-800
* Protein: 30-40g
* Fat: 30-40g
* Carbohydrates: 60-80g

Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.

Conclusion

Smothered burritos are a crowd-pleasing dish that’s perfect for family dinners, potlucks, or any occasion where you want to impress. With this recipe and these tips, you’ll be able to create delicious, restaurant-quality smothered burritos that everyone will love. So gather your ingredients, get cooking, and enjoy the ultimate Mexican comfort food experience!