Now that’s some New Mexico–style comfort 🌶️🌯
These Beef and Bean Burritos with Red Chile Sauce are rich, saucy, and unapologetically messy—in the best way.
Beef and Bean Burritos with Red Chile Sauce
Ingredients (serves 4–6)
Beef & Beans
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1½ cups cooked pinto beans (or 1 can, drained)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt & black pepper
Red Chile Sauce
- 6–8 dried red chile pods (New Mexico or guajillo)
- 2 cloves garlic
- 2 tbsp oil
- 2 tbsp all-purpose flour
- 2 cups beef broth (or water)
- ½ tsp Mexican oregano
- Salt to taste
Burritos
- Large flour tortillas
- Shredded cheddar or Monterey Jack (optional but classic)
How to Make It
1. Red Chile Sauce
- Remove stems and seeds from chile pods.
- Toast lightly in a dry pan (just until fragrant).
- Soak in hot water 15 minutes.
- Blend chiles with garlic and soaking liquid until smooth.
- Heat oil in a saucepan. Whisk in flour to make a roux.
- Slowly whisk in chile puree and broth.
- Simmer 10–15 minutes until smooth and slightly thick.
- Season with oregano and salt.
2. Beef & Bean Filling
- Brown ground beef in a skillet.
- Add onion and garlic; cook until soft.
- Stir in beans, cumin, chili powder, salt, and pepper.
- Mash slightly for classic burrito texture.
3. Assemble
- Warm tortillas.
- Spoon beef-bean mixture down the center.
- Add cheese if using.
- Roll into burritos.
4. Sauce & Serve
- Place burritos on a plate.
- Ladle hot red chile sauce generously over the top.
- Add more cheese if desired.
Serve With
- Rice or papas
- Extra red chile on the side
- A fried egg on top (NM pro move)
Tips
- Sauce should be thin enough to pour, thick enough to coat
- These are eaten with a fork—embrace it
- Even better reheated the next day
If you want a Christmas-style version (red + green), smothered enchilada-style bake, or slow-cooked beef filling, I’ve got you 🌶️
