Advertisement

Instructions:

Prepare the Red Chile Sauce: In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Add the chili powder and cook for 30 seconds until fragrant. Slowly whisk in the beef broth, garlic powder, and oregano. Simmer for 5–10 minutes until thickened. Set aside.

Cook the Filling: In a large skillet, brown the beef with the diced onion and garlic. Season with cumin, salt, and pepper. Once cooked through, stir in the pinto beans and a 1/4 cup of the red chili sauce to keep the filling moist.

Assemble the Burritos: Warm the flour tortillas so they don’t crack. Place a generous portion of the beef and bean mixture in the center of each tortilla, sprinkle with a little cheese, and roll tightly.

Make it “Wet”: Place the burritos on a plate or in a baking dish. Pour a generous amount of the warm red chile sauce over the top until the burrito is completely “smothered.” Sprinkle more cheese on top and melt it in the oven (350°F for 5 minutes) or microwave.

Serve: Garnish the plate with a scoop of sour cream, a scoop of guacamole, shredded lettuce, tomato slices, and a lime wedge.