{"id":6088,"date":"2024-12-12T13:37:04","date_gmt":"2024-12-12T13:37:04","guid":{"rendered":"http:\/\/isticharati.ma\/?p=6088"},"modified":"2024-12-12T13:37:04","modified_gmt":"2024-12-12T13:37:04","slug":"beef-and-bean-burritos-with-red-chile-sauce","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6088","title":{"rendered":"Beef and Bean Burritos with Red Chile Sauce"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h1>\n

For the Filling:<\/h4>\n

1 lb (450g) ground beef<\/p>\n

1 small onion, diced<\/p>\n

2 cloves garlic, minced<\/p>\n

1 tsp chili powder<\/p>\n

1 tsp cumin<\/p>\n

\u00bd tsp paprika<\/p>\n

1 (15 oz\/425g) can refried beans<\/p>\n

1 cup (120g) shredded cheddar or Mexican blend cheese<\/p>\n

Salt and pepper, to taste<\/p>\n

For the Red Chile Sauce:<\/h4>\n

3 tbsp (45ml) vegetable oil<\/p>\n

3 tbsp (24g) all-purpose flour<\/p>\n

2 tbsp chili powder (preferably Chimayo chile powder if available)<\/p>\n

2 cups (480ml) chicken or beef broth<\/p>\n

1 tsp garlic powder<\/p>\n

1 tsp onion powder<\/p>\n

\u00bd tsp ground cumin<\/p>\n

\u00bd tsp oregano<\/p>\n

Salt to taste<\/p>\n

For the Burritos:<\/h4>\n

6 large flour tortillas<\/p>\n

1 cup (120g) shredded cheddar or Mexican blend cheese (for topping)<\/p>\n

For Garnish:<\/h4>\n

Shredded lettuce<\/p>\n

Diced tomatoes<\/p>\n

Sliced jalape\u00f1os (optional)<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/p>\n

Directions:<\/h1>\n

Step 1: Prepare the Filling<\/h4>\n

Cook the Beef<\/strong>: Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.<\/p>\n

Add Onion and Garlic<\/strong>: Add diced onion and garlic to the skillet. Cook for 3\u20135 minutes until softened.<\/p>\n

Season the Filling<\/strong>: Stir in chili powder, cumin, paprika, salt, and pepper. Add refried beans and mix until well combined. Set aside.<\/p>\n

Step 2: Make the Red Chile Sauce<\/h4>\n

Create a Roux<\/strong>: In a medium saucepan, heat vegetable oil over medium heat. Stir in flour and cook for 1\u20132 minutes until lightly golden.<\/p>\n

Add Spices and Broth<\/strong>: Whisk in chili powder, garlic powder, onion powder, cumin, oregano, and broth. Stir continuously to prevent lumps.<\/p>\n

Simmer<\/strong>: Bring the sauce to a simmer and cook for 5\u20137 minutes until thickened. Season with salt to taste.<\/p>\n

Step 3: Assemble the Burritos<\/h4>\n

Fill the Tortillas<\/strong>: Spoon the beef and bean mixture onto the center of each tortilla. Add a sprinkle of shredded cheese, then fold and roll into burritos.<\/p>\n

Arrange in Baking Dish<\/strong>: Place burritos seam-side down in a greased baking dish. Pour red chile sauce over the top, ensuring the burritos are fully covered.<\/p>\n

Step 4: Bake<\/h4>\n

Add Cheese<\/strong>: Sprinkle the shredded cheese evenly over the burritos.<\/p>\n

Bake<\/strong>: Bake in a preheated oven at 375\u00b0F (190\u00b0C) for 15\u201320 minutes, or until the cheese is melted and bubbly.<\/p>\n

Step 5: Garnish and Serve<\/h4>\n

Plate the Burritos<\/strong>: Serve hot with shredded lettuce, diced tomatoes, and optional jalape\u00f1os on the side.<\/p>\n

Storage<\/h3>\n

Refrigerator<\/strong>: Store leftovers in an airtight container for up to 3 days.<\/p>\n

Freezer<\/strong>: Freeze assembled but unbaked burritos for up to 2 months. Bake from frozen, adding an extra 10\u201315 minutes to the baking time.<\/p>\n

This Mexican Beef and Bean Burrito<\/strong> dish smothered in flavorful Red Chile Sauce<\/strong> is a hearty and comforting meal that everyone will love. Enjoy! \ud83c\udf89<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Filling: 1 lb (450g) ground beef 1 small onion, diced 2 cloves garlic, minced 1 tsp chili powder 1 tsp cumin \u00bd tsp paprika 1 (15 oz\/425g) can refried beans 1 cup (120g) shredded cheddar or Mexican blend cheese Salt and pepper, to taste For the Red Chile Sauce: 3 tbsp (45ml) […]<\/p>\n","protected":false},"author":1,"featured_media":6090,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6088","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6088"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6088\/revisions"}],"predecessor-version":[{"id":6091,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6088\/revisions\/6091"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6090"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}