Short description
A New Mexican classic featuring tender seasoned beef and creamy pinto beans wrapped in warm flour tortillas, all smothered in a vibrant red chile Chimayo sauce. Rich, smoky, slightly spicy, and deeply comforting—perfect for a hearty lunch or gourmet dinner.
Why You’ll Love This Recipe
Authentic flavor: The distinct, earthy sweetness of Chimayo red chile gives this dish a genuine New Mexican touch.
Hearty and satisfying: A filling combination of seasoned beef, creamy beans, and melted cheese.
Highly customizable: Easily adapt with different proteins, beans, or toppings.
Prep-ahead friendly: Make the chile sauce in advance and simply assemble when ready.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Beef Filling
2 Tbsp vegetable oil
1½ lb (680 g) ground beef (80/20 or leaner)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp Mexican oregano
1 tsp smoked paprika
½ tsp ground coriander
½ tsp ground black pepper
1 tsp kosher salt (or to taste)
½ cup beef broth or water
1 Tbsp tomato paste (optional)
For the Beans
2 cups cooked pinto beans (or 1 15‑oz can, drained & rinsed)
½ tsp cumin
½ tsp salt
2 Tbsp reserved bean liquid or water
For the Red Chile Chimayo Sauce
½ cup Chimayo red chile powder (or substitute New Mexico red chile powder)
2 Tbsp all‑purpose flour
2 Tbsp vegetable oil or lard
2 cloves garlic, minced
2½ cups chicken broth (or vegetable broth)
1 tsp Mexican oregano
½ tsp ground cumin
½ tsp kosher salt
1 tsp honey or sugar
For Assembly
8 large flour tortillas (10‑inch)
2 cups shredded cheddar or Mexican blend cheese
Optional garnishes: ½ cup chopped green onions, ½ cup chopped cilantro, sour cream, shredded lettuce, diced tomatoes
Directions
1. Prepare the Beef Filling
Heat oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until soft, then add garlic and cook 30 seconds more.
Add ground beef, breaking it apart, and cook 8–10 minutes until browned. Drain excess fat.
Stir in cumin, oregano, smoked paprika, coriander, pepper, salt, and tomato paste.
Add beef broth, reduce heat to low, and simmer for 10 minutes. Remove from heat and set aside.
2. Prepare the Beans
In a small saucepan over low heat, combine beans, cumin, salt, and bean liquid. Gently mash some beans while leaving others whole. Keep warm.
3. Prepare the Red Chile Chimayo Sauce
Heat oil or lard in a medium saucepan over medium heat. Whisk in flour and cook 1–2 minutes to make a roux.
Add garlic and cook 30 seconds. Whisk in chile powder continuously.
Slowly pour in broth while whisking. Add oregano, cumin, salt, and honey.
Simmer for 10–15 minutes until thickened. Taste and adjust seasonings.
4. Assemble the Burritos
Preheat oven to 375 °F (190 °C).
Lay tortillas flat and evenly divide beef and bean mixtures down the center of each. Sprinkle with cheese.
Roll tortillas into burritos, tuck sides in, and place seam-side down in a baking dish.
Pour red chile sauce generously over burritos and sprinkle with remaining cheese.
Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10 minutes, until cheese is melted and bubbly.
5. Serve
Garnish with green onions and cilantro. Serve with sour cream, lettuce, and tomatoes.
Servings and timing
Yield: 8 burritos
Prep time: 25–30 minutes
Cooking time: 20 minutes (fillings & sauce)
Bake time: 30 minutes
Total time: Approximately 1 hour 20 minutes
Variations
Vegetarian option: Use vegetable broth and omit beef—double beans or add sautéed mushrooms.
Alternative proteins: Shredded chicken or pork may be used in place of ground beef.
Beans from scratch: Cook dried pinto beans with garlic, onion, and bay leaf for added flavor.
Adjust heat: Use less chile powder or add a pinch of cayenne for more heat.
Sauce multiplier: Make extra red chile sauce to use later on enchiladas, tamales, or huevos rancheros.
Storage/reheating
Refrigeration: Leftovers can be stored in an airtight container for up to 4 days.
Freezing: Wrap individual burritos tightly; freeze up to 3 months.
To Reheat:
Oven: Cover with foil and bake at 350 °F (175 °C) for ~20 minutes, or until heated through.
Microwave: Heat wrapped burrito 1–2 minutes, then crisp in a 300 °F oven for a few minutes if desired.
FAQs
1. What is Chimayo chile, and how is it different from other chiles?
Chimayo chile is grown in Chimayo Valley, New Mexico. It’s known for a complex flavor—smoky, earthy, slightly sweet—not just heat.
2. Can I use another chile powder if I can’t find Chimayo?
Yes. New Mexico red chile powder is a good alternative. Avoid very spicy or highly smoky varieties to maintain balance.
3. How spicy is this dish?
Moderate. Spice mostly comes from the chile powder. Adjust to taste or pick milder chile powder for less heat.
4. Can I make the sauce ahead of time?
Definitely. The sauce keeps well in the refrigerator for up to 1 week or can be frozen for later use.
5. Do I have to drain the beef fat?
Yes—draining prevents overly greasy burritos and helps the sauce cling to the filling.
6. How do I store leftovers without them getting soggy?
Store burritos and sauce separately. Reheat them individually and assemble just before serving.
7. Can I freeze burritos with sauce on top?
Yes—wrap tightly and freeze. Reheat in the oven straight from frozen, adding extra time if needed.
8. Are flour tortillas necessary?
Flour tortillas hold the filling and handle the baking process well. Corn tortillas will break when smothered.
9. Can I use beef broth instead of chicken broth?
Yes, but it will yield a richer, stronger flavor. Both work well depending on preference.
10. Can I bake individual burritos instead of a full dish?
Absolutely. Assemble individual portions and bake in a larger dish or baking sheet. Adjust bake time as needed.
Conclusion
These Beef and Bean Burritos Smothered with Red Chile Chimayo capture the true spirit of New Mexican cuisine. With their smoky, savory beef, creamy beans, and distinctive red chile sauce, they offer a deeply satisfying and flavorful meal. Prepare ahead, adjust the heat to your liking, and enjoy a regional classic that’s perfect for any occasion.
[tasty-recipe id=”19848″]