This dish is a staple in New Mexico kitchens and local diners, often served for lunch or dinner with rice on the side and maybe a fried egg on top for extra richness. It’s rustic, filling, and deeply satisfying—food meant to be eaten slowly and enjoyed with family. Whether you’re familiar with New Mexican cuisine or discovering it for the first time, these smothered burritos deliver warmth, comfort, and tradition in every forkful.
Ingredients
For the Beef and Bean Filling
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon oregano
Salt and black pepper, to taste
1½ cups cooked pinto beans or refried beans
4 large flour tortillas
For the Red Chile Chimayó Sauce
3 tablespoons Chimayó red chile powder (or dried pods, ground)
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
2 cloves garlic, minced
2½ cups beef broth or water
½ teaspoon salt (adjust to taste)
Optional Toppings
Shredded cheese
Chopped onion
Fried eggs
Instructions
Prepare the red chile sauce first. Heat the oil in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, just until lightly golden. Add the garlic and cook for 30 seconds. Slowly whisk in the broth, then stir in the Chimayó chile powder and salt. Simmer gently for 15–20 minutes, stirring occasionally, until smooth and slightly thickened. Keep warm.
For the filling, heat a skillet over medium heat and cook the ground beef until browned. Add the onion and cook until softened, then stir in the garlic, cumin, chili powder, oregano, salt, and pepper. Mix in the beans and cook until everything is well combined and heated through.
Warm the tortillas until soft. Spoon the beef and bean mixture down the center of each tortilla, roll tightly into burritos, and place on serving plates. Generously ladle the warm red chile sauce over the burritos. Add toppings if desired and serve immediately.
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