Beef and Bean Burritos Smothered with Red Chile Chimayo

Introduction:
Beef and bean burritos smothered with Red Chile Chimayo is a mouthwatering dish that combines savory beef and beans wrapped in a warm tortilla, then topped with a flavorful red chile sauce. This hearty and satisfying meal is a favorite in Southwestern cuisine, known for its bold flavors and comforting appeal. Whether enjoyed for lunch or dinner, these smothered burritos are sure to become a new family favorite.

Origin and Cultural Significance:
Beef and bean burritos are a staple in Mexican and Southwestern cuisine, with roots dating back to the early indigenous cultures of the region. The use of beef and beans, combined with spices and chiles, reflects the culinary traditions of the area, where ingredients like corn, beans, and chiles have been central to the diet for centuries. Red Chile Chimayo, made from Chimayo chile peppers, is a signature ingredient in New Mexican cuisine and adds depth and richness to the dish.

Ingredients Quantity:
For the Beef and Bean Filling:

• Ground beef: 1 lb (about 450g)
• Onion, finely chopped: 1 medium
• Garlic cloves, minced: 2
• Canned pinto beans, drained and rinsed: 1 can (15 oz)
• Ground cumin: 1 teaspoon
• Chili powder: 1 teaspoon
• Salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon

For the Red Chile Chimayo Sauce:

• Dried red Chimayo chile peppers: 6-8
• Water: 2 cups
• Olive oil: 2 tablespoons
• Onion, finely chopped: 1 small
• Garlic cloves, minced: 2
• All-purpose flour: 2 tablespoons
• Ground cumin: 1 teaspoon
• Salt: 1/2 teaspoon
• Chicken or beef broth: 1 cup
• Tomato paste: 2 tablespoons

For Assembling and Serving:

• Large flour tortillas: 6
• Shredded cheese (cheddar, Monterey Jack, or a blend): 1 cup
• Sour cream, diced tomatoes, sliced avocado, chopped cilantro, for garnish

Optional Additions:

• Sliced jalapeños or green chiles for extra heat
• Cooked rice for added texture and filling
• Guacamole or salsa for additional flavor and freshness

Instructions:

1. Prepare the Beef and Bean Filling:

• In a large skillet, cook the ground beef over medium heat until browned and no longer pink. Drain excess fat if necessary.
• Add the chopped onion and minced garlic to the skillet with the beef, and cook until the onion is translucent.
• Stir in the drained and rinsed pinto beans, ground cumin, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes, until the flavors are well combined. Remove from heat and set aside.

1. Make the Red Chile Chimayo Sauce:

• Place the dried red Chimayo chile peppers in a bowl and cover them with hot water. Let them soak for about 30 minutes, or until softened.
• Once softened, remove the stems and seeds from the soaked chile peppers and discard them.
• In a blender or food processor, combine the soaked chile peppers with 2 cups of water and blend until smooth. Set aside.
• In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and cook until softened.
• Stir in the all-purpose flour and ground cumin, and cook for 1-2 minutes to form a roux.
• Gradually pour in the blended chile pepper mixture, stirring constantly to prevent lumps from forming.
• Add the salt, chicken or beef broth, and tomato paste, and bring the sauce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and flavors meld. Remove from heat and set aside.

1. Assemble the Beef and Bean Burritos:

• Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
• Spoon a portion of the beef and bean filling onto each tortilla, then sprinkle with shredded cheese.
• Roll up the tortillas, tucking in the sides as you go, to form burritos.

1. Smother with Red Chile Chimayo Sauce:

• Preheat the oven to 350°F (175°C).
• Place the assembled burritos in a baking dish, seam side down.
• Pour the prepared Red Chile Chimayo sauce over the burritos, covering them completely.
• Sprinkle additional shredded cheese on top if desired.
• Bake in the preheated oven for 15-20 minutes, or until the burritos are heated through and the cheese is melted and bubbly.

1. Serve and Garnish:

• Remove the smothered beef and bean burritos from the oven and let them cool slightly.
• Garnish with dollops of sour cream, diced tomatoes, sliced avocado, and chopped cilantro.
• Serve hot and enjoy!

Tips for Success:

• Adjust the amount of ground cumin and chili powder in the filling and sauce according to your personal taste preferences and desired level of spiciness.
• For a smoother sauce, strain the blended chile pepper mixture before adding it to the onion and garlic mixture in the saucepan.
• If Chimayo chile peppers are not available, you can substitute with other dried red chile peppers, such as New Mexico or Ancho chiles.
• To make the burritos ahead of time, assemble them and pour the sauce over the top, then cover and refrigerate until ready to bake.
• Customize the toppings and garnishes to suit your taste, such as adding sliced jalapeños or a squeeze of lime juice for extra flavor.

Nutritional Information:
The nutritional information may vary depending on specific ingredients and portion sizes.

Conclusion and Recommendation:
Beef and bean burritos smothered with Red Chile Chimayo are a delicious and satisfying meal that brings the flavors of the Southwest to your table. With tender beef, flavorful beans, and a rich and spicy sauce, these burritos are sure to impress. Serve them with your favorite toppings and garnishes for a complete meal that will satisfy your cravings for comfort food with a kick. Enjoy the hearty goodness of these smothered burritos with family and friends!

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