Beef and bean burritos smothered with red chile chimayo

Ohhh yes! 🌯🔥 Beef and bean burritos smothered with Chimayó red chile sauce is New Mexico comfort food at its best — bold, earthy, and deeply satisfying. The Chimayó chile adds an unforgettable flavor that’s smokier and more complex than regular red chile powder.

Let’s break it down step by step:

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🌯🔥 Beef & Bean Burritos with Red Chile Chimayó Sauce

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🛒 Ingredients

For the Burritos:

• 1 lb ground beef

• 1 (15 oz) can refried beans or whole pinto beans (drained)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 tsp cumin

• Salt & pepper to taste

• 6–8 flour tortillas (burrito-size)

• 1–2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

For the Chimayó Red Chile Sauce:

• ¼ cup Chimayó red chile powder (or substitute New Mexico red chile if needed)

• 2 tbsp flour

• 2 tbsp oil (vegetable or lard for authenticity)

• 2 cups chicken or beef broth (or water + bouillon)

• 2 cloves garlic, minced or pressed

• ½ tsp oregano (preferably Mexican oregano)

• Salt to taste

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🔥 Make the Red Chile Chimayó Sauce

1. Heat Oil & Make Roux:

   • In a saucepan over medium heat, whisk together oil and flour.

   • Cook until golden brown and fragrant (about 2–3 minutes).

2. Add Garlic & Chile Powder:

   • Stir in minced garlic and chile powder. Cook for 30 seconds, just to toast.

3. Add Broth & Simmer:

   • Slowly whisk in broth to avoid lumps.

   • Add oregano and salt.

   • Simmer for 10–15 minutes, stirring often until slightly thickened.

   • Taste and adjust salt as needed. Set aside.

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🥩 Make the Burrito Filling

1. Brown the Beef:

   • In a skillet, cook ground beef with diced onion over medium heat.

   • Add garlic, cumin, salt, and pepper. Cook until no longer pink.

2. Add Beans:

   • Stir in refried beans or whole pinto beans.

   • Mix until heated through and combined.

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🌯 Assemble & Bake the Burritos

1. Fill the Tortillas:

   • Spoon beef and bean mixture into each tortilla.

   • Add shredded cheese if desired.

   • Roll burritos and place seam-side down in a baking dish.

2. Smother with Sauce:

   • Pour the warm Chimayó red chile sauce generously over the burritos.

   • Top with extra cheese if you like.

3. Bake:

   • Bake at 375°F (190°C) for 15–20 minutes, or until hot and bubbly.

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🧀 Serve With:

• Mexican rice

• Shredded lettuce & tomato

• Sour cream or crema

• Avocado or guac

• Extra red chile on the side!

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🔄 Tips & Variations:

• Add green chile inside the burritos for a spicy kick.

• Sub ground beef for shredded beef or carne adovada for even more flavor.

• Make it vegetarian by skipping beef and doubling the beans.

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Want to make homemade flour tortillas, or a green chile sour cream sauce version next?