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This version is smothered in a rich, savory red sauce and served with fresh sides that perfectly balance the deep flavors of the chili.<\/p>\n
Here is the full recipe to recreate the dish in the photo.<\/p>\n
The Filling:<\/b><\/p>\n
1 lb<\/b> ground beef or finely chopped steak<\/p>\n
1 can (15 oz)<\/b> pinto beans, drained<\/p>\n
1\/2<\/b> white onion, diced<\/p>\n
2 cloves<\/b> garlic, minced<\/p>\n
1 tsp<\/b> cumin<\/p>\n
Salt and pepper<\/b> to taste<\/p>\n
The Red Chile Sauce:<\/b><\/p>\n
1\/4 cup<\/b> vegetable oil<\/p>\n
1\/4 cup<\/b> all-purpose flour<\/p>\n
3 tbsp<\/b> mild chili powder<\/p>\n
2 cups<\/b> beef broth<\/p>\n
1\/2 tsp<\/b> garlic powder<\/p>\n
1\/2 tsp<\/b> dried oregano<\/p>\n
The Assembly & Sides:<\/b><\/p>\n
Large<\/b> flour tortillas<\/p>\n
2 cups<\/b> shredded Mexican blend cheese<\/p>\n
Toppings:<\/b> Sour cream, guacamole, sliced tomatoes, shredded lettuce, and lime wedges<\/p>\n <\/p>\n<\/div>\n Prepare the Red Chile Sauce:<\/b> In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Add the chili powder and cook for 30 seconds until fragrant. Slowly whisk in the beef broth, garlic powder, and oregano. Simmer for 5\u201310 minutes<\/b> until thickened. Set aside.<\/p>\n Cook the Filling:<\/b> In a large skillet, brown the beef with the diced onion and garlic. Season with cumin, salt, and pepper. Once cooked through, stir in the pinto beans and a 1\/4 cup of the red chili sauce to keep the filling moist.<\/p>\n Assemble the Burritos:<\/b> Warm the flour tortillas so they don’t crack. Place a generous portion of the beef and bean mixture in the center of each tortilla, sprinkle with a little cheese, and roll tightly.<\/p>\n Make it “Wet”:<\/b> Place the burritos on a plate or in a baking dish. Pour a generous amount of the warm red chile sauce over the top until the burrito is completely “smothered.” Sprinkle more cheese on top and melt it in the oven (350\u00b0F for 5 minutes) or microwave.<\/p>\n Serve:<\/b> Garnish the plate with a scoop of sour cream, a scoop of guacamole, shredded lettuce, tomato slices, and a lime wedge.<\/p>\n","protected":false},"excerpt":{"rendered":" This version is smothered in a rich, savory red sauce and served with fresh sides that perfectly balance the deep flavors of the chili. Here is the full recipe to recreate the dish in the photo. Ingredients: The Filling: 1 lb ground beef or finely chopped steak 1 can (15 oz) pinto beans, drained 1\/2 […]<\/p>\n","protected":false},"author":1,"featured_media":5718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\n\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\nInstructions:<\/h1>\n