Wet Burritos
Wet Burrito and Red Sauce Recipe
Equipment
- 1 large sauce pot 6-8 quart
- 1 12' deep skillet for meat filling
Ingredients
Red Sauce
- 3/4 cup all purpose unbleached flour
- 1/2 cup Crisco Shortening or vegetable oil
- 3 tbsp mole sauce Can be found in grocery store, near Mexican foods, it comes in a jar Dona Maria is the brand I use most often.
- 4 cups beef stock
- 3 tbsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp ground oregano
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 cup milk
- 2 cups tomato sauce 1 16 ounce can
- 1 6 ounce can tomato paste
- 2 cups water
Burrito Meat filling
- 2 pounds lean ground beef
- 1 cup diced onion yellow, or vidalia variety works best
- 1 pkg taco seasoning I prefer trader joes, any brand will work.
- 2/3 cup red sauce 2 ladles works too!
- 1 can refried beans
Assembly Ingredients
- 12 large flour burrito tortilla shells
- 5 cups shredded cheese cheddar, monterey jack, colby jack, any variety you prefer for your burrito works here as long as it melts well
Instructions
Sauce
- Melt shortening in large pot (6 quart is what I use). Whisk in flour, let flour and shortening get bubbly and start to brown over medium low heat. This will take about 5 minutes. Gradually whisk in beef stock, lower heat and whisk until smooth. Add in mole, whisk until smooth and allow to cook for 5 minutes on low heat.
- Add in chili powder, cumin, oregano, salt, garlic powder, red pepper flakes, ad pepper, milk and whisk again until smooth. Also be sure to scrape sides and bottom of pan with spatula to make sure sauce is completely incorporated and not burning or sticking to the sides of pan.
- Whisk in tomato paste, tomato sauce, and water. Turn burner down to lowest heat and allow to cook for 1 hour. Stir occasionally making sure sauce is not burning or sticking to bottom of the pot.
Burrito Meat
- Brown ground beef with onion, making sure to break up as it cooks, meat should be a small crumble consistency. When meat is completely cooked add taco seasoning, red sauce, and refried beans. Combine well and allow to simmer over medium low heat for 10 minutes.
Burrito Assembly - you can do this two ways. 1.assemble and bake together in a deep 9x13 casserole dish or 2. assemble individually per each persons taste and microwave to melt cheese on top.
- Remove burrito tortillas from plastic and, heat individually, in microwave for 10-15 seconds, or in a pan just enough to heat and allow shell to become easier to work with.
- Lay tortilla on a flat surface, place a large spoon full of burrito meat in the middle of tortilla, spread out slightly. **Feel free to add cheese, onion, lettuce, tomato into your burrito. Get creative per your tastes.
- Fold bottom of tortilla up over meat, fold sides in (kind of like a diaper), then roll tightly upward so that the seam is on the bottom.
- Place on a baking dish or if making individually place on a plate. Ladle sauce over top, sprinkle generously with shredded cheddar cheese.
- Cover and microwave for 1 minute. OR bake at 350 degrees until cheese is melted and bubbly about 30 minutes.
Notes
Accompaniments: sour cream, extra shredded cheese, lettuce, diced onion, diced tomato, pico del gallos, and guacamole, cilantro leaves.
If making in casserole dish and baking, bake at 350 degrees for 30-45 minutes or until cheese is melted and bubbly.
Sauce can be made up to 2 days in advance, store in refrigerator. Any leftover sauce also freezes well. Freeze in zip loc storage bags. Keeps up to 3 months.
Meat can also be cooled and frozen for later along with red sauce. Or you can assemble burritos wrap individually with plastic wrap and store in a large freezer zip loc, place in freezer for up to 3 months. Thaw burritos and sauce in refrigerator reheat in microwave.
Tried this recipe?Mention @eat2gather or tag #eat2gather!