Beef and Bean Burritos Smothered with Red Chile Chimayo

Here’s a warm, home-style recipe for that classic New Mexican favorite—rich, comforting, and not spicy-overwhelming, just deeply flavorful 🌶️

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Beef and Bean Burritos Smothered with Red Chile Chimayó

These burritos are hearty and simple, wrapped in soft tortillas and covered with a smooth, earthy Red Chile Chimayó sauce—the kind of meal that feels like it came straight from a family kitchen.

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🧺 Ingredients

For the Beef & Bean Filling

• 1 lb ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• ½ teaspoon oregano

• Salt and black pepper, to taste

• 1½ cups cooked pinto beans (or canned, drained and rinsed)

• ¼ cup beef broth or water

For the Red Chile Chimayó Sauce

• 3 tablespoons Chimayó red chile powder

• 1½ tablespoons flour

• 2 tablespoons oil or butter

• 2 cups chicken or beef broth

• 1 clove garlic, minced

• Salt, to taste

For Assembly

• 6–8 large flour tortillas

• Optional toppings: shredded cheese, chopped onion, lettuce

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🍳 Instructions

1. Make the Filling

1. In a skillet over medium heat, cook ground beef until browned.

2. Add onion and cook until soft. Stir in garlic, cumin, oregano, salt, and pepper.

3. Gently fold in the beans and broth. Simmer 5–10 minutes until thick but spoonable.

4. Remove from heat and keep warm.

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2. Prepare the Red Chile Chimayó Sauce

1. In a saucepan, heat oil over medium heat. Whisk in flour and cook for 1 minute (do not brown).

2. Add garlic, then slowly whisk in broth.

3. Stir in Chimayó chile powder and salt.

4. Simmer gently for 10–15 minutes, stirring often, until smooth and lightly thickened.

✔️ Sauce should coat a spoon but still pour easily.

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3. Assemble the Burritos

1. Warm tortillas until soft.

2. Spoon beef and bean filling down the center.

3. Roll burritos snugly and place seam-side down on plates.

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4. Smother and Serve

• Ladle warm red chile sauce generously over each burrito

• Add optional cheese or onions if desired

• Serve hot

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🌶️ What Makes Chimayó Special?

Chimayó chile is milder, earthier, and slightly sweet compared to other red chiles. It adds depth without overpowering heat, making it great for family meals.

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💡 Tips

• If sauce thickens too much, add broth a little at a time

• Leftover filling is great for tacos or rice bowls

• Traditionally served smothered, not dipped

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If you’d like, I can:

• Adjust this for a milder or spicier version

• Turn it into a baked burrito casserole

• Write it in a New Mexico–style food story format