Beef and Bean Burritos Smothered with Red Chile Chimayo

Here’s a hearty Southwestern-style recipe for Beef and Bean Burritos Smothered with Red Chile Chimayó 🌶️
Rich, comforting, and perfect for dinner or a weekend meal.

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🌯 Beef and Bean Burritos with Red Chile Chimayó

🧾 Ingredients

Burritos

• 1 lb ground beef

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp Mexican oregano

• ½ tsp black pepper

• Salt, to taste

• 1 can (15 oz) pinto beans, drained and lightly mashed

• 1–1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

• 6–8 large flour tortillas

Red Chile Chimayó Sauce

• 3–4 dried Chimayó red chile pods, stemmed and seeded
  (or 2 Tbsp Chimayó red chile powder)

• 2 cups hot water or beef broth

• 1 clove garlic

• 1 Tbsp neutral oil or lard

• 1 Tbsp flour

• Salt, to taste

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🔪 Instructions

1️⃣ Make the Red Chile Chimayó Sauce

1. If using pods: soak chiles in hot water 20 minutes, then blend with soaking liquid and garlic until smooth.

2. Heat oil in a saucepan. Whisk in flour and cook 1 minute.

3. Slowly whisk in chile purée. Simmer 10–15 minutes, stirring, until slightly thick.

4. Season with salt. Keep warm.

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2️⃣ Prepare the Beef & Bean Filling

1. Brown ground beef in a skillet over medium heat.

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

3. Mix in pinto beans and cook 2–3 minutes until thick and cohesive.

4. Remove from heat and stir in ½ cup cheese.

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3️⃣ Assemble Burritos

1. Warm tortillas.

2. Spoon filling down the center, add a little extra cheese, roll tightly.

3. Place seam-side down in a baking dish.

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4️⃣ Smother & Bake

1. Preheat oven to 375°F (190°C).

2. Pour warm red chile Chimayó sauce generously over burritos.

3. Sprinkle remaining cheese on top.

4. Bake uncovered 20–25 minutes, until bubbly.

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🌶️ Serve With

• Shredded lettuce

• Diced tomatoes

• Sour cream or crema

• Chopped green onions

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🟢 Tips

• Chimayó chile is mild–medium heat with deep earthy flavor

• For authenticity, avoid cumin in the sauce (it’s fine in the filling)

• This dish freezes well before baking

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If you want, I can:

• Make this New Mexico–style (no beans)

• Adjust heat level

• Turn it into enchiladas or Christmas-style (red & green)