Beef and Bean Burritos Smothered with Red Chile Chimayo

A Beef and Bean Burrito Smothered with Red Chile Chimayo is a classic New Mexican dish, and while specific recipes might vary slightly, here’s a general breakdown of the key ingredients you’d typically find:

For the Beef and Bean Burritos:

  • Flour Tortillas: Large, soft flour tortillas are essential for wrapping the filling.
  • Ground Beef: Often lean ground beef, seasoned.
  • Refried Beans: A staple in burritos, providing creaminess and bulk.
  • Taco Seasoning: (or a blend of spices like cumin, chili powder, garlic powder, onion powder, salt, pepper) for flavoring the beef.
  • Cooked Mexican Rice: (optional, but often included for a more substantial burrito).
  • Shredded Cheese: Typically a Mexican blend, cheddar, or Monterey Jack.
  • Vegetable Oil: For cooking the beef and sometimes for lightly frying the burritos.

Common garnishes (for serving):

  • Cilantro
  • Sour Cream
  • Salsa
  • Avocado or Guacamole
  • Shredded Lettuce
  • Chopped Tomatoes
  • Chopped Green Onions

For the Red Chile Chimayo Sauce:

The “Chimayo” refers to a specific type of red chile pepper grown in the Chimayo Valley of New Mexico, known for its unique earthy and often mild to medium heat flavor. The sauce is typically made from:

  • Pure Chimayo Red Chile Powder: This is the star ingredient and what gives the sauce its distinctive flavor and color. It’s often highly prized and can be a blend of different red chiles, but with a focus on the Chimayo variety.
  • Broth: Chicken or vegetable broth is commonly used as the liquid base.
  • Oil: Canola or vegetable oil for making a roux or sautéing aromatics.
  • Aromatics:
    • Onion: Finely chopped.
    • Garlic: Minced.
  • Spices:
    • Cumin: Often toasted and ground for deeper flavor.
    • Mexican Oregano: Crucial for authentic New Mexican flavor (distinct from Mediterranean oregano).
    • Salt: To taste.
    • Cinnamon: A small pinch is sometimes added for a subtle warmth and depth.
  • Flour (optional): Sometimes used to create a roux with the oil, which helps to thicken the sauce.

In summary, the essence of the dish lies in the flavorful beef and bean filling wrapped in a tortilla, all generously smothered in a rich, earthy, and mildly spicy red chile sauce made specifically with Chimayo chile.

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