Tex-Mex Wet Burritos

Burritos are one of the most recognizable Mexican-style food. Burritos are found frozen in a gas station to award winning restaurants. The filling is normally rice with some form of protein, beef or beans being the most common. A wet burrito is a burrito that is covered in a chili based gravy that is similar to enchilada sauce but thicker and typically wrapped in a flour tortilla instead of corn which enchiladas are made with. Check out the recipe below in post.

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Start off by making the sauce,  In a skillet, toast the chili powder, cumin, garlic powder, oregano, salt and pepper. About 2 minutes until fragrant.

Once fragrant, Add the oil and flour and whisk until combine. Let cook for 1-2 minutes until mixture darkens in color. Reduce the heat and add the chicken stock and vinegar. Whisk until smooth.

Cook for 5 minutes until sauce has thickened and reduced to about 1 ½ cups. Season with salt and pepper if needed. Cover and keep warm until ready to use.

Now start making the burritos.  Preheat your oven to 375 degrees. In a skillet with a lid, Heat the oil over medium-high heat. Add the onion and ground beef to the hot oil and cook until beef is cooked. Add the garlic and cook for 1-2 minutes until garlic is fragrant. Stir in the tomato paste, cumin powder, oregano and chili powder. Cook for 1-2 minutes Add the rice and chicken stock. Stir and lower heat to low.

Cover and cook for 20 minutes then remove from heat and keep cover for additional 10 minutes. The rice should be cooked and liquid is mostly gone. Add the beans, lime juice and chopped cilantro stir to combine.

Lay out the tortillas, add the beef and rice mixture evenly over all of the tortillas. Roll each tortillas and place seam side down in a 13"x9" pan. You can leave the ends untucked for ease. Spoon the sauce over evenly and top with the cheddar cheese. 

Cook in the oven for 10-15 until cheese and sauce is bubbly. Let the burrito set for 5 minutes then serve with sour creams.

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