Beef and Bean Burritos with Red Chile Sauce

This recipe delivers a classic, hearty, and deeply flavorful burrito. We’ll make a simple, bold red chile sauce from scratch that elevates the entire dish far beyond anything from a can.

Here is a comprehensive guide to making Beef and Bean Burritos with Red Chile Sauce.

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Recipe: Beef and Bean Burritos with Red Chile Sauce

This recipe is broken down into three parts: the Red Chile Sauce, the Beef and Bean Filling, and finally, assembling and serving the burritos.

Part 1: The Red Chile Sauce (The Heart of the Dish)

This sauce is earthy, mildly spicy, and incredibly savory. It’s worth seeking out dried chiles for this.

Yields: About 2 cups

Ingredients:

• 6-8 dried New Mexico chiles (or a combination of New Mexico and Guajillo), stems and seeds removed

• 4 cups hot water (not boiling, just very hot from the tap)

• 2 tablespoons vegetable oil or neutral oil

• 1/2 medium white onion, roughly chopped

• 3 cloves garlic, smashed

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano (preferably Mexican oregano)

• 1/2 teaspoon salt, or to taste

• 1-2 teaspoons all-purpose flour (optional, for thickening)

Instructions:

1. Prepare the Chiles: Use kitchen shears to cut the stems off the dried chiles. Slice them open lengthwise and shake out or scrape away the seeds and the white pith (most of the heat is in the seeds and pith, removing them tames the sauce).

2. Toast the Chiles (Optional but Recommended): In a dry skillet over medium heat, lightly toast the cleaned chiles for about 20-30 seconds per side. They should become fragrant and pliable. Be careful not to burn them, or they’ll become bitter. This step deepens the flavor.

3. Rehydrate: Place the chiles in a heat-safe bowl and cover with the 4 cups of hot water. Place a small plate or bowl on top to keep them submerged. Let them soak for 20-30 minutes until they are completely softened.

4. Sauté Aromatics: While the chiles soak, heat the 2 tablespoons of oil in a small skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the smashed garlic and cook for another minute until fragrant. Remove from heat.

5. Blend the Sauce: Using a slotted spoon, transfer the softened chiles to a blender. Add the cooked onion and garlic. Pour in about 2 cups of the chile soaking water. Add the cumin, oregano, and salt.

6. Blend Until Smooth: Blend on high until the sauce is completely smooth. If it seems too thick, add more of the soaking water a little at a time until you reach a consistency like a thick cream soup.

7. Strain (Essential Step): For a silky-smooth sauce, pour the blended mixture through a fine-mesh strainer back into the pot or a bowl, using a spatula to push all the liquid through. You’ll be left with just the tough skins and fibers.

8. Simmer to Finish: Pour the strained sauce into a saucepan. Bring to a simmer over medium heat. If you prefer a thicker sauce, whisk in 1-2 teaspoons of flour and let it simmer for 5-10 minutes, stirring occasionally, until it thickens slightly. Taste and adjust salt. Set aside.

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Part 2: The Beef and Bean Filling

Yields: Filling for 6 large burritos

Ingredients:

• 1 lb ground beef (80/20 is good)

• 1 tablespoon vegetable oil

• 1 medium yellow or white onion, diced

• 2 cloves garlic, minced

• 1 (4 oz) can diced green chiles (optional, for extra flavor)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• Salt and black pepper, to taste

• 1 (15 oz) can refried beans (traditional pinto beans work best)

• 1/4 cup water or beef broth

Instructions:

1. Brown the Beef: Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s well-browned and cooked through. Don’t overcrowd the pan; let it get a good sear.

2. Sauté Aromatics: Add the diced onion to the beef and cook for 4-5 minutes, until softened. Add the minced garlic, diced green chiles (if using), cumin, chili powder, and smoked paprika. Cook for another minute until fragrant.

3. Combine with Beans: Reduce heat to medium-low. Add the can of refried beans and 1/4 cup of water or broth. Stir everything together until the beans are fully incorporated and the mixture is heated through. The water helps loosen the beans to coat the meat evenly.

4. Season: Taste the filling and add salt and pepper as needed. Keep warm while you prepare the burrito assembly.

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Part 3: Assembling and Serving the Burritos

Yields: 6 burritos

Ingredients:

• 6 large (10-inch) flour tortillas (burrito size)

• 2 cups cooked rice (white or brown, optional but recommended for bulk)

• 2 cups shredded cheese (a mix of Monterey Jack and cheddar is classic)

• Red Chile Sauce, from Part 1

• Optional Toppings: Sour cream, diced white onion, fresh cilantro, pickled jalapeños, shredded lettuce, diced tomatoes, or a squeeze of lime.

Instructions:

1. Warm the Tortillas: This is crucial to prevent them from cracking when you roll them. Wrap the stack of tortillas in a slightly damp paper towel and microwave for 30-45 seconds. Alternatively, you can warm them one by one in a dry skillet over medium heat for about 15-20 seconds per side.

2. Assemble: Lay a warm tortilla on a clean work surface. In the center, place a scoop of rice (if using), followed by a generous portion (about 3/4 cup) of the beef and bean filling. Top with a generous sprinkle of shredded cheese.

3. Roll the Burrito:

   • Fold the left and right sides of the tortilla over the filling towards the center.

   • Grab the bottom edge closest to you and fold it tightly over the filling, tucking it under the mound of ingredients.

   • Continue rolling tightly away from you, keeping the sides tucked in, until the seam is on the bottom.

4. Crisp the Burrito (Optional but Highly Recommended): Place the rolled burrito, seam-side down, in a lightly oiled skillet over medium heat. Cook for 2-3 minutes per side, until golden brown and crispy. This adds a wonderful texture and helps seal the burrito.

5. Serve: Place a crispy burrito on a plate. Ladle a generous amount of the warm Red Chile Sauce over the top. Sprinkle with a little extra cheese, which will melt from the heat of the sauce. Add your favorite toppings like sour cream, onion, and cilantro. Serve immediately.

Enjoy your homemade, restaurant-style beef and bean burritos!