Smothered Burritos

Growing up we used to go to this restaurant called Cisco and Charles. My favorite part about eating there was the HUGE burritos you would get. They were so big the burritos would go over the sides of the plate and the sauce would just barely fit on the plate. It was heaven.

Sadly the restaurant caught on the fire and they never re-opened. Then I ended up moving to New York and I haven’t really seen the whole “smothered” burrito craze take off around here. Also, can I just say growing up we always called them “wet burritos” but I just couldn’t type that. It just sounds dirty…and weird. So I went with smothered. Am I right? {A big giant thank you to Shelia from Eat2Gather for such an amazing recipe!}

Now, lucky for me the totally awesome folks at Tortilla Land send me some of their fresh corn and flour tortillas. A couple years ago I was lucky enough to receive some of their products and they were amazing. {I made delicious Southern style pinto beans} If you have never had fresh tortillas you are missing out on a lot of deliciousness in your life. One of my favorite ways to eat them is hot off the griddle with butter. That’s it. Just butter and a warm tortilla. It’s more amazing that you think…trust me!

Smothered (Wet) Burritos


For red sauce:

  • 1/2 cup crisco shortening
  • 3/4 cup all purpose flour
  • 1 heaping tablespoon hot mole
  • 4 cups beef stock
  • 2 tablespoons chili powder
  • 1-1/2 teaspoons cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon red pepper flakes
  • 1/2 cup milk
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 can water (use the tomato cans)

For burritos:

  • 2-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 (16 ounce) can refried beans with green chilies
  • 3 ladles of red sauce
  • 1 packet taco seasoning
  • 12 fresh flour tortillas
  • 8 cups Mexican blend shredded cheese
  • 1 cup guacamole
  • 1 cup sour cream
  • Lettuce, shredded
  • Tomatoes, chopped
  • Cilantro, chopped

Recipe from Eat2Gather


For red sauce:
Melt Crisco and sprinkle in flour. Whisk to combine. Keep whisking while the flour and crisco melt together and start to just bubble just a tad.

Whisk in mole (make sure the jar has been stirred) and once incorporated whisk in your beef stock. Give in a nice whisk together to make sure the sauce is nice and smooth.

Add in all your spices, whisk, and then whisk in your milk. Making sure to check that everything is smooth and there are no lumps.

Pour in tomato sauce, tomato paste and fill each tomato can with water and pour into the sauce. Whisk till smooth, cover and let simmer for about an hour. Making sure to whisk at least every 15 minutes so it does not stick to the bottom of your pot.

Once your sauce is ready start preparing your burritos.

Add ground beef and onions to a large high sided skillet. Brown the meat and drain off the excess fat if necessary.

Stir in refried beans, ladles of red sauce and taco seasoning. Mix together until hot. Keep the meat on low while you assemble the burritos.

Cook tortillas according to package directions and add a handful of cheese and a scoop of meat to the middle. Roll the burrito up, add to a plate and ladle red sauce over the burrito. Sprinkle with cheese, and melt the cheese under the oven broiler.

Top with guacamole, sour cream, lettuce, tomatoes and cilantro if desired.

* I was provided free product for this review and giveaway. As always, all opinions are 100% my own.