Smothered Burritos (or “Wet” Burritos, depending on where they’re served), were born at a the Beltline Bar in Grand Rapids, MI, where it’s called the Beltline Bar Wet Burrito. Love burritos and enchiladas? With these delicious monsters, you get the best of both worlds.
The original calls for seasoned ground beef and beans wrapped in a flour tortilla, covered in red chili sauce and cheese. What makes this NOT an enchilada, is that it uses a flour tortilla, where an enchilada is made with a corn tortilla.
I like to swap out the ground beef with Carne Adovada (Mexican pork in red sauce.) I think shredded beef brisket would be amazing, as well!
I don’t make this dish very often, as it’s a lot of work, and not even remotely healthy. Still, once or twice a year isn’t going to do too much damage!
Chef P’s Smothered Burritos
1 batch Carne Adovada*
1 batch Spanish rice*
1 batch Easy Guacamole*
1 batch Pico de Gallo*
8 extra-large flour tortillas, warmed
4 cups shredded Mexi Cheese
1 Cup sour cream (plus extra)
4 Tbs Cilantro (finely diced.)
Pre-heat oven to 350F
Place tortilla on a pre-warmed plate and spread 2 Tbs sour cream down the center, leaving two inches of tortilla at each end. Spoon 1/4 cup of Spanish Rice over the sour cream, then, using a slotted spoon, add 2/3 cup of the Carne Adovada over the rice.
Fold up ends of tortilla and roll into a burrito, keeping the ends tucked.
Coat the bottom of a baking dish with Carne Adovada sauce, and lay the finished burritos on top.
Top with 1/2 of the remaining shredded cheddar cheese.
Cover with remaining Carne Adovada sauce…
Then the remaining cheese.
Bake 1 hour (place the baking dish on a cookie-sheet ~ you’ll thank me!) then allow to cool 20-30 minutes on stove-top.
Coat each plate with refried beans, then top each with a burrito. Top each burrito with additional sauce, and dollop with sour cream,
Serve with warm chips, guacamole, remaining pico de gallo. Sprinkle all with cilantro.
1 C Pico de Gallo, below
2 lbs boneless pork picnic ribs
Freshly ground black pepper
1 C olive oil
2 yellow onions
3 garlic cloves, finely chopped
2 Tbsp of chopped fresh oregano
2 ½ cups chicken stock
2 small can tomato paste
½ tsp chili powder
½ tsp red pepper powder
Trim pork of excess fat and cut into 1 1/2-inch cubes
Season the pork cubes generously with salt, pepper, oregano, and garlic.
Mix in diced onions. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides.
Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Drain oil and dispose.
Add the pico, tomato paste, chili powder, red pepper powder, and broth, stirring until blended.
Bring to a boil, reduce heat, cover and simmer 2 hours.
Remove solids with a slotted spoon, and raise the heat to a high simmer, reducing the sauce by half. Remove from heat, add the solids back in, and stir. Cover and set aside.
2 tablespoons bacon drippings
1 onion, chopped fine
2 garlic cloves, minced
2 cups long-grain white rice
3 cups* chicken stock
2 Tbs tomato paste
Pinch of oregano
2 teaspoons each: salt, chili powder, and cumin
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, I use 3 cups of stock for 2 cups of rice.
Combine all ingredients in your rice cooker, and cook per cooker instructions.
If you don’t have a rice cooker:
In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic.
Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer, covered.
Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes, then fluff rice with a fork, and set aside, uncovered.
3 medium Haas avocados, ripe. Peeled and diced.
1 Tbs lime juice
Salt, pepper, garlic powder to taste.
Fresh Pepper Pico de Gallo
5 fresh Roma tomatoes, chilled and diced
1/2 large white onion, diced
1/2 cup fresh cilantro, chopped
1 large orange bell pepper, diced
2 Tbs fresh squeezed lime juice
2 Tbs fresh minced garlic
Salt & pepper to taste
Combine all ingredients and refrigerate at least 1 hour before serving.
Restaurant Style Refried Beans
1 1/2 cups dried pinto beans, rinsed and picked over
3 1/2 cups chicken stock
(or, 2 cups canned refried beans + 1 cup stock)
1/2 medium white onion, finely diced
1 teaspoon garlic powder
1 1/2 teaspoons each ground cumin, chili powder
salt and pepper to taste
Add all of the ingredients, except for the salt and pepper to the crock-pot. Cook on high for 9 hours (4 hours, low, for canned). At this point the beans will be tender and a bunch of them will have popped open.
Use an immersion blender to puree the beans until smooth. Add more water as needed, or if you’re feeling decadent add a couple tablespoons of butter! (Skip this step if using canned refried beans)
Season with salt and pepper to taste.
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