Smothered Burritos
Submitted by vicki1017
Smothered burritos: warm homemade flour tortillas rolled around refried beans, drenched in pork-and-Anaheim chili verde, and blanketed with three melted cheeses. Southwest comfort food plate that eats like a diner favorite.
YIELD
1 servingsPREP
20 minCOOK
15 minREADY
35 minThis is a proper New Mexico-style smothered burrito, the kind that arrives at the table under a pond of green chile with three different cheeses bubbling on top. Homemade flour tortillas get filled with refried beans, rolled, then drowned in a rich chili verde built from roasted Anaheims and slow-cooked pork.
The chili verde is the heart of the dish. Roasting the Anaheims blisters and chars their skins, which you peel off for a cleaner, smokier pepper flavor. Diced pork (or beef) browns in shortening with a spoon of flour to thicken the sauce into a loose, ladle-worthy gravy that clings to the burrito without washing it out.
Three cheeses go on top: mozzarella for stretch, cheddar for tang, Monterey Jack for melt. A few minutes in the microwave bonds them into a blanket, and the burrito is ready to eat with a fork and knife.
Kitchen Tips
- Warm the flour tortillas on the grill or directly over a flame for 10 seconds per side, cold tortillas crack when rolled.
- Roast Anaheims until the skins blacken in patches, then steam in a covered bowl, the trapped moisture slips the skins off cleanly.
- Make the chili verde a day ahead if possible, flavor deepens considerably overnight.
- Don’t skimp on refried beans, they’re the glue that holds the burrito together and soak up the sauce beautifully.
- Broil briefly after microwaving for a golden-brown cheese crust if you have the time.
Variations
- Use shredded cooked chicken in place of pork for the chili verde.
- Add poblanos or a single hot jalapeno to the Anaheim mix for more heat.
- Stuff the burritos with seasoned ground beef or chopped steak alongside the beans.
Ingredients
Directions
SMOTHERED BURRITOS:
Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot.
Add about ¾ cup refied beans; roll.
Place on serving plate.
Top with Chili Verde and generous amounts of cheeses, using as desired.
Buzz in microwave about 3 minutes, until cheese is melted.
FLOUR TORTILLAS:
Mix flour, baking soda, salt and shortening with hands until thoroughly combined.
Add enough warm water to make a manageable dough (easy to roll).
Pinch off pieces of dough about the size of a biscuit.
Roll into a circle about ⅛ inch thick.
Put on heated 300-degree grill for about 6 seconds; turn and cook another 8 seconds.
Repeat with remaining dough.
Makes 24 flour tortillas.
Tortillas may be frozen.
Stack between sheets of waxed paper.
CHILI VERDE:
Roast Anaheim peppers in 350-degree oven about 15 minutes; turn and roast an additional 15 minutes.
Remove from oven; cool.
(The peppers may be frozen at this point.)
To peel roasted Anaheims, steam a few minutes; cool as needed, then peel and dice.
Add 2 cups water; set aside.
In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked.
Add flour, garlic salt and pepper, blending well.
Add Anaheim pepper mixture; bring to a boil.
Reduce temperature and simmer 10 minutes.
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