Search recipe:
- Gilda's Smothered Burritos
-
- 2 1/2 cups Beans prepared with salt pork
- 1 lb Hamburger
- 1/2 tsp Garlic Powder
- 1 cup Salsa
- Tortillas
- Salt & Pepper (to taste)
- 10.5 oz Prepared Red Enchilada Sauce (Old El Paso preferred)
- 1 Tbsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Pepper
- 3 tsp onion powder
- 1 1/2 tsp salt
- 1 cup water
- 1 1/2 Tbsp Flour
- Directions
- Beef and Bean filling: Cook your beans with salt pork (1/3 lb). Depending upon method allow 2 to 4 hours. Do not drain beans; you will need bean broth for later. Fry hamburger over medium high heat adding seasoning and salt and pepper to taste. Drain off the fat, leaving a little for flavor. To this add the salsa and simmer for about 15 minutes. While the beef simmers with salsa, prepare your bean sauce. In a blender puree about 1 cup of the prepared beans with 1/3 cup of the bean broth and 3 T. of Red Chili Sauce. Blend until smooth and creamy with an easy to pour consistency. This makes about 2 cups of sauce to pour over the burrito once filled with your burrito goodies. Add the remaining beans to your beef and salsa mixture that's on low-simmer on the burner. Simmer the mixture mashing slighly, for another 15 minutes. If a little dry, add more salsa or bean broth to you liking. Turn to low and keep warm. Roll warmed tortillas with beef filling and pour bean sauce and red chile sauce over the top. Top with your favorite toppings such as cheese, diced tomatoes and onions. Red Chili Sauce: Add all seasoning to enchilada sauce and bring to a boil.
- Provided by:
- Stefanie Smallhouse, 5th Generation Rancher
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