16/06/2025
Beef and Bean Burritos Smothered with Red Chile Chimayo is a New Mexican classic, full of rich, smoky, and slightly spicy flavors thanks to the unique Chimayo red chile. I’ll give you a detailed recipe with plenty of depth, including ingredients, preparation, and step-by-step instructions.
Beef and Bean Burritos Smothered with Red Chile Chimayo
Overview
These burritos combine tender, seasoned beef, creamy pinto beans, and fluffy tortillas, all smothered in a vibrant, slightly sweet and earthy Chimayo red chile sauce. Chimayo chile is prized for its complex flavor, not just heat — it's grown in Chimayo, New Mexico, and brings a distinct regional authenticity to the dish.
Ingredients
For the Beef Filling
2 tablespoons vegetable oil
1 ½ lbs ground beef (80/20 or leaner)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon ground black pepper
1 teaspoon kosher salt (or to taste)
½ cup beef broth or water
1 tablespoon tomato paste (optional for richer flavor)
For the Beans
2 cups cooked pinto beans (or 1 (15 oz) can, drained and rinsed)
½ teaspoon cumin
½ teaspoon salt
2 tablespoons reserved bean liquid or water
For the Red Chile Chimayo Sauce
½ cup Chimayo red chile powder (or substitute with high-quality New Mexico red chile powder if Chimayo isn’t available)
2 tablespoons all-purpose flour
2 tablespoons vegetable oil or lard
2 cloves garlic, minced
2 ½ cups chicken broth (or vegetable broth for vegetarian option)
1 teaspoon Mexican oregano
½ teaspoon ground cumin
½ teaspoon kosher salt (adjust to taste)
1 teaspoon honey or sugar (balances the natural bitterness of chile)
For Assembly
8 large flour tortillas (10-inch size)
2 cups shredded cheddar cheese or Mexican blend cheese
½ cup chopped green onions (optional garnish)
½ cup chopped cilantro (optional garnish)
Sour cream (optional)
Shredded lettuce and diced tomatoes (optional sides)
Instructions
Prepare the Beef Filling
Cook the aromatics: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Brown the beef: Add the ground beef to the skillet. Break it apart with a spatula as it cooks, browning evenly for about 8-10 minutes.
Season: Once the beef is browned and any excess fat is drained, stir in the cumin, oregano, smoked paprika, coriander, black pepper, and salt. Add the tomato paste if using, and stir to combine.
Simmer: Pour in ½ cup of beef broth, reduce the heat to low, and simmer for 10 minutes to meld the flavors. Set aside.
Prepare the Beans
In a small saucepan, combine the pinto beans, cumin, salt, and a couple tablespoons of liquid (bean liquid or water). Heat over low heat, gently mashing some of the beans for a slightly creamy texture while keeping some whole for texture. Keep warm.
Prepare the Red Chile Chimayo Sauce
Make a roux: In a medium saucepan, heat the oil or lard over medium heat. Whisk in the flour to form a roux, stirring constantly for 1-2 minutes until golden but not brown.
Add garlic and chile powder: Stir in the minced garlic and cook briefly, about 30 seconds. Then whisk in the Chimayo red chile powder, stirring constantly to avoid burning.
Add liquid and seasonings: Slowly pour in the chicken broth while whisking to create a smooth sauce. Add oregano, cumin, salt, and honey.
Simmer: Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until thickened and rich. Taste and adjust seasoning if necessary.
Assemble the Burritos
Preheat the oven: Set oven to 375°F (190°C).
Fill the tortillas: Lay each tortilla flat. Add a scoop of the beef mixture and a scoop of the beans down the center of each tortilla. Sprinkle with a bit of shredded cheese if desired. Roll the tortillas into burritos, tucking in the sides as you roll.
Arrange: Place the burritos seam-side down in a large baking dish.
Smother: Pour a generous amount of the red chile sauce over the burritos, making sure they’re well covered.
Top with cheese: Sprinkle the remaining shredded cheese evenly over the top.
Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is fully melted and bubbly.
Serve
Garnish with chopped green onions and cilantro.
Serve with sour cream, shredded lettuce, and diced tomatoes on the side for a complete New Mexican feast.
Tips for Success
Chimayo chile powder: If you can get authentic Chimayo chile powder, do — it makes a noticeable difference. If not, use the highest quality New Mexico red chile powder you can find.
Homemade beans: For best flavor, cook your own pinto beans from dry with garlic, onion, and a bay leaf.
Double the sauce: The red chile sauce freezes beautifully and can be used for enchiladas, huevos rancheros, or tamales.
Heat level: Adjust the amount of chile powder if you prefer more or less heat.
A Bit of History (optional to share with your guests!)
Chimayo red chile comes from the Chimayo Valley of New Mexico, where heirloom chile seeds have been passed down for generations. The unique soil and microclimate give the chile its distinct sweetness, depth, and low bitterness — a perfect match for hearty burritos.
