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Christmas Smothered Burrito

Updated: Jun 15, 2024


Smothered Burrito

The "Smothered Christmas Burrito" originates from New Mexico. The term "Christmas" in this context refers to the combination of both red and green chili sauces, which is a distinctive feature of New Mexican cuisine. The concept of using both types of sauces on a single dish is popular in New Mexico, and it adds a unique and festive flavor profile to dishes like burritos. Whether you're a red sauce or a green sauce fan, this festive burrito has got you covered. Tender, shredded beef wrapped up in a warm tortilla, smothered in delicious red and green chili sauces. It's like a holiday fiesta on your plate!


Ingredients:

  • 3 Pounds Chuck Beef

  • 1 Teaspoon Salt

  • 1/2 Onion

  • 2 Garlic Cloves


Christmas Smothered Burrito Filling:

  • Shredded beef, shredded chicken, or ground beef

  • 2-3 Small Chopped Potatoes (Pre-boiled)

  • 1/2 Chopped Small Onion

  • 2 Finely Chopped Garlic Cloves

  • 1 Teaspoon Cumin

  • Salt to taste

  • Mexican Cheese Blend


Red chile sauce:

  • 2 Tablespoons Canola Oil

  • 7 New Mexico or Guajillo Chiles

  • 1 Can Hunt’s Tomato Sauce (Start with 1/2 Can and adjust to taste)

  • 1/2 White Onion

  • 1 Garlic Clove

  • 1/2 Tablespoon Mexican Oregano

  • 1 1/2 Tablespoons Better than chicken bouillon or 1/2 Tablespoon Chicken Bouillon (Powder)

  • 1 Cup Chicken Broth


Green chile sauce:

  • 2 tbsp oil

  • 2 roasted and peeled Anaheim peppers

  • 2 roasted and peeled poblano peppers

  • 2 tomatillos

  • 1/2 small bunch of cilantro

  • 1/2 white chopped onion

  • 1 1/2 tbsp better than chicken bouillon or 1/2 tbsp chicken bouillon (powder)


Instructions:

  1. Boil a pot of water and add salt. Add chuck meat, onion, and garlic to the pot. Boil for 1.5 to 2 hours until the meat is tender and ready to shred. 

  2. Boil New Mexico or Guajillo Chiles with onion and garlic. Let it cool. Blend the chile mixture with 1 cup of chicken broth until liquefied. Heat oil in a medium-hot pan. Add the blended chili paste to the pan. Be careful, as it can splatter. Add half a can of tomato sauce (it's better than chicken bouillon.) Stir until the bouillon dissolves. If it is too spicy, add more tomato paste to balance the flavors. Once blended, add oregano and stir well. Set aside. 

  3. Peel roasted chiles after letting them sweat in a bag or wrapped in a warm towel. Blend chiles with half an onion, tomatillos, cilantro, and 1 cup of chicken broth until liquefied—heat oil in a medium-hot pan. Carefully add the green chili blend to the pan. Add chicken bouillon as desired. Stir well. Cook for about 5 minutes until the tomatillos are cooked and the sauce turns a deeper green. Set aside.

  4. Heat oil in a medium-hot pan. Sauté onions for 30 seconds. Add shredded beef and cook for 4-5 minutes until onions are soft and the meat is seared. Add garlic and stir. Add pre-cooked potatoes and continue cooking. Season with ground cumin and any additional vegetables if desired. Cook for another 2-3 minutes until well combined. 

  5. Warm up tortillas on a cast iron or preferred method. Sprinkle with cheese and let it melt slightly. Place the tortilla on a cutting board and fill it with the beef and potato mixture. Drizzle with both red and green chili sauces. Fold the tortilla to form a burrito.

  6. Serve the burrito with additional red and green chili sauces on top.


Tip:

This recipe serves about 4 large burritos. Customize the fillings and sauces as per your preference, and don't forget to enjoy the festive flavors of this Christmas burrito!


Feel free to customize the recipe to your liking and preferences. Enjoy your delicious burritos smothered in red and green sauce!






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