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I’m thinking I’ve mentioned before that I’m not a big fan of Mexican food. Yet, whenever I think that, I seem to contradict myself because then I crave Mexican food. But not restaurant Mexican food… can’t stand that stuff! But good ol’ homemade Mexican Tex-Mex, or whatever this is considered… love it! Or anything with taco seasoning! Hehe. Horrible logic, I know.

These burritos, though, are amazing. I made them a couple weeks ago before the move, and now I’m making them again! What can I say, I got a craving! You can change out the meat to any ground meat of your choosing, and they’re quick to cook up. Also, they reheat awesomely and apparently, you can freeze them once they’re baked, all of which makes them a great make-ahead option. If you’re a burrito-fan, these are a must try for you!One Year Ago: Cheddar-Herb Biscuits and Orecchiette with Spicy Sausage and Broccoli Rabe

Baked Burritos with Sour Cream-Poblano Sauce

Burritos:
1 tablespoon canola oil
1 large onion, diced
1 pound ground beef
3 cloves garlic, minced
1 tablespoon tomato paste
1 (14.5-ounce) can black beans, drained and rinsed
¼ cup beef broth
½ teaspoon cumin
½ teaspoon oregano
1½ teaspoon chili powder
⅛ teaspoon cayenne
1 teaspoon brown sugar
Kosher salt
1 cup shredded Monterey Jack or cheddar cheese
4 to 6 burrito tortillas
Cooking spray

Sour Cream-Poblano Sauce:
2 poblano peppers
2 tablespoons butter
2 tablespoons flour
⅔ cup chicken broth at room temperature
½ cup sour cream
Kosher salt and freshly ground black pepper

To make the burritos: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.

Heat a large skillet over medium heat; add the oil and heat until shimmering. Add the onions and cook for 3 to 5 minutes, or until they begin to soften. Add the ground beef and cook, stirring occasionally, until well browned; drain any excess fat.  Stir in the garlic and tomato paste and cook for 30 to 60 seconds; add the beans, broth, cumin, oregano, chili powder, cayenne, and brown sugar. Stir to combine and salt to taste. Reduce heat and simmer until most of the liquid has been absorbed.

Place 2 tablespoons of the cheese in a line in the middles of each tortilla and spoon about ¼ of the beef mixture over the top of the cheese. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray.  Bake for about 20 minutes, until tortillas are golden brown and crispy.

To make the sour-cream poblano sauce: To prepare chiles with a gas stove, turn one of the burners to high. Using tongs, char the poblanos on all sides until black. To prepare the chiles with an oven, preheat the broiler. Place the poblanos on a foil lined baking sheet and broil until black, using tongs to turn the chiles to blacken all sides. Transfer the blackened poblanos to a resealable plastic bag and seal the bag; set it aside for 15 minutes. Remove chiles and peel them; discard the seeds and membranes to lessen the heat, if desired, then dice them; set aside.

In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for an additional minute, stirring constantly, to cook off the taste of flour. Slowly whisk in the chicken broth and the poblanos; continue to simmer, whisking frequently, until thickened. Stir in the sour cream and warm through; season to taste with salt and pepper. Serve the sauce over the baked burritos.

Source: Slightly adapted from Smells Like Home

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