The Smothered Yard Pimpbenny Recipe

Cook the beef and sausage

Heat a large skillet over medium-high heat. Add the ground beef and breakfast sausage, breaking up with a spatula. Cook 6–8 minutes until browned with no pink; drain excess fat leaving about 1 tablespoon for flavor if desired. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer meat to a bowl and set aside.

Sauté aromatics

Return the skillet to medium heat and add 1 tablespoon oil if pan is dry. Add the diced onion and bell pepper and sauté 5–7 minutes until softened and edges begin to brown. Stir in minced garlic and minced jalapeño and cook 30–45 seconds until fragrant. Add ground cumin and smoked paprika and cook 15–20 seconds to bloom the spices.

Scramble the eggs

In a bowl whisk together eggs, milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Push the sautéed veg to one side of the skillet (or use a clean nonstick pan if preferred) and melt 1 teaspoon butter. Pour eggs into the pan and cook over medium-low, stirring gently, until soft-set and slightly creamy, about 2–3 minutes. Combine scrambled eggs with the cooked meat and vegetables, stir to incorporate, and keep warm on very low heat while you make the smother sauce.

Make roux and spice base

In a medium saucepan over medium heat add 2 tablespoons vegetable oil. Whisk in 2 tablespoons flour and cook, whisking, 1–2 minutes until lightly golden (blonde roux). Whisk in 2 tablespoons chili powder and 1 tablespoon tomato paste and cook 30–45 seconds to toast the chili and develop flavor.

Finish the smother sauce

Gradually whisk in 2 cups beef broth to avoid lumps. Add 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook 5–7 minutes, whisking occasionally, until the sauce thickens to a pourable gravy consistency. Taste and adjust seasoning — if too spicy or thick, add up to 1/4 cup additional broth; if too thin, simmer a few minutes longer.

Warm tortillas

Warm tortillas individually on a dry skillet or griddle 20–30 seconds per side until pliable, or wrap in damp paper towels and microwave 30–45 seconds. Keep wrapped to stay warm.

Fill burritos

Lay one warmed tortilla on a work surface. Spoon approximately 1/6 of the meat–egg–veggie mixture into the center (about 3/4 to 1 cup). Top with a generous 1/3 cup shredded cheddar and a tablespoon of crumbled queso fresco if using. Add a few pickled jalapeños and a sprinkle of chopped cilantro if desired.

Fold burritos

Fold the sides of the tortilla over the filling, then roll tightly from the bottom to enclose, creating a neat burrito seam-side down. Repeat for remaining tortillas and filling.

Griddle to crisp and melt

Heat a large skillet or griddle over medium heat and add 1 teaspoon butter or oil. Place seam-side down and cook 1–2 minutes until golden and sealed. Flip and cook another 1–2 minutes until the exterior is crisp and the cheddar inside has softened. Transfer to a plate and keep warm while you prepare the plate and smothering.

Smother the burritos

Place 1–2 burritos on a serving plate. Spoon hot smother sauce generously over each burrito (about 1/3 to 1/2 cup each) so the tortilla is well coated.

Finish with cheese and garnishes

Sprinkle remaining shredded cheddar and crumbled queso fresco over the sauced burritos so cheese melts from the heat. Garnish with chopped cilantro, a dollop of sour cream, salsa on the side, and lime wedges. Serve immediately while hot and saucy.