Especial Recipe

Preheat and prep

Preheat your oven to 375°F (190°C). Finely dice the onion and green bell pepper. Roughly chop the cilantro. Warm the tortillas briefly in a dry skillet or microwave for 20–30 seconds covered with a damp paper towel so they are pliable.

Heat a large skillet over medium-high heat and add butter. Add the diced onion and bell pepper and sauté 3–4 minutes until softened and translucent.

Add the ground beef to the skillet, breaking it up with a spoon. Cook until it begins to brown, about 5–6 minutes.

Add the chorizo (removed from casings) to the pan with the beef. Continue cooking 4–5 minutes until chorizo is cooked through and the mixture is evenly browned.

Stir in ground cumin, chili powder, garlic powder, kosher salt, and black pepper. Cook 1 minute to bloom the spices. Remove from heat and fold in half of the chopped cilantro (about 1/2 cup) and set aside.

Spread about 3 tablespoons of refried beans across the center of each warm tortilla, leaving a 1/2-inch border.

On top of the beans, place about 1/3 cup of cooked rice in an even line down the center of each tortilla.

Spoon about 1/3 cup of the beef-chorizo mixture over the rice on each tortilla.

Drizzle about 1 tablespoon of salsa and 2 tablespoons of enchilada sauce over each assembled center for moisture and flavor.

Sprinkle about 1/2 cup of shredded Mexican blend cheese over the filling of each tortilla.

Fold the sides of the tortilla over the filling and then roll tightly, seam-side down, to form a cylinder. Place each rolled Especial seam-side down in a lightly greased 9x13-inch baking dish. Repeat until all tortillas are filled (should make about 6).

Once all rolls are arranged in the baking dish, spoon the remaining enchilada sauce evenly over the tops, then sprinkle the remaining 1 cup of shredded cheese across the rolls.

Bake in the preheated oven for 15–18 minutes, until the cheese is melted and bubbly and the edges of the tortillas are lightly golden.

Remove from oven and let rest 3–5 minutes. Dollop 1/2 tablespoon sour cream onto each roll (or serve on the side). Garnish with remaining chopped cilantro, diced tomatoes, and pickled jalapeños. Serve with lime wedges on the side to squeeze over before eating.