Smothered Burrito Recipe
Scrambled eggs / chorizo / refried beans / poblano / queso / salsa roja / avocado / cilantro
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Ingredients
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Burrito Base
Eggs & Chorizo
Vegetables & Garnish
Salsa Roja & Queso Sauce
Finishing
Method
Salsa Roja & Queso Sauce
- 1
Prepare dried chiles
Remove stems and seeds from dried guajillo or ancho chiles. Toast briefly in a dry skillet 20–30 seconds per side until fragrant but not burned. Soak the toasted chiles in hot water for 10–15 minutes until softened, then drain, reserving 1/4 cup soaking liquid.
- 2
Roast tomatoes and aromatics
Place whole tomatoes, the quartered white onion, and garlic cloves in a hot dry skillet or under a broiler. Roast/char until skins are blistered and softened, about 8–10 minutes, turning as needed. Remove and let cool slightly.
- 3
- 4
Cook salsa
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add blended salsa and cook, stirring, 4–6 minutes to deepen flavor. Adjust salt to 3/4–1 tsp as desired. Reduce heat to low and keep warm.
- 5
Make queso sauce
In a small saucepan melt 1 tablespoon butter over low heat. Stir in the cream or milk, then add the crumbled queso fresco (or shredded queso blanco). Stir constantly until cheese starts to melt and you have a slightly thick, creamy sauce. If too thick, thin with 1–2 tablespoons of stock. Keep warm. Combine with some salsa roja when assembling or drizzle separately.
Vegetables & Chorizo
- 6
Roast and peel poblano
Place the poblano over a gas flame or under a broiler, turning until skin is blackened and blistered all over (about 6–8 minutes). Transfer to a bowl and cover with plastic wrap or a lid for 5–10 minutes to steam. Peel off the charred skin, remove seeds and stem, then slice into 1/2-inch strips.
- 7
Sauté onion and cook chorizo
Heat 1 teaspoon oil in a skillet over medium-high heat. Add the diced yellow onion (about 1/2 cup diced) and sauté 3–4 minutes until translucent. Add the chorizo (8 oz, removed from casing) and break it up with a spatula. Cook until chorizo is browned and cooked through, about 6–8 minutes. If chorizo renders a lot of fat, drain off excess, leaving about 1 tablespoon of fat to flavor the mix. Stir in the sliced poblano and cook 1–2 minutes to warm and meld flavors. Transfer mixture to a bowl and keep warm.
- 8
Heat refried beans
Warm the refried beans in a small saucepan over low heat, stirring occasionally. If they are too thick, stir in 2–4 tablespoons of water or stock to reach a spreadable consistency. Season with a pinch of salt if needed.
Eggs
- 9
- 10
Scramble gently
Heat a nonstick skillet over medium-low heat and add 1 teaspoon butter or neutral oil. Pour in the egg mixture and let it sit 10–15 seconds, then gently stir with a spatula, pushing set eggs from the edges to the center. Cook slowly until just set but still soft and slightly glossy, about 3–4 minutes. Remove from heat (eggs will finish cooking from residual heat).
Assembly & Finish
- 11
Warm tortillas
Warm tortillas one at a time in a dry skillet over medium heat, about 20–30 seconds per side, until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.
- 12
Assemble burritos
Lay a warm tortilla on a flat surface. Spread about 1/2 cup refried beans in a line down the center, leaving room at the edges. Top beans with 1/4 of the scrambled eggs, 1/4 of the chorizo-poblano mixture, and a sprinkle (about 1/4 cup) of the shredded melting cheese. Add a few spoonfuls (about 2 tablespoons) of salsa roja and a drizzle (1–2 tablespoons) of the queso sauce. Add sliced avocado (about 1/4 avocado per burrito) and a tablespoon of chopped cilantro. Fold sides in, then roll tightly to form a burrito. Repeat for remaining tortillas and fillings.
- 13
Smother and crisp (optional)
If you want a fully smothered burrito: place assembled burritos seam-side down in a shallow baking dish. Pour remaining warm salsa roja over burritos to cover as much surface as desired (about 1 to 1 1/2 cups). Spoon remaining queso sauce over the top. Bake in a preheated 375°F (190°C) oven for 10–12 minutes until heated through and cheese is melted. For a crisped exterior: after baking, heat 1 tablespoon cooking oil or butter in a skillet over medium-high heat and place each burrito seam-side down, pressing slightly, for 1–2 minutes per side until lightly crisp. Serve immediately.
- 14