Beef and Bean Burritos Smothered with Red Chile Chimayó

This is a fantastic and classic Southwestern dish. “Beef and Bean Burritos Smothered with Red Chile Chimayó” evokes a very specific, authentic flavor profile from New Mexico, centered around the famous Chimayó red chile.

Here is a detailed recipe that breaks down how to make this incredible dish, from the savory filling to the signature sauce.

Beef and Bean Burritos Smothered with Red Chile Chimayó

This recipe celebrates the deep, earthy, and complex flavor of New Mexican red chile. The burritos are hearty and simple, allowing the spectacular sauce to be the star.

Yields: 4-6 large burritos
Prep time: 45 minutes
Cook time: 1.5 hours (mostly simmering)

Ingredients

For the Red Chile Chimayó Sauce:

2-3 ounces dried New Mexico Red Chile pods (preferably from Chimayó if you can find them), stems and seeds removed
4 cups hot water, for soaking
3 cloves garlic, minced
1/2 medium onion, finely chopped
2 tablespoons bacon drippings, lard, or vegetable oil
1 teaspoon dried Mexican oregano, crushed
1/2 teaspoon ground cumin
2 cups chicken or beef broth (plus more if needed)
1 teaspoon salt (or to taste)
1 teaspoon sugar or honey (to balance acidity, optional)

For the Beef and Bean Filling:

1 lb ground beef (80/20 is best for flavor)
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder (optional)
Salt and black pepper to taste
1 (15 oz) can refried beans (pinto or black bean)
1/4 cup water or beef broth

For Assembly:

4-6 large (10-12 inch) flour tortillas
2 cups shredded cheese (a blend of sharp cheddar and Monterey Jack is perfect)
Optional for serving: chopped onion, fresh cilantro, sour cream, shredded lettuce

Instructions

Part 1: Make the Red Chile Chimayó Sauce

Prepare the Chile Pods: Break the stems off the dried chile pods and shake out the seeds. Rinse the pods briefly to remove any dust.
Toast and Soak: In a dry skillet over medium heat, toast the chile pods for 30-60 seconds per side until they become fragrant. Be careful not to burn them. Place the toasted pods in a bowl and cover with 4 cups of hot water. Place a plate on top to keep them submerged and let soak for 20-30 minutes until softened.
Blend: Drain the chiles, reserving about 1 cup of the soaking liquid. In a blender, combine the softened chiles, garlic, and 1/2 cup of the soaking liquid. Blend on high until a completely smooth, thick paste forms. Add more soaking liquid if needed to get it moving. This is your “chile puree.”
Cook the Sauce: In a medium pot, heat the bacon drippings (or oil) over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the cumin and oregano and cook for 30 seconds until fragrant.
Simmer: Carefully pour the blended chile puree into the pot—it may splatter. Cook for 2-3 minutes, stirring constantly. Add the 2 cups of broth and stir to combine. Bring to a simmer, then reduce heat to low.
Season: Let the sauce simmer gently for 20-30 minutes, stirring occasionally. It will thicken. Season with salt and a pinch of sugar/honey if desired. The sauce should be the consistency of a thick gravy. If it gets too thick, thin it with a little more broth. Keep warm.

Part 2: Make the Beef and Bean Filling

Cook the Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned. About halfway through, add the chopped onion and garlic. Cook until the onion is soft and the beef is no longer pink. Drain off excess fat.
Season: Stir in the cumin, optional chili powder, salt, and pepper. Cook for 1 minute.
Add Beans: Add the can of refried beans and the 1/4 cup of water or broth. Stir until everything is well combined and heated through. Taste and adjust seasoning.

Part 3: Assemble and Smother the Burritos

Warm Tortillas: Gently warm the flour tortillas one by one in a dry skillet or over a gas flame until soft and pliable. This prevents them from tearing.
Assemble: Lay a warm tortilla flat. Spoon a generous portion of the beef and bean filling in a line down the center. Sprinkle with a handful of shredded cheese.
Fold: Fold the sides of the tortilla inward over the filling, then roll it up tightly from the bottom to form a secure burrito. Place it seam-side down in a baking dish or individual oven-safe skillet. Repeat with remaining tortillas and filling.
Smother and Melt: Ladle a generous amount of the warm Red Chile Chimayó sauce over the top of each burrito, completely covering it. Sprinkle with a little more cheese.
Final Heat: Place the baking dish under a preheated broiler for 2-4 minutes, or in a 375°F (190°C) oven for 10-15 minutes, just until the cheese is melted and bubbly and the burritos are heated through.

Serve immediately, with extra sauce on the side and your favorite toppings like chopped raw onion and cilantro.

Chef’s Tips & Notes

The Heart of the Dish: The quality of your red chile pods is everything. Chimayó chiles are prized for their unique, sweet, and earthy flavor with mild to medium heat. If you can’t find them, any high-quality New Mexico or Guajillo chiles will work wonderfully.
Spice Level: The heat of the sauce depends on the chiles. For a milder sauce, be sure to remove ALL the seeds and veins. For more heat, leave some in.
Shortcut Sauce: If you can’t find whole pods, you can use 3/4 to 1 cup of high-quality, pure New Mexico Red Chile Powder. Skip the toasting/soaking/blending step. Instead, whisk the powder with 2 cups of warm broth to form a paste, then cook it with the sautéed onions and spices as directed.
Make it Ahead: Both the red chile sauce and the beef filling can be made 2-3 days in advance and stored in the refrigerator. This makes assembling the burritos on a weeknight very quick.
The “Smothered” Experience: Don’t be shy with the sauce! The magic of this dish is the tender burrito swimming in that rich, flavorful chile sauce.