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This saucy wet burrito recipe transforms ordinary burritos into a fork-and-knife dinner experience that will transport you straight to your favorite Mexican restaurant. The combination of seasoned filling wrapped in soft tortillas and smothered in rich enchilada sauce creates a comforting meal that always satisfies even the pickiest eaters in my household.
I first made these wet burritos when trying to recreate my husband's favorite dish from our local Mexican restaurant. After several attempts at perfecting the sauce, these have become our Friday night tradition when we want something special but don't want to leave the house.
Ingredients
- Ground beef: Provides the hearty base for these burritos. Look for 80/20 lean to fat ratio for the best flavor without excessive grease
- Onion and garlic: Create an aromatic foundation. Fresh ingredients make a noticeable difference here
- Cumin, chili powder, and paprika: Bring authentic Mexican flavors. Toast these spices briefly before adding liquids to enhance their flavor
- Refried beans: Add creaminess and help bind the filling together. Choose traditional or vegetarian varieties
- Flour tortillas: Must be burrito size for proper wrapping. Warm them briefly before filling to prevent cracking
- Enchilada sauce: Forms the base of that signature red sauce. You can use mild, medium, or hot depending on your spice preference
- Cheese: Acts as both filling and topping. Freshly shredded melts much better than pre-shredded varieties with anti-caking agents
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat until shimmering. Add finely chopped onions and cook for a full 4 minutes until they become translucent and just start to turn golden at the edges. This builds the flavor foundation for everything that follows.
- Brown the Protein:
- Add minced garlic and stir continuously for 30 seconds until fragrant but not browned. Immediately add ground beef, breaking it into small chunks with a wooden spoon. Cook undisturbed for 2 minutes before stirring to develop brown crispy edges on the meat.
- Season the Filling:
- Once meat is fully browned, drain excess fat if necessary. Return to heat and add cumin, chili powder, paprika, salt, and pepper. Stir to coat evenly, allowing the spices to toast slightly which blooms their flavors. If using beans and rice, fold them in gently and heat through.
- Prepare the Sauce:
- In a separate saucepan, combine enchilada sauce, tomato sauce, garlic powder, onion powder, and cumin. Bring to a gentle simmer over medium-low heat. Reduce heat and allow to simmer uncovered for 10 minutes, letting the flavors meld together and the sauce thicken slightly.
- Assemble the Burritos:
- Lay a warm tortilla flat and spoon approximately 3/4 cup of filling in a line across the lower third. Add a generous sprinkle of cheese. Fold in both sides, then roll from the bottom up, tucking in the sides as you go to create a secure package.
- Bake to Perfection:
- Arrange burritos seam side down in a baking dish. Pour the prepared sauce evenly over each burrito, ensuring they're completely covered. Sprinkle remaining cheese over the top and bake in a preheated oven until the cheese is completely melted and the edges of the sauce are bubbling.
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The enchilada sauce is truly the star of this recipe. I discovered through much trial and error that adding tomato sauce and additional spices to canned enchilada sauce creates that perfect restaurant-style flavor that clings to the burritos rather than just running off. My kids now request this sauce for everything from eggs to pasta.
Make Ahead Options
These wet burritos are perfect for meal planning. You can prepare the entire dish up to the baking stage then refrigerate covered for up to 24 hours. When ready to serve, simply add an extra 10 minutes to the baking time since you're starting with cold burritos. The flavors actually develop overnight, making this a great option for entertaining.
Perfect Pairings
Serve these saucy burritos with a simple side salad dressed with lime vinaigrette to cut through the richness. A scoop of Mexican rice and some fresh guacamole round out the plate for a complete restaurant-style experience. For beverages, traditional horchata or a crisp Mexican lager complements the flavors beautifully without overwhelming the meal.
Freezer Instructions
These burritos freeze exceptionally well both before and after baking. For make-ahead freezer meals, assemble the burritos but freeze them without the sauce. Wrap individually in foil then store in freezer bags for up to 3 months. When ready to cook, thaw overnight in the refrigerator, prepare the sauce fresh, and continue with the baking instructions.
Frequently Asked Questions
- → Can I use a different protein for the filling?
Absolutely! You can substitute the ground beef with shredded chicken, turkey, or even sautéed vegetables for a vegetarian option.
- → Can I make the sauce spicier?
Yes, add diced jalapeños, chili flakes, or a splash of hot sauce to the sauce for extra heat.
- → How do I prevent the burritos from becoming soggy?
Ensure the filling isn’t too wet by draining any excess liquid from the meat and using a modest amount of sauce when assembling.
- → Can I freeze these burritos?
Yes! Wrap the assembled burritos (without the sauce) tightly in foil or plastic wrap, then freeze. Bake from frozen and add sauce during the last 15–20 minutes.
- → What toppings work best with these burritos?
Top the burritos with sour cream, chopped cilantro, diced tomatoes, jalapeños, green onions, or extra shredded cheese for extra flavor.