Wet Burritos

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Of course! Wet Burritos, also sometimes called “Smothered Burritos,” are a glorious comfort food invention. Unlike a standard burrito, these are smothered in a flavorful sauce and melted cheese, making them a fork-and-knife kind of meal.

Here is a classic, comprehensive recipe for making them at home.

Classic Wet Burritos

This recipe breaks down into three easy parts: the filling, the assembly, and the delicious enchilada-style sauce.

Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Servings: 4 large burritos

Ingredients

For the Filling:

· 1 lb ground beef (or ground turkey/chicken)
· 1 medium onion, chopped
· 2 cloves garlic, minced
· 1 packet (1 oz) taco seasoning, or 2 tbsp homemade seasoning
· ½ cup water
· 1 (16 oz) can refried beans
· 1 ½ cups cooked rice (Spanish or white rice)

For the Sauce:

· 1 (10 oz) can red enchilada sauce (mild or medium)
· 1 (10.5 oz) can condensed tomato soup
· ½ cup water or beef broth

For Assembly:

· 4 large burrito-size flour tortillas (10-12 inch)
· 2 cups shredded cheese (a blend of cheddar and Monterey Jack is perfect)
· Toppings: shredded lettuce, diced tomatoes, sour cream, sliced olives, chopped cilantro, etc.

Instructions

Step 1: Make the Filling

  1. In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain off any excess grease.
  2. Add the minced garlic and cook for one more minute until fragrant.
  3. Stir in the taco seasoning and ½ cup of water. Bring to a simmer and cook for 3-5 minutes, until the liquid has mostly reduced.
  4. Remove from heat and stir in the refried beans and cooked rice until well combined. Set aside.

Step 2: Make the Sauce

  1. In a medium bowl or measuring cup, whisk together the enchilada sauce, tomato soup, and water or broth until smooth. This combination creates a rich, tangy, and slightly sweet sauce that is classic for wet burritos.

Step 3: Assemble the Burritos

  1. Preheat your oven to 375°F (190°C).
  2. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  3. Spoon about 1 ½ cups of the beef and bean filling onto the center of each tortilla. Sprinkle a little shredded cheese over the filling.
  4. Fold the sides of the tortilla inward, then roll it up tightly from the bottom, forming a secure burrito.

Step 4: Sauce and Bake

  1. Pour about ½ cup of the sauce into the bottom of a 9×13 inch baking dish and spread it around.
  2. Place the burritos, seam-side down, in the baking dish.
  3. Pour the remaining sauce evenly over the top of the burritos, making sure they are completely covered. This is what makes them “wet.”
  4. Sprinkle the remaining shredded cheese generously over the top.
  5. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 5-10 minutes, or until the cheese is completely melted and bubbly.

Step 5: Serve

  1. Let the burritos rest for 5 minutes before serving. They will be very hot!
  2. Serve each burrito on a plate, spooning any extra sauce from the dish over the top.
  3. Let everyone add their favorite fresh toppings like shredded lettuce, diced tomatoes, and a dollop of sour cream.

Pro-Tips for the Best Wet Burritos:

· Tortilla is Key: Use the largest, freshest flour tortillas you can find. Stale or small tortillas are more likely to tear.
· Don’t Overfill: It might be tempting, but overfilling makes burritos difficult to roll and they can burst open in the oven.
· Customize the Filling: This recipe is a canvas! Add sautéed bell peppers, corn, or use black beans instead of refried beans.
· Spice Level: Control the heat by choosing mild, medium, or hot enchilada sauce. You can also add a diced jalapeño to the beef filling.
· Make Ahead: You can assemble the burritos in the dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting from cold.
· The “Gringo” Sauce Secret: The enchilada sauce + tomato soup combo is a classic American-style “wet” sauce found in many beloved restaurants. For a more traditional sauce, you can use two 10-oz cans of enchilada sauce and skip the tomato soup.

Enjoy this ultimate comfort food masterpiece

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