Homemade Crispy Hatch Green Chile Burritos

Ingredients

1 pound ground beef

1 tablespoon vegetable oil

1/2 medium onion, finely diced

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt, to taste

Black pepper, to taste

1/4 cup water or beef broth

1 to 1 1/2 cups roasted New Mexico Hatch green chiles, peeled, seeded, and chopped

1 1/2 cups Oaxaca cheese, shredded or pulled into pieces

6 large flour tortillas

2 tablespoons butter or oil, for crisping

Optional Toppings

Sour cream

Salsa verde

Pico de gallo

Guacamole

Chopped cilantro

Pickled jalapeños

Rosemary and Roasted Garlic White Bean Soup

Garlic Butter Chicken

Mezze Maniche Alla Carbonara

Extra roasted Hatch green chile sauce

Instructions

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.

Add the diced onion and cook for 2 to 3 minutes, or until softened.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Add the ground beef to the skillet.

Cook until browned, breaking it apart into small pieces as it cooks.

Drain any excess grease if needed.

Season the beef with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Pour in the water or beef broth and stir well.

Let the beef simmer for 3 to 5 minutes, until the mixture is flavorful and slightly moist but not watery.

Warm the flour tortillas so they become soft and flexible.

Place a generous spoonful of seasoned carne molida in the center of each tortilla.

Add roasted Hatch green chiles over the beef.

Top with Oaxaca cheese.

Fold in the sides of each tortilla, then roll tightly into burritos.

Heat a clean skillet or griddle over medium heat.

Add a little butter or oil.

Place the burritos seam-side down in the skillet.

Toast for 2 to 4 minutes per side, turning carefully, until the outside is crispy, golden brown, and lightly blistered.

Remove from the skillet and let them rest for 1 to 2 minutes.

Serve warm with salsa verde, sour cream, guacamole, or extra Hatch green chile sauce.

Pro Tip

For extra crispy burritos, brush the outside lightly with oil or melted butter before toasting. For extra flavor, add a spoonful of Hatch green chile sauce inside with the beef, but do not add too much or the burritos may become soggy.