Smothered Burrito with Green Chile Sauce

Smothered Burrito with Green Chile Sauce

Ingredients

Burrito Filling

Ground beef (1 lb) – Hearty, savory base for the burrito filling

Vegetable oil (1 tablespoon) – For sautéing and browning the beef

White onion (½, finely chopped) – Adds sweetness and depth

Garlic cloves (2, minced) – Provides aromatic flavor

Ground cumin (1 teaspoon) – Warm, earthy spice

Chili powder (1 teaspoon) – Adds mild heat and richness

Salt & black pepper – To enhance and balance flavor

Beef broth or water (½ cup) – Keeps the filling moist and saucy

Large flour tortillas (4) – Soft, sturdy wraps for rolling

Shredded cheddar or Mexican-blend cheese (1 cup) – Melty, savory finish

Green Chile Sauce

Tomatillos (1 lb, husked and rinsed) – Bright, tangy base of the sauce

Roasted poblano or Anaheim chiles (2, peeled) – Mild heat with smoky depth

Roasted jalapeño (1, optional) – Adds extra spice if desired

White onion (¼) – Rounds out the sauce with subtle sweetness

Garlic cloves (2) – Enhances savory complexity

Chicken or beef broth (½ cup) – Creates a smooth, pourable sauce

Salt – To taste

Vegetable oil (1 tablespoon) – For thickening the sauce

All-purpose flour (1 tablespoon) – Gives the sauce body and creaminess

For Serving

French fries – Classic smothered-burrito side

Shredded lettuce – Fresh, crisp contrast

Diced tomatoes – Bright acidity

Diced red onion – Sharp bite and color

Sour cream or avocado (optional) – Creamy finishing touch

Instructions:

Prepare the Burrito Filling

Heat the vegetable oil in a skillet over medium heat. Add the ground beef and cook, breaking it apart, until fully browned.

Stir in the chopped onion and minced garlic, cooking for 2–3 minutes until softened and fragrant.

Season with cumin, chili powder, salt, and black pepper. Pour in the broth and simmer briefly until the mixture becomes slightly saucy. Remove from heat.

Assemble the Burritos

Warm the flour tortillas until pliable. Spoon the beef filling into each tortilla, roll tightly into burritos, and place seam-side down.

Make the Green Chile Sauce

Bring a pot of water to a boil and cook the tomatillos for about 8 minutes, until softened. Drain well.

Transfer the tomatillos to a blender along with the roasted chiles, onion, garlic, broth, and salt. Blend until smooth.

Thicken the Sauce

Heat the vegetable oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.

Slowly pour in the blended green chile sauce, whisking constantly to prevent lumps.
Simmer for 5–7 minutes, until the sauce thickens and becomes creamy.

Smother and Serve

Arrange the burritos on serving plates. Spoon the green chile sauce generously over the top and sprinkle with shredded cheese.

Allow the cheese to melt, then serve hot with French fries and a fresh side salad.

Variations

Substitute shredded chicken or carne asada for the ground beef

Add refried beans or rice to the burritos for extra heartiness

Increase heat by blending in serrano chiles

Top with a fried egg for a breakfast-style smothered burrito

Tips

Roasting the chiles adds smoky depth to the sauce

Warm tortillas before filling to prevent cracking

For extra indulgence, briefly bake the sauced burritos until bubbly

Serve immediately while hot, melty, and saucy