Make Your Taste Buds Explode with THIS Epic Wet Chili Burrito!
These Epic Wet Chili Burritos are a great change of pace from traditional burritos!
Things to know:
Where was the burrito invented?
The burrito likely originated in Northern Mexico, particularly states like Chihuahua and Sonora, in the early 20th century, evolving from simple flour tortilla wraps used by vaqueros (cowboys) for portability, but the modern, larger burrito became a phenomenon through Mexican-American fusion, especially in California. While its exact inventor is unknown, it’s a staple of Mexican cuisine, with roots in ancient tortilla use.
What is a wet burrito?
A wet burrito (or burrito mojado) is a large, fully-filled burrito that’s smothered in a warm sauce, usually red enchilada sauce, topped with melted cheese, and served on a plate (not wrapped to-go) so you eat it with a fork, essentially making it a handheld meal covered in a sauce like an enchilada. It’s known for being a hearty, saucy, and cheesy comfort food, often featuring fillings like seasoned ground beef, beans, and rice.
Is a wet burrito just an enchilada?
No, a wet burrito is not just an enchilada, although they are similar; a wet burrito is a large, sauced burrito made with a flour tortilla, while an enchilada is typically smaller, made with a corn tortilla, and covered in sauce and cheese. A key difference is that a wet burrito is essentially a burrito that has been smothered in sauce after it’s rolled, often served on a plate with a fork, whereas traditional enchiladas are rolled and sauced before or as they are baked.
What is another name for a wet burrito?
A wet burrito is also called a smothered burrito and is a regular burrito that is covered in a sauce, typically an enchilada sauce, and melted cheese. Other names include “enchilada-style,” mojado (the Spanish word for wet), or suizo (“Swiss” style).
Ingredients:
2 pounds ground beef
½ cup chopped onion
4 cloves garlic, minced
2 T Cattleman’s Grill Mexicano Seasoning (or your favorite taco seasoning)
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese (we used Chihuahua cheese)
½ cup chopped green onions
1. Preheat oven to 400F.
2. Crumble ground beef into a skillet over medium-high heat.
3. Cook and stir until evenly browned.
4. Add onion, and cook until translucent.
5. Drain grease, and add Mexicano seasoning, garlic, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
6. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through.
7. Turn off heat and keep warm.
8. Place a warmed tortilla on an oven-safe plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce, tomato and cheese to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese.
9.Place oven-safe dish in the oven and cook until cheese is melted.
10. Remove and top with green onions. ENJOY!
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