Mexican Wet Burrito

Total Time:
50 min
20 min
30 min

1 burrito, with extra salsa and queso sauce

  • Salsa:
  • 1 tablespoon vegetable oil
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 white onion, chopped
  • One 28-ounce can whole peeled tomatoes in sauce
  • One 28-ounce can tomato sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon black pepper
  • Queso Sauce:
  • 1 pound melting white American cheese, preferably Land o' Lakes
  • 1/4 cup pickled jalapenos
  • 2 cups milk
  • Burrito:
  • 1 teaspoon vegetable oil
  • 4 ounces sirloin or skirt steak, sliced into bite-size pieces
  • Kosher salt and black pepper
  • 1 large flour tortilla
  • 1/2 cup canned refried beans, warm
  • 1/2 cup cooked Mexican or Spanish rice, warm
  • 2 tablespoons chopped white onion
  • 1 tablespoon chopped fresh cilantro
  • 1/4 cup shredded mozzarella cheese
  • For serving, optional: Sour cream; guacamole; shredded lettuce
  • For the salsa: Heat the vegetable oil in a large saucepan over medium heat. Add the peppers and onion and cook until the onion is translucent, 8 to 10 minutes.

  • Meanwhile, blend together the tomatoes and tomato sauce in a large blender until smooth. Once the peppers and onions are cooked, stir the tomato sauce mixture into the saucepan. Bring to a boil then reduce to a simmer and stir in the cumin, oregano and black pepper. Simmer for 10 minutes; taste for seasoning and add salt if needed. Keep warm. Makes about 5 cups.

  • For the queso sauce: Put the cheese and jalapenos in a heat-safe blender. Bring the milk to a boil over medium-high heat in a medium saucepan. Carefully pour the hot milk into the blender and blend until smooth. Return to the saucepan and keep warm over low heat.

  • Makes about 2 cups.

  • For the burrito: Heat the vegetable oil in a medium skillet over medium-high heat. Add the sliced steak and brown on one side. Loosen the meat with a spatula or spoon and brown the meat on the other side. Season with salt and pepper and remove from the skillet.

  • Put the tortilla on a microwave-safe dish and cover it with a damp paper towel. Heat in the microwave until quite hot and pliable, about 20 seconds. Discard the paper towel.

  • Put the refried beans, steak, rice, onion, cilantro, and cheese horizontally across the center of the tortilla, leaving a 2-inch border at both ends. Fold the left and right sides inwards perpendicular to the filling, then roll the burrito from front to back, pulling the filling tightly until the bottom of the burrito is now on top. Top with up to 1 cup of the salsa and about the same amount of queso sauce. Serve with sour cream, guacamole, and shredded lettuce if desired. Remaining salsa and queso sauce can be kept for up to 1 week, refrigerated.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchen has not tested it for home use and therefore cannot make any representation as to the results.

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that created heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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