Inside: Keep reading if you want to find out how to make the most flavorful carne asada burritos that you have ever tried, smothered with cheese and guajillo salsa).
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What is the Origin of Burritos?
A lot of people think of burritos when they think of Mexican food. That said, most Mexicans are not very familiar with what most Americans consider a burrito. Most sources state that burritos originated near the Mexican-American border, so in reality, when you are eating a burrito, it is more Tex-Mex than actual authentic Mexican food.
Even if burritos are not the most authentic Mexican food, that doesn’t change the fact that they are delicious! It is still an amazing way to combine some great authentic Mexican flavors, such as carne asada, beans, and rice.
Today, I am going to share a recipe for a delicious version of burritos, smothered with a homemade guajillo salsa.
How do you make Burritos?
The main components that you need to make burritos are large flour tortillas and a variety of fillings. Depending on the size of the burritos that you are making, you can adjust the number of ingredients.
Some common ingredients that you will find in most burritos are listed below:
- Rice (white or whole wheat, flavored with seasonings or plain)
- Beans (black or pinto are most common)
- Meat (anything from chicken, to ground beef, to al pastor pork, to carne asada and more)
- Veggies (peppers, corn, onions, etc.)
- Salsa (roja, verde, or something creamy)
You make a burrito by adding each ingredient into the center of the tortilla, folding in the ends, and then rolling up. You want to make sure that your burritos are well wrapped so that none of the fillings come out when you start eating it.
I am using our popular authentic carne asada recipe as a filling for this recipe. You can find out how to make the carne asada here.
Smothered or Not?
One popular variation for burritos is to smother it with some type of sauce and cheese. After adding the sauce and cheese, you can heat the burrito in the oven or just under the broiler to melt the cheese.
I personally like to smother my burritos, because I feel like it adds some extra flavor. However, some people prefer that everything stay on the inside. If you aren’t going to smother your burrito, I recommend adding some type of sauce and cheese on the inside.
As part of today’s recipe, I am sharing an easy recipe for a guajillo salsa that is great for smothering!
I hope that you enjoy this recipe. Let me know below your favorite burrito fillings.
Other Great Tex-Mex Recipes to Try
- Tex-Mex Bacon and Potato Hash Recipe
- Tex-Mex Breakfast Tacos Recipe
- Loaded Nachos On A Wood Pellet Smoker
- Bacon, Cheddar, and Chipotle Corn Dip
- 5 Large Flour Tortillas
- 16 oz Carne Asada cut into small pieces
- 1 3/4 cups Black Beans
- 2 1/2 cups Rice
- 3 Tomatoes
- 1/4 Onion (white)
- 2 cloves garlic (large)
- 2 Guajillo Peppers (deseeded and boiled until soft)
- 1/4 cup Heavy Whipping Cream
- 1/4 cup Chicken Stock
- Salt (to taste)
- Pepper (to taste)
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- Pico de Gallo
- Sour Cream
- Shredded Mexican Blend Cheese
- Guajillo Salsa (From Recipe Above)
Heat the tortillas in the microwave or in a comal.
Add the main ingredients (carne asada, beans, and rice) in the middle of the large tortilla, one at time. If you want, you can add the guajillo salsa and cheese at this point or you can smother the burrito at the end. Feel free to include the pico de gallo inside as well if you would like.
Mix the ingredients up a little bit with a fork or spoon so that there is an even distribution of ingredients throughout.
Fold the ends of the burrito in, and then carefully roll the burrito up, putting the seam on the bottom.
If you are smothering you burrito, add it to an oven-safe dish, seam down and smother with the guajillo salsa and the cheese. Bake in the oven at 400 degrees for 10-15 minutes. In the alternative, you can just put it under the broiler on high for about 2-3 minutes.
Roast the tomatoes, onions, and garlic together on a frying pan until slightly browned.
Put the tomatoes, onions, and garlic into a blender with the boiled guajillo peppers, the spices, the chicken stock, and the whipping cream and blend until smooth.