Thursday, September 27, 2012

Baked Burritos with Creamy Poblano Sauce


I'm pretty much guaranteed to like any combination of fillings that are wrapped into a tortilla - eat it as is, fry it, bake it, top with sauce, leave it "naked," whatever.  I'll eat it and I'll like it.  And to make it even better - how about if that combination is lean ground beef, black beans, Mexican spices, and plenty of cheese?  And then topped with a creamy poblano sauce?  It's most definitely a winner.

These burritos are basically the perfect combination of spicy, salty, creamy, crispy, savory... the works. I really and truly couldn't get enough.  

When I made them the first time, I used poblanos in the sauce, but I managed to get my hands on some Hatch green chiles for the second batch, and they were obviously wonderful that way as well.  

If you're not into red meat, chicken or turkey could easily be subbed as well... or even do all beans and/or a combination of other veggies make these vegetarian.  However you decided to make them, just make them.  They are quick and easy, relatively healthy, and of course delicious.  

I made these burritos the last week we lived in our old house, and froze half the filling for a future meal.   And then I used that filling to make our first meal in the new house.  Full circle, yes?

Baked Burritos with Sour Cream-Poblano Sauce
barely adapted from Elly Says Opa

  • 1 Tbs canola oil
  • 1 large onion, diced
  • 1 lb ground beef or sirloin
  • 3 cloves garlic, minced
  • 1 Tbs tomato paste
  • 1 can black beans, drained and rinsed
  • 1/4 cup water or chicken broth
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 1/2 tsp chili powder
  • 1/8 tsp cayenne
  • 1 tsp brown sugar
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded Monterey Jack, cheddar, or cheese of your preference
  • 4-10 whole wheat tortillas, depending on size (4 for burrito-sized, more for soft taco or fajita sized)
  • cooking spray
Sour Cream-Poblano Sauce
  • 2 poblano peppers
  • 2 Tbs butter
  • 2 Tbs flour
  • 2/3 cup chicken broth (preferably room temperature)
  • 1/2 cup sour cream (light is fine)
  • salt and pepper, to taste

Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking oil.
To make the burritos:  Heat a large skillet over medium heat, and add the oil. Add the onions and cook  3-5 minutes until they begin to soften. Place the ground beef in the pan and cook, stirring occasionally and breaking up any large pieces, until well browned.  (At this point, drain any excess fat if necessary/desired).
Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 teaspoon). Reduce heat and simmer until most of the liquid has been absorbed
Sprinkle a few tablespoons of the cheese down the center of each tortilla (depending on size) and then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet, and spray with cooking oil.  Sprinkle the tops lightly with kosher salt.

Bake for about 20 minutes, until tortillas are golden brown and crispy.

Meanwhile, make the sauce.
Place the poblano directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle.  Alternatively, if you don't have a gas burner, preheat the broiler and place the poblano on a baking sheet.  Broil 6-inches from the heat source, turning occasionally, until blackened and charred. 
Peel the poblano and rinse off any small bits of charred skin, remove the stem and seeds, and dice it.
Heat a small sauce pan over medium heat, and melt the butter. Stir in the flour, cooking for about a  minute. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened.
Add the sour cream and warm through. Season to taste with salt and pepper.  Reduce the heat to low and cover to keep warm until the burritos are done.
Spoon the sauce over the burritos and serve.


7 comments:

Bev Weidner (Bev Cooks) said...

Honey chiiiiiiiild, jeah.

cathy @ Noble Pig said...

Yum. I absolutely love a mexi-flavored white sauce. How awesome is this!! I would even put in over pasta.

Angela @ AnotherBitePlease said...

oh yum...I just made some beef for burritos in the slow cooker and needed a sauce...this sounds like perfect timing for me to make!!!

Jessica@AKitchenAddiction said...

Oh, I love the sound of this sauce!

elly said...

yay, so glad you liked them! :)

Heather said...

Making these for the second time tonight as I loved them so much the last time I made them! Question though, where do you use the cilantro? In the meat stuffing or sprinkled on top after?

Sana Khatri said...

Added to Feed Burner as best essay help effectively.and i like it very much.

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