There’s nothing more New Mexican than having a burrito smothered in green chile sauce. Thick green chile sauce overflowing with melted cheese creates the most savory and mouth watering New Mexican cuisine. It’s just one of those things on my list that I can’t live without. I need to make room to refill my freezer with this year’s crop of Hatch green chile so I’ve been making a lot of favorites lately. This is definitely one of the best.
For the sauce you’ll need about 12 roasted green chile, onion, garlic, tomato, cilantro, flour, chicken stock and tomatillos. The tomatillo’s are optional. Traditional NM green chile sauce doesn’t include tomatillos but I was in the mood for the tartness and tang that tomatillos are known for.
Top with a dollop of guacamole.
Smothered Green Chile Burritos
1 pound Ground Beef
6 (8 inch) Flour Tortillas
12 ounces Monterey Jack Cheese, grated
12 Green Chiles, roasted, seeded, peeled and chopped
1 medium Onion, chopped
1 clove Garlic, grated on a microplane hand grater
1 Roma Tomato, chopped
2 large Tomatillos, outer skin removed and chopped
2 tablespoons Cilantro, chopped
1 tablespoon Flour
1 1/2 – 2 cups Chicken Stock
Salt to taste
To make green chile sauce, drizzle olive oil in a saucepan over medium high heat and saute onion and tomatillo until soft and translucent. Add grated garlic and 1 tablespoon flour to make a roux. Add the chopped green chile and pour in chicken stock. Sauce will start to thicken. If too thick add additional chicken stock until you get the desired consistency. Add tomato and cilantro to the sauce, salt to taste. Stir the sauce and turn down heat to a low simmer.
Brown ground beef in a skillet over medium high heat. Drain any excess oils and salt to taste. Fill flour tortillas with ground beef, shredded cheese and sauce. Roll up. Pour additional green chile sauce and cheese over the burritos and heat in oven to melt cheese.
Serve with guacamole, sour cream or any other topping of choice.
Makes 6 burritos.