There’s a long, involved story about how these came to be on our menu, but the (not particularly) short version is my remembering a time we were at Chi-Chi’s (yep, Mexican chain extraordinaire) about 20 years ago. There was a big scoop of sour cream on my then 5-year-old-stepsister’s plate. She asked what it was and my dad, ever the jokester, told her it was ice cream. She ate a HUGE spoonful and I’ll never forget the look on her face. She hasn’t had sour cream since.
Anyway, at Chi-Chi’s, I’d order something called a chicken burrito suprema (at least, I think that’s what it was called). It was basically a burrito that had this really creamy, totally unhealthy mushroom and sour cream sauce on the top. I’m sure if I had it today, I wouldn’t think it nearly as awesome, but at the time, I loved it.
Obviously, this dish is a departure from that one, since it’s made with beef and there are no mushrooms in the sauce. I make so many chicken tacos, enchiladas, and everything else, that every once in a while I just really crave beef, so I went with it (and couldn’t have been happier with my choice).
I wanted to make burrito-sized versions of these but of course they only had white flour tortillas at the store so we got smaller whole wheat tortillas (I know, I really need to start making my own tortillas). One probably would have been enough, anyway, but I still gorged and had two. Oops.
Baked Burritos with Sour Cream-Poblano Sauce
- 20 minutes
- 30 minutes
- 4-6 servings
- Baked Burritos:
- 1 Tbsp. canola oil
- 1 large onion, diced
- 1 lb. ground beef or sirloin
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 1 can black beans, drained and rinsed
- 1/4 cup water or beef broth
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1.25 tsp. chili powder
- 1/8 tsp. cayenne
- 1 tsp. brown sugar
- 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)
- Spray cooking oil
- Sour Cream-Poblano Sauce:
- 2 poblano peppers
- 2 Tbsp. butter
- 1 serano or jalapeno pepper (optional)
- 2 Tbsp. flour
- 2/3 cup chicken broth (preferably room temperature)
- 1/2 cup sour cream (light is fine)
- 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 then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground beef in the pan and cook, stirring occasionally, 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 tsp.). Reduce heat and simmer until most of the liquid has been absorbed.
- Place 2-4 Tbsp. of cheese at the end 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.
- 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. Peel the poblano (I find that using a paper towel and just sliding it down the poblano is the easiest way to do this), remove the stem and seeds, and dice it.
- Heat a sauce pan over medium heat, and add the butter. Saute the jalapeno for about a minute (if using), and then stir in the flour, cooking for an additional minute. Slowly add 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.
- Serve the sauce over the baked burritos.