Recipes By World Cuisine

Wet Burrito Recipe

Wet Burrito Recipe

Behold the undisputed monarch in the realm of culinary delights — the Wet Burrito, an exquisite creation that transcends the ordinary by fusing shredded succulence of meat, the heartiness of beans, the comforting embrace of rice, and the decadence of cheese. This culinary masterpiece is then ensconced in a tortilla, bathed in the luscious symphony of red or green enchilada sauce, and ceremoniously adorned with an additional layer of molten cheese before undergoing a transformative baking ritual.

Now, for the uninitiated, the enigmatic “wet burrito,” affectionately known as the Burrito Mojado, derives its nomenclature from a rather intuitive source. Unlike its conventional counterpart, which is meticulously encased in a flour tortilla and cocooned in aluminum foil for a hand-held gastronomic adventure, the wet burrito takes a plunge into the realms of sophistication. It luxuriates in a lavish bath of enchilada sauce, gracing the plate with an aristocratic presence, demanding the accompaniment of a dignified fork for its consumption.

Picture this: a culinary spectacle where my preferred incarnation of the wet burrito reigns supreme. Imagine the audacious duality of red and green enchilada sauces, artfully spooned over each hemisphere of this gastronomic titan. The coup de grâce, a regal crowning of sour cream and guacamole, not only elevates the flavor profile to unparalleled heights but also orchestrates a visual fiesta reminiscent of the vibrant hues adorning the Mexican flag.

In this culinary odyssey, complexity intertwines with simplicity, creating a sensory tapestry that titillates the taste buds with each multifaceted bite. The wet burrito, an epicurean revelation, beckons the adventurous palate to embark on a journey where bursts of flavor and textural intricacies dance harmoniously, defying the mundane and celebrating the exuberance of gastronomic artistry.

How to Make Wet Burrito Recipe :

Ingredients

  • 3 cups cooked , shredded beef, chicken, pork, or steak
  • 2 cups Red or Green enchilada sauce , homemade or store-bought
  • 1 can black or pinto beans , drained and rinsed (or refried beans)
  • 1 1/2 cups Mexican rice or cilantro lime, white or brown rice
  • 2 cups shredded mozzarella cheese , or your favorite kind, divided
  • 5 large (burrito size) flour tortillas
  • Other filling ideas: sautéed bell pepper and onion, roasted corn, shredded cabbage

For topping:

  • sour cream, guacamole, pico de gallo or salsa

Instructions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.

2. Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can’t roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.

3. Bake for 20 minutes, or until warmed through.

4. Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.

5. Serve topped with sour cream, guacamole and pico de gallo or salsa.

Wet Burrito Recipe

Wet Burrito Recipe

Crowning the hierarchy of burrito excellence is the delectable Wet Burrito, generously packed with shredded meat, beans, rice, and cheese. This culinary masterpiece is bathed in a rich ensemble of red or green enchilada sauce, culminating in a heavenly union as it undergoes a final baking flourish crowned with an indulgent layer of cheese.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 5
Calories 455 kcal

Ingredients
  

  • 3 cups cooked shredded beef, chicken, pork, or steak
  • 2 cups Red or Green enchilada sauce homemade or store-bought
  • 1 can black or pinto beans drained and rinsed (or refried beans)
  • 1 1/2 cups Mexican rice or cilantro lime white or brown rice
  • 2 cups shredded mozzarella cheese or your favorite kind, divided
  • 5 large burrito size flour tortillas
  • Other filling ideas: sautéed bell pepper and onion roasted corn, shredded cabbage

For topping:

  • sour cream guacamole, pico de gallo or salsa

Instructions
 

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
  • Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can’t roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
  • Bake for 20 minutes, or until warmed through.
  • Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
  • Serve topped with sour cream, guacamole and pico de gallo or salsa.

Notes

Make Ahead Instructions: The burritos can be filled, rolled tightly and stored in the fridge 2-5 days in advance, depending on the freshness of the ingredients used.
Freezing Instructions: Fill and roll burritos tightly, then place in a freezer safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator then bake as directed, smothering in enchilada sauce and cheese during the last part of baking.
Keyword Burrito, Wet Burrito, Wet Burritos