Red Sauce Smothered Burritos {Instant Pot Recipe} (2024)

FAQs

What is wet burrito sauce made of? ›

For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling. Soften tortillas according to package directions.

Enchiladas are made with corn tortillas, not white flour, and while burritos are entirely enclosed within the wrap, enchiladas are left open at both ends. Enchiladas are also usually baked already smothered in sauce — whereas with wet burritos, the sauce is poured over the top after cooking.

Wet Burrito/Smothered Burrito

Origin: Michigan or Texas. How it's made: A 10- to 12-inch tortilla wrapped around refried beans, meat, cheese, lettuce and other ingredients, covered in red or green salsa or enchilada-style sauce and melted cheese.

Salsa roja ( lit. 'red sauce') is a type of spicy red sauce in Mexican cuisine. It is made of jitomate (red tomato), ground with onion, garlic, chilli, salt and pepper to taste.

As you might remember a burrito is a sort of big taco made with a flour tortilla filled with ingredients that may include chicken (or other types of meat), veggies, sauces, beans, and whatever tickles your imagination. A wet burrito is a burrito bathed in a savory sauce.

Does it become an enchilada? Well, technically no, because of the flour tortilla. But this variation has garnered a name of its own and is often called a “wet burrito” or a “smothered burrito.” While not the most appetizing names, they do easily mark this distinction.

This variety is sometimes called "smothered", "enchilada-style", mojado (Spanish for "wet"), or suizo ("Swiss"; used in Spanish to indicate dishes topped with cheese or cream). The Beltline Bar in Grand Rapids, Michigan, is said to have introduced the wet burrito in 1966.

A wet burrito is one that has been smothered and covered in a red enchilada sauce and melted cheese. It's also called a smothered burrito.

The Enchirito was created in the 1960s at Taco Bell and was once again removed from the menu in 2013. It's a combination of an enchilada and a burrito and filled with ground beef, refried beans, and onions, and topped with an enchilada red sauce, cheese, and black olives.

I had to look up exactly what a "red strip" is. Similar to Fritos, they're red-colored tortilla strips that add a crunchy texture to Taco Bell's burritos. I had to look up exactly what a "red strip" is. Similar to Fritos, they're red-colored tortilla strips that add a crunchy texture to Taco Bell's burritos.

Is the Enchirito like the smothered burrito? ›

Sure enough, soon after the Enchirito disappeared, a new menu item appeared called the Smothered Burrito. It was a lot like the Enchirito, except it was also filled with rice and chipotle sauce. And instead of being topped with just red sauce and melted cheese, it included sour cream.

Toast them in the oven. Toasting corn tortillas in the oven is a great way to mask the flavor of the preservatives. Martinez suggests laying the tortillas out on a baking sheet in a single layer and baking them at 350 degrees Fahrenheit for around 15 minutes until they're golden brown and crispy.

Load up on vegetables: Don't forget to add veggies. Pack your burrito to the brim with shredded lettuce, diced or pickled onions, cilantro, diced tomato, avocado, or sweet corn. Make it saucy: For another layer of flavor top your burritos with pico de gallo, copycat Chipotle corn salsa or gooey queso blanco.

Authentic Mexican burritos consist of two thin flour tortillas filled with a variety of ingredients. Although the ingredients can be as creative and unique as one's imagination, a traditional burrito is filled with meat, vegetables, and beans. However, rice and guacamole are two very common additions.