Enchurritos

See the RecipeLaurie Smith

For added taste and texture, stir a half cup of refried beans into the meat filling when it has finished cooking, if you like.

Enchurritos
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Yield: serves 6

For the Filling

  • 2 tbsp. vegetable oil
  • 3 lb. round steak, cut into 1⁄2" cubes
  • 1 small yellow onion, peeled and finely chopped
  • 1 green bell pepper, stemmed, cored, and finely chopped
  • 2 tsp. garlic powder
  • 1¼ tsp. ground cumin
  • Salt and freshly ground black pepper
  • 1 tbsp. flour
  • 1 cup tomato sauce

For the Sauce

  • ½ cups vegetable oil
  • 1 cup flour
  • 2½ tsp. ground cumin
  • 1½ tsp. garlic powder
  • 1½ tsp. chili powder
  • 2 tbsp. tomato paste
  • Salt and freshly ground black pepper
  • 6 12" homemade or store-bought Flour Tortillas
  • 1½ cups grated mild cheddar

Instructions

  1. For the filling: Heat oil in a large skillet over high heat and brown beef, 8-10 minutes. Add onions and bell peppers and cook until soft, 2-3 minutes. Stir in garlic powder, cumin, and salt and pepper to taste. Stir in flour, then add tomato sauce and 1 1⁄2 cups water. Scrape up browned bits from bottom of pan. Cover, reduce heat to low, and simmer until meat is falling apart, 2-3 hours.
  2. For the sauce: Heat oil in a large saucepan over medium heat. Add flour and cook, stirring, until deep golden, 10-15 minutes. Add cumin, garlic powder, chili powder, tomato paste, and salt and pepper to taste. Gradually stir in 5 cups water and bring to a simmer. Reduce heat to medium-low and cook until thick, 25-30 minutes. Keep warm over low heat.
  3. Lay 1 tortilla on a work surface and put 1 heaping cup of the filling in the center. Fold left and right edges of tortilla over filling by 2", then roll up tortilla, starting with edge closest to you, completely encasing filling. Repeat with remaining tortillas and filling. Divide burritos among six plates, cover with sauce, and sprinkle cheese on top.