Smothered Burrito
A burrito filled with various ingredients, smothered in green chile and cheese.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Santiago's Mexican Restaurant
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The smothered burrito, particularly common in the Southwestern United States, represents a fusion of Mexican and American culinary traditions. Burritos themselves originated in Mexico, but the practice of smothering them in chile sauce and cheese is largely an American adaptation, evolving from regional preferences and culinary experimentation in the Southwest.
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The smothered burrito is deeply embedded in the culture of the Southwestern United States, particularly in New Mexico and Colorado, often considered comfort food and a regional specialty. It represents a blend of Mexican heritage and American innovation, showcasing the unique culinary identity of the region.
Regional Identity
In New Mexico, the green chile sauce is considered a culinary staple and a source of state pride. Restaurants often compete to have the best green chile, and the smothered burrito is a common menu item.
Comfort Food
The hearty and satisfying nature of the smothered burrito makes it a popular choice for a filling and comforting meal, often enjoyed after a long day or during colder months.
Social Gatherings
Smothered burritos are frequently served at casual gatherings and celebrations in the Southwest, reflecting their accessibility and widespread appeal.
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The smothered burrito offers a complex interplay of savory, spicy, and cheesy flavors. The hearty filling provides a foundation of textures and tastes, while the green chile sauce adds a significant level of heat and herbaceousness, balanced by the richness of melted cheese.
The flavor profile starts with a flour tortilla, often large and chewy. The filling typically includes some combination of seasoned ground beef or shredded chicken or pork (carnitas or barbacoa), refried beans, rice, and sometimes cheese, onions, and tomatoes. The most crucial element is the green chile sauce, which varies significantly in terms of ingredients and heat level. Common ingredients in green chile include green chiles (such as Anaheim, Hatch, or poblano), onions, garlic, tomatillos, and spices like cumin and oregano. The cheese, usually a blend of cheddar, Monterey Jack, or a Mexican cheese blend, adds a creamy and melty dimension to the overall flavor.
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Chile Selection
The type of green chile used greatly impacts the flavor and heat level of the sauce. Experiment with different varieties, like Hatch, Anaheim, or poblano, to find your preferred taste. Roasting the chiles before adding them to the sauce enhances their flavor.
Cheese Choice
Use a cheese that melts well and complements the flavors of the green chile. A blend of Monterey Jack and cheddar is a common and reliable choice. Avoid overly sharp cheeses that might overpower the other flavors.
Tortilla Quality
A high-quality flour tortilla is essential for a good burrito. Look for tortillas that are soft, pliable, and able to hold the filling without tearing. Warming the tortilla before filling it makes it more pliable and easier to roll.
Sauce Consistency
The consistency of the green chile sauce is important. It should be thick enough to cling to the burrito but not so thick that it becomes pasty. Adjust the consistency by adding more broth or thickening with a cornstarch slurry if needed.
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