Enchurritos

Name: Enchurritos With Tex-Mex Beef Filling
Yield: 6 servings
Ingredients: 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; 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

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Enchurritos are a monumental Tex-Mex dish of flour tortillas packed with beef braised for 2–3 hours until falling-apart tender, then rolled tight, doused in a roasted-flour cumin sauce, and crowned with melted cheddar.

Servings

6

Recipe Source

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From Saveur

18 Ingredients

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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.

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Tips & Notes

Pro tips

Brown the beef properly over high heat (8–10 minutes) to develop flavor before simmering; don't skip this step.
For the sauce, cook the flour roux until deep golden (10–15 minutes) to avoid a raw-flour taste and deepen the color.
Roll each tortilla tightly, folding the sides in first by 2 inches, then rolling from the closest edge toward you to fully encase the filling and prevent leaking.
Keep the sauce warm over low heat while you assemble; if it thickens too much, thin it with water.

Substitutions

Round steak → chuck roast (more marbling, slightly faster tenderizing)
Mild cheddar → Monterey Jack (sharper flavor, still melts smoothly)
Vegetable oil → canola oil (neutral, same smoke point)

Storage & make-ahead

Store assembled enchurritos and sauce separately in airtight containers for up to 3 days; reheat covered in a 350°F oven until warmed through, or gently in a skillet over medium-low heat.

Common Questions

How long does the beef filling take to cook?

The beef simmers for 2–3 hours on low heat after browning, until it's falling apart and fully tender.

Can I make the filling or sauce ahead?

Yes. Both the beef filling and cumin sauce can be made a day or two ahead, refrigerated, and reheated gently before assembly.

What's the difference between an enchurrito and a burrito?

An enchurrito is a burrito smothered in a savory sauce and cheese, whereas a burrito is typically served unwrapped or with just salsa.

Can I use corn tortillas instead of flour tortillas?

Corn tortillas are more fragile and prone to tearing when rolling with a heavy filling; flour tortillas are traditional for this dish and hold up better.