StewsMediumFree

Wet Burrito

Name: Wet Burrito
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 4 Flour Tortilla; 250 g Rice; 100 ml Sour Cream; 0.5 White Onion; 2 cloves Garlic; 1 tsp Cumin; 1 tsp Chilli Powder; 1 tsp Salt; 2 tbsp Vegetable Oil; 400 g Black Beans; 400 ml Salt; 500 g Pork; 200 g Cheddar cheese

60 min (25 prep + 35 cook) Medium 4 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: 25 Mar 2026 · Updated: 30 Mar 2026

Tex-Mex burrito smothered in red sauce and melted cheese, wet-style.

About this recipe

A Tex-Mex wet burrito smothered in red enchilada sauce and Cheddar cheese gratin baked in the oven. Filled with rice, refried beans, spiced minced beef and soured cream. Eaten with a fork.

History & Origin

The wet burrito is one of the most indulgent and satisfying dishes in Tex-Mex cuisine: a burrito that, instead of being eaten by hand, is served completely smothered in red sauce and melted cheese, requiring a fork and knife. The word "wet" (mojado) perfectly describes its state: soaked in sauce, without the crispy texture of a dry tortilla. The origin of the wet burrito is disputed among several south-western states. Some historians point to Tex-Mex style restaurants in Michigan and the American Midwest during the 1960s, where cooks of Mexican origin began smothering burritos with enchilada sauce and cheese as a way to differentiate themselves and offer a more substantial dish. Grand Rapids, Michigan, even claims the wet burrito as a local 1966 invention. However, the technique of drenching tortillas with sauce and gratinating with cheese has much older roots in Mexican cuisine: enchiladas, which literally means "bathed in chilli", are its direct ancestor. The Tex-Mex wet burrito is essentially a giant enchilada with the generous filling characteristic of the northern Mexican burrito. The red sauce, made with tomatoes, guajillo or ancho chillies and spices, is the element that completely transforms the dish, adding depth, colour and that comforting warmth that makes it irresistible on cold days.

Estimated cost

£12.10

Total cost

£3.03

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

720

Calories

42g

Protein

68g

Carbohydrates

32g

Fat

Fibre

1100mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Precalienta el horno a 190°C. En una sartén grande, calienta el aceite y sofríe la cebolla picada y el ajo durante 3 minutos. Añade la carne de res picada y cocina a fuego medio-alto, desmenuzando con una cuchara, hasta que esté completamente dorada, unos 10 minutos.
2
Sazona la carne con comino, chile en polvo, sal y pimienta. Añade 4 cucharadas de salsa roja enchilada y mezcla bien. Cocina 3 minutos más y retira del fuego.
3
Calienta las tortillas de harina 20 segundos en el microondas envueltas en un paño húmedo para que estén flexibles y fáciles de enrollar.
4
Arma cada burrito: extiende una capa de frijoles refritos en el centro de la tortilla, añade arroz, carne condimentada y una cucharada de crema agria. Dobla los lados y enrolla firmemente.
💡 No sobrerrellenes el burrito o será imposible enrollarlo correctamente.
5
Coloca los burritos con el pliegue hacia abajo en una fuente para horno. Vierte generosamente la salsa roja enchilada restante por encima de cada burrito, cubriendo completamente la superficie.
6
Cubre con abundante queso Cheddar rallado. Hornea 15-18 minutos hasta que el queso esté completamente fundido y burbujee ligeramente.
7
Sirve directamente de la fuente del horno con crema agria, guacamole y jalapeños en escabeche al lado. Se come con tenedor y cuchillo.
💡 Sirve inmediatamente - el queso gratinado pierde su textura al enfriarse.