Grand Rapids Wet Burrito Food
WET BURRITOS
Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!
Provided by Terri F.
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
- Drain off any fat from browning.
- Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
- While meat is simmering, heat beans with 1/4 tsp.
- cumin, and make gravy.
- For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
- Soften tortillas according to package directions.
- Preheat oven to 375 degrees F.
- Assemble burritos.
- On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
- Fold sides of burrito in, then roll from the other sides until you have a"package".
- Place seam side down in a 13x9 baking dish.
- When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
- Bake 15-20 minutes until cheese is melted and burritos are heated through.
- Serve each burrito with extra sauce from pan spooned over the top.
- Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.
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- Brown meat and onion. Add in taco seasoning and water (per package instructions). and refried beans.
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- In a saucepan, over low heat, combine the enchilada sauce, tomato sauce and gravy, stirring occasionally.
- While the sauce is heating, brown the ground beef in a large skillet. Drain, then stir in the onions and spices. Continue cooking until the onions begin to become translucent. While the meat is still hot, combine the meat with a can of refried beans.
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As the "food of the burrito" (i.e., "food of the little donkey") grew in popularity, ... The Beltline Bar in Grand Rapids, Michigan, is said to have introduced the wet burrito in 1966. A burrito bowl is not technically a burrito despite its name, as it consists of burrito fillings served without the tortilla. The fillings are placed in a bowl, and a layer of rice is put at the bottom. In 2017 ...
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Main ingredients Flour tortillas, meat and beans … Variations Breakfast burrito, Mission burritoPlace of origin MexicoServing temperature Hot or room temperature
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4/5 Location 16 28th St SE, Grand Rapids, 49548-1102, Michigan
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