Everyone loves these flavorful Wet Burritos, smothered in a rich sauce, and topped with tons of cheese!
My hometown isn’t really much to speak of. The population is around 50,000 people. Its a pretty spread out city, set smack in the middle of a lot of farms. Its is the RV capital of the world. Its what I would describe as a typical Midwest-looking city.
But one thing is DOES have is a cult-like food following from it’s residents, both present and former.
Ask anyone from Elkhart, Indiana about the food that they’d miss and I guarantee you’d hear about two things in particular. One are Volcano’s breadsticks, pillowy soft breadsticks completely smothered with cheeses and herbs. The second is a Mexican restaurant called Hacienda, known for its margaritas, unique salsa (which is always mixed at the table with ranch dressing) and bottomless fresh tortilla chips- and their wet burrito.
Hacienda’s wet burrito is ENORMOUS. It is easily three meals for me, and it is ungodly delicious. It is packed with flavorful filling (ground beef, shredded chicken or beef, wrapped up and smothered in sauce and topped with a mountain of cheese, which is melted over top.
I’m not even a big fan of Mexican food and I dream about this thing. I crave it. I also don’t go back very often anymore, so I figured that I better just figure out how to make the thing.
This burrito is incredible and turned out SO close to the original, that it will definitely satisfy any craving than I ever have for it. It was fairly simple to do- brown ground beef, throw in other ingredients and simmer. Throw sauce ingredients in pot and simmer. Fill burrito, smother and bake. Definitely file this one away in your weeknight meal arsenal.
Wet Burritos, Hacienda Style
- 2.5 pounds ground beef
- 1/3 cup taco seasoning
- 1 beef bouillon cube
- 1 12 oz bottle beer used: pilsner
- 1 cup beef stock
- 3 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 19 oz can red enchilada sauce
- 1 beef bouillon cube
- 1 teaspoon chili powder
- 4 large burrito-size tortillas
- 3 cups shredded Mexican blend cheese
- Suggested serving accompaniments: lettuce beans, sour cream, salsa, guacamole
- Preheat oven to 350F.
- In a large skillet over medium heat, add the ground beef and brown. Drain fat.
- Stir the taco seasoning into the meat, along with the bouillon cube. Pour in the beer and beef stock, stir to combine. Bring to a simmer and cook until the liquid is almost gone. Be mindful towards the end to stir so you don't scorch the pan.
- Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the butter and cook for 1 minute. Slowly whisk in the stock, then the enchilada sauce and chili powder. Simmer until thickened.
- Spoon 1/4 of the beef into the center of a tortilla. Wrap the burrito up and place on an oven-safe plate. Pour sauce over the top and top with 3/4 cup shredded cheese.
- Bake in preheated oven for 10-12 minutes. Serve immediately.
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Wet burrito my arse. This is a chimichanga!!!
Jatry Jones says
No it’s not……Chimichangas are deep fried! Maybe you didn’t read the recipe in its entirety,
My college roommate was from Mishawaka and I remember visiting this restaurant and thoroughly enjoying the Wet Burrito. I haven’t had it in over 35 years so I intend to try this too. It looks fantastic!
What are you supposed to do with 3 cups of cheese? Only 3/4 cups is mentioned in the recipe.
You put it on the other 3 burritos that the recipe yields.
Russ Williams says
Made this night before last. We’ll have the leftovers tonight. (It’s just me and my wife) I know She loves the recipe because of that fact. Delicious and easy to put together. I’m saving this one!
Wow! People are so rude ☝🏼
This looks AMAZING.
Thanks for sharing!
After awhile doing this, you just roll your eyes, screenshot it to your husband with a comment about people being crappy, and move on. Haha! Thank you so much for taking the time to say something NICE.
Can you use boneless chicken breast cut up instead of ground beef?
I haven’t before, but don’t see why you couldn’t!
I’ve been making this recipe for a few years, since you first posted it. I just love it. I made it again today. Someday I might memorize it