Burritos Mojados

A wet burrito is covered with a red chili sauce similar to a red enchilada sauce, with melted shredded cheese on top. It is usually eaten from a plate using a knife and fork, rather than eaten with the hands. This variety is sometimes called "smothered", "enchilada-style", mojado (Spanish for "wet"), or suizo ("Swiss"; used in Spanish to indicate dishes topped with cheese or cream). The Beltline Bar in Grand Rapids, Michigan is said to have introduced the wet burrito in 1966.

What is the differeence between a wet burrito and an enchilada? Although both Wet Burritos and enchiladas both use enchilada sauce, they are distinctly different. Wet burritos are crispy burritos that have been brushed in olive oil then baked while not touching so they can crisp up. Enchilada sauce is poured over the burritos followed by a generous layer of cheese and then baked until the cheese is melted. Wet Burritos keep their individual crispy shape as opposed to enchiladas that bake together in enchilada sauce, topped with cheese and become quite soft. Enchiladas are made with corn tortillas, but Wet Burritos are made with burrito size flour tortillas.

Wet Burritos (customizable)
from http://carlsbadcravings.com/

This Wet Burrito Recipe really isn’t a recipe, but more of a technique you can use for all your favorite Mexican meats. You pick your meat, then pick your other filling ingredients then pick your enchilada sauce. It’s super simple and super customizable and once your meat is made, it is also super quick to assemble.

These particular Wet Burritos are made Café Rio style with layers of Cilantro Lime Rice, black beans, sour cream, Chipotle Sweet Pork and cheese then smothered in Green Enchilada Sauce. This sweet and tangy combo is other worldly so if you get overwhelmed by all the mixing and matching options then try this first, it is a guaranteed winner! Using rice is hightly recommend – it adds a texture to these burritos that can’t be beat.

First, pick your meat (2 cups):

Chipotle Sweet Pulled Pork
Mexican Pulled Chicken
Beef Barbacoa
Carnitas
Mexican Ground Beef
Shortcut Chicken: If you don’t have time or haven’t thought of making any of the slow cooker chicken/meat filing options then you can use shredded rotisserie chicken and season it with Mexican seasonings to taste.

Pick your other filling ingredients:

Cilantro Lime Rice
Black beans, pinto beans or refried beans
Sour cream
Guacamole
Hot sauce
Corn
Zucchini
Sweet potatoes
Bell peppers and onions (fajita style)
cheese

Pick your enchilada sauce:

Red Enchilada Sauce (canned or homemade)
Green Enchilada Sauce (canned or homemade)

Burritos
6 burritos size flour tortillas
1 1/2 cups Cilantro Lime Rice (omit black beans in recipe) or plain rice seasoned with salt and pepper
1 14 oz. can black beans or pinto beans (rinsed, drained) OR refried beans
6 tablespoons sour cream
12 tablespoons shredded sharp cheddar cheese

Topping
1 10 oz. can mild green OR red enchilada sauce
1 cup shredded sharp cheddar cheese

Serve with (your favs!)
sour cream
lettuce
Tomatoes
Avocados/guacamole
cilantro
hot sauce

Prepare chicken/meat according to recipe directions. You will not use all of the meat for these burritos.

Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.

Layer burritos with desired filling ingredients. If you omit beans or rice, then you will want to increase the meat.

To make Cafe Rio Style Wet Burritos: layer each burrito with 1/4 cup rice, 1/4 cup black beans (if using refried beans, layer first), 1 tablespoon sour cream, 1/3 cup chicken/meat, and 2 tablespoons cheese (more or less of each to taste) down the center of the burrito.

Roll up tortillas burrito style, squeezing in any escaping filling as you roll. (You do NOT need to cook uncooked tortillas first if using - they will cook in the oven.)

Place burritos on prepared foil and lightly brush tops and sides with olive oil (or spray with nonstick cooking spray). Bake for 15 minutes or until lightly golden then remove from oven. Fold sides of foil up around burritos (to keep sauce from escaping) and evenly pour enchilada sauce over burritos then evenly top with one cup cheese. Bake an additional 5 minutes or until cheese is melted.

To serve, top burritos with desired toppings.

6 burritos