Red Sauce Smothered Burritos {Instant Pot Recipe} (2024)

FAQs

What does smothered burrito mean? ›

Whether you say “wet” or “smothered,” this style of burrito is comprised of a 10- to 12-inch tortilla wrapped around refried beans, meat like ground beef or grilled chicken, grated cheese, lettuce, tomato, and sometimes rice, sour cream, and other ingredients, which is then covered in copious amounts of either red or ...

It also has a new name, the Smothered Burrito. To spruce up the old Enchirito, they added rice and creamy chipotle sauce to the burrito, and gave the finished product a squirt of sour cream in addition to the cheese on top.

The major difference is in the type of tortilla and how the tortilla and the fillings are served. While both have similar ingredients and sauces, burritos almost always use flour tortillas, while enchiladas use corn tortillas. Enchiladas are smothered in sauce, while burritos are wrapped up and eaten with the hands.

Beef and pork are the most popular meats for burritos and you can create some fantastic combinations using these ingredients.

Whatever you call it, this red sauce is a simple combination of tomato purée, vinegar, and spices, and you can clone it with minimal effort. Follow my easy Taco Bell Red Sauce copycat recipe below, and you'll get one cup of versatile sauce that you can use to enhance all your homemade south-of-the-border dishes.

I had to look up exactly what a "red strip" is. Similar to Fritos, they're red-colored tortilla strips that add a crunchy texture to Taco Bell's burritos. I had to look up exactly what a "red strip" is. Similar to Fritos, they're red-colored tortilla strips that add a crunchy texture to Taco Bell's burritos.

You might know it best from the classic Bean Burrito on the menu today. But, actually, this enchilada-style sauce has been around for decades. A Taco Bell® sensation in every sense. Safe to say, red sauce has had plenty of time to hone its taste-bud-tantalizing, deliciously disarming techniques.

What does smothered mean in cooking? ›

Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising.

smother verb [T] (COVER)

to kill something by covering it and preventing it from receiving the substances and conditions it needs for life: Snow soon smothered the last of the blooms. figurative I tried desperately to smother a sneeze (= I tried not to sneeze) during his speech.

Smothering is a Cajun, Creole, and soul food cooking technique of forming a light crust on a tough cut of meat and then slowly simmering it in a flavorful broth until it's tender.

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.