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
Ingredients
- 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
Instructions
- 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.
Anita says
Thanks for posting! Goshen is my hometown and I don’t get back there too often so I definitely miss Hacienda.
Ellen Fugatt says
The recipe for Wet Buritto’s hacienda style does not tell you when and where the floue goes and it calls for 2 different measures for beef stock and does not say how much to use in each process you are using it for. Help , I want to make this , Can you fix the recipe ?
Linda says
The ingredients for the filling and sauce are separately listed. Each shows the amount needed for that step.
Lisa Wood says
I noticed it says to add stock to both parts. How much each?
Angie Worstell says
Can you substitute something else for the beer?
Kaylee V. says
I omit the beer completely and it’s still delicious! In another recipe for a similar dish, they used cola.
marion says
This turned out awesome !!! Will be making again. Next time might make 6 instead of 4 .
Vicky says
Doen’t Hacienda put lettuce and tomato into the filling? I go to the one in Michigan City. Thank you. Pinned. Wildflour has a recipe for Hacienda wet burrito also.
Jacqueline says
You know, I think they do now that you mention it. This is the way I always ordered it when I was growing up (when I didn’t like anything on anything), haha! I don’t think I’ve ever actually eaten it the “official” way.
Linda says
What do you mean by taco seasoning? I usually used a package of taco seasoning when I make tacos and there is not 1/3 cup in a package. Are you referring to something different?”
Jacqueline says
Just use a packet and substitute the water with the beer. I seem to go through so much of it that I bought a big container of it from Sam’s 🙂
Kelly says
I thought that when I read the recipe, too. I’ve been going to Hacienda since the first one opened at 100 Center, worked at the one at Scottsdale Mall as a cocktail waitress the summer I was 21, and am so excited to try this recipe.
Amy Lynn says
This was the best burritos I have ever made!!!! I am not even a big fan of burritos and these were fabulous!!!
Cheryl Lebakken says
Excellent recipe! I substituted corn tortillas for white to make more of an enchilada type dish. Looking forward to making it again.
Terry Weaver says
Elkhart is also my hometown. I moved away 20 years ago and still crave those wet burritos. Your recipe nails it!! Thanks so much for helping me re-create this “taste of home.” Perfect!! (I put shredded lettuce, salsa and sour cream on mine after I baked it and it was great!)
BootzB says
This sounds great! One method I use when making Enchiladas… Dip the flour tortilla in the sauce, then fill it… it’s a little messy, but imparts the flavor to the contents as well as the tortilla. I will try your recipe! I also like them without the lettuce, etc. inside the tortilla, I’d rather have it all on the side! I make my own taco seasoning so I can control salt. .
Michelle says
I made these tonight for supper and they were amazing we are big Mexican eaters so I love to try different recipes all the time and you have nailed this one perfect thank you for sharing. I never make a recipe twice and my husband is very sad because he enjoyed this one very much.
Sara says
I’m planning to make this for dinner tomorrow and want to verify – the number of servings shows as 4, is this correct? I’m thinking that 2 pounds of hamburger makes for a lot for only four people? The calories came out to over 1300 for one person when I put into myfitnesspal. I’d love to make these, but is there enough to make 8 burritos and by doing that I could bring the calorie count way down. Thanks!
Jacqueline says
Hey Sara, hope I’m catching you in time! The size of burrito that I make is about the size of a Chipotle burrito, but it only has the meat filling in it. If you’re putting in other fillings, like beans, rice lettuce, etc, it will obviously stretch it more. You can definitely make them however big you want! You may want to try leaving off the bouillon cube and taste-testing it to make sure you don’t find it too salty. I think they are great with my directions, but there’s some salty people and salty comments on the Facebook post 😉
Margaret says
My husband declared these as good or better than a restaurant. I added a can of pinto beans and decreased the meat to 1# and added a littl garlic, green and jalapeno pepper and onion when cooking the meat. I ended up with six of the fajita size tortillas which made one each a generous size for our meal. We eat low sodium so I used reduced sodium bullion, taco seasoning and pintos and did not find this salty. I will add it took longer to prep than I was expecting but was well worth the wait.
Hannah says
OMG! I cannot wait to make these! I’m from South Bend and currently live in Chicago. I miss Hacienda so hard. I just randomly searched for “wet burritos” on Pinterest and never in a million years expected to see a Hacienda copycat recipe. I am so excited.
Carol Main says
I would like to use chicken. Do I need to change anything else?
Jacqueline says
Like shredded rotisserie chicken? Or ground chicken?
Carol Main says
Shredded chicken.
Dianne Cain says
Can you use the green enchilada sauce in place of the red?
Jacqueline says
I’m not sure, I’ve never tried it. I’m not much of a knowledge source when it comes to enchilada sauce- not even sure I could tell you how they differ from each other taste wise. The color might end up looking a little off putting?
Brenda says
Use green with chicken and red with beef
Nika says
What Brand of enchilada sauce do you use?
Jacqueline says
I’m not positive, but I think its El Paso?
Kara Butcher says
I made these tonight. They were fabulous. Moved away from northern Indiana 4 years ago and miss Hacienda greatly! Have to eat there every time we return. Thank you so much for this recipe! You wouldn’t have the ranch or salsa one too by chance?! 🙂
Jacqueline says
I wish!
Vicki Krajniak says
Im not sure if you answered this question or not, but can I put them in a 13X9 pan and cook them all together rather then one at a time
Jacqueline says
I haven’t ever done them that way, but I’m sure you could!
Tski says
I love mexican. My family loves mexican. This was not good. I followed the recipe exactly. Weird tasting….not burrito tasting. I was hopeful…