Wet Burritos

Picture of a wet burrito on a plate with title Wet Burritos from Kathrynseppamaki.com

45387_10151622032686911_2066258178_nWhere I grew up in Michigan, it was always a treat to go to one of the local Mexican restaurants and order a wet burrito.  What is a wet burrito? It is a burrito, filled with ground beef, refried beans, lettuce, tomato and onions. It is then smothered with enchilada sauce and cheese, which is melted! Can I just say….YUM!! By the way, that is an actual wet burrito from our hometown favorite restaurant, The Beltline Bar in Grand Rapids MI to the left!

When I moved to SC more than twenty years ago, I discovered that wet burritos were more of a local and regional favorite up in Michigan and couldn’t be found down here, and I missed them! In fact, it is a tradition in our family that when someone else from the family goes up to Grand Rapids that they MUST visit our favorite Mexican restaurant while they are there. And they have to take pictures and text them to the rest of the family to taunt us!

Getting the Recipe

Many years after moving to South Carolina, my parents were given a recipe for the wet burritos from another transplanted Michigander. The original recipe calls for lots of canned and packaged items and wasn’t exactly clean OR gluten free. I’ve updated it so that it is now clean and can be done gluten free as well!

This recipe does have some flexibility with it. You can add veggies that you like, you can make it hot and spicy or keep it mild. It is really all about making it to your liking!1070105_10151622028431911_1828723322_n

Update

The whole family got to come to the Beltline Bar in the summer of 2013 when we took a huge family vacation to Michigan together. So here is a photo of a lot of the family enjoying some great Mexican food! That was the first time my family had been there together in more than two decades! Tons of fun and lots of laughs were had….not to mention some fantastic food!

Use this with my enchilada sauce recipe, or use a good organic enchilada sauce!

4.5 from 2 votes
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Wet Burritos

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 lb grass fed ground beef
  • 1 small onion chopped
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • corn or gluten free tortillas
  • cheddar cheese shredded
  • lettuce, green peppers, tomatoes all chopped
  • enchilada sauce
  • 2 cups salsa

Instructions

  1. In a skillet, add the ground beef and onions and brown beef fully.

  2. Fix the enchilada sauce recipe (unless you are using canned) and when heated through, add the salsa and spices. Heat fully

  3. On a plate, lay two 6 inch tortillas so that they are overlapping slightly.

  4. Line the center of the overlapping tortillas with beef.

  5. Top with lettuce, tomatoes, green peppers, onions.

  6. Fold tortilla over top.

  7. Spoon the enchilada sauce mixture over top to that the tortilla is covered.

  8. Sprinkle some cheese on top.

  9. If you want to melt the cheese you can place the burrito (on an oven safe plate, of course) in a preheated oven for a few minutes. The plate will be hot when removed from oven!

25 Comments

  1. Holy Crap when I saw this recipe I was as happy as kid at chucky cheeses’. I too am from GR and you can’t say you’re a Rapidian unless you had one of those burritos! All you need to do is find the recipe for a TACO BOY or a OLE TACO all meat burrito and will die a happy man! I wish these Wet Burritos were a state thing but alas it’s only a West Michigan GR thing, kinda like yesterdogs(which beat any coney island dog in the Detroit area)

    1. Wet burritos are even more difficult to find down in SC…although there is one restaurant that makes them…but they are NOTHING like those at Beltline Bar or the Dungeon! Enjoy!!!

      1. I will and thank you. Oh by the way if you’re ever in Norfolk this is Recipe Restaurant that’s in the Military Circle Mall that serves as white salsa today for you gotta try it. Unfortunately I do not remember the name of the restaurant.

  2. THANK YOU SO MUCH! My mother-in-law lived in Grand Rapids and she also worked at that very restaurant. They are the Best. It has been 15 years since my mother-in-law passed away and since we live in Tennessee we just can’t jump in the car to dine out for the night. But I have been tempted. She worked there and she and I made them at home which were awesome but mine seem to be missing something. I never wrote any of what she taught me down because she didn’t have recipes she just knew how much of each ingredients to add. I have searched everywhere for the recipe. And the funniest thing about asking people there wasn’t NOT 1 Mexican Restaurant that had ever heard of a “WET” Burrito. They would tell me they had never heard of it and it couldn’t been Mexican. I ate at that restaurant and have met and ate with the owner’s and their families and I guarantee they were from Mexico. But any ways I so appreciate you for posting this as does my family and I’m going to the store to get everything to cook this for dinner. My husband says “he’s hungry”. THANK YOU

  3. I too am from Michigan (Holland) . Ny husband and I went to the Beltline at least 2 times a month! Love their food! We moved to Florida and can’t find anything that compares to Beltline!! Thanks for posting this!

    1. Oh, you are so welcome! I’m from Grandville and used to spend a LOT of time in Holland at the State Park during the summer! And I have family that still lives there. I definitely miss Beltline too!!!

      1. Thanks for posting. I’m also a native Grand Rapidian (Wyoming) born and raised and lived there until I was 43. For the past 12 years we’ve been living in Southern Kentucky…Although, we have plans to move back home in the near future since we’re now semi-empty nesters. I get way too homesick and I really miss Wet Burritos, Good Pizza and Lake Michigan…and my family (not necessarily in that order). Anyway, I went to Kelloggsville HS and S Division & 28th St are part of my old stomping grounds and the Beltline Bar was a big part of my life growing up. I’ve had a few Wet Burritos from the Dungeon too which are equally good. Gotta love the Wet Burrito! …Oh, I miss good fried fish too…Fat Man’s Fish Fry, Yum! PS I’m just getting into the Food Blogging World. I’m still working on setting up my website and will launch it as soon as I feel it’s ready for the world to see. It’s called, Our Cracker Box Cottage 🙂 PSS I really enjoyed seeing your Beltline Bar photos.

  4. Thanks for posting. I’m also a native Grand Rapidian (Wyoming) born and raised and lived there until I was 43. For the past 12 years we’ve been living in Southern Kentucky…Although, we have plans to move back home in the near future since we’re now semi-empty nesters. I get way too homesick and I really miss Wet Burritos, Good Pizza and Lake Michigan…and my family (not necessarily in that order). Anyway, I went to Kelloggsville HS and S Division & 28th St are part of my old stomping grounds and the Beltline Bar was a big part of my life growing up. I’ve had a few Wet Burritos from the Dungeon too which are equally good. Gotta love the Wet Burrito! …Oh, I miss good fried fish too…Fat Man’s Fish Fry, Yum! PS I’m just getting into the Food Blogging World. I’m still working on setting up my website and will launch it as soon as I feel it’s ready for the world to see. It’s called, Our Cracker Box Cottage 🙂 PSS I really enjoyed seeing your Beltline Bar photos.

    1. You are so welcome! It’s funny how some foods just remind us of home! Beltline and Dungeon were definitely favorites in our family…but when we moved to SC in the 90’s no restaurants here made them. So it was nice to be able to make these at home! I’ll have to check out your blog once it’s up! Good luck with it!

  5. I too was from GR Michigan! Anyone know of the restaurant Alma Latina? I am trying to find the recipe for the wet burrito from there. Unfortunately they closed and I can’t find that recipe. I hope someone knows it! Thanks for sharing!

    1. I remember the Alma Latina on South Division very well. They had a very unique sauce that had cinnamon and I think nutmeg. Dan Navarro’s was the owner of Alma Latina and when he left, so did his amazing sauce.

      1. Interesting! It’s not often that you taste cinnamon and nutmeg in a Mexican sauce. I’ll be it was really tasty though.

  6. It says to make the enchilada sauce recipe. Is this the spices listed added to canned sauce? Unclear directions. I don’t see a separate enchilada sauce recipe.

    1. The link to the enchilada sauce recipe got messed up. It’s up in the post now. Yes, add the spices to either the prepared enchilada sauce or your jarred sauce. Hope that helps!

  7. Hello, I live in Grand Rapids, MI and am saddened that the rest of the country does not get to enjoy this wonderful meal. I love wet burritos and also make them at home. I love Jose’s Restaurant on division ave. or Cantina on east paris. Thanks so much for sharing.

  8. Hi, We live in Nebraska, but my husband is from Charlotte, Michigan. He has been wanting a “wet burrito”. Here, we call them smothered, but he says it’s not the same.He wanted me to look them up on Pinterest. Was tickled to find your recipe, but have a couple of questions. You listed green pepper, which I’ve not seen in any of the wet burrito recipes. Also, I’m a bit confused about the sauce recipe. It says you used to use tomato paste but found it overpowering, yet you say the tomato sauce mellows it. It is not listed in the ingredients, but directions say to stir til the paste is mixed in.? Could you please clarify. Thank you. My husband is excited as I plan to make them tonight. Oops, couple morequestions. You use corn tortillas as opposed to flour? What size and how many? Thanks again. Maureen

    1. Hi! Thanks for your questions! For the enchilada sauce recipe, I initially thinned out tomato paste but it wasn’t good. So I changed it to tomato sauce which doesn’t have as overpowering a taste. The paste is more concentrated and most tomato sauce already has some other herbs mixed into it. The paste in the directions was an error. It’s been fixed so thanks for letting me know! I do use green pepper in mine because I like it. It’s not a requirement and can easily be left out! And you can use regular flour tortilla shells for these as well. I use gluten free because it’s better on my tummy! I hope you enjoy them!

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