A creamy, delicious dressing for any Southwestern-inspired recipe – Goes very well atop burritos and salads!
In light of Cinco de Mayo on Saturday, I thought this the perfect, holiday-appropriate recipe!
Tex-Mex, Southwestern, Mexican…they each have their particular nuances in terms of cuisine. Southwestern fare takes elements from true Mexican food and adds a dash of American flair.
Having grown up in Arizona, where I’ve eaten Mexican food all my life, I feel particularly qualified to dip my cooking toe into this arena!
The fam and I have recently taken to making both burritos and burrito bowls (when we prefer rice). While both are great on their own, I’ve often felt they need a good, spicy sauce to bring everything together. This dressing is the child of my desire!
It’s thick, it’s slightly tangy, it has a great blend of Southwestern spices, including chili powder and cumin, and it’s easy to make!
It’s become the perfect accompaniment to our burritos and bowls, setting off the ingredients of each nicely.
What’s in your burrito bowl??
Well, I’m glad you asked.
I like to add portions of the following to a large bowl: Garlicky rice, creamy pinto beans, sautéed peppers and onions, and a handful of crisp butter lettuce. I keep each item separate, as this is how the kids prefer it. To all of this, I then drizzle this glorious dressing over!
What’s in your burritos??
Yet another astute inquiry, friends.
For the burritos, I take my homemade Spelt Tortillas, spread them with guacamole, add a spoonful of Charro Beans and some salsa fresca, roll it up, and drizzle the top with this glorious dressing! You can also add cheese, if you like.
Don’t limit yourself to the above, however.
This dressing could also be great over anything with a chili-infused angle. Salads, meats, Oven-Baked Quesadillas, tacos…the list goes on.
Scroll below the dressing recipe to see some other ideas and tricks for making your own burritos or bowls this May 5th!
Spicy Southwestern Multi-Purpose Dressing
- 3 Tbsp plain yogurt (I use a low-fat variety; dairy-free would work)
- 2 Tbsp mayo (I use Vegenaise)
- 1 tsp apple cider vinegar
- 1 tsp lime juice
- 1 clove garlic minced fine
- 1 1/2 tsp chili powder
- 3/4 tsp cumin
- 1/8 tsp oregano
- 1/8 tsp paprika
- good dash sea salt
- dash cayenne as desired
- Mix everything together until well combined.
- Can use right away, but, like most sauces and dressings, it tastes better if you refrigerate it for a bit.
Add a little water if you’d like it thinned out a bit.
I wouldn’t use Greek yogurt for this, as I think it would make the dressing too thick.
Some of the items I use in this recipe include:
This is my salsa fresca, which literally translates to fresh salsa. I make it by cutting up some grape or cherry tomatoes into small pieces, then adding in chopped red onion, minced garlic, fresh cilantro, lime juice, and sea salt. I make this as I go, adding more or less of what I like. It’s so delicious, I can eat this by itself!
I love guacamole, but I like it super simple…mashed avocado, lime juice, and sea salt. Add everything to your taste, and you’ll be licking your bowl before the burritos are made!
These are my Instant Pot Charro Beans, a staple with us for any Mexican-based meal.
You might also check out this Tex-Mex Rice if creating a burrito bowl!
Once you prepare your burrito or burrito bowl, drizzle the sauce over the top and enjoy!