How do you make a good burrito?!
How do you make a good burrito?
what can i put in it
Answers:
2 lbs ground beef
* 1 teaspoon Salt
* 2 tablespoons Chili powder
* 2 tablespoons Paprika
* 1 teaspoon Cumin
* 1 teaspoon Garlic powder or 2 cloves
* 1/2 diced Bell pepper
* 1/2 diced medium Onion
* Flour Tortillas
Instructions:In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour.
Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes.
Heat flour tortilla on hot griddle or micro-wave
Spoon about 2 or 3 tablespoons of beef evenly down center of each tortilla; sprinkle evenly with cheese. Roll up tortilla.
Serve with sour cream and salsa, if desired. Optional: Top each serving with lettuce, tomato, and avocado.
Refried Beans, Pico De Gallo, fried meat and cheddar cheese
shredded leftover roast, sour cream, cheese, tomatos
scrambled eggs, bacon, salsa, sour cream
http://www.allrecipes.com
I've used a recipe from here and it was very good
Tradition: In Mexico and the American Southwest you will find that Carne Asada is the Mexican equivalent of Barbecue. I mean that in the party sense of the word. Traditionally a large fire pit is used to prepare this party but you can use whatever you have. Since everything is prepared over direct heat you don't need a lid or a fancy grill. The cut of beef you use doesn't need to be fancy either.
Traditionally Carne Asada is made from Skirt Steak. You want a flavorful cut that doesn't need to be tender so if you can't get Skirt Steak go with a Flank Steak or even trimmed Brisket cut into 1 inch thick "steaks". If you are planning on a big party and want to have plenty for everyone plan on about 1 pound of meat per person. Of course, if you have lots of side dishes then cut back on the meat. MarinadeMarinating is not necessary but it will add flavor and tenderness to your meat. A good marinade for Carne Asada will have lots of lime juice, garlic, onion and black pepper. Of course other fruit juices work great as well, especially papaya which really makes meat tender since it is a source of natural tenderizers. You can add hot peppers to the marinade if you want but be careful you don't over power the meat and make it too hot to handle. Don't add salt to your marinade.
Seasoning: Ideally the meat should be cooked over a charcoal fire. Traditionally mesquite is used, or course. Wood chips in a smoker box will help, but nothing beats the authentic flavor of a real fire. When you get ready to grill you will want to have salt on hand. Use a good coarse salt and add some cumin, powdered garlic and whatever else you like to the salt. Shake it up good and keep it on hand. You want to grill over a good, hot fire. This dish cooks pretty quickly so have everything else out of the way when you start.
Grilling: Place the meat on the grill and when the juices start to rise on the surface, sprinkle with the salt. When the salt liquefies on the surface flip the meat over and repeat. This seasons the meat as it cooks. Carne Asada is supposed to be on the salty side but this doesn't mean that you need to drown the meat in salt. This sprinkling is also the reason you don't want to use a marinade with salt.
Traditionally Carne Asada is grilled to well done. Most people who didn't grow up eating this dish might find that a little hard to swallow so I usually work towards a medium. Once you have the meat grilled to perfection you will want to take it straight to a carving board. Cut the meat across the grain with a good sharp knife. The pieces should be thin strips. Keep the meat warm in a heavy pot with a lid. You don't need to add heat but you want to hold in the heat you have.
Serving]/b]: Serve with warm tortillas and whatever fixings you prefer. A good Carne Asada taco would be topped with salsa, chopped red onion, guacamole, salt and lemon juice. Now that’s a taco. If you have leftovers, make enchiladas the next day. Oh, and serve with lots of your favorite cold beverage.
ENJOY I am MEXICAN AMEICAN and I GOOD
guacamole, refried beans, hamburger, sour cream, lettuce, tomatoes, onions, and a little salsa.
You can pretty much put any commonly used Mexican ingredient in a burrito. Rice, beans, chicken, beef, cheese, sour cream, guacamole, etc.
Just remember to slightly steam the tortilla in the microwave between paper towels before filling it. This will make it nice and soft, and not chewy and raw tasting.
Wow, pretty much anything mostly solid. A burrito is the mexican version of a sanwich, so pretty much anything goes. A basic burrito sold at shops basically has mexican rice, beans and a type of meat of your choice with salsa.
I usually get a can of pinto beans (about a buck at most grocery stores) and warm them in a sauce pan while mashing them up with a potato masher, and add a little cheese (ps don't use all the juice from the can or they might be too runny).
Mexican rice: get regular uncooked rice (1cup) and brown lightly with a teaspoon of oil in a sauce pan until very lightly browned. add 2 cups water and stir in 2 teaspoons of tomate de Knorr (Knorr brand tomato bullion). Bring to a boil, cover tightly and reduce heat to a simmer and let cook, untouched for 15 minuites.
Then from that, the addings are limitless. Chopped leftover steak, ground beef, chicken, whatever you like. You can add sour cream, cheese, chopped lettuce, whatever salsa you like, whatever.
Heat the tortilla on the stove, or warm a clean pan and heat the tortilla to just a beyond warm, so its soft and can bend freely and just add what you want.
Lay out the tortilla, spoon the beans, rice and other addings in a line down the center, leaving a 1" space at the bottom for folding. Fold the left side over the ingredients, then fold the bottom up and then the right and flip over so the thing won't open. Serve and enjoy!
*sometimes I get 1lb-1 1/2 lb ground beef and cook it with a can of salsa de pato (a mexican tomato sauce that is spicy, the can has a duck on it) and its really good with just the rice and beans.
Good luck!
Fry finely diced potatoes with sausage in morning with a bit of onion, toss in a half dozen raw eggs when meat is done and scramble and then top it off with grated cheddar cheese while hot to make filling for breakfast burritoes. Add salt, pepper, salsa to your preferance.
For Lunch brown hamburger with onion ( add Lowery's taco seasoning if you want or doctor with a bit of chili powder and paprika). Then assemble with your favories such as: cheeses, sour cream, gaucamole, tomatoe, peppers, lettuce, ciliantro, salsa, or beans.
For dinner brown skirt steak (flank steak) or pounded round steak with onion, slice meat into thin strips, add sauted bell peppers and slices of alvacado if you like. Then assemble as above to your heart's desire. Pico de Gallo is good as mentioned above made by finely dicing tomatoes, onions and a couple of jalapenos and adding a tocuh of salt and a teaspoon of lemon juice. BTW Pico de Gallo translates into "Beak of the Rooster".
You might call this last burrito a fajita but its the same thing. Fold the tortilla instead of rolling and its a taco. Left it flat and its another but it tastes the same.