Who could give a recipe for a great burritos?!
Who could give a recipe for a great burritos?
Plz I need home made recipe so dont provide me with websites but even so say hi for all those who are gonna give me a website name.
Answers:
Burrito Supreme
1 Pound lean ground beef
1/4 Cup all-purpose flour
1 Tablespoon chili powder
1 Teaspoon salt
1/2 Teaspoon dried minced onion
1/2 Teaspoon paprika
1/4 Teaspoon onion powder
1 Dash garlic powder
1/2 Cup water
1 Can refried beans, (16 ounce)
eight 10-inch flour tortillas
1/2 Cup enchilada sauce
3/4 Cup sour cream
2 Cups shredded lettuce
2 Cups shredded cheddar cheese
1 Medium tomato, diced
1/2 Cup diced yellow onion
In a medium bowl, combine the ground beef with the flour, chili powder,
salt, minced onion, paprika, onion powder, and garlic powder. Use your hands
to thoroughly mix the ingredients into the ground beef. Add the seasoned
beef mixture to the water in a skillet over medium heat. Mix well with a
wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6
minutes, or until browned. The finished product should be very smooth,
somewhat pasty, with no large chunks of beef remaining. Heat the
refried beans in a covered container in the microwave set on high
temperature for 1 1/2 to 2 minutes. Place the flour tortillas on a plate
and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the
microwave on high temperature. Build each burrito by first spreading
about 1/4 cup of refried beans on the center of a heated flour tortilla.
Spread one-eighth of the meat mixture over the beans, then pour about a
tablespoon of the enchilada sauce over the meat. Stir the sour cream
well, so that it is smoother, then spread about 1 1/2 tablespoons onto the
burrito. Arrange some of the lettuce, cheese, tomato and onion onto the
tortilla, and then you're ready to roll. Fold the end of the tortilla
closest to you over the filling ingredients. Fold either the left or right
end over next. Then fold the top edge over the filling. You will be leaving
one end of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Servings: 8
Here is my favorite-
Buy burrito seasoning, follow recipe on packet, and then add chopped and cooked chicken breast, fiesta corn, black beans. spoon into tortilla with a little shredded cheese, fold and fry in a little oil in a skillet until golden brown on both sides.. Hope you enjoy whatever recipe you use !!
Easy Burritos
1 lb of ground beef
small onion chopped optional
teaspoon of garlic powder
2 cans of Ranch Style Beans
Flour Tortillas
Shredded Cheese
Fry hamburger meat garlic and onion until done. Drain the meat. Add the cans of beans. Let that simmer for several minutes/ Place tortillas in microwave for 30 seconds (leave them in the bag so they steam). Add meat mixture, cheese and then roll up. You can also use lettuce, tomato, sour cream etc....to your taste. These are really easy and good. With the Ranch Style beans there is no need for taco/burrito seasoning.
burritos are very simple to make.buy the totillas and the seasoning packets at the store.you can choose whatever kind of meat you like,if u like to have ground beef, first cook the meet by itself and strain the fat .add salt and pepper and diced green onions.this takes the smell away.add seasoning salt ,garlic powder and seasoning packet and cook well.also can add canned green chillie and chopped onions.heat the totillas in oven or pan and set aside.get refried beans in can and spanish rice ( packets are sold at store,cook according to instructions.)put little bit of rice ,beans,lettuce,sour cream,meat ,shredded cheese,(better to buy the block and grate it ur self)and fresh salsa and roll the burritto,fresh salsa is also sold at the produce section.if you like to make with chicken or beef,boil pieces and shred with two forks before adding the seasonings.enjoy ur burritos!!!!!!!!!
BEEF BURRITOS
1 lb. ground beef or turkey
1 pkg. Taco or Burrito mix
1 (16 oz.) can refried beans
8 oz. Cheddar cheese, shredded
1 pkg. flour Tortillas
Brown beef or turkey, mix sauce as on package. Mix in refried beans, place 2 to 3 heaping tsp. in Tortilla, add cheese; wrap. Bake at 350 degrees for 10 minutes.
Chicken Burritos
4 flour tortillas
1 cup good quality canned refried beans, warmed
2 cups shredded roasted chicken cooked chicken meat (see Note)
2 tablespoons Crema, creme fraiche, or sour cream
1 avocado, peeled and sliced
2 large tomatoes, sliced
2 small bunches watercress, trimmed, washed and dried
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.
Note: If you are using leftover chicken for this dish, combine it with Arbol Salsa (recipe attached) before proceeding as directed with the recipe.
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Chimichanga
3-pound boneless shoulder chuck roast
Salt and freshly milled black pepper
1/4 cup bacon drippings or vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup beef stock
2 small tomatoes, preferably Italian plum, chopped
1/2 cup chopped roasted mild green chiles, such as New Mexican, preferably fresh or frozen, seeded
4 thin 10- to 12-inch flour tortillas, warmed
Vegetable oil for deep-frying
Grated Monterey Jack, asadero, or mild Cheddar cheese, or a combination
Sour cream, chopped tomato, and sliced scallions
Pico de Gallo or other favorite salsa
Rub the roast with salt and pepper.
Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat. Pour the beef stock over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor.
Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust the seasoning if you wish. (The meat can be made ahead to this point and refrigerated, covered, for up to several days. Warm the meat before proceeding.
You'll need about 5 cups of the shredded meat mixture for the chimichangas. Spoon it evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa. Serve immediately.
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Vegetarian Burritos
2 zucchini, trimmed and sliced lengthwise into wedges
2 yellow squash, trimmed and sliced lengthwise into wedges
2 red bell peppers, cored, seeded and cut into quarters
1/4 cup olive oil
2 tablespoons minced garlic
1 bunch oregano, leaves only, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 Flour Tortillas, recipe follows
1 cup Avocado Corn Relish, recipe follows
1/2 cup Tomatillo Salsa, recipe follows
Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate.
Preheat the grill.
Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.
To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side.
Chicken Monterey Burrito:
A burly Burrito, a quick and easy meal.
16 min 10 min prep
6 burritos
4 boneless skinless chicken breasts
1 (1 1/2 ounce) package taco seasoning mix
2 tablespoons oil
6 large flour tortillas
2 cups shredded monterey jack pepper cheese
1 small onion, chopped
2 tomatoes, chopped
3/4 cup ranch salad dressing
1. Slice chicken breast into strips toss with taco seasoning.
2. Heat oil in skillet; add chicken and cook about 6 minutes until done.
3. Dividing evenly, layer chicken and remaining ingredients on heated tortillas.
4. Roll up.
5. Serve.
BURRITO JALISCO (MEXICAN PORK)
5 lb. pork tenderloin
3 cans beer
4 cloves garlic
2 medium chopped onions
2 tbsp oregano
3 tbsp chili powder
salt and pepper
1 package large tortillas
Toppings:
guacamole
sour cream
salsa
cheese
Put all ingredients into a large Crock-pot. Cook on medium heat for 6-8 hours until meat is tenderly cooked throughout.
While meat is cooking:
Slice: onion, tomato, lettuce.
When meat is done, put sliced onion, tomato, lettuce, toppings (sour cream, guacamole, and/or salsa) on tortilla with Mexican-blend or Swiss Cheese with meat.
Serve with black beans and rice or a Mexican salad. The meat will simply melt in your mouth!
Serves 8.
BEEF AND POTATO BURRITOS
2 lbs. hamburger
1 med. onion
6 med. potatoes
1 (4 oz.) can tomato sauce
1/8 tsp. garlic powder
1 pkg. burrito tortillas
1/2 to 1 c. water
Salt and pepper
Red crushed peppers
1/2 tsp. cumin
Brown hamburger, cut and dice potatoes. Add to hamburger, add remaining ingredients. Simmer until potatoes are soft. Heat tortillas, place hamburger and potato mixture in center of tortilla, roll up and eat it.
EL MONTEREY BURRITO OLE'
1 (10 pack) El Monterey Burritos
1 (14 oz.) can enchilada sauce
1 sm. can chopped olives
1 sm. bunch green onions, chopped
2 sm. to med. tomatoes, diced
2 c. cheddar or Jack cheese, grated
1 pt. sour cream
Preheat oven to 350 degrees. Grease 9"x12" pan. Heat burritos thoroughly following instructions on package. Heat enchilada sauce to point of boiling. Pour sauce over burritos and cover with grated cheese, olives, onions and tomatoes. Drop sour cream by spoonfuls over top. Return to oven until cheese is melted. Serve with salsa. Serves 6 to 8.
BURRITOS
5 c. cooked pinto or kidney beans
4-5 cloves garlic, minced
3 med. chopped green peppers
1 1/2 tbsp. ground cumin
1 tbsp. ground coriander seeds
1/2 c. chopped black olives
1 1/3 c. grated sharp Cheddar cheese
1 c. grated Cheddar cheese
1 c. sour cream
1/4 c. vegetable oil
4 c. chopped onion
1/4 tsp. cayenne
1 c. corn
Salt
12 wheat tortillas
Vegetable oil
3 c. hot sauce
Drain the cooked beans and save the liquid. Saute the garlic and onions in oil for several minutes until onions are translucent. Add the peppers and all the spices and continue to saute until the peppers are tender. Cover the vegetables, remove from heat, and set aside.
Mash the beans with a potato masher and add enough reserved bean liquid to obtain the consistency of stiff mashed potatoes. Mix the mashed beans, sauteed vegetables, corn, olives and cheese. Salt mixture to taste. Preheat oven to 400 degrees.
Place each tortilla flat on counter. Spoon 1/2 to 3/4 cup of bean mixture onto half of the tortilla closest to you. Roll the tortillas from the bottom up, putting pressure on the filling so that it will be evenly distributed and will reach the open edges of the rolled tortillas.
Place the burritos, rolled edge down, in an oiled baking pan. Brush them with oil, cover with a damp cotton cloth, and bake, tightly covered in foil for 15 minutes. Uncover the pan, remove the cloth, and serve immediately or sprinkle the burritos with the additional grated cheese if desired and bake 5 minutes. Serve the burritos on heated plates. Top with hot sauce and sour cream.