GRILLED PORK BURRITOS WITH SALSA VERDE
Provided by Food Network
Time 40m
Yield 6 burritos
Number Of Ingredients 20
Steps:
- To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove from grill and let rest for 3 minutes.
- Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in a napkin to keep warm.
- To assemble burrito: Chop pork into bite-sized pieces. For each burrito, spread 2 tablespoons of beans in a wide strip on center of tortilla. Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom. Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve immediately.
- Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeno on grill grate and cook, with the lid closed, turning them occasionally, until jalapeno skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a bowl as they are done, and let cool. Scrape and discard skin from jalapeno. Seed jalapeno, reserving seeds.
- Pulse avocado, tomatillos and any juices, jalapeno (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth. For a spicier salsa, add seeds. Transfer to a medium saucepan and bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored in the refrigerator and kept up to 3 days.
BARBECUED BURRITOS
Betty Crocker's Great Grilling cookbook shares a recipe! Brushing the folded burritos with barbecue sauce before grilling is a bit unusual, but the wonderful flavor is well worth it!
Provided by Old El Paso
Categories Burritos
Time 9h
Yield 6
Number Of Ingredients 15
Steps:
- With fork, pierce beef several times on both sides. In shallow nonmetal dish or resealable food-storage plastic bag, mix all remaining beef ingredients. Add beef; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
- In small nonmetal bowl, mix all salsa ingredients until blended. Cover; refrigerate at least 2 hours to blend flavors.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Wrap tortillas in heavy-duty foil.
- Remove beef from marinade; discard marinade. Place beef on grill rack. Cover and grill beef over medium heat 25 to 30 minutes for medium doneness, turning once. Add packet of tortillas for last 5 minutes of grilling, turning occasionally, until warm.
- Cut beef across grain into thin slices. Place beef, cheese, onion, tomato and avocado on center of each tortilla. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush burritos with barbecue sauce.
- Grill burritos uncovered over medium heat 5 minutes, turning once, until hot. Serve burritos with salsa.
BBQ-BACON BURRITOS
Create great BBQ-Bacon Burritos everyone will love. Juicy ground beef, chopped onions and tender pork and beans complete the BBQ-Bacon Burritos awesomeness.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 5 servings, 2 burritos each
Number Of Ingredients 7
Steps:
- Cook bacon until crisp; drain. Set aside.
- Brown ground beef in same skillet on medium heat; drain. Stir in onions, ketchup and barbecue sauce. Cook on medium-low heat 4 min., stirring frequently. Add bacon and beans; mix well. Cook until heated through, stirring occasionally.
- Spoon meat mixture evenly down centers of tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.
Nutrition Facts : Calories 480, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1470 mg, Carbohydrate 64 g, Fiber 6 g, Sugar 16 g, Protein 26 g
BARBECUED BURRITOS
Betty Crocker's Great Grilling cookbook shares a recipe! Brushing the folded burritos with barbecue sauce before grilling is a bit unusual, but the wonderful flavor is well worth it!
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h
Yield 6
Number Of Ingredients 20
Steps:
- With fork, pierce beef several times on both sides. In shallow nonmetal dish or resealable food-storage plastic bag, mix all remaining beef ingredients. Add beef; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
- In small nonmetal bowl, mix all salsa ingredients until blended. Cover; refrigerate at least 2 hours to blend flavors.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Wrap tortillas in heavy-duty foil.
- Remove beef from marinade; discard marinade. Place beef on grill rack. Cover and grill beef over medium heat 25 to 30 minutes for medium doneness, turning once. Add packet of tortillas for last 5 minutes of grilling, turning occasionally, until warm.
- Cut beef across grain into thin slices. Place beef, cheese, onion, tomato and avocado on center of each tortilla. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush burritos with barbecue sauce.
- Grill burritos uncovered over medium heat 5 minutes, turning once, until hot. Serve burritos with salsa.
Nutrition Facts : Calories 450, Carbohydrate 50 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg
KOREAN BBQ BURRITO
Provided by Food Network
Time 1h10m
Yield four 14-inch burritos
Number Of Ingredients 26
Steps:
- For the beef: Combine the soy sauce, sugar, vinegar, fish sauce, garlic, ginger and jalapeño in a bowl and mix well to dissolve the sugar. Add the beef and mix well. Chill and reserve until ready to cook the beef.
- For the pickled daikon and carrots: Combine the vinegar, sugar, carrots and daikon. Chill and reserve.
- For the Korean BBQ sauce: In a deep saucepot, sauté garlic, ginger and jalapeño in oil until fragrant. Add gochujang and toast, stirring frequently, 1 to 2 more minutes. Add sugar, vinegar, soy sauce and 2 cups water. Bring to a boil and turn down to a simmer. Let simmer about 10 minutes. Remove from heat and add sesame oil. Reserve and chill.
- For the burritos: Heat a large heavy frying pan and add ground beef. Flatten with a spatula and let meat get charred on 1 side. Flip and cook on the other side, breaking up meat with spatula. Add the cooked brown rice and fry with meat and all its fat. Remove from heat and reserve.
- Spoon beef and rice mixture over tortillas. Add half a sliced avocado to each burrito, layer on pickled daikon and carrots, kimchi, fresh torn mint and cilantro and a generous bit of BBQ sauce. Wrap and enjoy.
GRILLED BURRITOS
Provided by Jaren
Number Of Ingredients 9
Steps:
- Brown ground beef.
- Add taco seasoning packet and cook according to package directions.
- On each tortilla, spread about 1-2 tbsp refried beans. Add about 1/2 cup ground beef. Top with lettuce, tomatoes, shredded cheese, and sour cream.
- Fold up ends and roll to seal.
- Place seam side down in skillet and cook until golden brown. Flip and cook other side until golden brown.
- Slice in half. Serve with guacamole.
BARBECUE CHICKEN BURRITOS
We always have the ingredients for these on hand. My husband came up with this barbecue chicken recipe, and it turned out to be a hit! -Amy Dando, Apalachin, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the chicken, green peppers and onion in 2 tablespoons oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in barbecue sauce and heat through. , Sprinkle cheese down the center of each tortilla; top with chicken mixture. Fold sides and ends over filling and roll up. Secure with toothpicks., In a large skillet, brown burritos in remaining oil on all sides over medium heat. Discard toothpicks. Serve with lime wedges, sour cream, lettuce and tomatoes if desired.
Nutrition Facts : Calories 608 calories, Fat 33g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 1008mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 8g fiber), Protein 28g protein.
MINI BBQ CHICKEN BURRITOS
Get ready to enjoy delicious Mini BBQ Chicken Burritos in no time! You only need five simple ingredients to make these BBQ chicken burritos.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine chicken and barbecue sauce.
- Place 1 Singles on half of each tortilla; top with chicken mixture and dill chips. Fold in opposite sides of each tortilla, then roll up, burrito style.
- Cook, seam sides down, in nonstick skillet on medium heat 2 to 3 min. on each side or until Singles are melted and burritos are golden brown on both sides.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
GRILLED BURRITOS
These burritos have a great flavor and are very filling. This recipe makes a lot, but it reheats well. You can add or take away any number of ingredients to make these fit your family's tastes.
Provided by Krich
Categories Mexican
Time 30m
Yield 10 large burritos
Number Of Ingredients 13
Steps:
- Brown ground beef and drain.
- While browning ground beef, cook instant rice according to box directions.
- Warm refried beans in small saucepan.
- In a frying pan mix ground beef, enough water to just cover bottom of pan and taco seasoning mix.
- Stir well.
- Cook covered for 5 to 10 minutes until meat and sauce are combined.
- Add cooked rice and kidney beans to meat mixture.
- Cook until warmed throughout.
- Warm tortilla shells in microwave for 10-12 seconds.
- Cover center of shell with refried beans.
- Add meat mixture, then cheese, sour cream, taco sauce and whatever other ingredients you prefer.
- Fold over one side of tortilla, then fold in both ends.
- Finally fold over the other side of tortilla.
- Carefully place tortilla folded side down on a warm/hot frying pan or griddle.
- Let brown then turn over and brown other side.
Nutrition Facts : Calories 246.9, Fat 6.3, SaturatedFat 2.3, Cholesterol 33.3, Sodium 247.3, Carbohydrate 30.2, Fiber 6, Sugar 0.5, Protein 16.8
BBQ CHICKEN BURRITOS RECIPE
This has all the deliciousness of a bbq chicken pizza wrapped up burrito style.
Provided by Momma Cyd
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- In a medium sized bowl mix together the shredded chicken, 2 cups of cheese, onion, barbecue sauce, salt, pepper, and cilantro.
- Place 1/2 cup of the chicken mixture down the center to each tortilla. Sprinkle a little extra cheese on the chicken and roll up each tortilla.
- Pour 1 Tablespoon of canola oil in a skillet and cook over medium heat, seam side down.
- Brush each burrito lightly with oil and then turn over in the pan to brown the other side. Keep turning until golden on all sides.
Nutrition Facts : Calories 540 kcal, Carbohydrate 32 g, Protein 30 g, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 99 mg, Sodium 1038 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
PULLED PORK BARBECUE BURRITOS
We love barbecue and we love burritos, so I decided to "marry" them! This is a great recipe for a busy day. Pick up a container of your favorite barbecue, while on your way home, or use leftover barbecue from the fridge. After you chop a little onion and grate a bit of cheese, the hard part's over! It only takes a few minutes to prepare, is very filling and so delicious!
Provided by Teresa G. @sokygal
Categories Pork
Number Of Ingredients 7
Steps:
- Warm prepared pork barbecue (if necessary) in microwave or as desired.
- Place tortilla in skillet, cover with lid or aluminum foil and warm over medium heat for approximately 1 minute (do not crisp!); remove lid or foil & turn tortilla over; shut off heat.
- Sprinkle cheese over tortilla; distribute meat over 2/3 of the cheese, leaving an edge of cheese only, for ease of folding burrito.
- Scatter onions over meat; place pickle slices on top of onions; dollop (or squirt) with mustard.
- Fold burrito-style and serve.
- If preparing multiple burritos, place in oven-safe dish, cover and keep warm in oven set at lowest possible temperature. Cover and refrigerate any leftovers.
- *NOTE* To make your own pulled pork (be sure to start very early in the morning or the day before,) you may use this easy recipe: 1 large pork butt or shoulder roast (4-6 lbs.) 2 tsp salt or hickory smoked salt, your choice 1 bottle barbecue sauce, your favorite EQUIPMENT: 6 quart or larger slow cooker with removable stoneware bowl or roasting pan and aluminum foil heat-proof bowl for draining juice platter or bowl for pulling pork 2 forks meat lifters, optional but helpful Directions Step-By-Step 1 Place oven rack in center position and set oven control to "broil." 2 Place pork in bowl that has been removed from slow cooker or in roasting pan. 3 Sprinkle all sides of roast with salt 4 Place uncovered in oven and broil for 15 minutes. 5 Remove from oven, turn the roast over and broil for additional 15 minutes. 6 Remove from oven. 7 For slow cooker method: Return bowl/insert to slow cooker base, cover with it's lid; set on low heat and cook for 6 to 8 hrs (until meat pulls apart easily.) 8 For oven method: Cover roasting pan tightly with aluminum foil, set oven to 250 degrees F, cook for 6 hrs or until meat pulls apart easily.) 9 When meat pulls apart easily, carefully remove to platter; drain juices from bowl or pan. 10 Using two forks, pull meat apart and discard all fat and bone. 11 Return meat to slow cooker or roasting pan, add barbecue sauce and mix well. 12 Cover with lid or foil (depending on which method is used); set slow cooker on high and reheat for 20-30 minutes, or if using oven, reheat in oven at 350 degrees F for 15-20 minutes. 13 Serve as desired. 14 Refrigerate or freeze leftovers.
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- Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
- Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.
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- In a medium bowl, whisk 1 1/2 tablespoons of the vinegar, the thyme, 3/4 teaspoon of the salt, and 1/8 teaspoon pepper. Add the olive oil slowly, whisking.
- Heat the oven to 350°. Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat. Add half the pork, sprinkle with 1/4 teaspoon of the salt, and sauté until cooked through and just beginning to brown, 3 to 4 minutes. Remove. Heat the remaining 1 tablespoon cooking oil and cook the rest of the pork, seasoning it with the remaining 1/4 teaspoon salt.
- Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 tablespoon vinegar, and two thirds (about 1 cup) of the cheese. Spread some of the pork mixture in a line just below the center of each tortilla. Roll up the burritos and put them seam-side down in a small baking dish. Bake for 10 minutes, sprinkle with the remaining cheese, and bake until the cheese melts and the filling is hot, about 2 minutes longer.
- Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl and toss. Put the salad on plates and top with the burritos.
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