Burrito Wraps Food

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AWESOME BREAKFAST BURRITOS



Awesome Breakfast Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

12 slices bacon, chopped
1 onion, chopped
1 pound loose breakfast sausage
10 slices ham, chopped
12 large eggs, whisked
2 cups grated pepper jack cheese
1/2 cup store-bought salsa verde
Two 4-ounce cans diced green chiles
Kosher salt and freshly ground black pepper
Twelve 8-inch flour tortillas

Steps:

  • In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper.
  • Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately.
  • To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil.

MARINATED SKIRT STEAK BURRITOS



Marinated Skirt Steak Burritos image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 18

1 tablespoon black peppercorns
1 tablespoon whole white peppercorns
2 tablespoons whole coriander seeds
1 tablespoon red pepper flakes
2 tablespoons dark brown sugar, loosely packed
2 tablespoons kosher salt
1 skirt steak, about 2 pounds, cut into 4 pieces
4 tablespoons canola oil, divided
6 cippolini or pearl or "boiler" onions, peeled and cut into 1/4 to 1/2-inch thick rounds
2 to 3 tablespoons red wine vinegar
Pinch granulated sugar
1 cup stemmed, washed and halved cherry tomatoes
Olive oil
3 limes, 1/2 lime juiced, remaining limes cut into wedges
Kosher salt
1/2 cup washed and dried cilantro leaves
16 ounces sharp Cheddar, grated using the large "holes" on the grater
6 to 8 soft flour tortillas

Steps:

  • Add the black peppercorns, white peppercorns, coriander seeds, and pepper flakes to a saute pan over medium heat. Toast until they start to smell aromatic, about 1 to 2 minutes. Crush them in a mortar and pestle, or remove them to a cutting board and crush them with the bottom of a pan. Add the sugar and salt and toss to combine.
  • Coat 1 side of each piece of steak with a scant layer of the peppercorn mixture. Turn them on the other side and repeat. Put the steak on a baking sheet or earthenware dish. Cover with plastic wrap and refrigerate for 1 hour to overnight.
  • Put the onion slices in a glass bowl and gently pull them apart with your fingers until you have a lot of individual rounds. Add the red wine vinegar and sugar. Use your fingers to coat the onions with the vinegar. Press them down into the bowl and cover with plastic wrap. Set aside to marinate until ready to serve.
  • Heat 2 cast iron skillets large enough to hold the steaks. Add 2 tablespoons of the oil to each pan. When the oil begins to smoke lightly, season the steak lightly with salt and use a pair of metal tongs to gingerly put the steaks in the hot oil. Cook over high heat, 2 to 3 minutes, on the first side. If the steak becomes overly brown, lower the heat slightly as it cooks. Turn the steak on the second side and cook 2 to 3 minutes. Remove the steak and allow it to "rest" on a flat surface, 10 minutes. Wipe out the skillets and use them to warm the tortillas, 1 at a time, over low heat. Alternatively, "char" the tortillas for a few seconds on an open flame.
  • In a small bowl, combine the cherry tomatoes with the juice of 1/2 lime, salt to taste, and the picked cilantro leaves. Stir to blend and taste for seasoning.
  • Preheat the oven to 250 degrees F.
  • Slice the steak, against the grain, into thin slices. Put a tortilla on a flat surface. Arrange some of the meat, the tomato mixture, cheese and pickled onions in an even line in the center of the tortilla. Remember that the best tasting burritos are ones that have a mix of all the different flavors in the fillings in each bite. Fold the edges into the center and roll it up, pressing as you roll to help keep its shape. Keep it warm on a plate in the oven whole you roll the others. Remove the burritos from the oven and serve immediately.

CHICKEN BURRITOS



Chicken Burritos image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17

4 flour tortillas, recipe follows, or use store-bought
1 cup good quality canned refried beans, warmed
2 cups shredded roasted chicken (see attached recipe for chicken tacos and prepare chicken in the same way) or leftover
2 tablespoons Crema, recipe follows, 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
2 1/2 cups all-purpose flour
Scant 1/2 cup vegetable shortening (3 1/2 ounces)
1 teaspoon salt
1 cup warm water
2 cups heavy cream
1/4 cup buttermilk

Steps:

  • 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.
  • In the bowl of a heavy-duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.
  • In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.

BREAKFAST BURRITO



Breakfast Burrito image

A burrito is a delicious, portable answer to breakfast. All of the elements are snugly wrapped in a tortilla, keeping everything warmer longer when you're taking it to go. Let your littlest chefs help crack and beat the eggs or shred the cheese. When everything is cooked, enlist their help again to assemble and roll up the burritos.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

2 plum tomatoes, diced
1/2 jalapeno, diced, seeded if desired
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped, reserving some for garnish
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
8 ounces fresh Mexican-style chorizo, casings removed
1 cup frozen hash browns with peppers and onions, such as Potatoes O'Brien
8 large eggs
Kosher salt and freshly ground black pepper
Hot sauce
4 large burrito-size tortillas
1 avocado, sliced
1/2 cup finely shredded Cheddar or Mexican blend cheese

Steps:

  • For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
  • For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
  • Warm the tortillas one at a time in the skillet.
  • Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

PULLED PORK BURRITOS



Pulled Pork Burritos image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 4h25m

Yield 10 to 12 burritos

Number Of Ingredients 21

2 pounds Boston butt, bone out
2 tablespoons sea salt
1 tablespoon cayenne
1 tablespoon ground black pepper
1 teaspoon ground cumin
5 to 6 cups medium-dice mixed carrots, celery and red onions
5 to 6 cups medium-dice mixed carrots, celery and red onions
4 cups chicken stock
3 1/4 cups chicken stock
1 tablespoon annatto seed
2 cups rice
1/4 cup chopped fresh cilantro
2 jalapenos, de-seeded and diced
1 cup fresh cilantro leaves, minced
1 tablespoon sea salt
1 1/2 teaspoons ground white pepper
1 lemon, halved
10 to 12 flour tortillas
2 cups black beans, cooked
2 cups shredded queso fresco or jack cheese
2 tablespoons butter, at room temperature

Steps:

  • For the pork: Preheat the oven to 250 degrees F. Portion the pork butt in two equal sections around 1 pound each. Next, in a small bowl, blend the salt, cayenne, black pepper and cumin, mixing well. Then pat dry the pork and rub the exterior with the mixed seasonings. Once rubbed with the seasoning, place in a deep roasting pan. Add the cut vegetables and finish with the stock, then cover with foil. After covering, bake until softened, 2 to 2 1/2 hours. After roasting, remove from the oven, place the pork on a sheet pan and allow cooling. Skim any fat from the stock and reserve. After cooling, pull the meat for burritos, and then place the stock in a saucepot, warming over medium-high heat. Then puree with a stick blender to a create a sauce. Once pureed, taste and re-season if preferred. Then remove from the stovetop and place in a container to cool.
  • For the rice: Place the stock in a saucepan and warm over high heat. Once hot, add the annatto seed and stir until dissolved. Then remove from the stove and pour over the raw rice in a 2-inch deep baking pan. Add the cilantro and jalapenos, cover with foil and place in the oven until cooked, about 30 minutes. All liquids should be absorbed for the rice to be cooked.
  • For the burritos: To build the burritos, in a large saucepan over medium-high heat, add the pork and 1 cup reserved puree, stirring while warming for 4 to 5 minutes. Then add the cilantro, salt, pepper and lemon juice and warm. Then reduce the heat to low and keep the pork hot. Next, lay a tortilla flat and add in the center section 1 cup warmed pork, 1/4 cup rice, 2 tablespoons beans and 1 tablespoon cheese. Fold the bottom edge of the tortilla to meet, and then pull the sides over covering one another. Next, in a separate pan or on griddle, add 1 teaspoon reserved pork fat and heat over medium heat and allow to warm. Add the burrito and sear on the first side until crisp, 2 to 3 minutes, and then repeat on the second side until browned. Repeat the process with the remaining tortillas and filling.

MEXICAN WET BURRITO



Mexican Wet Burrito image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 burrito, with extra salsa and queso sauce

Number Of Ingredients 22

1 tablespoon vegetable oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 white onion, chopped
One 28-ounce can whole peeled tomatoes in sauce
One 28-ounce can tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon black pepper
1 pound melting white American cheese, preferably Land o' Lakes
1/4 cup pickled jalapenos
2 cups milk
1 teaspoon vegetable oil
4 ounces sirloin or skirt steak, sliced into bite-size pieces
Kosher salt and black pepper
1 large flour tortilla
1/2 cup canned refried beans, warm
1/2 cup cooked Mexican or Spanish rice, warm
2 tablespoons chopped white onion
1 tablespoon chopped fresh cilantro
1/4 cup shredded mozzarella cheese
For serving, optional: Sour cream; guacamole; shredded lettuce

Steps:

  • For the salsa: Heat the vegetable oil in a large saucepan over medium heat. Add the peppers and onion and cook until the onion is translucent, 8 to 10 minutes.
  • Meanwhile, blend together the tomatoes and tomato sauce in a large blender until smooth. Once the peppers and onions are cooked, stir the tomato sauce mixture into the saucepan. Bring to a boil then reduce to a simmer and stir in the cumin, oregano and black pepper. Simmer for 10 minutes; taste for seasoning and add salt if needed. Keep warm. Makes about 5 cups.
  • For the queso sauce: Put the cheese and jalapenos in a heat-safe blender. Bring the milk to a boil over medium-high heat in a medium saucepan. Carefully pour the hot milk into the blender and blend until smooth. Return to the saucepan and keep warm over low heat.
  • Makes about 2 cups.
  • For the burrito: Heat the vegetable oil in a medium skillet over medium-high heat. Add the sliced steak and brown on one side. Loosen the meat with a spatula or spoon and brown the meat on the other side. Season with salt and pepper and remove from the skillet.
  • Put the tortilla on a microwave-safe dish and cover it with a damp paper towel. Heat in the microwave until quite hot and pliable, about 20 seconds. Discard the paper towel.
  • Put the refried beans, steak, rice, onion, cilantro, and cheese horizontally across the center of the tortilla, leaving a 2-inch border at both ends. Fold the left and right sides inwards perpendicular to the filling, then roll the burrito from front to back, pulling the filling tightly until the bottom of the burrito is now on top. Top with up to 1 cup of the salsa and about the same amount of queso sauce. Serve with sour cream, guacamole, and shredded lettuce if desired. Remaining salsa and queso sauce can be kept for up to 1 week, refrigerated.

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