Chili Taco Burrito Fajita Sauce Food

CHICKEN FAJITA TACOS RECIPE BY TASTY

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
• Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
• Pour the chicken mixture into a large serving bowl .
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
• Enjoy!

BURRITO SAUCE

Steps:

• In a skillet, beat butter and saute onion.
• Blend in flour.
• Gradually add broth, stirring to keep smooth.
• Add tomato sauce, garlic salt and chili.
• Cover and simmer 20 minutes.
• Spoon over your favorite burrito.

CHILI PIE BURRITOS

Steps:

• For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
• For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
• Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.

CHILI TACO / BURRITO / FAJITA SAUCE

Steps:

• In a large pot, ground the beef over medium low heat till all the pink is gone, (use oil if you need to, to prevent sticking).
• Season with salt, pepper.
• Add diced onions and garlic and sauté till translucent.
• Add chili powder, beans, tomato juice and diced tomatoes; mix well.
• Bring to a boil over medium-lo, stirring occasionally to prevent scorching.
• Take 1 or 2 cups of the mixture and puree it. This will give a thicker sauce and it will give a nice full bodied taste to the sauce as well.
• Reduce heat to low and simmer for 1 hour, stirring occasionally.
• Serve hot and enjoy!

TACO BELL CHILITO (CHILI CHEESE BURRITO) RECIPE!!!

Steps:

• Brown the hamburger and crumble into very small pieces; drain, but reserve some of the fat.
• Place hamburger back onto heat and add flour and mix until it is thick.
• Add the beans and heat through.
• Add the hot or mild sauce 1 packet at a time until you achieve that 'chilito' taste (usually 8 packets will do).
• Add the cheese, enough to make a big gooey mess, under medium heat.
• Taste, and you might need to add a little more sauce.
• Now here is the trick for that 'chilito' texture:.
• Take a tortilla and run warm water all over it to soften. The pop it in the microwave for 20 seconds to "steam" it.
• Fill tortilla with hot chilito filling, fold, and eat it. There will be a smile on your face.
• :.

BEEF FAJITA BURRITO

Steps:

• Heat the oil in a heavy skillet or wok.
• Toss the beef with the cumin and chili powder.
• Cook the beef, peppers, and onions.
• Add the mixture to the tortillas.
• Top with salsa, sour cream, and cheese.
• Roll up the burrito and serve immediately.

TOFU TACO/BURRITO FILLING

Steps:

• Optional for more texture: Freeze tofu overnight. Thaw by boiling for 15 minutes.
• Sauté onion and garlic in olive oil.
• Add aminos, tomato paste and spices to pan. Stir well.
• Squeeze the water out of the tofu with a dishtowel. Crumble it finely into the pan (so that it vaguely has the texture of ground beef). Cook, stirring occasionally, a few minutes or until slightly browned.
• Drain most of the liquid off the tomatoes, then add to pan. Stir and cook a few more minutes.