Crispy Burrito Baskets Food

CRISPY BURRITO BASKETS

Steps:

• Cook the dry beans, covered with broth by 1-inch, (4-6 cups of broth) in an Instant Pot for 28 minutes with a 10 minute natural release; drain well. If cooking the beans on your stove top, use a Dutch oven or large pot, covering the beans with broth by 1-2 inches; bring to a low simmer, then cover with a lid. Let the beans cook for 45-55 minutes or until fork tender; drain well.**If you don't have time to cook dry beans, use a can of your favorite refried beans.
• Reserve a few of the cooked beans for garnishing the burrito bowls. Place the remaining cooked and tender beans into the bowl of a food processor, pulsing to combine (mixture will still be pretty chunky and sticky at this point). Sprinkle in the oregano, adding the broth a little at a time, pulsing the food processor as needed, until the refried beans are a smooth and creamy consistency. Season to taste with kosher salt and freshly ground black pepper; keep warm. **If you don't own a food processor, the cooked beans can be mashed using a potato masher.
• In a small mixing bowl, combine the sour cream with a bit of the minced chipotles, tasting as you go. **Keep in mind that the chipotles are very hot and smoky, so don't get too heavy-handed, unless you like spicy! Place the prepared chipotle crema into a quart bag, then refrigerate until you're ready to make the burrito baskets.
• Meanwhile, cook the ground beef in a large skillet over medium-high heat until no pink remains and the beef is fully cooked throughout (165 degrees F. internal temperature); drain any fats that have accumulated in the skillet. Add the taco seasoning to your preferred taste - I used about 1 1/2 tablespoons. Keep the beef mixture warm.
• Preheat the oven to 400 degrees F. Place the 8-inch warmed flour tortillas into 4 basket molds that have been well-sprayed with with non-stick spray. Place the molds onto a baking sheet; bake, uncovered, on the center rack of the oven for 10-12 minutes, or until golden brown and crispy. Remove the baskets from the oven; letting the baskets rest for 5 minutes in the molds, then remove to a cooling rack.
• **If you don't have burrito basket molds, invert a small saucepan onto a baking sheet and cover with foil, wrapping the foil over and down around the saucepan. Place a 12-inch flour tortilla on top of the foil-wrapped sauce pan; brush the tortilla with the oil or spray well with non-stick spray, then wrap the flour tortilla down around the saucepan, pleating it in various spots to fit the saucepan, using your palms to press it down and around the foil securely, without tearing the flour tortilla as you do so. Bake, uncovered, on the center rack of the oven for 10-12 minutes or until golden brown and crispy. Remove the basket from the oven and let it rest on the sauce pan for 5 minutes before lifting it off to a cooling rack. Repeat with the remaining 3 tortillas.
• Place some of the warm refried beans into the bottom of each burrito basket, spreading it out to the edges. Top with the seasoned and cooked ground beef and a good sprinkling of shredded cheese. Top with shredded lettuce and diced tomatoes.Cut the corner from the bag of prepared chipotle crema, then pipe it over the top of the burrito basket filling. Garnish with chopped scallions, chopped cilantro, and the reserved and cooked beans. Add a dollop of guacamole into the center of the ingredients, then drizzle with taco sauce, as desired. Add a couple of sliced limes to one side of the basket. Repeat with the remaining baskets and serve at once. Ole!

CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush both sides of tortilla with oil.
• Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
• Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
• Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
• Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
• Remove sheet from oven; transfer basket burritos to a rack to cool completely.

CRUNCHY BURRITOS

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
• Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
• In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
• Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

CRISPY PORK BURRITOS

Steps:

• Preheat oven to 350°F
• Cut pork into bit-size pieces (this should make about 2 cups of pork pieces).
• In a large skillet combine pork pieces, the salsa, beans and burrito seasoning. Cook and stir over medium heat until heated through.
• Meanwhile, wrap tortillas tightly in foil and heat in preheated oven for 10 minutes to soften.
• To assemble:.
• Place 1/2 cup of the meat mixture onto each tortilla, just below the center. Sprinkle with cheese. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure rolled tortillas with wooden toothpicks, if necessary. Place burritos on a baking sheet, seam side down.
• Bake in a 350°F oven about 20 minutes or until heated through. Remove and discard toothpicks.
• If desired serve with sour cream and additional salsa.