Fried Burritos Food

CRISPY BEAN AND CHEESE BURRITOS

Steps:

• Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
• Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
• Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
• Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
• Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
• Serve warm, with homemade five-minute salsa and guacamole, for dipping.

FRIED BURRITOS

Steps:

• Dice pork and beef into bite sized chunks.
• In a large skillet, heat 2 tablespoons of oil over medium heat and cook beef and pork until meat is no longer pink. Drain and set aside.
• In the same large skillet, add ground beef, onion, bell pepper, and jalapeno. Cook until ground beef is no longer pink and vegetables are tender. Add garlic, seasoning, salt and pepper. Cook for an additional 2 minutes. Drain and set side.
• In a large Dutch oven, place all cooked meat into pan and add beef broth. Let broth come to a boil, stirring frequently, cover, reduce heat to low and simmer until broth has been absorbed.
• Add drained and rinsed pinto and black beans into Dutch oven. Add refried beans, Rotel, and diced green chilies. Stir until well combined and continue cooking over low heat until heated through, stirring frequently.
• Line a baking sheet with paper towels, set aside.
• Preheat a non stick pan over medium heat. Place tortilla in pan for approximately 20-30 seconds, turn tortilla over and repeat until tortilla is heated thoroughly.
• Place a couple heaping tablespoons of meat mixture into the middle of the tortilla, top with cheese, and fold into a burrito.
• Heat oil in a large skillet, or frying pan, over medium high heat.
• Carefully place 2-3 burritos at a time into hot oil and fry until golden brown, turn over and fry the other side until golden brown.
• Continue frying until all burritos have been cooked.
• Place cooked burritos on the prepared baking sheet in a single layer.
• Serve hot, with your favorite toppings: sour cream, sliced green onions, cilantro, salsa.
• For any leftover burritos, wrap individually in foil, place in freezer storage bags and place in the fridge if eating within a few days or place in the freezer for up to 3 months.

FRIED BURRITOS

Steps:

• Brown ground beef, onion, salt, pepper, and picante sauce in a pan.
• Drain.
• Divide meat onto 6 burrito tortillas.
• Top with 1/4 cup of cheese.
• Fold up chimichanga style.
• Deep fry till golden.

FRIED BURRITOS

Steps:

• Warm the tortillas for 15 seconds in the microwave. This will prevent them from cracking when you work with them.
• If they are not sufficiently heated, heat for an additional 10 seconds until fairly warm.
• Once heated, keep them warm by placing them in a tortilla warmer, or two inverted plates.
• Put the oil in a deep skillet. The oil should be about an inch deep.
• Turn the burner to medium-low. The oil is ready when a drop of water "dances" on it.
• Remove one tortilla at a time from the warmer and place on clean surface.
• Spread 1-2 tablespoon refried beans in a line down center of tortilla.
• Place half a piece of cheese, followed by an additional fourth a piece cheese on the beans.
• Fold the top and bottom of the tortilla in, then the sides.
• Place, seam side down, in the oil.
• Fry until browned on one side. This will not take long. Turn and brown on other side.
• Prepare the remaining tortillas as you did before and place them to the oil. You should have NO MORE than 3 frying at one time.
• When you remove them from the oil, place on a thick layer of paper towels to dry.

CRISPY BEAN AND CHEESE BURRITOS

Steps:

• Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
• Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
• Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

REFRIED BEAN BURRITOS

Steps:

• Place beans in microwave safe dish.
• Stir in next 5 ingredients.
• Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
• Alternatively, heat over low heat on stovetop until warmed through.
• If mixture becomes too thick, add water.
• Mix in rice, if using.
• Meanwhile, heat the tortillas.
• Use the method you like best.
• I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
• Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
• You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
• I like to skip this step.
• That's it!
• These refrigerate well for a few days.
• I can't speak for the freezer.
• I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
• Since I usually reheat one or two at a time, I add sour cream after reheating.
• No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.

TASTY BURRITOS

Steps:

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.