Fried Burritos Food

FIESTA CHICKEN BURRITOS

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

PANFRIED BEAN BURRITOS

Steps:

• Preheat oven to 200°F. Put an ovenproof platter in oven to warm.
• Heat dry comal over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes. 3Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Peel garlic and add to blender along with lime juice, chile, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl.
• Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers. Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl.
• Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese. Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla. Make 3 more burritos in same manner.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes. Turn over with tongs and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then keep warm on platter in oven. Fry remaining 2 burritos in same manner. Serve with salsa.

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.

BEST BURRITOS

Steps:

• In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
• Warm the tortilla in a dry frying pan over medium-high heat.
• Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

BREAKFAST BURRITOS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
• Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
• Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

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.

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 BEEF AND BEAN BURRITOS

Steps:

• Mix all ingredients except tortillas. Place a heaping 1/4 cup of fill in the center of each tortilla and fold up tortilla burrito style. Place a toothpick into the last fold to secure the filling.
• Pre-heat 3 inches of canola oil in a dutch oven to 350 degrees. Fry burritos in batch of 3-4 until golden brown (about 3 min.)and drain on a paper towel lined sheet pan. To serve immediatly, wrap each burrito in alum. foil and bake at 400 degrees about 10-12 minute To store, once burritos have cooled, place the sheet pan they are on in the deep freeze. A few hours later pile the burritos into a zip lock bag.

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.

EASY ONE-SKILLET GROUND BEEF BURRITO

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove ground beef to a paper towel-lined plate and drain and discard grease from the skillet.
• Return ground beef to the skillet and add black beans, salsa, water, and taco seasoning. Mix well and bring to a boil. Reduce heat slightly and add Cheddar cheese and tortilla strips. Cover and simmer until cheese is melted, about 5 minutes. Top with sour cream.

AIR-FRYER LOADED PORK BURRITOS

Steps:

• In a large shallow dish, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Turn to coat; cover and refrigerate at least 20 minutes. , For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside., Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. , Drain pork, discarding marinade. Preheat air fryer to 350°. In batches, place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until pork is no longer pink, 8-10 minutes, turning halfway through. , Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with 1/4 cup salsa, 1/2 cup rice mixture, 1/4 cup black beans and 1/4 cup sour cream, top with about 1/2 cup pork. Fold sides and ends over filling. Serve with remaining salsa.