GRILLED PORK BURRITOS WITH SALSA VERDE
Provided by Food Network
Time 40m
Yield 6 burritos
Number Of Ingredients 20
Steps:
- To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove from grill and let rest for 3 minutes.
- Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in a napkin to keep warm.
- To assemble burrito: Chop pork into bite-sized pieces. For each burrito, spread 2 tablespoons of beans in a wide strip on center of tortilla. Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom. Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve immediately.
- Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeno on grill grate and cook, with the lid closed, turning them occasionally, until jalapeno skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a bowl as they are done, and let cool. Scrape and discard skin from jalapeno. Seed jalapeno, reserving seeds.
- Pulse avocado, tomatillos and any juices, jalapeno (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth. For a spicier salsa, add seeds. Transfer to a medium saucepan and bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored in the refrigerator and kept up to 3 days.
GRILLED BURRITOS
These burritos have a great flavor and are very filling. This recipe makes a lot, but it reheats well. You can add or take away any number of ingredients to make these fit your family's tastes.
Provided by Krich
Categories Mexican
Time 30m
Yield 10 large burritos
Number Of Ingredients 13
Steps:
- Brown ground beef and drain.
- While browning ground beef, cook instant rice according to box directions.
- Warm refried beans in small saucepan.
- In a frying pan mix ground beef, enough water to just cover bottom of pan and taco seasoning mix.
- Stir well.
- Cook covered for 5 to 10 minutes until meat and sauce are combined.
- Add cooked rice and kidney beans to meat mixture.
- Cook until warmed throughout.
- Warm tortilla shells in microwave for 10-12 seconds.
- Cover center of shell with refried beans.
- Add meat mixture, then cheese, sour cream, taco sauce and whatever other ingredients you prefer.
- Fold over one side of tortilla, then fold in both ends.
- Finally fold over the other side of tortilla.
- Carefully place tortilla folded side down on a warm/hot frying pan or griddle.
- Let brown then turn over and brown other side.
Nutrition Facts : Calories 246.9, Fat 6.3, SaturatedFat 2.3, Cholesterol 33.3, Sodium 247.3, Carbohydrate 30.2, Fiber 6, Sugar 0.5, Protein 16.8
TACO BELL'S GRILLED STUFFED CHICKEN BURRITOS
I've search high and low on the internet. I've dug deep. I've looked in every recipe site I could find. Yet somehow, no one on the internet has posted a recipe for Taco Bell's chicken burritos. You know, the ones with the avocado ranch sauce. The most delicious item on the Taco Bell menu. Somehow, this great oversight has gone unnoticed by anyone but me. No longer. Here is the recipe. (Note: very few of the amounts are exact. I'm estimating. I didn't measure. Usually if you estimate with this blend it will be okay).
Provided by Dawson Vosburg
Categories Chicken Breast
Time 40m
Yield 10-16 burritos, 5-8 serving(s)
Number Of Ingredients 16
Steps:
- Pound out the chicken breasts until they're thin and flat. Sprinkle most of the spice mixture evenly over the chicken breasts. Make sure they're well-seasoned.
- Meanwhile, cook the rice in a pot or rice cooker (the latter produces better results). Once it's done, mix it with the remainder of the spices and the enchilada sauce.
- Grill the chicken; allow to cool and slice.
- Mash the avocado and mash in the ranch dressing, salt, and lime juice.
- Warm however many tortillas you wish to make burritos with.
- To construct a burrito, lay out a tortilla and spoon on some of the avocado sauce. Spread it over the middle of the tortilla. Then spoon on a few tablespoons of the rice, followed by a sprinkling of cheddar cheese. Place the chicken on top of the cheese, add more avocado sauce to taste, and roll up the burrito. (Lime juice and salsa verde are also wonderful on this if you wish.).
- Microwave the final burrito for about 20 seconds just to make sure everything is warm. Enjoy! They taste incredibly like Taco Bell's.
GRILLED STUFFED BURRITO
Make the Original Grilled Stuffed Burrito at home like the Burritos Taco Bell used to make back in 2005! The true Grilled Stuft Burrito with baja sauce not the later XXL Burrito. I'm bringing back my favorite Taco Bell menu item (and it's so EASY to make!) All you need is flour tortillas, rice, refried beans, pico de gallo, baja sauce, and cheese!
Provided by Alyona Demyanchuk
Categories Main Dish
Time 22m
Number Of Ingredients 6
Steps:
- Top each tortilla with 1/3 cup of beans, 1/2 cup rice, 1/3 cup of pico de gallo and cheese.
- Drizzle with 2 Tbsp of Baja sauce and roll up tortilla tucking in the sides.
- Grill in preheated griddle press at 425°F for 24-30 seconds.
Nutrition Facts : ServingSize 1 burrito, Calories 481 kcal, Carbohydrate 48 g, Protein 16 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 43 mg, Sodium 1531 mg, Fiber 4 g, Sugar 9 g
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- Add all of the ingredients except salt to a mixing bowl. Gently mix to combine. Season with kosher salt to taste.
- Open can and transfer beans into a medium saucepan. Add about 1/4 cup water or vegetable stock and mix to combine. Heat over medium-low heat while constantly stirring. If your beans seem a bit dry add in a tbsp more of water or vegetable stock. Cook until heated through about 5-7 minutes.
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