How To Make Burritos Food

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.

HOW TO MAKE BURRITOS

Steps:

• Try making carne asada. Carne asada is one of the most popular additions to burritos. Carne asada is a marinated skirt, flank, or flap steak that is then grilled over high heat and lightly charred. It is considered a more expensive cut but is still very forgiving on the grill. Like most Mexican meats, it is readily available in a carniceria.
• Try adding chicken to the burrito. Although chicken is not a common meat ingredient for burritos in Mexico, it is increasingly popular in America. There is a ton of versatility to chicken. Here are just three ways to prepare it for your burrito: Boiled and shredded. Shredded chicken is a more traditional Mexican preparation style. Sautéed chicken. Sauteed chicken is generally dark-meat chicken and fried with a bit of oil and Mexican spices before being cut into smaller bits. Chicken mole. Black mole is a perfect compliment to succulent chicken. Try it out if you've never tasted a variation of this dish that 99% of Mexicans have enjoyed.
• Try out burritos stuffed with carnitas. Carnitas is the Mexican name for slow-braised pork - specifically, Boston butt or picnic ham cuts. The meat is first slow-braised to break down the collagens and cook the meat, and then finished off fried or sautéed to develop a crispy texture.
• Give al pastor a go. "Al pastor" means "in the style of the shepherd," and it probably originated as a Mexican interpretation of Lebanese shawarma. Today, it is a spicy way to cook pork, and it's absolutely delicious. Try this meat out in a burrito. Do it!
• Try out chorizo. Chorizo is a spicy pork sausage that comes in a casing. When sautéed, it is deeply aromatic and flavorful. Common in breakfast burritos but also in normal burritos.
• Try our barbacoa. Barbacoa is the name from which we derive the English word for "barbecue." In modern Mexico, barbacoa refers to meats (usually sheep) cooked slowly over an open fire.
• Experiment with other, more exotic cuts of meat. Many burrito eaters may not be accustomed to more experimental cuts of meat, but they offer a nice break from the monotony of beer or chicken. Go to your local carniceria and talk with the butcher about picking up some of the following: Lengua - cow's tongue Cabeza - cow's head Tripa - intestines
• Make ground taco beef. Ground beef, flavored with taco seasonings, makes for a perfectly respectable burrito meat. If you don't want to go crazy with Mexican stylings the first time around, try out this simple recipe and take things from there.

BURRITOS MADE EASY

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili, salsa and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon about 1/2 cupful beef mixture off center on each tortilla. Top each with a slice of cheese; roll up. Serve with taco sauce and lettuce if desired.

GROUND BEEF BURRITOS

Steps:

• With your clean hands start by adding 3/4 to 1 cup of warm water and the burrito seasoning packet in a large pot. Place the raw hamburger in the liquid and use your hands to break all down so there are no chunks. Bring the mixture to a full boil then reduce the heat and allow to simmer, stirring occasionally, until all the liquid has been absorbed.
• Place a tortilla on a plate and cover with a damp towel. Microwave on high for 15 seconds. Remove tortilla from the microwave, uncover. Slightly off center of the tortilla, spread on 2 tablespoons of sour cream on the tortilla. Place 1/4 of the ground beef on top of the sour cream. Place 1/4 cup of the cheese blend on top of the ground beef. Sprinkle on tomatoes and green onions. Top with 2 tablespoons of Recipe #311703.
• Fold the front of the tortilla over the filling. Tuck the left and right sides of the tortilla inside as you roll. Roll the belly on top of the back so the weight of the filling holds it together. Use a small piece of masking tape if necessary, but remember to use only edible tape. : ).

EASY BEEF BURRITOS

Steps:

• Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
• Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
• To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

ALL-IN BAKED BURRITOS

Steps:

• Brown ground beef and onion; add taco seasoning mix and water; cook as directed on package.
• In a bowl, combine the beans, salsa, rice and 1 cup cheese.
• Spoon about 1/3 cup off-center on each tortilla.
• Fold the sides and ends over filling and roll-up.
• Arrange burritos in a greased 13X9 baking dish.
• Sprinkle with the remaining cheese.
• Cover and bake at 375 degrees for 20-25 minutes or until heated through.

BREAKFAST-FOR-DINNER BURRITOS

Steps:

• Preheat the oven to 450˚ F. Spread the curly fries on a large rimmed baking sheet and bake as the label directs. Meanwhile, put the beans in a medium bowl and microwave until hot, 1 to 2 minutes; stir in the salsa.
• Heat the olive oil in a large nonstick skillet over medium heat. Add the Canadian bacon; cook until lightly browned, 2 to 3 minutes. Add the scallions and chile powder; cook just until softened, about 1 minute. Reduce the heat to medium low and pour in the eggs. Season with salt and pepper and cook, stirring, until fluffy and just slightly wet in spots, 4 to 5 minutes. Remove from the heat and add the cheese. Let stand 1 minute, then stir until the cheese is melted and the eggs are very creamy.
• Warm the tortillas as the label directs. Spread the bean mixture over the bottom third of the tortillas. Top with the avocado slices and eggs. Roll up tightly. Serve with the fries and more salsa.