WET BURRITOS
Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!
Provided by Terri F.
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
- Drain off any fat from browning.
- Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
- While meat is simmering, heat beans with 1/4 tsp.
- cumin, and make gravy.
- For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
- Soften tortillas according to package directions.
- Preheat oven to 375 degrees F.
- Assemble burritos.
- On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
- Fold sides of burrito in, then roll from the other sides until you have a"package".
- Place seam side down in a 13x9 baking dish.
- When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
- Bake 15-20 minutes until cheese is melted and burritos are heated through.
- Serve each burrito with extra sauce from pan spooned over the top.
- Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.
WET BURRITO
This is a wet burrito with meat and beans in the traditional West Michigan style!
Provided by Jordan VanderLaan
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
- Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
- Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
- Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
- Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.
Nutrition Facts : Calories 1190.9 calories, Carbohydrate 103.9 g, Cholesterol 179.2 mg, Fat 59.3 g, Fiber 13.5 g, Protein 59.1 g, SaturatedFat 29 g, Sodium 2550.9 mg, Sugar 10.4 g
SOUTHWESTERN BEEF BURRITOS
We became acquainted with Mexican food after moving to Arizona from the Midwest. I got this beef burrito recipe from my brother-in-law, who ran a Mexican restaurant. -Jacqueline Hergert, Payson, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. , Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired.
Nutrition Facts : Calories 446 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 973mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.
BURRITOS
The creation of burritos is attributed to Juan Mendez, a food stand merchant from the Bella Vista neighborhood of Ciudad Juarez in the state of Chihuahua.
Provided by Mike Benayoun
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- In a hot pan with two tablespoons of oil, brown the ground beef with two chopped onions.
- When the meat is almost cooked, add the garlic, cumin, oregano, salt and pepper.
- Stir for a few minutes over low/medium and set aside.
- Cook the beans in water for 45 minutes and keep the cooking water.
- In a hot pan with four tablespoons of oil, fry the remaining chopped onion over medium heat until it becomes translucent but not brown.
- Then add the cooked beans, drained and 8 tablespoons of cooking water from the beans and salt.
- Mash beans while cooking to get a rather coarse puree. Continue to stir.
- Add a little cooking water if necessary so the mashed beans are fairly thick but not too compact.
- Keep on low heat for about 5 minutes, stirring constantly.
- Warm tortillas by steaming or baking them wrapped in aluminum foil to prevent them from drying.
- Top tortillas with ground meat,
- frijoles refritos
- and any of the optional toppings.
- To fold burritos, start by closing the top and bottom edges for about 2 inches (5cm), so food is enclosed properly when folding is completed.
- Finish by wrapping the burrito on itself.
MEXICAN WET BURRITO
Provided by Food Network
Categories main-dish
Time 50m
Yield 1 burrito, with extra salsa and queso sauce
Number Of Ingredients 22
Steps:
- For the salsa: Heat the vegetable oil in a large saucepan over medium heat. Add the peppers and onion and cook until the onion is translucent, 8 to 10 minutes.
- Meanwhile, blend together the tomatoes and tomato sauce in a large blender until smooth. Once the peppers and onions are cooked, stir the tomato sauce mixture into the saucepan. Bring to a boil then reduce to a simmer and stir in the cumin, oregano and black pepper. Simmer for 10 minutes; taste for seasoning and add salt if needed. Keep warm. Makes about 5 cups.
- For the queso sauce: Put the cheese and jalapenos in a heat-safe blender. Bring the milk to a boil over medium-high heat in a medium saucepan. Carefully pour the hot milk into the blender and blend until smooth. Return to the saucepan and keep warm over low heat.
- Makes about 2 cups.
- For the burrito: Heat the vegetable oil in a medium skillet over medium-high heat. Add the sliced steak and brown on one side. Loosen the meat with a spatula or spoon and brown the meat on the other side. Season with salt and pepper and remove from the skillet.
- Put the tortilla on a microwave-safe dish and cover it with a damp paper towel. Heat in the microwave until quite hot and pliable, about 20 seconds. Discard the paper towel.
- Put the refried beans, steak, rice, onion, cilantro, and cheese horizontally across the center of the tortilla, leaving a 2-inch border at both ends. Fold the left and right sides inwards perpendicular to the filling, then roll the burrito from front to back, pulling the filling tightly until the bottom of the burrito is now on top. Top with up to 1 cup of the salsa and about the same amount of queso sauce. Serve with sour cream, guacamole, and shredded lettuce if desired. Remaining salsa and queso sauce can be kept for up to 1 week, refrigerated.
More about "mexican wet burrito food"
WET BURRITOS, HACIENDA STYLE GO GO GO GOURMET
From gogogogourmet.com
5/5 (14)Estimated Reading Time 3 mins
- Stir the taco seasoning into the meat, along with the bouillon cube. Pour in the beer and beef stock, stir to combine. Bring to a simmer and cook until the liquid is almost gone. Be mindful towards the end to stir so you don't scorch the pan.
- Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the butter and cook for 1 minute. Slowly whisk in the stock, then the enchilada sauce and chili powder. Simmer until thickened.
BURRITO - WIKIPEDIA
From en.wikipedia.org
Main ingredients Flour tortillas, meat and beans … Variations Breakfast burrito, Mission burritoPlace of origin MexicoServing temperature Hot or room temperature
WHAT IS A WET BURRITO? - EL POLLO NORTEñO | MEXICAN ...
From elpollonorteno.net
Estimated Reading Time 2 mins
WET BEAN BURRITOS - POCKET CHANGE GOURMET
From pocketchangegourmet.com
5/5 (1)Total Time 30 minsEstimated Reading Time 2 mins
WET BURRITOS - GRANDMA BEATTY'S RED SAUCE RECIPE - EAT 2 ...
From eat2gather.net
Estimated Reading Time 6 mins
WET BURRITOS WITH CHIPOTLE SWEET PORK, BARBACOA OR MEXICAN ...
From carlsbadcravings.com
Reviews 4Estimated Reading Time 10 minsCuisine MexicanTotal Time 30 mins
- Prepare chicken/meat according to recipe directions. You will not use all of the meat for these burritos.
- Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
- Layer burritos with desired filling ingredients. If you omit beans or rice, then you will want to increase the meat.
- To make Cafe Rio Style Wet Burritos as shown: layer each burrito with 1/4 cup rice, 1/4 cup black beans (if using refried beans, layer first), 1 tablespoon sour cream, 1/3 cup chicken/meat, and 2 tablespoons cheese (more or less of each to taste) down the center of the burrito.
6 "MEXICAN" DISHES THEY WON'T EAT IN ... - EAT THIS NOT THAT
CHICKEN BURRITOS MOJADOS (MEXICAN FLAG WET BURRITOS ...
From mission-food.com
Cuisine Mexican, Tex-MexTotal Time 1 hr 45 minsCategory Main CourseCalories 765 per serving
- Bring 1 ¼ cups broth, rice, beans, 1 ½ teaspoons chili powder, and ½ teaspoon salt to boil in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until rice is tender and broth is absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add scallions and fluff with fork to incorporate; cover to keep warm.
- Meanwhile, cook oil, garlic, and remaining 3 tablespoons chili powder in large saucepan over medium-high heat until fragrant, 1 to 2 minutes. Stir in tomato sauce and remaining 1 cup broth and bring to simmer. Nestle chicken into sauce. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees F, 10 to 15 minutes, flipping halfway through cooking.
- Transfer chicken to cutting board and let cool slightly. Using 2 forks, shred chicken into bite-size pieces. Toss chicken with ¼ cup sauce and 2 tablespoons cilantro in bowl. Set remaining sauce aside.
- Adjust oven rack to middle position and heat oven to 450°F. Line baking sheet with aluminum foil. Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Lay warm tortillas on counter. Mound rice in center of tortillas, close to bottom edge, then top with chicken, avocado, and Monterey Jack. Working with 1 tortilla at a time, fold sides then bottom of tortilla over filling, pulling back on it firmly to tighten it around filling, then continue to roll tightly over burrito. (Burritos can be held at room temperature for up to 1 hour before baking.) Place burritos seam side down on prepared sheet, cover tightly with foil, and bake until hot throughout, 20 to 30 minutes.
THE BEST SMOTHERED WET BURRITOS | YELLOWBLISSROAD.COM
From yellowblissroad.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 677 per serving
- Heat a little oil in a large skillet and add the onion and ground beef. Season with salt and cook until no longer pink. Soak up any excess grease with paper towels.
- Stir in taco seasoning, refried beans, salsa and sour cream. Cook, stirring often, for a couple of minutes then turn off the heat.
THE BEST VERDE WET BURRITO RECIPE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
4.2/5 (21)Total Time 25 minsCategory Main CourseCalories 595 per serving
- Warm the flour tortillas to make them pliable. Mix the rice and beans together and spread equally onto the center of each tortilla. Divide the meat equally on top of the bean mixture. Top with half the cheese.
- Pour half the enchilada sauce into an 8x8" baking dish. Place the rolled burritos seam-side down in the baking dish. Pour the remaining sauce over the top. Bake for 10 minutes. Remove from oven and sprinkle on the remaining cheese. Continue cooking for 3-5 minutes, until the cheese is melted.
HACIENDA RESTAURANT WET BURRITO - ST. LOUIS MEXICAN FOOD
From haciendastl.com
Estimated Reading Time 1 min
WHAT IS A CLASSIC AUTHENTIC MEXICAN BURRITO FILLED WITH ...
From chowhound.com
User Interaction Count 233
LOS MOLCAJETES MOBIL MEXICAN FOOD SERVES BURRITOS IN ...
From fairfieldmexicanfood.com
Location 1313 N Texas St, Fairfield, 94533, CAPhone (707) 558-7557
THE WET BURRITO - 128 PHOTOS & 126 REVIEWS - MEXICAN ...
From yelp.ca
4/5 (126)Phone (562) 524-2022Cuisine Mexican
CUCA’S MEXICAN FOOD - 60 PHOTOS & 160 REVIEWS - MEXICAN ...
From yelp.com
3/5 (160)Sat 9Cuisine MexicanSun 9
WET BURRITO WITH GROUND BEEF {SMOTHERED IN RED ENCHILADA ...
From keytomylime.com
5/5 (2)Total Time 35 minsCategory DinnerCalories 582 per serving
DEFINITIONS OF 15 MEXICAN FOOD MENU ITEMS - REWARDS NETWORK
WET BURRITOS - WITH LOVE FROM THE VINE
From withlovefromthevine.com
5/5 (2)
MEXICAN WET BURRITO RECIPE - COOKING CHANNEL
From cookingchanneltv.com
Category Main-DishTotal Time 50 mins
HOW TO LOSE WEIGHT EATING MEXICAN FOOD - EAT THIS NOT THAT
From eatthis.com
Estimated Reading Time 3 mins
CALIFORNIA WET BURRITO - MEXICAN RESTAURANT IN SAN JOSE
From california-wet-burrito-and-catering.business.site
Fri 11Sun 4Sat 12Thu 11
FOOD | RACHAEL'S MEXICAN FOOD | UNITED STATES
From mytingerw.wixsite.com
WET BURRITO | MEXICAN FOOD RECIPES, WET BURRITO, RECIPES
From pinterest.ca
MEXICAN WET BURRITO - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
WHAT IS A WET BURRITO? (WITH PICTURES) - WISEGEEK
From wise-geek.com
BURRITO VS WET BURRITO : MEXICANFOOD
From reddit.com
MICHIGAN WET BURRITO RECIPES
From tfrecipes.com
WET BURRITO IN VIP MEXICAN AMERICAN CUISINE | TASTEATLAS ...
From tasteatlas.com
AUTHENTIC MEXICAN BEAN BURRITO RECIPE - FOOD RECIPE
From foodrecipe.news
BEST BURRITOS IN THE U.S. | FOOD & WINE
From foodandwine.com
WET BURRITO - MENU - HORCHATA MEXICAN FOOD & BAKERY ...
From yelp.com
99 MEXICAN WET BURRITOS IDEAS | BURRITOS, MEXICAN FOOD ...
From pinterest.ca
WET BURRITO – URIS MEXICAN FOOD
From urismexicanfood.com
MEXICAN FOOD, WET BURRITO, TAQUITOS IN HOTEL | EATING …
From youtube.com
11 BEST WET BURRITO IDEAS | MEXICAN FOOD RECIPES, WET ...
From pinterest.com
MEXICAN WET BURRITO CASSEROLE RECIPE | OYE! TIMES
From oyetimes.com
ARE BURRITOS MEXICAN? CURIOUS FOOD FACTS EXPLAINED FOR KIDS!
From kidadl.com
MEXICAN WET BURRITO RECIPE
From crecipe.com
BIG MEXICAN FOOD MUKBANG! WET BURRITO, BURRITOS, TACOS ...
From youtube.com
MEXICAN WET BURRITO RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love