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Sunday, June 27, 2010

Burritos - Stuffed, Grilled, Delicious

I love burritos. I love burritos smothered in sauce. I love burritos smothered in pollo fundido sauce.

Let's make some super easy burritos!

First, you need large, burrito-sized tortillas, some corn, black beans, cheese, meat of your choice, salsa and rice. That's it!

The rice was precooked (leftovers from beef stroganoff the day before). As with most of my recipes, this one is very forgiving so use whatever quantities you want for however many burritos your need to make.

Add your salsa. I like to use a hotter salsa than I normally eat with chips because the rice and other stuff will tone down the heat.

Throw in some corn. Usually I have home-canned corn but that ran out last week, so frozen it is!

Here's some leftover hamburger, green peppers and onions. Whatever meat you have is fine. I've used chicken, beef roast, pork and no meat for a great vegetarian burrito!

This is the greatest invention since sliced bread. The Leap Frog Refrigerator Farm has allowed me to get countless meals on the table with two children in my runway kitchen.

Open, pour and rinse the black beans.

Rinse all that "bean slime" off of them. I thought that was just institutionally canned slime, but when I homecanned some beans, I had the same stuff. No matter, just rinse it off.

Add to mixture.

I added a little ketchup because my rice was a little on the dry side. You don't want any "sauce" but it shouldn't be dry either. It's a grey area!

When you've warmed all the ingredients, about 10 minutes on medium heat. Add the cheese. You don't want to cook cheese, just let it melt on it's own.

Heat your griddle to between 300-350 degrees. We want to brown the burritos so it should be hot and quick.

The luscious filling!

Now we're going to make a burrito. It's simple, you can do it!
Lay out the tortilla. If they are stiff, throw the bag in the microwave for 30 seconds and get them pliable. We want them to bend and fold, not tear!

Put in some filling. This is trial an error as to how much you should put in. I start with 1/3 cup and work up from there. I want my burritos full but not so much so that they don't stay together.

Fold the bottom third up toward the top.

Fold over the left side. Note the angle of the fold, it's not horizontal...leaning to the center.

Now the right side. Notice the corresponding angular fold! This helps hold the burrito together.

Fold the filled and folded part of the burrito up over the top flap. Too many people try to do it the other way and it falls apart when you try and move it.

Ahhhh, a whole roll of burritos! You want to spray the surface of the griddle with non-stick cooking spray so that the burritos don't stick and so that they brown more easily.

After 4-8 minutes have passed, they are ready to flip! Spray the top sides of the burritos first.

Flip the burritos with a pancake flipper. My daughter fetches mine for me and then is horribly disappointed that we aren't having pancakes. This is the desired degree of doneness.

Perfectly browned, grilled, stuffed burritos!

I made a great dip for my burrito combining equal parts blue cheese dressing (I LOVE fermented cheese) and sour cream.

Then the camera battery died and I was hungry so there are no more photos of the burritos. Verdict? My 8 and 10 year old niece and nephew ate a whole one and asked for more. The hubby had three, I had two. Then we groaned like beached whales. They are very simple and a great use for leftovers. I've even made breakfast burritos!

Now I just need a great recipe for pollo fundido sauce and I'm set! (Set to gain 30 pounds...)

1 comment:

  1. Annie,
    You've done it again - I LOVE your easy way of telling a simple recipe - in exactly the words you use when you talk - no stuffiness here! Just like in my kitchen! Love you! Keep up the good work!


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