Melba's Jammin' > wrote in
:
> You replied in another thread that you're good at creating burritos
> and wraps from leftovers. Not being a burrito queen (or princess)
> would you expand on that for me, please. Start with the wrapper.
>
> Sauces? Particular cheese? Seasonings? "Shape" of the meat; e.g.,
> shredded, diced? Preference for beans? Are these heated or not?
> Thanks.
Here's the typical way it happens.
If not obvious from previous posts I love Costco. I really love their
prices on pork loins. They usually some in 2 packs and I usually freeze
one and use one the day I buy it. I start by slicing it diagonally so
instead of a long loin I now have nice 2 inch thick pork “fillets.”
I'll marinate them in whatever sounds good: Italian Dressing, Teryaki,
Orange Juice with Rosemary, you name it. Then I grill them all which
leaves plenty of leftovers perfect for burritos.
The burritos are constructed as follows;
Items:
Flour Tortillas
Onions, Peppers, garlic
Rice (usually flavored)
Beans – your favorite kind
Leftover meat – Chicken, Pork, Beef, hell even shrimp, sliced diced or
shredded to your liking. Salsa - ¼ to ½ cup – any kind
Cheese – whatever you've got or like
Hot Sauce – Never an option!
I use the 10 Inch Mission brand tortillas. White or whole wheat
depending on mood. This is the best brand my local groceries carry.
Other brands seem to stick to each other or have holes in them. Holy
burritos are NOT a blessing.
Unless I have some already made I normally reach for the bag of 20
minute Mexican Rice made by Vigo.
http://www.vigo-alessi.com/products/itemView.php?id=405 It does have MSG
in it but we're making burritos not a fine risotto and I like the spice
and flavor this brand has. For me it's right on target with the
salt/spice content and I don't view MSG as the devil.
While the rice is going I start sautéing garlic, onions, peppers in a
pan with a little olive oil. How much depends on how much meat you have
and how many burritos you want. I've never really measured but next time
I will just to see how much I'm using. I do this pretty much by sight.
When they're starting to turn translucent I add the meat. Sometimes I
slice it, sometimes I dice it, sometimes I shred. I think shredding is
my favorite because I like the texture and I think it absorbs the
flavors of the other item better. Other times having the meat in nice
long fajita style strips is nice.
To this meat and veggie mix I'll add maybe ¼ to ½ cup of salsa for some
flavor. There's always 2-3 jars open in my fridge. Everything from mild
tomatillo to hotter chipotle or habenero. The salsa is very much a “to
personal taste” thing. Like most things you can always add more later
but you can't take it back once in. I let this simmer and reduce a bit
until the salsa gives things a nice “coating.”
At this point I bring on the beans. I almost always have some on hand as
I cook them in the pressure cooker on weekends but canned will do nicely
too. Pinto, black, kidney, chili beans...again, go with what you like.
I use them all since I like them all. Sometimes I even do a multi bean
mix. All I do is warm them up in a sauce pan to add later.
While the beans are heating warm your flour tortillas in a low-med heat
dry skillet. They only need to be warmed up to make them softer and more
pliable for you to fold. No more than a few minutes as you flip them
over and make sure each one has a turn on the bottom of the skillet.
When the rice is done with everything else it's assembly time.
Lay down 1 tortilla on the counter.
Lay on the rice, meat, and beans in any ratio you like. Just make sure
you keep it on one side of the tortilla and leave about and inch
clearance on the back & sides. You need this to be able to fold it.
Now add cheese and maybe some lettuce or fresh tomatoes if you like. I
only add cold things as lettuce and such will be gross and soggy if not
eaten quickly.
Top with the obligatory hot sauce or taco sauce and fold.
I always go with the “Envelope” style like you can see he
http://www.ortega.com/help/tips/wraps.asp
Burrito folding takes a little practice to get down. When you get good
you can really stuff them full but go light on the first couple to get
the technique down.
Now grab a margarita or Corona and enjoy.
I'll snap a few photos next batch I make. I have a new camera I'm having
a blast with.
-Chris (Chile Fiend)