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.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

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)

In article 3>,
Chile Fiend > wrote:

> Here's the typical way it happens.
(snip)
> The burritos are constructed as follows;
(excellent details snipped)
>
> 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.

Got it. I'm okay with folding them.

> Now grab a margarita or Corona and enjoy.

We're XX folks. '-)
>
> I'll snap a few photos next batch I make. I have a new camera I'm having
> a blast with.
>
> -Chris (Chile Fiend)

Thanks, Chris. I appreciate the detail.

I tend to buy flour torts and have them and not use them and I think
they dry out a bit. I'd love a steam thingy like the folks at Qdoba
use. :-) Yeah, like I need one of THOSE!!
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

Melba's Jammin' > wrote in news:barbschaller-
:

> In article 3>,
> Chile Fiend > wrote:
>
>> Here's the typical way it happens.
> (snip)
>> The burritos are constructed as follows;
> (excellent details snipped)
>>
>> 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.
>
> Got it. I'm okay with folding them.
>
>> Now grab a margarita or Corona and enjoy.
>
> We're XX folks. '-)
>>
>> I'll snap a few photos next batch I make. I have a new camera I'm
having
>> a blast with.
>>
>> -Chris (Chile Fiend)
>
> Thanks, Chris. I appreciate the detail.
>
> I tend to buy flour torts and have them and not use them and I think
> they dry out a bit. I'd love a steam thingy like the folks at Qdoba
> use. :-) Yeah, like I need one of THOSE!!

Heheh. A XX sounds really good right now.

I store my flour tortillas in the fridge in the crisper drawer in ziploc
bag them come in. They last a good 2-3 weeks.

I'm not a fan of the steam thing. Back after high school I worked at a
place called Zantigo where we had a "press" especialy for flour
tortialls. It looked like the iron used to make graphics on T-shirts. 4
Seconds and you had a silky smooth tortilla. 8 Seconds and you has a
crispy flour frisbee (which wasn't all bad mind you).

When we got take over by Taco Hell the quality of the food went right out
the window. They used a steamer for everything and the customers really
complained about "wet soggy" tortillas. I think our Zantigo tortillas
were so good & fresh they didn't need steam, but if they are at all dry a
little moisture will bring them right back to life.

"Melba's Jammin'" > wrote in message
...
> In article 3>,
> Chile Fiend > wrote:
>
>> Here's the typical way it happens.
> (snip)
>> The burritos are constructed as follows;
> (excellent details snipped)
>>
>> 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.
>
> Got it. I'm okay with folding them.


Hold it there,

Now you need to make it in to a Chimichanga.

http://www.youtube.com/watch?v=y4nFD...eature=related

Always better than a burrito.

:-)


--
Old Scoundrel

(AKA Dimitri)

"Dimitri" > wrote in news:uOMck.4565$np7.2889
@flpi149.ffdc.sbc.com:

>
> "Melba's Jammin'" > wrote in message
> ...
>> In article 3>,
>> Chile Fiend > wrote:
>>
>>> Here's the typical way it happens.
>> (snip)
>>> The burritos are constructed as follows;
>> (excellent details snipped)
>>>
>>> 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.
>>
>> Got it. I'm okay with folding them.
>
>
> Hold it there,
>
> Now you need to make it in to a Chimichanga.
>
> http://www.youtube.com/watch?v=y4nFD...eature=related
>
> Always better than a burrito.
>
>:-)
>
>

Ahhhh if only...

I rarely do them at home. Not much of a deep fry afficianado.

I will however brush the outside of a burrito with olive oil and crisp it
up every once in a while. Nice change of pace.

On Tue, 08 Jul 2008 09:30:08 -0500, Melba's Jammin'
> wrote:

>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.

I'm not chile fiend, but these are tasty and simple.

http://tinyurl.com/55rqu5

Lou

"Chile Fiend" > wrote in message
0.253...
> "Dimitri" > wrote in news:uOMck.4565$np7.2889
> @flpi149.ffdc.sbc.com:
>
>>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> In article 3>,
>>> Chile Fiend > wrote:
>>>
>>>> Here's the typical way it happens.
>>> (snip)
>>>> The burritos are constructed as follows;
>>> (excellent details snipped)
>>>>
>>>> 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.
>>>
>>> Got it. I'm okay with folding them.
>>
>>
>> Hold it there,
>>
>> Now you need to make it in to a Chimichanga.
>>
>> http://www.youtube.com/watch?v=y4nFD...eature=related
>>
>> Always better than a burrito.
>>
>>:-)
>>
>>
>
> Ahhhh if only...
>
> I rarely do them at home. Not much of a deep fry afficianado.
>
> I will however brush the outside of a burrito with olive oil and crisp it
> up every once in a while. Nice change of pace.

Actually you don't need that much oil just a small pan that the burrito will
fit into and about an inch of oil. If you have the guts than use lard
(Manteca) The lard flavor works so well with tortillas.

Once fried they keep in a 200 degree oven very well.

A wet Chimichanga - Pork on the inside and salsa Verde outside.



--
Old Scoundrel

(AKA Dimitri)

"Melba's Jammin'" > ha > 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.
> --
> -Barb, Mother Superior,

We have the piadina here which is very like a big flour tortilla. My
favorite is Greek salad wrap, for which I very thinly slice cucumber, onion,
tomato and kalamata olives then crumble feta over. Heat the wrapper,
distribute the filling, drizzle with good olive oil, wrap up tight.