On 7/29/2014 9:19 PM, Pete C. wrote:
>
> Janet Wilder wrote:
>>
>> On 7/29/2014 7:10 PM, Pete C. wrote:
>>>
>>> Janet Wilder wrote:
>>>>
>>>> On 7/29/2014 3:12 PM, Ema Nymton wrote:
>>>>> On 7/29/2014 2:02 PM, Pete C. wrote:
>>>>>>
>>>>>> KenK wrote:
>>>>>>>
>>>>>>> I try to eat a lot of fiber and bean burritos are one way. I've been
>>>>>>> making
>>>>>>> them for years with hot refried beans and Velveeta. Finally got tired of
>>>>>>> that. Lately tried chicken breast with and without cheese. Tried sharp
>>>>>>> cheddar. Not great. Any suggestions? Salsa? Taco sauce? Ideally
>>>>>>> something
>>>>>>> common that I likely already have.
>>>>>>>
>>>>>>> As you can tell, I'm not very adventurous on my own.
>>>>>>>
>>>>>>> Tried Google but didn't see anthing - probably wrong search phrase.
>>>>>>
>>>>>> Try sautéed spinach and onions and mushrooms and cheese.
>>>>>
>>>>> Plain chicken can be boring in a burrito. With enough water to cover,
>>>>> boil a dried ancho and maybe a guajillo chili, along with a piece of
>>>>> onion and a couple of cloves of garlic. After the water comes to a boil,
>>>>> turn the heat off and wait for 30 minutes so the peppers will get soft.
>>>>> Dump the vegetables and some of the liquid into a blender and blend
>>>>> until smooth. Shred the chicken, then add enough of the chili sauce to
>>>>> make it moist. Add a little salt and then taste for seasonings. Try it,
>>>>> you'll like it. This chili sauce can be frozen for future use.
>>>>>
>>>>> Becca
>>>>>
>>>>>
>>>>
>>>> If it's easier than Becca's recipe, buy a can of red enchilada sauce.
>>>> Heat the chicken in a pan and add onions, peppers, whatever you like.
>>>> Add some of the red sauce to make it moist.
>>>
>>> Yes, easier and similar.
>>>
>>>>
>>>> Take a second, small skillet and pour in some of the sauce. Take your
>>>> tortillas and heat them in the sauce, turning them after a minute. Then
>>>> stuff and roll, cover with the remaining sauce and cheese. Heat in the
>>>> oven, toaster oven or gently nuke at a low power.
>>>
>>> Good for enchiladas (corn tortillas), bad for burritos (flour
>>> tortillas). Try just warming the tortillas over a gas burner for a few
>>> seconds before filling and rolling.
>>>
>>
>> Works with flour tortillas here. I use flour tortillas in my
>> enchiladas. I just prefer them to corn.
>
> I'm pretty sure the Mexican cartels are after you now that you've said
> that...
>

Actually around here flour tortillas are more popular than corn. You
will always be served flour, but you often have to ask for corn and then
it takes a while as they make them up fresh.

I like corn for fish tacos and in my migas, but I do prefer flour.

--
From somewhere very deep in the heart of Texas