The burrito is a soft flour tortilla filled with meat, cheese, and assorted vegetables. Here is a recipe for a vegetarian burrito from http://www.allrecipes.com. Ground beef or chicken could easily be added.
INGREDIENTS
- 1 (10 inch) flour tortilla
- 1/4 cup vegetarian refried beans
- 1 slice American cheese
- 1 pinch ground black pepper
- 1 teaspoon low-fat sour cream
- 1 dash hot pepper sauce
DIRECTIONS
- In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
- Warm the tortilla in a dry frying pan over medium-high heat.
- Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.
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Traditional Masa (Tamales)
1 1/3 cups lard, butter or shortening
2 teaspoons baking powder
4 cups masa harina
2 1/2 cups cold liquid (chicken, beef or vegetable broth, or fruit juice for sweet tamales)
2 1/2 teaspoons salt for savory tamales, or a pinch of salt plus 1/4 cup sugar for sweet tamales
With a electric mixer, beat lard and baking powder until light (3 to 5 minutes). With mixer still running, slowly add masa harina, liquid, salt, plus sugar if making sweet tamales.
Masa is at right consistency when you drop a small piece into a glass of water and it floats. Chill before pressing into dried corn husks, fresh corn leaves cleaned of silk, or banana leaves. Use your fingers to press masa into husks.
Dip your fingers into cold water to prevent masa from sticking to them. Fill with your favorite filling (2/3 masa to 1/3 filling).
Or mix fresh cooked corn kernels, cooked black beans, raw green onions, chopped jalapenos, cheese or garlic into the masa and forget the filling. Tie husks on both ends and steam the tamales for 1 1/2 hours.
Salvado, Lucretia. "Traditional Masa (Tamales)." MEXonline. 18 March 2007. http://www.mexonline.com/culture/mxrec1.htm
Chicken and Avocado Quesadillas
2 T. olive oil, divided
2 T. lime juice
1/2 t. ground cumin
2 C. cooked, diced chicken or prepared chili or shredded barbecued beef
1 fully ripened Mexican avocado, pitted, peeled and cut in 1-inch cubes
4 flour tortillas (7 to 8 inches each)
1 C. shredded Jack or Pepper Jack cheese
Preheat oven to 450°F. In a medium-sized bowl, combine 1 tablespoon of the oil, the lime juice and cumin. Add chicken and avocado; toss gently. Lay tortillas on a baking sheet; brush both sides with the remaining 1 tablespoon oil. Spoon chicken and avocado mixture on one side of each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling. Bake until tortillas are crisp, about 8 minutes. If desired, serve with salsa or sour cream.
YIELD: 4 quesadillas
http://www.thatsmyhome.com/texmex/main/chicavaq.htm
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