Burrito Essentials: Some Assembly Required
Andy Anderson !
Cook them up today, or freeze them for another day. Up to you.
So, you ready… Let’s get into the kitchen.
1 largeburrito-sized flour tortilla, 10 inches (25cm) in diameter
·spicy ground beef/pork
1 Tbspsweet butter, unsalted
1 Tbspgrapeseed oil
1 mediumavocado, mashed with a bit of lime and salt
·cheese sauce, for drizzling
How to Make Burrito Essentials: Some Assembly Required
- These recipes can be made a day or two ahead of time, and then reheated on the day needed:
*** THE RICE ***
Baked Essentials: Parmesan, Cilantro, Lime Rice
*** THE SPICY BEEF PORK ***
Mexican Essentials: Make-Ahead Burrito Filling
*** THE SALSA ***
Awesome Tomatillo Lime Salsa
*** THE CHEESE SAUCE ***
Mexican Essentials: Green Chili Sauce
- Ah, one of the secrets to a good burrito, or chimichanga is proper folding. It is not exactly rocket science; however, there are a few things to consider. First of all, do not overstuff with filling, or it will fall apart when you try to eat it. Another tip is that the beef/pork filling should be nice and warm, but not boiling hot. Finally, of course, is the folding:
As you face the tortilla, the filling should be going left-to-right.
Fold the two sides in towards the center.
Fold the bottom (the side closest to you), tightly up and over the filling.
Now, tightly roll it up and over the top, so that the flap is on the bottom.
There you go.