Brown Bag Burritos Recipes

BROWN-BAG BURRITOS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , In a microwave, heat tortillas in batches until warm, about 45 seconds. Spoon 3 to 4 tablespoons of beef mixture off center on each tortilla. Sprinkle each with 2 to 3 tablespoons cheese and roll up. , Wrap burrito in paper towel, then in foil. Repeat with remaining tortillas and filling. Refrigerate. Eat burritos cold, or remove foil and heat paper towel-wrapped burrito in a microwave on high for 30-60 seconds.

BROWN BAG BURRITOS

Steps:

• In a large skillet, brown the ground beef; drain.
• Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
• Heat 3-4 tortillas in a microwave until warm, about 45 seconds. Spoon 3-4 tablespooms of the beef mixture down the center of each tortilla.
• Top with 2-3 tablespooms of cheese.
• Roll up. Wrap each burrito in paper towel; then in foil. Repeat with the remaining ingredients. Refrigerate if using right away. Or freeze.
• Burritos can be eaten cold. If warming, remove the foil and place in microwave for about a minute. However, if frozen, they will take longer. I suggest warming for 45 seconds to a minute on 50% power to thaw some, and then completing the warming process at a higher power.

BIRRIA TACOS AS MADE BY BURRITO FELIZ PHILLY RECIPE BY TASTY

Steps:

• Add 6 cups of water to a large pot and bring to a boil over high heat. Add the ancho, pasilla, and guajillo chiles and cook for 20 minutes.
• Remove the peppers from the water, reserving the water. Run the peppers under cold water and remove the stems and seeds, then transfer to a container.
• Strain the liquid through a sieve into the container with the peppers.
• Transfer the cooked chiles and their liquid, the oregano, cloves, cumin, bay leaves, black pepper, garlic, 1½ ounces of salt, and the vinegar to a high-speed blender. Blend until smooth.
• Add the remaining 1½ ounces salt to a large pot with the remaining 7 cups of water. Bring to a boil over high heat, then add the meat and cook for 20 minutes, skimming off any scum that rises to the surface.
• Add the sauce, reduce the heat to low, and cook for 3-4 hours, until the meat is tender and falling apart.
• Shred the meat and use in tacos, quesa-birria, or burritos with the consomé on the side for dipping, or serve the birria and consomé as a stew with cilantro and onion on top.
• Enjoy!

BARBECUED BURRITOS

Steps:

• With fork, pierce beef several times on both sides. In shallow nonmetal dish or resealable food-storage plastic bag, mix all remaining beef ingredients. Add beef; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
• In small nonmetal bowl, mix all salsa ingredients until blended. Cover; refrigerate at least 2 hours to blend flavors.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Wrap tortillas in heavy-duty foil.
• Remove beef from marinade; discard marinade. Place beef on grill rack. Cover and grill beef over medium heat 25 to 30 minutes for medium doneness, turning once. Add packet of tortillas for last 5 minutes of grilling, turning occasionally, until warm.
• Cut beef across grain into thin slices. Place beef, cheese, onion, tomato and avocado on center of each tortilla. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush burritos with barbecue sauce.
• Grill burritos uncovered over medium heat 5 minutes, turning once, until hot. Serve burritos with salsa.