Mexicali Burritos Recipes

BEEF BURRITOS

Steps:

• Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
• Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
• Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
• Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
• To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.

BEEF BURRITO RECIPE

Steps:

• First, brown the ground beef.
• Stir in the taco seasoning, salt, rotel and the onion and water until the onion is soft. Once the flavors are combined, remove from heat and set aside. You don't want to fill the burrito when the meat is still steaming or the burrito will be soggy.
• In another pan heat up the refried beans.
• Begin assembling the burritos.
• Place a burrito on a work surface. Spread with refried beans.
• Next, add the rice and then a little of the meat mixture on top.
• Finally, top with cheese, lettuce, tomatoes and red onion.
• Fold the ends in and roll up.
• Serve with our favorite hot sauce or salsa.
• Enjoy!

MEXICALI MEAT BURRITOS

Steps:

• Preheat oven to 250°F.
• Place pork roast in a large Dutch oven.
• Add remaining ingredients and stir to mix well.
• Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!
• (Check from time to time and add more water if mixture gets too dry).
• When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).
• Return meat to pan and stir.
• This should be the consistency of chili.
• Season to taste.
• To assemble, place a warm tortilla on a plate, top with Mexicali meat.
• Top with choices of condiments, fold in edges, and roll loosely.
• Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.

BURRITOS

Steps:

• In a hot pan with two tablespoons of oil, brown the ground beef with two chopped onions.
• When the meat is almost cooked, add the garlic, cumin, oregano, salt and pepper.
• Stir for a few minutes over low/medium and set aside.
• Cook the beans in water for 45 minutes and keep the cooking water.
• In a hot pan with four tablespoons of oil, fry the remaining chopped onion over medium heat until it becomes translucent but not brown.
• Then add the cooked beans, drained and 8 tablespoons of cooking water from the beans and salt.
• Mash beans while cooking to get a rather coarse puree. Continue to stir.
• Add a little cooking water if necessary so the mashed beans are fairly thick but not too compact.
• Keep on low heat for about 5 minutes, stirring constantly.
• Warm tortillas by steaming or baking them wrapped in aluminum foil to prevent them from drying.
• Top tortillas with ground meat,
• frijoles refritos
• and any of the optional toppings.
• To fold burritos, start by closing the top and bottom edges for about 2 inches (5cm), so food is enclosed properly when folding is completed.
• Finish by wrapping the burrito on itself.

MEXICALI BURRITOS

Steps:

• 1. In a large bowl, mash the beans, corn, and salsa with a potato masher. 2. In a large saucepan over medium heat, sauté the onion in the vegetable broth for 5 minutes or until translucent. Add the chili powder, cumin,turmeric, and cayenne and sauté for 1 additional minute. 3. Add the bean mixture and cook, stirring, until heated and smooth, about 5 minutes. Remove from the heat and stir in the nutritional yeast. 4. Meanwhile, heat the tortillas on the stove, flipping every few seconds, until warm. You can also use an oven or toaster oven. 5. Spoon the mixture onto half of one tortilla and top with shredded lettuce. If desired, add guacamole and/or tofu-based sour cream. Fold the tortilla in half, or fold one side over the mixture and then roll to the other side so that the filling is enclosed. Repeat with the remaining tortillas. Serve warm. Store leftovers in an airtight container in the refrigerator. VARIATION: You can turn these into tostadas by leaving the tortillas flat, adding extra lettuce or kale and other salad vegetables (tomatoes, cucumbers, bell peppers), and topping with salsa and/or guacamole.