Asian Burritos With Ginger Salsa Recipes

ASIAN MEXICAN FUSION BURRITO

Steps:

• 1. Spice ground beef with salt and pepper to taste, and half of the fajita seasoning packet. Brown ground beef and drain off almost all the grease; save about 1/4 of it in the pan.
• 2. While beef is browning, finely dice up 1/4 of the red onion, and thinly slice all of the yellow onion and bell peppers into fine strips. Add to beef.
• 3. Reduce heat, cover and let simmer.
• 4. Grate the fresh ginger. Add to beef along with water and the soy sauce. Cover and let simmer for 10-15 minutes, stirring every so often.
• 5. Prepare your toppings: grate the cheeses, finely chop the lettuce, tomato and the other 1/4 of the red onion.
• 6. Add milk and rest of fajita seasonings to beef. Cover and let simmer for 10 more minutes, stirring every so often.
• 7. Pour beans into microwave-safe container. Cover the top with your tortillas and microwave for 1-2 minutes.
• 8. At this point, you can mix your honey, teriyaki and red pepper flakes (if you don't have access to the Asian Zing sauce).
• 9. Assemble burrito with beans, beef, cheese, onion, lettuce, tomato and top with Asian sauce, or leave that sauce to the side.

ASIAN BURRITOS WITH GINGER SALSA

Steps:

• In a bowl, mix together the salsa ingredients; set aside.
• In a skillet, cook the ground beef until browned; drain and blot up any remaining grease with paper towels.
• To the cooked beef, stir in oats until well incorporated; add in hoisin sauce, water, soy sauce, and cayenne pepper; let simmer a few minutes until well blended and heated through; taste and adjust seasonings.
• Warm tortillas; fill each tortilla with beef mixture; top with cabbage, carrot and ginger salsa (or can serve the salsa on the side); wrap up burrito-style; serve with plum sauce.

BEEF AND SALSA BURRITOS

Steps:

• In large skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally.
• Pour off drippings.
• Season beef with chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Stir in spinach and salsa; heat through.
• Remove from heat; stir in cheese.
• To serve, spoon approx 1/2 cup beef mixture in center of each tortilla.
• Fold bottom edge up over filling; fold sides to center overlapping edges.

SALMON WITH GINGER PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving., Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa.

TOMATO AND FRESH GINGER SALSA

Steps:

• Combine all ingredients in medium bowl. Season salsa to taste with salt and pepper. Toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)