Lindaa Guadalajara Style Burritos Recipes

LINDA'S EXTRA LEAN BRUNCH BURRITOS / NO RED-MEAT USED

Steps:

• 1. Combine ground turkey and ground Italian sausage in an appropriately sized bowl. You want one uniform mixed meat.
• 2. Heat skillet over medium heat, add 1 T olive oil and begin browning the meat until done: 20 minutes or more.
• 3. Rinse the sweet peppers, remove seeds and stem, and slice into slender strips.
• 4. In another skillet melt some butter or margarine and cook the scrambled eggs.
• 5. Take a soft burrito and place onto a plate. Add American cheese slice (1-2 depending on your taste), spoon on the cooked meat, eggs, and add pepper slices. Fold and eat. A few seconds in the microwave will reheat if everything has become too cold.

LINDA'A GUADALAJARA - STYLE BURRITOS

Steps:

• Brown hamburger and onion.
• Add beans, spices and chili sauce. Mix together and heat on low flame while shredding cheese. Place about 1/2 cup on flour tortilla.
• Top with shredded cheese and roll up.
• Place seam side down on plate in micro-wave. Heat on "re-heat" for 1 minute until cheese melts.

LINDA'S TUNA BURRITOS

Steps:

• Mix together tuna, olives, onions, cheddar cheese, and salad dressing.
• Soften tortillas in microwave oven on medium for 30 seconds.
• Place 1/2 cup tuna mixture on each burrito.
• Serve seam side down with shredded lettuce and chopped tomato.

CHICKEN GUADALAJARA

Steps:

• In a plastic bag combine flour, salt and pepper. Add chicken pieces and shake bag to coat evenly.
• In a large skillet heat 2 tablespoons of the butter over medium heat until hot. Add coated chicken pieces and cook about 8 minutes or until chicken is tender and no longer pink, and coating is golden brown, stirring occasionally. Remove chicken from skillet and keep warm.
• Heat remaining butter in the same skillet until hot. Add chili peppers, onion, and crushed red pepper. Cook and stir about 5 minutes or until tender but not brown, stirring up any browned bits. Add cream to the skillet and bring just to a low boil. Return chicken to skillet, and stir until combined. Simmer, uncovered, for 1 minute more or until sauce is slightly thickened.
• Spoon the creamy chicken mixture over hot, cooked fettucine, then spinkle with cheese.

CALIFORNIA BURRITO

Steps:

• Combine the Cilantro, Lime Juice, Olive oil, Garlic, Jalapeno, salt and pepper in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
• Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge (*do not marinate overnight as the lime has begun the cevice process!).
• Cook the steak. Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove the steak from the marinade and season it on both sides (lightly) with salt and pepper. Cook the steak on the grill, flipping once, until the steak has reached your desired doneness. Once the steak has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the steak across the grain into thin slices.
• Cook and salt the fries in the oven according to package directions, we want the big soft poofy fries, not the small hard little ones.
• Warm the tortilla and lay it out on a flat surface. Place your toppings from one edge of the tortilla about 2/3 of the way to the other edge. Steak, cheese, guac. sour cream and top with the french fries (or your prefference) Don't stack your pile more than 1-2 inches wide and an inch high. If you fill your burrito too full, you might not be able to seal it.
• Munch it!