Mexican Essentials Make Ahead Burrito Filling Recipes

BURRITO ESSENTIALS: SOME ASSEMBLY REQUIRED

Burrito Essentials: Some Assembly Required image

I love a good burrito, and I love chimichangas. I also like walks in the rain, without an umbrella, and soft ice cream, but I digress. This recipe has aspects of a traditional burrito, and some of a chimichanga. The best of both worlds. Cook them up today, or freeze them for another day. Up to you. So, you ready... Let's get...

Provided by Andy Anderson !

Categories Beef

Time 20m

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
1 large burrito-sized flour tortilla, 10 inches (25cm) in diameter
refried beans
rice
spicy ground beef/pork
salsa
pepper-jack cheese
1 Tbsp sweet butter, unsalted
1 Tbsp grapeseed oil
1 medium avocado, mashed with a bit of lime and salt
cheese sauce, for drizzling
ADDITIONAL ITEMS
sour cream
additional salsa
tortilla chips

Steps:

1. PREP/PREPARE
2. One of my goals here at Just-a-Pinch was not just to post recipes, but to use those recipes in combination, to made creative dishes. So, here are the previously-posted recipes that I used to make this yummy burrito.
3. These recipes can be made a day or two ahead of time, and then reheated on the day needed: *** THE RICE *** https://www.justapinch.com/recipes/side/rice-side/baked-essentials-parmesan-cilantro-lime-rice.html *** THE SPICY BEEF PORK *** https://www.justapinch.com/recipes/main-course/beef/mexican-essentials-make-ahead-burrito-filling.html *** THE SALSA *** https://www.justapinch.com/recipes/sauce-spread/salsa/awesome-tomatillo-lime-salsa.html?r=4 *** THE CHEESE SAUCE *** https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/mexican-essentials-green-chili-sauce.html
4. A medium avocado will provide you with enough topping for 2 or possibly 3 burritos.
5. If you are freezing these, stop before you get to the steps on pan frying. When needed, let them defrost for about an hour, then wrap in foil, or parchment paper, and stick into a 250f (120c), oven for about 30 - 40 minutes, then remove and pan fry.
6. Gather your Ingredients (mise en place).
7. Lay the flour tortilla down on a clean surface, and then add the refried beans in an even layer, right down the middle.
8. Chef's Note: Since we will be rolling this tortilla up, leave about an inch (2.5cm) on the left and right.
9. Next, add the rice.
10. Then the spicy ground beef/pork.
11. The salsa.
12. Finally, the cheese.
13. THE FOLDING
14. 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.
15. Add the butter and oil to a skillet over medium heat.
16. When the foaming subsides, add the burrito, flap-side down, and cook until golden brown, about 3 - 5 minutes.
17. Turn over, and repeat for the other side.
18. Chef's Note: Pan-frying the burrito, accomplishes two things: It gives the tortilla a satisfying crunch (like a chimichunga, but without deep frying), and it helps to melt the cheese, making it gooey and yummy.
19. PLATE/PRESENT
20. Cut on the diagonal, add a dollop of mashed avocado, and drizzle with some yummy cheese sauce. Serve with some additional salsa, and sour cream, on the side, and maybe some nice tortilla chips. Enjoy
21. Keep the faith, and keep cooking.

MAKE-AHEAD BURRITOS

Make-Ahead Burritos image

We have two children who keep us busy, so I love meals I can just pull out of the freezer. The burritos are wrapped individually so it's easy to take out only the number you need. I serve them with canned refried beans and Spanish rice from a boxed mix. -Jennifer Shafer, Durham, North Carolina.

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 16 burritos.

Number Of Ingredients 8

Ingredients

3 cups shredded cooked chicken or beef
1 jar (16 ounces) salsa
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies, drained
1 envelope burrito seasoning
1/2 cup water
16 flour tortillas (8 inches), warmed
16 ounces Monterey Jack cheese, cut into 5-inch x 1/2-in. strips

Steps:

In a large skillet, combine the meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through., Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months., To use frozen burritos: Place foil packets on a baking sheet. Bake at 350° for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.

Nutrition Facts : Calories 345 calories, Fat 13g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 846mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

MEXICAN ESSENTIALS: MAKE-AHEAD BURRITO FILLING

Mexican Essentials: Make-Ahead Burrito Filling image

This is a great make-ahead burrito filling. So, make it up, and put it into the fridge or freezer. Then, when you get a hankering for a burrito, heat it up, get a flour tortilla, slap on some sour cream, and cheese, and there you go. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Beef

Time 25m

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
1 Tbsp grapeseed oil
1/2 lb ground pork
1/2 lb ground chuck
1 Tbsp coconut sugar
1/2 Tbsp chili powder, mild or hot, your choice
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp hungarian paprika
1/4 tsp dry oregano
1/4 tsp salt, kosher variety, fine grind
1/4 tsp white pepper, freshly ground
1/2 c salsa, mild or hot, your choice
2 oz diced green chilies, mild or hot, your choice, 1/2 can

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Add the oil to a skillet over medium heat.
4. Add the pork and beef to the pan, and sprinkle with the dry spices (sugar, chili powder, salt, pepper, cumin, garlic powder, crushed dehydrated onions. paprika, oregano, and white pepper).
5. Cook, breaking up the meat with a wooden spoon, until brown and cooked through, about 5 - 7 minutes.
6. Add the salsa, and green chilies, lower the heat to a simmer, and cook, for about 10 - 12 minutes.
7. Place in a sealed container in the fridge, until needed.
8. PREP/PREPARE
9. Heat up in a small saucepan, and then take a flour tortilla, slap on some sour cream and cheese... whatever you want. Enjoy.
10. Keep the faith, and keep cooking.

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