PASILLA CHILI-GROUND MEAT BURRITOS
To me, any dish with cream cheese is yummy, so I like this particular burrito. For servings, I'm estimating 2 burritos per person. In the U.S. you can buy canned pasilla sauce at www.mexgrocer,com/15104.html
Provided by Mexi-Rosie
Categories Lunch/Snacks
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Sautee the ground meat with the butter.
- Add bouillon cube or powder until meat is thoroughly cooked.
- Add the pasilla chili sauce and the cubed cream cheese.
- Simmer for 10 minutes.
- Fill the burritos with this preparation.
BIRRIA TACOS AS MADE BY BURRITO FELIZ PHILLY RECIPE BY TASTY
Food truck Burritos Feliz Philly shares how to make birria at home! Serve the stewed meat in tacos, quesa-birria, or burritos with the broth (consomé) alongside for dipping, or serve the birria and broth as a stew garnished with cilantro and onion.
Provided by Burrito Feliz Philly
Categories Lunch
Time 4h30m
Yield 8 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 589 calories, Carbohydrate 18 grams, Fat 31 grams, Fiber 7 grams, Protein 58 grams, Sugar 0 grams
MEXICALI MEAT BURRITOS
This delicious pork and bean mixture can also be used for tostados, enchiladas, tacos, etc. Can be made ahead and frozen. This would also work well in a slow-cooker or crock pot. This is from the Jr. League cookbook, "California Heritage Continues". Good for OAMC!
Provided by SharleneW
Categories Pork
Time 7h10m
Yield 15 serving(s)
Number Of Ingredients 22
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.
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