Some General Burrito Information
Buy "Burrito" Sized Flour Tortillas
*** Dishing 'em up.
Place 4 tortillas on a plate and microwave on high for 40
seconds... (makes them pliable).
Put desired amount of filling in the center of the
tortilla, slice a 1/4" (or desired thickness) of cheese of
velvetta right from the package, cut this slice in half and
lay both halves lengthwise across the topping, closer to
the center of the burro.
*** Folding a Burrito.
1. Fold left and right side of tortilla to the center and over
the food.
2. Holding down, fold side of tortilla nearest you with your
thumbs over the two outside flaps in a direction away from
you.
3. Fold entire tortilla over once more in a direction away from
you.
Will make a perfect tucked burro everytime.
*** CHEESE Ideas..
Buy good Processed Cheese, or Cheddar.
Cheaper brands of Processed Cheese, in particular, just DO NOT have the flavor of Velveeta.
No need to buy spicy Cheeses. Why pay more (lots more) when a little spice or peppers will serve the same purpose.
Packaged ground Peppers go a LONG way. Even BLACK Ground Pepper adds a LOT of spicy flavor.
Place Cheese towards the center of the Burro. It will melt and spread over the food when heated.
*** STUFFING Ideas..
Other combinations I have made that are equally good
substitutes for Sausage are... Corned Beef Hash, Bacon, Ham, or
Choriso Sausage (but Choriso is very rich).... Let your
imagination roam.. I've added red bell pepper, Stokes Green
Chili sauce with Pork and Jalepenos... all of these combos
produce a winner!
*** CHILIES ..
Hatches chilies and good pork sausage are what make these
sooooo good. Look for frozen peeled Hatch chilies if you can,
the canned ones aren't as good I don't feel, and of course Fresh
is best!! mmmmm If you use other chilies, be sure to cook and remove the waxy peel first! Anaheims may be a good substitute.
*** MOST COMMON MISTAKE ..
The burros come out dry after thawing out and heating.
Don't skimp on the sauces, or cheese.
Remember that the potatoes, eggs, and meat are going to soak up some of that cheese and sauce.
If you go for taste and don't care, leave about 3 or 4 tablespoons of the Sausage or Bacon drippings in, to be mixed with the other ingredients. TONS of flavor in those drippings!
Burritos.. Just some starters to get you thinking.
Breakfast Burro Simplade!!!
(makes 12 to 16 burros, depending on how big you stuff
em)
Ingredients:
14 large eggs
12 to 16 Burrito Size Flour Tortillas
Velveeta Processed Cheese
6 to 8 Hatches roasted Chilies
2 medium White Baking potatoes
1 Can of Cheddar Cheese Soup (or Campbells Fiesta Cheddar
Cheese)
1 1/2 to 2 pounds of meat of choice.. sausage, bacon, ham,
Corned Beef Hash.. whatever.
Start cooking meat in a large electric skillet.
Clean, peel, and cube potatoes.. rinse well in water and
cover in a bowl.. Microwave on high from 10 to 15 minutes,
til done.
Clean and dice Chilies, or you can prepare in a blender.
Seeds are ok, but not the stems.
When the meat is done (drain fat and water), add eggs and
can of Cheddar Cheese Soup to skillet and continue cooking.
Stir mixture until eggs are done.
Fold in the potatoes and chilies until well mixed. Remove
from heat.
Place 4 tortillas on a plate and microwave on high for 40
seconds... (makes them pliable).
Put desired amount of filling in the center of the
tortilla, slice a 1/4" (or desired thickness) of cheese of
velvetta right from the package, cut this slice in half and
lay both halves lengthwise across the topping, closer to
the center of the burro.. Fold as instructed above.
Wrap burro in plastic wrap and set aside... Let burros
cool to room temp and freeze..
(note: place the Velveeta cheese close to the center, when
reheated, it may run out the ends of the tortilla)
See below for re-heating and serving instructions and tips
about Chilies.
Breakfast Burro madness!
A little spicier version on the Burro doo dah.
Ingredients.....
2 lbs of Jalepeno Flavored Pork Sausage
3 medium white or red potatoes
2 8oz. cans Herdez Green Salza (medium heat or hot if
desired) or substitue is a 10 1/2 oz. can of Campbells
Fiesta Cheddar Cheese Soup.
2 packages (14 to 20) Burrito Size Fresh Flour Tortillas
1 dozen Large Eggs
Velveeta Processed Cheese (large square box type, Mexican
Style if preferred)
1/2 cup of Blended of finely chopped Hatch Green Chilies
(med or hot)
Optional - 1/4 tsp of Cayenne Pepper
Optional - 1/2 tsp of Black Ground Pepper
Salt to taste if desired
Preparation:
Wash potatoes scrubbing off skin... cube and microwave for
10-15 minutes on high covered until tender!
Cook sausage in a large electric skillet until done. Drain
fat and water. Combine Salsa, potatoes, eggs and spices in
skillet and continue heating on medium heat. Stir
frequently until the eggs are done. Turn off heat.
Place 4 tortillas on a plate and microwave on high for 40
seconds... (makes them pliable).
Put desired amount of filling in the center of the
tortilla, slice a 1/4" (or desired thickness) of cheese of
velvetta right from the package, cut this slice in half and
lay both halves lengthwise across the topping, closer to
the center of the burro..
Fold your burrito as instructed above.
Wrap burro in plastic wrap and set aside... Let burros
cool to room temp and freeze..
(note: place the Velveeta cheese close to the center, when
reheated, it may run out the ends of the tortilla)
Cooking instructions....
Best if removed from freezer the night before and placed in
fridge to thaw overnight. Place in microwave and cook on
high for 2 to 2 1/2 minutes. Unwrap first but cook on the
wrap if you want, as some cheese may bubble out. No
cleanup of plates needed this way. Salt to taste... let
cool for a minute.. hotter than blazes inside that puppy!
Mmmmm.... good!
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