Authentic Mexican burrito recipe?

I am looking for a recipe the uses this awesome onion sauce. The local mexican restaurant serves it but they do not speak english too well and my Spanish is lacking. I am also trying to figure out what this white cheese is they use if you know the answer to that.

6 Comments

  1. Beef & Cheese Burritos

    Ingredients

    1 lb. lean ground beef
    1-1/4 cups chunky style prepared salsa
    1/2 lb. cheddar cheese, cubed
    8 large flour tortillas, warmed
    2 cups lettuce, chopped
    2 tomatoes\raw, chopped
    1/2 cup ripe olives, sliced

    Instructions

    Heat a heavy nonstick skillet over medium high heat. Cook beef 6-8 minutes, stirring occasionally until no longer pink. Drain and discard drippings. Stir in salsa and cheese. Cook until cheese is melted. To serve, spoon about 1/3 cup beef mixture in center of each tortilla. Top with a portion of each remaining ingredient. Fold bottom edge up over filling. Fold sides to center, overlapping edges.

    Irina C
  2. 1 lb. lean ground beef
    1-1/4 cups chunky style prepared salsa
    1/2 lb. cheddar cheese, cubed
    8 large flour tortillas, warmed
    2 cups lettuce, chopped
    2 tomatoes\raw, chopped
    1/2 cup ripe olives, sliced

    SUKHBIR
  3. Why not try something different… with a little twist

    Arroz Con Pollo Burritos

    INGREDIENTS:
    2 cups water
    3/4 cup regular or converted rice
    1 (1 ounce) package Lawry’s ® Taco Spices & Seasonings*
    1 (14.5 ounce) can diced tomatoes, undrained
    2 1/2 cups shredded cooked chicken
    1/3 cup sliced green onions
    8 burrito-size flour tortillas, warmed

    DIRECTIONS:
    In 3-quart saucepan, bring water, rice and Lawry’s ® Taco Spices & Seasonings to a boil over high heat. Reduce heat to low and simmer covered 20 minutes. Stir in tomatoes, chicken and green onions; heat through.
    On each tortilla, scoop about 1/2 cup rice mixture; roll-up. Garnish, if desired, with shredded cheddar cheese, salsa, guacamole and lime wedges.

    Prep Time: 10 Minutes
    Cook Time: 25 Minutes
    Ready In: 35 Minutes
    Servings: 8

    &hearts Ms. InFo &hearts
  4. Here is a suggestion; quietly calmly go back to resteraunnt – – – order your favorite, take it to go, then take it to a teacher of cooking at your local college or university. They can analyse it better than throwing a question like this out to an unsuspecting unknowing universe. And they might welcome the challenge (once banged a home ec minor) PS to be truly authetic it should contain an authentic Mexican. Ciao.

    bearstirringfromcave
  5. Breakfast Burritos:

    Prep: 5 min., Cook: 13 min., Stand: 5 min.

    1/2 pound hot or mild ground pork sausage
    1 tablespoon taco seasoning mix
    6 large eggs
    1/2 cup shredded Mexican four-cheese blend
    4 burrito-size flour tortillas
    salsa

    Brown 1/2 pound hot or mild ground pork sausage and 1 tablespoon taco seasoning mix in a nonstick skillet. Add 6 lightly beaten large eggs, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist, about 5 minutes. Sprinkle evenly with 1/2 cup shredded Mexican four-cheese blend. Turn off heat, and cover. Let stand 5 minutes or until cheese melts. Spoon mixture evenly into 4 burrito-size flour tortillas, roll up tightly, and serve with salsa.

    Yield: Makes 4 servings

    *pinky*
  6. As far as I know, burritos are a mexican-american thing. I travel to Mexico a lot and have NEVER seen burrito on the menu unless I was in a very touritic area, such as Cancun or Acapulco (where Americans like to go)

    Delphine F

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