A burrito is a type of taco that uses a flour tortilla as a wrapper for the fillings that are not so similar with the traditional tacos’ fillings. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. The traditional fillings are refried beans, Mexican rice or just meat and the size of the burrito itself is relatively small.
In the United States, fillings usually include Mexican rice, beans, lettuce, salsa, meat, guacamole, cheese, and sour cream, and the size varies, with some burritos considerably larger than their Mexican counterparts. The name literally means “little donkey” in Spanish and was named so probably because of the appearance of the rolled-up tortilla that resembles the ear of the animal or the bedrolls that donkeys carried.
There are four types of burrito: San Francisco Burrito, New Mexican Burrito, Breakfats burrito and the Chimichanga. San Francisco burrito is the most common burrito served in the Unite States. This type is also varied: some are served as enchilada and some as a burrito suizo, or one that is topped with white sauce made from cream or cheese. The New Mexican burrito is one that is very similar to the traditional kind. The breakfast burrito is considered an entire breakfast wrapped in a tortilla. Lastly, a chimichanga is a deep-fired burrito.
Here is a simple breakfast burrito recipe. The following ingredients are needed:
* 2 pounds ground pork sausage
* 12 eggs, beaten
* 1 (4 ounce) can chopped green chili peppers, drained
* 8 (10 inch) flour tortillas
* 8 ounces Cheddar cheese, shredded
* 1 teaspoon all-purpose flour
* 1 cup milk
In a large deep skillet, cook the sausage over medium heat until evenly brown. When done, set the sausage aside, and keep 2 tablespoons of the drippings. Preheat the oven to 350 degrees. Add the eggs and green chilies in the skillet, and stir occasionally until the eggs are scrambled and set. Meanwhile, lightly grease a 9x13inch baking pan. Assemble the tortillas by covering with portions of the sausage, cheese and eggs. Then roll up the tortillas and place them seam down on the baking dish. Prepare the gravy by heating the reserved drippings in a skillet, slowly add the flour and stir. Add the milk while stirring constantly until the gravy begins to thicken. Pour this on top of the tortilla rolls and bake in the oven for 10 to 15 minutes or until the gravy is bubbly.
A Chimichanga as already mentioned is deep-fried burrito but it can also be oven-fried for less mess, fuss and fat. The following is a recipe for Shredded Beef Chimichangas and the following are needed:
* 2 pounds boneless beef chuck roast, trimmed of fat
* 1/4 cup water
* 1 1/2 cups beef broth
* 3 tablespoons red wine vinegar
* 2 tablespoons chili powder
* 1 teaspoon ground cumin
* 4 (8 inch) flour tortilla
* 3 tablespoons butter, melted
* 1 1/2 cups shredded Monterey Jack cheese
* 1 cup sour cream
* 1 cup salsa
Start by cooking the beef in a Dutch oven over medium heat. Cook covered for about 30 minutes after the water is poured over the beef. After 30 minutes, remove the cover and continue cooking until the liquid has evaporated and beef is well-browned (about 10 minutes). In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices. Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Deep fry the burritos until golden brown. Serve with shredded cheese, sour cream and salsa.
A burrito filling may also have chicken instead of beef. This dish has many possibilities that experimenting on the fillings would usually yield positive output.