Frozen Beef and Cheese Burritos

The Best Beef and Cheese Burritos

If you like to have quick “go to” frozen burritos in your freezer, that taste amazing, then look no further because these Beef and Cheese Burritos are phenomenal and they’re so easy to make. I’m talking about oven roasted Barbacoa beef, green chili’s and cheese all wrapped up in to simplified zip lock baggies, just waiting for the taking. All you have to do is follow my simple instructions and these burritos can be sitting in your freezer, ready to go at a moments notice.

Barbacoa Beef and Cheese Burritos

In my opinion, Barbacoa makes some of the best Beef and Cheese Burritos and I’ll tell you why. There is flavor beyond flavor, in a Barbacoa roast, that is unmatched because of the many infused ingredients with the slow and low cooking method. You can use a plain old beef chuck or butt roast for the recipe and season it any way you like, but I highly recommend using the recipe I posted a while back and you can find my Chipotle style Barbacoa recipe here.

I use one 10″ Tortilla but you can use what ever size you like. I add approximately 7 ounce’s of Barbacoa roast beef, a small pinch of cheese and a tablespoon of green chili’s for each burrito.

Sides for Beef and Cheese Burritos

There are a lot of different condiments and sides that go really well with Beef and Cheese Burritos, and I’ve got all of the recipes right here. Try my Fire Roasted Salsa, Guacamole and my Spanish Rice recipes. They go great with these burritos. Plus, if you’re interested, I’ve got a YouTube playlist for Mexican Food recipes that will blow your mind.

Beef and Cheese Burritos Ingredients:

1 Shredded Barbaco Roast
1 pkg Flour Tortillas
1 cup Monteray Jack or Mild Cheddar Cheese, grated
1 can Green Chili’s

Click Here for Barbacoa Ingredients

Freeze the Beef and Cheese Burritos over night and reheat each one in the microwave or the oven. Microwave on high for 2 to 3 minutes or in the oven for 30-35 min at 375 degrees Fahrenheit.

Pork Chorizo – How to make Chorizo from Scratch

The Best Pork Chorizo

This Pork Chorizo recipe is excellent and on point. It’s got everything you want in a great Chorizo and it’s fun and easy to make. In this post and video tutorial, I show you how to make sausage stuffed in hog casings and I give you the option of making sausage links that you can grill or make a real pasty Chorizo that you can combine with Eggs for breakfast, homemade Chili or some amazing burritos like this Chimichanga recipe.

Making Pork Chorizo From Scratch

You’re going to need a good Pork Roast and either Pork Belly Fat or Fat Back. I use 3 parts, a 2 to 1 ratio; 2 parts Pork to 1 part fat. I cut everything down into portions that will fit through my meat grinder and then mix in all of my other ingredients. From there it’s like clock work, stuffing the hog casings and twisting links. Now there are some alternatives to this recipe that I’d like to mention. If you don’t want to make sausage links you can twist the sausage up in saran wrap and I show you how to do that in my Italian Sausage video found HERE.

If you want a pasty Pork Chorizo, you’re going to want to make my homemade Enchilada Sauce and add it to this recipe. There’s nothing else like it. My recipe is thick and pure, so you’ll want to check it out before you decide to add your own or resort to a canned product.

If you’re interested in more recipes that use a kitchen aide to stuff hog casings, you should take a look at my Cajun Boudin recipe.

Pork Chorizo Ingredients:

2 lbs Pork Shoulder/Butt, ground
1 lbs Pork Belly Fat or Fat Back, ground

3 Garlic Cloves, chopped
2 tbsp Salt
1 tsp Pepper
1/4 cup Smoked Paprika
1 tbsp Cumin
1 tbsp Corn Syrup or Brown Sugar
1 tbsp Chili flakes
1 1/2 tbsp Red Wine Vinegar
1/4 Lard or Shortening

1 cup Enchilada Sauce, optional (CLICK HERE)

Follow the directions in my Pork Chorizo video tutorial and I’ll show you how easy this recipe is to make.

Crisp Chicken Burritos – Taco Time Style Chimichanga

Taco Time Crisp Chicken Burritos

If you’ve never had fried Crisp Chicken Burritos, you’re really missing out. Most folks would just call these Chicken Chimichanga’s, and they wouldn’t be wrong either, but Taco Time likes to call them Crisp Burrito’s. I filmed and posted Taco Time’s Fried Crisp Bean Burrito recipe a while back, which is their original recipe, and those are phenomenal but they introduced these a few years later, with their beef recipe, and they quickly became one of my new favorite burritos. I order these every time I hit the drive through. You can make the Beef Crisp Burritos, using this same concept, by referring to my Chili No Beans recipe, if you’re interested.

Crisp Chicken Burritos Filling

The filling recipe for these Crisp Chicken Burritos is very simple and easy to make. It consists of four parts; cooked ground chicken, chopped onion, chopped green chili’s and cream cheese. Technically you could get away with using canned chicken, if you want to make it even easier, but I find that cooking my own chicken tastes better and it reduces the sodium content drastically. Now all you have to do is salt and pepper to taste.

Frying Crisp Chicken Burritos

The secret to Frying an open end Crisp Chicken Burrito is simple. Place about 4 ounces of the chicken and cream cheese mix in the center of a flour tortilla and spread it thin in the middle, leaving about a half inch of space on each end of the tortilla. Rolling the burrito tight is very important and sealing the end of the tortilla with a flour paste will insure that the burrito won’t unroll or unravel while frying. I can use a tooth pic to keep them together, if you prefer, but this is the professional way to do it.

Crisp Chicken Burritos Ingredients:

16 Flour Tortillas

2 lbs Ground Chicken, Breast, Thighs or both
8 oz Cream Cheese
1/2 Onion, chopped
4 oz Green Chilies, chopped
1/2 tsp Smoked Paprika, (optional)
Salt and Pepper to taste

Flour Paste
1/4 cup of flour
1/4 cup of water

Oil for frying

Follow the directions in my Crisp Chicken Burritos video tutorial and deep fry at 350 degrees Fahrenheit for 2 to 3 minutes or until golden brown.