Tag: enchilada

Bean and Cheese Burrito

Bean and Cheese BurritoClassic Bean and Cheese Burrito!

My idea of a Bean and Cheese Burrito does not involve a Freezer and a Microwave.  I fell in love with Mexican food the first time I ordered a #11 at our local Ricardo’s here in town.  It was a classic Bean and Cheese Burrito the size of my plate, smothered in sauce and cheese, with a side of Spanish Rice and Beans.  And then when I took my first bite, I literally thought I went to Mexican Heaven.  I’m not entirely sure I ever came back either, because the list of recipes since then goes on ‘n on.

Now if you’ve had a Restaurant quality burrito, you know what I’m talking about.  That’s what you want in your own  home cooking, right?  Well this is it.  And in all honesty this recipe goes against everything I normally preach about, but I’m telling you, if you want that typical restaurant quality burrito, this is what you’ve gotta do.  Buy Canned Mexican Pinto Beans and Enchilada Sauce.  If you’ve got a good Enchilada Sauce recipe you like to use, then go with it, but you’d be surprised how many restaurants just use canned beans.  The brands I normally use are Sun Vista, El Mexicano and Juanita’s.  the great news is, most of these can be bought at any local grocer.  The bad news is, most of those stores don’t sell Restaurant Quality flour tortillas.  If you want to settle that’s fine.  I use different tortillas all the time.  But if you can find someone that makes fresh tortillas, like a Tortillaria, you’re going to improve your Bean and Cheese Burrito flavor by at least 50%!

Bean and Cheese Burrito Ingredients:

40 oz canned Pinto Beans
1/4 cup Enchilada Sauce
1/2 cup grated Mexican Cheese (Asiago, Jack, Cheddar, Quesadilla)
Large Flour Tortillas

Combine and cook the Beans and the Enchilada Sauce together and let it reduce half of the beans liquid; so make sure not to poor it out unless you want to get rid of the sodium, which is salty.  Just be sure to replace the amount you poor out with water, but still reduce on the stove.  Then add 1/4 cup of cheese to the inside of a large Flour Tortilla, then 1 cup of beans and roll up the burrito.  Add 1 1/2 oz of Enchilada Sauce over the top of the burrito and cover with another 1/4 of cheese.  Place in the oven under a high broil for approximately 1 minute, or until the cheese melts completely.  Enjoy your Bean and Cheese Burrito with a side of my Spanish Rice and Salad.

Deep Fried Chimichanga

Chimichanga - Poor Man's Gourmet Kitchen -Fried Chimichanga, Thanks to Hollywood!

When ever I here the word Chimichanga, I think of Dustin Hoffman in “Meet the Fockers”.  Now I don’t know How you like your Fried Chimichanga, but  I like mine tender yet crispy all at the same time.  Now that may sound like a crazy combo, and you may be asking yourself, “How in the world do I do that?”  Because you and I both know you can’t get that combination wrapped in plastic in the frozen section.  So you’ll have to trust me when I say, It’s all in the tortilla baby!

Regular grocery stores have tortillas falling off the shelves these days because they have so many different kinds.  The problem is, it doesn’t matter how many different versions or brands they have because 9 times out of 10, they’re still not selling fresh tortilla’s.  Unless you are making them yourself, the only way you’re going to get them fresh is if you get them uncooked from the refrigerated section or straight from the Tortilleria.  Personally I prefer the Tortilleria.  Why?  Because they are light and slightly doughy which leaves more room for cooking.  Any thing that comes out of my kitchen when I’m using these tortillas is fresher and tastes like it just came out of a restaurant kitchen.  This includes but not limited to, Burritos, Quesadillas and of course a Fried Chimichanga!  So now that you understand the importance of starting with a good tortilla, you are well on your way to making an excellent Fried Chimichanga.

Fried Chimichanga Ingredients:

2 part Chopped Beef Chuck
1 part Chorizo
1/4 Bell Pepper
1 Jalapeno
2 Green Onions chopped (Scallions)
1 Pinch Cilantro
2 Garlic Cloves Chopped
1/2 Lime (squeezed)

1 tsp Chili Powder
1 tsp Cumin
Garlic Salt (Goya all purpose seasoning) to taste

Combine all ingredients in a hot skillet in the order they are listed.  Brown the meat then add the Chorizo and thoroughly cook.  Add the vegies, then the seasonings.  Roll the Chimichanga in large a flour tortilla stuffed with the Beef/Chorizo mix, Spanish Rice and Pepper Jack Cheese, then fry at 375 degrees till golden brown.  Top the Fried Chimichanga with Green Chili Sauce and Sour Cream and serve.