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Nowadays, most folks are familiar with burritos. International cuisine with its many variations has come to the farthest corners of the world and that’s a great thing. Not so great is the fact that most of the ethnic food has been bastardized to the point of no return. I am not talking about changing and improving the originals, which is fine as long as you can still figure out the origin behind the dish. No, I am talking about replacing good, simple, honest ingredients with cheap crap, third-rate fillers which have the sole purpose to make a buck. When it comes to burritos, I have come across some incredible bad, tasteless excuses for the real thing lately in a variety of “Mexican” eateries here in South Florida. The filling usually has consisted of mainly rice and shredded lettuce wrapped in a tortilla, then re-heated in an oven and served with the usual condiments for laughable prices. Seems that instead of burritos on the plate, there are burros in the kitchen ? ! 😦
I prepare burritos often at home and the one thing they all have in common is the quality of ingredients I use for the filling and the fact that I cook them on a Comal or cast-iron pan to get that great crispy outside so essential to a great burrito (In my Opinion, anyway :-).
As long as you use a great filling, burritos are easy, quick and they ROCK 🙂
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Bon Appetit ! Life is Good !
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More Beef Burritos Here
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Beef And Bean Burrito
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Beef And Bean Burrito
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- trim a strip stak of all fat and silver skin
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- cut into 1/2 inch cubes, season with kosher salt, cayenne pepper and granulated garlic
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- saute in a VERY hot pan, add sliced onions, cook until meat is browned on the outside and still very rare on the inside
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- remove meat, spread out, let cool to room-temperature
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- beans, grape tomatoes, chopped cilantro
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- add mexican four-cheese mix, kosher salt, cayenne pepper and garlic paste
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- add cooled-down meat, mix all ingredients
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- fill flour tortillas
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- roll into burritos
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- griddle on lightly oiled cast iron pan or comal until flat part is crispy and golden and filling is heated through
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- Beef And Bean Burrito
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- Beef And Bean Burrito
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- Beef And Bean Burrito
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- for a bit of a change of the usual suspects, serve burritos with marinated chilies and a crisp lettuce salad sprinkled with bbq’d korn kernels
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ChefsOpinion 
I like the wraps when they’ve been browned like that.
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How right you are about the food being prepared in a lot of restaurants. Cheap imitations of what it should be. Sad to say that there a many people who actually think some of that stuff is good.
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Sam,
that’s the worst part – folks who are raised on crap and think that’s the way it is supposed to be 😦
Cheers !
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I agree, don’t mess with a burrito. Something that simple should be enjoyed for what it is. And crisped in a pan makes it something that stands out. Thanks for all the great posts sir
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You are most welcome Shaun 🙂 Cheers !
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Yes Anneli, better texture 🙂 Life is Good !
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