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Original Burrito……… 🙂
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Burritos are a traditional food of Ciudad Juárez, a city bordering El Paso, Texas, in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheese, chile rajas, or chile relleno. Other ingredients may include: barbacoa, mole, refried beans and cheese (a “bean and cheese” burrito), or deshebrada (shredded slow-cooked flank steak). The deshebrada burrito has a variation with chile colorado (mild to moderately hot) and one with salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner.
Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, they are only popular in the northern part of Mexico. However, they are beginning to appear in some nontraditional venues in other parts of Mexico. Wheat flour tortillas (used in burritos) are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize or corn), despite at one time being particular to northwestern Mexico, the Southwestern US Mexican-American community, and Pueblo Indian tribes.
Burritos are commonly called tacos de harina (“wheat flour tacos”) in Central Mexico and Southern Mexico, and burritas (the feminine variation with ‘a’) in “northern-style” restaurants outside of northern Mexico proper. A long and thin fried burrito called a chivichanga, which is similar to a chimichanga, is prepared in the state of Sonora and vicinity.
A variation of the burrito found in the Mexican state of Sonora is known as the burro percherón.
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Bon Appétit ! Life is Good !
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P.S.
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to avoid fat-steam to cover your entire kitchen, put a hotplate on a open window´sill
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I used to grill/saute most of my food in the garden to avoid the fat-filled steam that escapes the pan to set on all kitchen surfaces. Now, in my new home, although I have a big balcony, I prefer to do this on the kitchens open window sill, which is easier because I don´t have to bring the food and utensils through the hallway and living room.
And there you have it – no more greasy surfaces in the kitchen ! 🙂
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German “Burrito”
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German “Burrito”
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German “Burrito”
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German “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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- German bratwurst
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- score the bratwurst on both sides to get more crisp skin
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- to avoid fat-steam to cover your entire kitchen, put a hotplate on a open window´sill
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- toast/griddle a large flour tortilla
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- spread with creamed horseradish
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- add finely sliced iceberg lettuce
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- top with carrot slaw, then with red cabbage slaw
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- top with 1 or 2 bratwurst, fold-in the ends, then roll tight
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- German “Burrito”
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- German “Burrito”
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- German “Burrito”
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- German “Burrito”
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- Original Burrito……… 🙂
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