C – It’s recipe spring cleaning week!
All those recipes people have been requesting … or we just plain forgot … are here this week. First up, something we couldn’t fit in from Mexican Cuisine week. Burritos. This is my favorite go-to Mexican meal. Burritos. I will look for burritos before anything else every time I go to a Mexican restaurant. I love that it’s portable and really large. Its one of those affordable meals that has everything in it.
Luke wanted to make tacos for us for Mexican week. I said we had made quite a few of those, but burritos we haven’t. Luke didn’t want to make them, just because they were too easy. I thought having restaurant-style burritos would be great. Extra large tortilla shells filled with a large amount of meat, beans, rice and salsa. Nothing could get better than that. So, I made them instead of Luke, using all the things he prepared for us during Mexican Cuisine Week.
I hadn’t had one of these giant burritos in months and I couldn’t wait. The last one I had was made with too much rice and beans, and not enough meat. Also, it was filled with too much sour cream, guacamole and lettuce. I think that will be the last time I order a super burrito. It was super mushy and that was it. Regular is the way to go for me.
My favorite burritos are the ones filled with lots of pork carnitas, a balance of pinto beans, Mexican-restaurant-style rice and a bit of spicy salsa. Every bite needs to have a bit of pork, beans, rice and salsa. Yes, I am very picky when it comes to my burritos.
There is only one burrito place in Sacramento that I have enjoyed my burritos. I will come back time and time again. I used to drive 30 minutes to get there. Now, it’s a five minute drive. It’s made me quite happy. It’s a place where the burritos are perfectly portioned, so I get a bit of every ingredient in each bite.
This burrito is similar to the ones at my favorite Sacramento eatery. A big burrito … great tasting, well balanced with great textures.
- 1 extra large flour tortilla
- ½ cup pork carnitas, or any other type of meat
- ¼ cup restaurant-style Mexican rice
- ¼ cup pinto beans
- ¼ cup cheese
- 4 Tbsp salsa
- On a large tortilla, place rice on the side that is closest to you. Have the rice an inch off of each side.
- Place beans on top.
- Place meat on top.
- Place cheese on top.
- Place salsa on top.
- Fold both sides up so the filling is tucked in.
- Fold up the end that is closest to you over the filling.
- Roll up to finish the burrito.
- Place in the microwave for 1 minute.
- In a skillet on medium heat, place burrito on and grill until light brown and crispy. (This is for the home cook that doesn’t have a steamer ready to get the burrito really warm.)
- Serve immediately.
I guess I won’t be waiting in the long line to get a burrito today. It’s all here and it has filled me up quite nicely.
Thanks, Luke, for making all these great Mexican dishes for us.