Super-Sized Mexican
Supersized Burrito
I made two different kinds of supersized burritos on
this show. I purchased the large flour tortillas at Smart & Final.
They are the 16” size flour ones but if you cannot find them you can
use any large size flour tortillas just reduce the amount of
filling. There is an endless list of fillings for burritos that is
what makes them so versatile and family friendly. Use your
imagination when creating your own versions.
My Breakfast Burrito
16 oz frozen Hash Browns (you can use fresh potatoes or
any other form of potatoes that you like)
½ yellow onion chopped
1 med size chopped red bell pepper (any color is ok but green bell
peppers have a definite difference in taste)
1 chopped jalapeno pepper chopped fine (optional)
Vegetable Oil
8 – 10 oz chorizo cooked (pork, beef, tofu)
8 – 10 oz Tri Tip or Top Sirloin sliced thin, chopped
10 Eggs
3 tablespoons butter or margarine
8 – 16 oz cheese shredded (you can use Monterey Jack or one of the
cheese combos in stores that say “Mexican Style Blend)
Salt & Pepper
In a frying pan sauté the chopped onion, bell pepper and
jalapeño in a couple of tablespoons of vegetable oil, sprinkle with
a little salt and cook until limp. When done put into a small bowl.
Then cook the potatoes according to the package directions in the
same pan you sautéed the onion mixture. In a small frying pan cook
the chorizo and drain off the fat. Put the chorizo in a small bowl
and use that frying pan to cook the steak. You can chop the steak
before you cook it or chop it after it is cooked. To cook the steak
use a couple of teaspoons of oil, heat the pan up and add the steak.
A little salt and pepper and cook to your desired doneness. Next
let’s scramble the eggs. In a large non-stick frying pan add the
butter, heat till melted and bubbly, add your scrambled eggs,
sprinkle with salt and pepper and cook. Move the eggs around,
scraping from the bottom so that you cook the eggs evenly.
Ok now all of your ingredients are cooked and ready to
assemble. Set your oven to a low temperature, 200 degrees, and get a
cookie pan or any large flat pan to put the completed burrito on. On
a large flat surface put two pieces of aluminum foil together, flat
and overlapping each other by at least 5” or so. If you are using
the 16” tortillas then foil should be long enough to have 6 – 8“ end
so you can close the burrito up in the foil. In the middle of the
foil lay the tortillas on top of each other making a total burrito
length of 24” or so. If using smaller tortillas adjust making sure
that the tortillas overlap each other by at least 2-3”. When putting
the stuffing in your burrito starting a little off center helps in
the end to have enough tortilla left to cover your filling. Now
starting with the potatoes spread onto the tortillas leaving a few
inches at the end to fold in. Then sprinkle the onion mixture over
the potato, then some cheese, the meats are next, some more cheese
then the eggs and more cheese. Now it is time to fold using the foil
to help you start with the edge closest to you and fold over tucking
in the sides as you go. Roll as tight as you can and try not to
catch the foil inside the burrito. When done rolling twist the ends
and slide onto the cookie sheet. Put into the oven and warm for at
least 15 minutes or so. You can make this early and keep warm in
oven. You can actually make it the night before and refrigerate. To
warm in the oven the next morning a large burrito will take a least
45 minutes to warm thru. Serve with salsa, enchilada sauce, sour
cream and avocado. When ready to serve slice with the foil on.
To create other kinds of burritos use rice, beans, meats,
grilled veggies, salsa and cheese. You can purchase prepared foods
from your favorite Mexican restaurant and create your own burritos.
Chocolate Cinnamon Dipping
Sauce
5 oz chocolate (semi sweet, milk
chocolate, dark chocolate)
2/3 cup sweetened condensed milk
¼ cup whole milk
¼ - ½ tsp. cinnamon (depending on your taste)
In a heavy sauce pan melt the chocolate over low heat. Stir
constantly so that the chocolate does not burn. Once the chocolate
has melted add in the sweetened condensed milk and continue to stir
until smooth. Add in the regular milk and continue to stir until
blended. If you would like thinner sauce add in a little more
regular milk. Then add in your cinnamon and stir. Taste the sauce
and add more cinnamon to your taste if you want but add in a little
at a time. Pour into a serving dish. Serve with fruit such as
bananas and strawberries. Fruits that have a more acidic base such
as oranges and pineapple are good but are difficult dippers because
the chocolate may not stick to the fruit. Cookies are a good choice
and angel food cake cut into chunks are also good.
