Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!wn4feed!worldnet.att.net!128.230.129.106!news.maxwell.syr.edu!newsfeed.icl.net!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Collection (5) Burritos Followup-To: rec.food.cooking Date: 25 Jul 1999 11:14:22 -0600 Organization: @Home.com Lines: 248 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7nfgle$4i@llama.swcp.com> Reply-To: "Neris" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:34718 Ground Turkey Burritos DEEP-DISH BURRITOS PORK and CHILE BURRITOS Spicy Sweet Potatoes and Bean Burritos Vegetarian Burritos Grande Ground Turkey Burritos 1 pound ground turkey 1 large onion -- chopped 1 large green pepper -- chopped 2 chiles serranos (optional) -- minced 1 clove garlic -- minced 1 can refried beans 1 can chiles 3/4 cup picante sauce 1 teaspoon ground cumin 1/2 teaspoon oregano 1 teaspoon salt 1 dash cayenne 1 cup Monterey jack cheese -- shredded 8 flour tortillas Brown the turkey with onion, peppers and garlic. Drain excess fat. Add the remaining ingredients and simmer about 10 minutes. Let cool a bit so the mixture is a little firmer. Warm the tortillas in the microwave or individually in a frying pan to soften. Put a big spoonful in the center of each tortilla, top with some cheese, and wrap, folding the ends within. Optional additions:black beans, corn, more chiles, rice, whatever you like. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: DEEP-DISH BURRITOS Categories: Mexican Yield: 4 servings 8 Flour tortillas 2 cup Mexican refried beans 4 oz Low-fat Jack or Cheddar - cheese, shredded 1 Large tomato, chopped 1 cup Shredded lettuce Salsa Cruda Wrap 2 tortillas in paper towels and microwave on HIGH (100% power) 30 seconds to soften. Place heated tortillas in 2-quart rectangular microwave-proof dish. Spoon 1/4 cup heated Mexican Refried Beans onto center of each. Top each with 1 tablespoon each shredded cheese, chopped tomato and lettuce. Spoon 1 tablespoon Salsa Cruda on top. Fold bottom 1/3 of 1 tortilla up over filling. Fold right and left sides toward center, overlapping. Fold top 1/3 down, making rectangular package. Place burrito, seam-side down, in dish. Repeat with second tortilla. Heat remaining tortillas as above, 2 at a time, and repeat filling procedure with each. Cover burritos in dish with wax paper and microwave on MEDIUM (50% power) 3 to 6 minutes. Makes 4 servings. Los Angeles Times. MMMMM * Exported from MasterCook * PORK and CHILE BURRITOS Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Mexican Main Dish Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------- 3 lb Boneless lean pork, -cut in 1/2-inch cubes 1 1/2 lb Onions -- diced 1/2 lb Green bell peppers -- diced 1/2 bunch Cilantro -- chopped 2 Tomatoes -- chopped 1 tsp Garlic powder 1 Tbsp Salt 1/2 tsp Ground cumin 1/4 tsp Ground cloves 1/4 tsp Black pepper 2 Bay leaves 1 Jalapeno chile -- chopped 1 lb Tomatillos 1/2 Lemon (juice only) 1/2 cup Cornstarch blended with 1 cup - water 12 Flour tortillas (12-in.) Shredded Monterey Jack Shredded cheddar cheese Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes). To make burritos, place heaping 1/2 cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts. Created by: Jailhouse, Studio City * Exported from MasterCook Mac * Spicy Sweet Potatoes and Bean Burritos Recipe By : VegTimes (Oct91) Serving Size : 8 Preparation Time :0:00 Categories : Main courses, vegetarian* Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons olive, canola, or light sesame oil 1 large onion -- minced 3-4 cloves garlic -- minced 6 cups cooked beans (black turtle, kidney, adzukzi, or garbanzos) 2 cups water or bean-cooking liquid 3 tablespoons chili powder 2 teaspoons ground cumin 4 teaspoons prepared mustard pinch cayenne -- optional [Not!] 3 tablespoons soy sauce 3 scallions -- finely chopped 4 cups cooked sweet potatoes, mashed with salt and water or soymilk 8 large whole-wheat tortillas TOPPINGS: -- Your choice shredded lettuce grated carrots alfalfa sprouts minced onions sliced celery OPTIONAL GARNISHES: thinly sliced avocado salsa plain yogurt Heat oil in a large pot and saute onion until almost transparent around the edges. Add minced garlic and stir. Add cooked beans, water or bean-cooking liquid, chili powder, cumin, mustard, and cayenne. Bring to a oil, turn heat to low, cover, and simmer until beans are very soft, 10 to 15 minutes. Stir in soy sauce. Mash beans in the pot with a potato masher or large slotted spoon. Simmer, uncovered, to cook away any excess liquid. Taste and add more seasoning if desired. Sprinkle scallions over beans. Preheat oven to 375F. Spread 2/3 cup bean mixture down the middle of a tortilla and top with 1/2 cup mashed sweet potato. Roll up, folding edges in from two side to cover filling.Repeat with remaining tortillas. Place burritos seam side down on a baking sheet or in a casserole dish. Bake until crisp, 5 to 12 minutes. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Vegetarian Burritos Grande Categories: Main dish, Mexican, Vegetables Yield: 6 servings MMMMM------------------------BASTING OIL--------------- 1/3 cup Olive oil 3 Garlic cloves, minced 1 Tbsp Cilantro, chopped 1/2 tsp Cumin 1/4 tsp Red chile flakes, crushed 1/4 tsp Oregano MMMMM----------------------BURRITO FILLING------------- 1 Red bell pepper 1 Green bell pepper 1 Yellow bell pepper 1 Anaheim pepper 3 med Yellow squash 1 large Red onion, sliced 6 Flour tortillas 3 cup Black beans, cooked 1/4 cup Cilantro, chopped OIL: Combine all ingredients for basting oil in a small bowl. Cover and set aside at room temperature for at least 2 hours. FILLING: Cut peppers, bell and chile, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them with the basting oil. Grill under a broiler or on a prepared grill. Baste and turn until tender, about 5 minutes per side. Remove from heat and when cool enough to handle, chop. TO ASSEMBLE: Spoon beans slightly off centre on tortilla and top with grilled vegetables and cilantro. Fold and eat. "Vegetarian Gourmet" MMMMM * Exported from MasterCook * Green Chili Beef Burritos Recipe By : R. Banghart Serving Size : 4 Preparation Time :0:00 Categories : Cheese Ground Beef Main Dishes Mexican Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------- 2 to 2 1/2 lbs ground beef 1 small can green chilies -- chopped 1/2 teaspoon garlic powder -- OR 1 clove garlic 10 to 12 flour tortillas grated Cheddar cheese chopped lettuce chopped tomatoes salsa sour cream Brown beef. Drain fat from pan. Drain and add canned chilies. Add garlic. Warm 10-12 flour tortillas by placing, not overlapping, on a medium hot lightly oiled griddle or fry pan for 15 seconds on each side or heat in covered container or wrap in foil and place i n 350 F. oven for 10 minutes. Divide filling between tortillas. Fold up and place filled tortillas in 9x13" baking dish. Cover with foil. Bake in 350-3750 oven until heated through for 15-20 minutes or Microwave. Sprinkle with grated cheddar cheese for last few minutes of baking time or before serving. Serve on a bed of chopped lettuce with tomatoes, salsa and sour cream. - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.