Macho Burritos Recipes

MACHO BURRITOS

Steps:

• Mix all seasonings together and rub pork generously. Place in a crockpot with the 1 cup of water and beef boulion mixed.
• Cook on low 8-10 hours. Shred when ready and fill those tortillas!
• Serve with Beans anf Rice -- .

CHUY'S BURRITO

Steps:

• For the carnitas: Add diced pork to a medium stockpot along with the lard, onion, beer, orange juice, salt and garlic and stir ingredients together. Bring to a simmer over medium heat, then allow pork to cook, stirring every 10 minutes, until tender and golden brown, about 2 hours.
• For the chile relleno: Meanwhile, set a large skillet over medium heat and add 1/2 cup lard. Add Anaheim chiles and fry until skin begins to separate from the peppers, about 5 minutes; transfer peppers to a container that contains 2 liters water. Allow chiles to cool, then remove the skin. Make a small 1/2-inch opening on each chile (by the stem).
• Cut block of cheese into 2-inch-long strips and stuff each pepper with 2 or 3 strips of cheese. Roll the stuffed chiles in flour until fully covered (reserve 1 teaspoon flour). Set aside.
• Separate egg whites from egg yolks. Whisk egg whites with an electric mixer until you have a cloudlike substance, about 10 minutes. Add reserved teaspoon flour, then add all 6 yolks one at a time.
• Add remaining 1/2 cup lard to a large skillet over high heat. Dip each chile individually in meringue, then slowly lay chile in skillet. Cook each side until golden brown, 2 to 3 minutes per side. Remove stems from all chiles and set aside.
• For the guacamole: Peel and mash avocados in a medium bowl, then stir in lime juice and salt. Set aside in refrigerator to cool.
• For the pico de gallo: Mix tomatoes, onion and cilantro in a medium bowl. Add salt to taste.
• For the burritos: Heat a tortilla in a griddle over medium heat; set aside. Add about 18 ounces carnitas to a large skillet and fry until crispy. Add a chile relleno to the same skillet and cook until the cheese is melted and the outer part of the chile relleno is crispy. Transfer chile relleno and carnitas to the center of the heated tortilla. Evenly spread guacamole and pico de gallo to taste. Fold burrito in half, then bring in the sides and roll into a burrito. Repeat with remaining ingredients.

BEEF-AND-POTATO BURRITOS

Steps:

• Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
• Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
• Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
• Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

FABULOUS WET BURRITOS

Steps:

• Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
• Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

CHICKEN BURRITOS

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

MACHACA BURRITOS

Steps:

• Melt butter in a large skillet, and saute onions for 5 minutes.
• Add in meat and tomatoes and mix with the onions.
• Once heated through, break eggs over meat mixture and scramble together until done.
• Sprinkle cheese over Machaca mixture and let melt.
• Spoon mixture onto tortillas and fold and eat! You can use sour cream and salsa if you like, but we like it without!