WARM PICNIC BURRITOS ("BURRITOS DE MACHACA")
Provided by Marcela Valladolid
Time 2h45m
Yield 12 burritos
Number Of Ingredients 17
Steps:
- Combine the Maggi sauce, water, lime juice, garlic, chile, salt, and pepper, to taste, in a medium-size bowl. Slowly add the 1/2 cup of olive oil, whisking constantly.
- Add the beef to the marinade, making sure each piece is coated with the mixture. Transfer the meat and the marinade to a quart-size freezer bag. Seal and refrigerate for at least 8 hours or preferably overnight. Allow the meat to come to room temperature before cooking, about 30 minutes. Remove the meat from the marinade and pat dry with paper towels. Discard the marinade.
- In a large heavy pot, heat the vegetable oil over medium-high heat. Sear the meat on all sides, a few pieces at a time, about 4 minutes per side. Transfer the browned meat to a platter and set aside.
- Add the onions, peppers, garlic, and chiles to the hot pan. Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste. Mix well, then return the meat to the pan. Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours. Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes. Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes.
- Using your fingers or 2 forks, shred the meat into 2-inch-long pieces. Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes.
- Warm the tortillas over a burner or in a dry skillet over medium heat for 20 seconds. Put about 2 tablespoons of the meat mixture in the center of each tortilla, and roll into a thin burrito. Arrange them on a serving platter and garnish with lime wedges.
MAGIC WOMEN WET BURRITOS
Although part of this sauce is from a package, the few additions make a great easy to make sauce. You may want to try useing low salt beef broth it was a bit salty, but very tasty.
Provided by tom9999
Categories Meat
Time 1h
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 12
Steps:
- 1) Chop up onions and chilies add to hamburger and brown, set aside.
- 2) In a sauce pan heat up 1 cup of water and add bouillon cubes Bring to boil reduce heat.
- 3) Add 1 1/2 cups of water and the rest of the ingredients cook over medium heat. For approx 1/2 hour stirring often.
- 4) Pour 1/2 the sauce in with meat onion and chilies, mix well.
- 5) Scoop desired amount of meat into a shell with a large pinch of cheddar cheese and roll up place on cookie sheet. Do remaining shells untill meat is gone.
- 6) Pour ramaining sauce and cheese over burritos, bake 1/2 hour at 325.
- Serve with sour cream and your favorite salsa.
Nutrition Facts : Calories 613.5, Fat 39.1, SaturatedFat 19.4, Cholesterol 136.7, Sodium 1366.4, Carbohydrate 24.8, Fiber 2.5, Sugar 4.2, Protein 39.7
ALADDIN-INSPIRED MAGIC CARPET PIZZA RECIPE BY TASTY
Take your taste buds on a magic carpet ride with this colorful, veggie-packed pizza. Topped with hummus, eggplant, yellow bell peppers, cherry tomatoes, herbs, and yogurt-tahini sauce, this pizza welcomes you to a whole new world of flavors and fun.
Provided by Betsy Carter
Categories Dinner
Time 57m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F (200°C). Lightly grease a baking sheet with nonstick spray.
- Unroll the pizza dough onto the prepared baking sheet. If needed, gently stretch the dough out to a roughly 12 x 8-inch rectangle. Gently roll about ½ inch of the dough around the edges inward to create a crust. Twist the corners to resemble the bent tassels of a magic carpet. Use a fork to prick holes all over the center of the crust. Brush the crust and "tassels" with the beaten egg.
- Bake the crust for 15-18 minutes, or until golden brown. Remove from the oven and increase the oven temperature to 425°F(220°C).
- On a separate baking sheet, toss the eggplant and yellow bell peppers with the olive oil, za'atar, cumin, cinnamon, and 1 teaspoon salt until well coated. Roast for 12-15 minutes, until the eggplant is beginning to soften and the bell pepper is tender, but not mushy.
- In a medium bowl, stir together the yogurt, tahini, lemon juice, and remaining ¾ teaspoon salt. If the sauce is too thick, add 2-3 teaspoons of water, a little at a time, until the desired consistency is reached.
- Spread the hummus evenly across the pizza crust, staying inside the rolled edges. Arrange the roasted eggplant and bell peppers and the tomatoes on top. Drizzle with the yogurt-tahini sauce, then top with the pine nuts, parsley, and mint.
- Serve immediately.
- Enjoy!
- RECIPE BY: Karlee Rotoly
Nutrition Facts : Calories 445 calories, Carbohydrate 66 grams, Fat 15 grams, Fiber 11 grams, Protein 13 grams, Sugar 11 grams
MAGIC CARPET BURRITOS
Took some leftovers I had and muttered to myself, huh, burritos sound good for dinner. This is what I ended up with. Note my references to recipes that I suggest for these burritos, but you can certainly use your own favorite fillings. If tortillas could fly....
Provided by COOKGIRl
Categories Lunch/Snacks
Time 15m
Yield 6 burritos
Number Of Ingredients 8
Steps:
- NOTE: May I suggest recipe #55617 for the saffron rice and recipe #135053 for the tabbouleh salad?.
- All ingredients should be at room temperature. Drizzle lemon juice on the avocado to halt oxidation.
- Divide the ingredients evenly between the 6 tortillas. (For spicier version, add the optional minced jalapeno or serve on the side).
- Fold up burrito style. Serve lemon slices on the side.
- Enjoy. Eat. May Genie of the Blue Lamp grant all your wishes!
- Note that ingredient amounts/yield are estimated.
Nutrition Facts : Calories 522.6, Fat 10.5, SaturatedFat 1.4, Sodium 640.7, Carbohydrate 94, Fiber 6.2, Sugar 0.2, Protein 12.9
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