Mexicali Burritos Recipes

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MEXICALI MEAT BURRITOS



Mexicali Meat Burritos image

This delicious pork and bean mixture can also be used for tostados, enchiladas, tacos, etc. Can be made ahead and frozen. This would also work well in a slow-cooker or crock pot. This is from the Jr. League cookbook, "California Heritage Continues". Good for OAMC!

Provided by SharleneW

Categories     Pork

Time 7h10m

Yield 15 serving(s)

Number Of Ingredients 22

1 (3 lb) boneless pork roast, well trimmed of fat
1 lb dried pinto bean (do not presoak)
4 cups water
3 garlic cloves, minced
2 tablespoons cumin seeds
2 tablespoons chili powder
5 teaspoons dried oregano
1 teaspoon ground coriander
1/2-1 teaspoon cayenne pepper
1 (28 ounce) can whole tomatoes, with juice
1 (7 ounce) can diced green chilies
1 tablespoon salt
1/2 teaspoon black pepper
24 -36 flour tortillas, warmed
grated cheese
chopped onion
olive
salsa
sour cream
guacamole
chopped lettuce
tomatoes

Steps:

  • Preheat oven to 250°F.
  • Place pork roast in a large Dutch oven.
  • Add remaining ingredients and stir to mix well.
  • Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!
  • (Check from time to time and add more water if mixture gets too dry).
  • When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).
  • Return meat to pan and stir.
  • This should be the consistency of chili.
  • Season to taste.
  • To assemble, place a warm tortilla on a plate, top with Mexicali meat.
  • Top with choices of condiments, fold in edges, and roll loosely.
  • Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.

EASY MEXICAN PORK BURRITOS



Easy Mexican Pork Burritos image

Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.

Provided by Carolyn Craft Kirkman

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h

Yield 20

Number Of Ingredients 12

3 pounds bone-in pork shoulder roast
1 onion, sliced
6 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
6 cups water, or as needed to cover
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, or to taste
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
20 (10 inch) flour tortillas
¼ cup vegetable oil, divided

Steps:

  • Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
  • Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
  • Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
  • Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g

BEEF BURRITOS



Beef Burritos image

From the Australian Women's Weekly All Time Favourites cookbook - different from others on this site but I love it!

Provided by currybunny

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

4 large round flour tortillas
1 cup cheddar cheese, grated
1 teaspoon hot paprika
3/4 cup sour cream
1 tablespoon cilantro, finely chopped
1 tablespoon olive oil
500 g minced beef (1lb)
1 onion, finely chopped
2 garlic cloves, crushed
1 (14 ounce) can diced tomatoes (440gm)
1 1/4 ounces taco seasoning mix (35gm)
1/2 cup water
1 (10 ounce) can kidney beans, drained (300gm)
1 large avocado
1 small onion, finely chopped
2 teaspoons lemon juice or 2 teaspoons lime juice
3 drops Tabasco sauce
1 small tomatoes, seeded and chopped

Steps:

  • Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
  • Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
  • Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
  • Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
  • To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.

MEXICALI CASSEROLE



Mexicali Casserole image

If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor. -Gertrudis C. Miller, Evansville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground turkey
2 medium onions, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2/3 cup uncooked long grain rice
1/3 cup sliced ripe olives
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 604mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

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