MISSION BURRITO
To find the best burritos in San Francisco, you have to go to the Mission District, a historic Latin American neighborhood known for its vibrant culture and food. There are many places there to get a good burrito, but La Taqueria, which won a James Beard Award in 2017, is a favorite. Miguel Jara, who emigrated to the United States from Mexico, opened the restaurant in 1973 because he missed the cuisine of his home country. Mission burritos are known for their giant size (about eight inches long), and are packed with a hearty serving of meat, beans, salsa verde, pico de gallo, cheese, avocado and sour cream. Most Mission burritos include rice as well, but Mr. Jara believes it takes away from the flavors of the meat. No garnish is necessary, but the aluminum foil wrapper is required: No real Mission burrito is served without it.
Provided by Kiera Wright-Ruiz
Categories dinner, lunch, burritos and nachos, meat, steaks and chops, main course
Time 35m
Yield 4 burritos
Number Of Ingredients 13
Steps:
- Cut steak in half crosswise. Place both pieces in a resealable plastic bag, squeeze out excess air from the bag and seal. Using a meat mallet, heavy frying pan or rolling pin, pound meat until about 1/4-inch thick. Make sure there are no holes in the bag, then pour the beer into it. Let the steak marinate for 10 to 15 minutes. Remove steak from bag, discarding marinade, and pat steak dry using a paper towel. Season steak on both sides with salt.
- Meanwhile, heat the beans: In a small pot over low heat, combine the lard, if using, and pinto beans. (If you're not using lard, add a few tablespoons of water to keep the beans from sticking to the pot.) Cover and cook for about 10 minutes, stirring occasionally, until warmed through. Remove from heat, season to taste with salt and keep covered until ready to assemble burritos.
- Cook the steak: Heat 5 tablespoons lard or 3 tablespoons oil in a large skillet over high. Working in two batches to avoid crowding the pan, cook each steak until browned, 1 to 2 minutes per side. Remove from heat, and let it rest for 5 to 10 minutes. Once slightly cooled, chop steak into bite-size pieces.
- Assemble the burritos: Working with one tortilla at a time, sprinkle 1/4 cup cheese in a strip (running parallel to you) across the middle of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don't spill out when you roll it. Top with 1/3 cup beans and 1/2 cup chopped steak. Top with 1/4 cup pico de gallo, 1 tablespoon salsa verde and 2 tablespoons sour cream. Using a spoon, smear a quarter of the mashed avocado on one side of the fillings.
- To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling. Tightly roll away from you until the entire burrito is secure.
- If you'd like to crisp the outside of the burritos, heat 2 tablespoons of lard or oil in a large skillet over medium-high. Place the burrito in the skillet and cook each side until golden brown, 2 to 3 minutes. Tightly wrap a piece of aluminum foil around each burrito, and serve warm.
HOUSEMADE CHORIZO BREAKFAST BURRITOS
Provided by Eric Greenspan
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds, jalapeno and oregano and toast until fragrant, about 2 minutes. Cool slightly, then add to the pork in a bowl and mix well.
- Heat a cast-iron skillet over medium-high heat and brown the seasoned pork, stirring often, 5 to 7 minutes. Remove the pork, reserving the pork fat in the skillet.
- Add the red onion to the skillet and adjust the heat to medium. Cook until soft and lightly caramelized, 6 to 8 minutes. Add the pork back to the pan, followed by the eggs. Scramble the eggs into the "chorizo," then add the cheese and mix thoroughly until melted. Set aside.
- For the tomatillo sauce: Preheat the oven to 450 degrees F.
- Toss the tomatillos, garlic, onion, lime juice, half of the oil and a pinch of salt in a mixing bowl, then transfer to a rimmed baking sheet and roast until tender and charred, about 20 minutes. Add to a blender along with the vinegar, remaining 2 tablespoons oil and a pinch of salt. Blend until smooth, then set aside.
- For the potatoes: Dice the potatoes into 1-inch cubes. Bring a medium pot of salted water to a boil, then add the potatoes and cook until almost fork-tender, about 7 minutes. Drain and set aside to cool slightly.
- Meanwhile, clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat 1 1/2 inches vegetable oil to 375 degrees F.
- Fry the potatoes until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
- For the refried beans: Meanwhile, puree the black beans and lard in a food processor until smooth. Heat in a saucepan until warm.
- Heat the tortillas in a hot dry skillet or directly over a flame until pliable. Place a spoonful of the beans on each tortilla, then cover with the potatoes, then egg-chorizo mixture. Drizzle some the tomatillo sauce on top. Roll and serve.
CHORIZO BREAKFAST BURRITO BOWLS
Breakfast burritos are definitely one of my top five favorite foods. These bowls pull my favorite part of a taco salad (the tortilla bowl!) to make a breakfast burrito that you can eat with a fork. Perfect for festive brunch situations!
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 8 Servings
Number Of Ingredients 25
Steps:
- Add the chorizo to a nonstick skillet and cook over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 10 minutes. Remove to a plate, leaving as much oil from the chorizo as possible in the skillet.
- Add the potatoes, red peppers and onions to the same skillet and cook over medium heat, adding olive oil if the skillet ever seems dry, until the vegetables soften slightly, 3 to 4 minutes. Add the cumin, garlic powder, chili powder and 1/2 teaspoon salt and continue cooking, tossing only very occasionally to allow the veggies to develop some color, until the potatoes are fully cooked and the peppers and onions are soft, 10 to 15 minutes more. Add the chorizo back in, taste and adjust the seasoning as desired. Remove from the heat.
- Heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. Add the eggs and cook, stirring continuously with a rubber or silicone spatula, until the eggs are the consistency of risotto, 3 to 5 minutes. Remove from the heat immediately and season with a few pinches of salt and a few cracks of pepper.
- Time to build. To each Tortilla Bowl, add 1/2 cup of the chorizo and potato mixture, some eggs, a pile of cheese, a drizzle of the Creamy Salsa Verde, a few pickled jalapenos and cilantro.
- Preheat the oven to 375 degrees F.
- Brush the outsides of the tortillas with oil. Press the tortillas into jumbo muffin tins, pleating them to shape into bowls, and brush the insides with oil. (If the tortillas aren't pliable enough to mold into the cups, microwave them until they're soft.) Bake until golden brown, 15 to 18 minutes, then carefully transfer to a wire rack to cool completely. They'll crisp up as they cool.
- Heat a grill pan over medium high. Grill the tomatillos and serranos until charred on one side, about 5 minutes. Flip and grill for another 5 minutes. Let the tomatillos and serranos cool, then remove the serrano stems and seeds. Add to a blender with the cilantro, onion, yogurt, salt and garlic. Blend until combined and transfer to a serving bowl.
CHORIZO BREAKFAST BURRITOS
Make and share this Chorizo Breakfast Burritos recipe from Food.com.
Provided by hepcat1
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry chorizo wih oil in a large skillet until cooked to your liking. Pour the beaten eggs over the cooked chorizo and mix well together. Cook until eggs are cooked to your liking.
- Heat the flour tortillas and distribute chorizo and egg mixture equally into each of 4 tortillas. Sprinkle each with 1/4 cup of the cheese and the salsa.
- Wrap up burrito style and enjoy!
Nutrition Facts : Calories 1241.3, Fat 95.6, SaturatedFat 36.4, Cholesterol 818.9, Sodium 2874.9, Carbohydrate 21.2, Fiber 0.9, Sugar 3.3, Protein 69.4
TEX-MEX BEEF AND CHORIZO BURRITOS
The original Tex-Mex (Texas-Mexican) wrap sandwich. This filling pairs ground beef with chorizo, a garlicky Mexican sausage made with pork and flavored with herbs, spices and chiles, available fresh or smoked. Easy and very, very good! From Ladies Home Journal.
Provided by BecR2400
Categories Lunch/Snacks
Time 52m
Yield 4 burritos
Number Of Ingredients 13
Steps:
- Heat 12-inch nonstick skillet over medium-high heat.
- Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
- Transfer with slotted spoon to medium bowl.
- Drain all but 1 tablespoon drippings from skillet.
- Add chiles, onion and oil; cook 3 minutes.
- Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
- Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
- Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
- Cook 3 to 5 minutes more, until thick.
- Return beef mixture to skillet and heat through, 1 to 2 minutes more.
- Divide and spoon filling down center of each tortilla.
- Fold in sides and roll up.
- Serve burritos with salsa verde and sour cream, if desired.
- Makes 4 burritos.
SPICY CHORIZO BREAKFAST BURRITOS
Good spicy breakfast burritos that are not greasy.
Provided by erica
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
- Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
- Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 29.2 g, Cholesterol 232.9 mg, Fat 26.2 g, Fiber 2.1 g, Protein 22.8 g, SaturatedFat 10.8 g, Sodium 1171 mg, Sugar 1.8 g
BURRITOS WITH MEXICAN CHORIZO AND POTATOES
Great for busy schedules! Spicy Mexican chorizo gets wrapped up burrito-style with onion, garlic, and potatoes. My family likes to top these with sour cream to offset the heat.
Provided by Lumielle
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.
Nutrition Facts : Calories 354 calories, Carbohydrate 45.7 g, Cholesterol 36.4 mg, Fat 13.1 g, Fiber 3.9 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 574.8 mg, Sugar 1.3 g
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