Burritos – All recipes you need

===== Title Index (7 recipes) =====

Burritos
Carnitas a la Casera – Home-Style Meats
Frijoles Refritos – Refried Beans
Frijoles Sencillos – Basic Beans
Guacamole – Avocado Sauce
Salsa Mexicana – Mexican Sauce
Tortillas de Harina – Flour Tortillas

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Burritos
Categories: Main dish
Yield: 4 Servings

WCC#5 012

Carnitas a la Casera cup
1/2 cup Guacamole or 1 avocado, sliced
4 (12-inch) flour tortillas
3/4 cup Canned or homemade refried beans, heated
1 cup Shredded lettuce
1/4 cup Homemade or canned salsa

============================== SOURCE ==============================
Bild *  
Mexican Cookery p. 95
ISBN0-89586-589-0
Bild *
— Edited *RK* 05/02/2006 by
— Ulrike Westphal

Prepare Carnitas a la Casera and Guacamole. For each burrito, heat a
tortilla on a large ungreased griddle until hot and pliable but not
dry. Place about 1/2 cup meat filling a little below center. Add
about 3 tablespoons refried beans, a little shredded lettuce and
about 2 tablespoons Guacamole or an avocado slice. Top with about 1
tablespoon salsa. Fold sides of tortilla over filling to center.
Fold bottom over filling and roll up, enclosing filling completely.
Repeat with remaining ingredients. Serve immediately or burritos
will be soggy.

Variation:

:Dessert Burritos: Substitute frozen strawberries or apple pie
filling for filling listed above. Heat 1 /2 inch oil in a large
skillet to 365°F (185°C). Fry burritos until golden brown.

=====

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Carnitas a la Casera – Home-Style Meats
Categories: ???
Yield: 2 1/2 cups of stuffing

2 tablesp. Oil
450 grams Ground lean pork
1/2 Onion, finely chopped
1 large Garlic glove
1/4 teasp. Oregano, dried
1/4 teasp. Cumin, ground
1 teasp. Salt

============================== SOURCE ==============================
Bild * based on:
Mexican Cookery p.111
ISBN0-89586-589-0
Bild *
— Edited *RK* 05/02/2006 by
— Ulrike Westphal

Heat 2 tablespoons oil in a medium skillet. Add pork. Cook until no
longer pink, stirring to crumble. Add onion and spicec. Cook gently
5 minutes. Add salt and pinch of pepper. Remove from heat.

=====

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Frijoles Refritos – Refried Beans
Categories: Side dish
Yield: 4 Servings

WCC#5 014

Frijoles Sencillos
1 1/2 tablesp. Lard, bacon drippings or vegetable oil
Salt

============================== SOURCE ==============================
Bild *  
Mexican Cookery p.148
ISBN0-89586-589-0
Bild *
— Edited *RK* 05/02/2006 by
— Ulrike Westphal

Prepare Frijoles Sencillos – Basic Beans. Heat lard, bacon drippings
or vegetable oil in a large heavy skillet until very hot. Use a
slotted spoon to place beans in skillet. Add a little cooking liquid.
Mash beans with a potato masher or the back of a large spoon. Beans
may be partially or completely mashed. Add salt to taste. Simmer
beans to desired consistency, adding more cooking liquid, if needed.
Stir beans frequently. .

Variation:

Fry beans as directed above until fairly dry. Season to taste with
chili powder.

=====

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Frijoles Sencillos – Basic Beans
Categories: Side dish
Yield: 4 Servings

1 cup Dried pinto beans, black beans or other beans
Hot water
Salt
1/4 medium Onion, if desired
1 Garlic clove, if desired
1 tablesp. Lard or bacon drippings

============================== SOURCE ==============================
Bild *  
Mexican Cookery p.147
ISBN0-89586-589-0
Bild *
— Edited *RK* 05/02/2006 by
— Ulrike Westphal

Follow this method to cook any type of dried beans.

Sort beans to remove rocks and other foreign matter. Place beans in
a large saucepan. Add hot water to cover. Let stand covered
overnight or at least 8 hours. Drain beans. Rinse, cover with fresh
hot water. Bring to a boil. Add onion and garlic if desired. Cover
with lid ajar and simmer gently 2 hours. Add lard or bacon drippings
and salt to taste. Cook 2 to 4 hours longer or until beans arc very
tender. Add more hot water if needed to keep beans covered.

=====

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Guacamole – Avocado Sauce
Categories: Sauce
Yield: 6 Servings.

2 medium Avocados
1 small Tomato, chopped
2 tablesp. Minced onion
1 teasp. Lime or lemon juice
1/2 teasp. Garlic powder
1/2 teasp. Salt

============================== SOURCE ==============================
Bild *  
Mexican Cookery p.36
ISBN0-89586-589-0
Bild *
— Edited *RK* 05/02/2006 by
— Ulrike Westphal

Delicious as a dip or as a garnish for other dishes.

Peel avocados. Mash with a fork in a medium bowl. Stir in tomato,
onion, lime or lemon juice, garlic powder and salt. Serve at once.

Variations Substitute 1 small garlic clove for garlic powder. Mash
garlic with salt to make a paste, then stir into avocado mixture.

=====

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Salsa Mexicana – Mexican Sauce
Categories: Sauce
Yield: 1 Recipe

2 small Tomatoes, peeled, chopped, 1/2 lb
1/4 cup Cilantro leaves, chopped
1/3 cup Chopped onion
1 Serrano chile
Or
Other small hot chile, seeded, chopped
1/4 teasp. Salt

============================== SOURCE ==============================
Bild *  
Mexican Cookery p.31
ISBN0-89586-589-0
Bild *
— Edited *RK* 05/02/2006 by
— Ulrike Westphal

This basic sauce goes with many Mexican dishes.

In a medium bowl, combine tomatoes, chile, cilantro, onion and salt.
Serve at room temperature. Makes 1-1/4 cups.

Variation:

Omit cilantro leaves and add a dash of lime juice.

=====

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Tortillas de Harina – Flour Tortillas
Categories: Tortilla
Yield: 8 Or 12

WCC#5 005

2 cups All-purpose flour, 270 g Weizenmehl Type 550
1/2 teasp. Salt
1/4 cup Lard, 48 g Olivenöl
About 1/2 cup warm water
Additional lard
Additional flour

============================== SOURCE ==============================
Bild *  
Mexican Cookery p.71
ISBN0-89586-589-0
Bild *
— Edited *RK* 05/02/2006 by
— Ulrike Westphal

Popular in Northern Mexico, flour tortillas are eaten like bread and
used to make burritos.

Combine 2 cups flour and salt in a medium bowl. Rub in 1 /4 cup lard
with your fingers until evenly mixed. Gradually stir in enough water
to make a soft dough. Divide dough into quarters. Divide each
quarter into 3 equal pieces, making 12 pieces of dough in all.*

Shape each piece into a smooth ball. With your hands, smooth
additional lard over each ball to coat generously. Place balls in a
medium bowl; cover with a dry cloth towel. Let stand at least 15
minutes. Preheat an ungreased griddle or large heavy skillet over
medium heat. Shape each ball into a flat round patty. Sprinkle both
sides of patties with flour. On a lightly floured surface, roll out
each patty to an 8-inch circle. Place each tortilla on preheated
griddle. Cook until bubbles form on top and underside is flecked
with brown. Turn tortilla and press down bubbles with towel. Cook
until bottom is flecked with brown. Stack cooked tortillas and cover
with a dry cloth towel. Serve immediately or wrap in foil and reheat
briefly in oven before serving.

Makes twelve 8-inch tortillas.
* I made 8 balls.

=====

*=Affiliate-Link zu Amazon

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