Difference between revisions of "Burrito"

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{{recipe}} | [[Cookbook:Cuisine of Mexico|Cuisine of Mexico]]
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| [[Cuisine of Mexico|Cuisine of Mexico]]
 
[[Image:Burrito 001.jpg|right|thumb|250px|Burritos]]
 
[[Image:Burrito 001.jpg|right|thumb|250px|Burritos]]
  
  
Every [[w:Burrito|burrito]] is a [[Cookbook:Tortilla|tortilla]] filled with some filling.  Generally, the filling includes meat such as [[Cookbook:Pork|pork]], [[Cookbook:Beef|beef]], or [[Cookbook:Chicken|chicken]], but also often includes beans and/or rice.
+
Every [[w:Burrito|burrito]] is a [[Tortilla|tortilla]] filled with some filling.  Generally, the filling includes meat such as [[Pork|pork]], [[Beef|beef]], or [[Chicken|chicken]], but also often includes beans and/or rice.
  
 
==Ingredients==
 
==Ingredients==
  
 
===Necessary Ingredients===
 
===Necessary Ingredients===
* large [[Cookbook:Flour Tortilla|flour tortilla]]
+
* large [[Flour Tortilla|flour tortilla]]
 
* filling
 
* filling
  
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| style='vertical-align: top' |
 
| style='vertical-align: top' |
 
* meat
 
* meat
**[[Cookbook:Pork|pork]]
+
**[[Pork|pork]]
**lean ground or shredded [[Cookbook:Beef|beef]]
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**lean ground or shredded [[Beef|beef]]
** ground or shredded [[Cookbook:Chicken|chicken]]
+
** ground or shredded [[Chicken|chicken]]
** ''[[Cookbook:Chorizo|Chorizo]]'' - a [[Cookbook:Cuisine of Spain|Spanish]] [[Cookbook:Sausage|sausage]]
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** ''[[Chorizo|Chorizo]]'' - a [[Cuisine of Spain|Spanish]] [[Sausage|sausage]]
 
** Picadillo (Mexican meat and potato filling)
 
** Picadillo (Mexican meat and potato filling)
**cooked and shredded [[Cookbook:Fish|fish]]
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**cooked and shredded [[Fish|fish]]
 
* vegetables
 
* vegetables
** beans/pulses - e.g. [[Cookbook:Pinto Bean|pinto bean]]s, [[Cookbook:Black Bean|black bean]]s, [[Cookbook:Refried Beans|refried beans]]
+
** beans/pulses - e.g. [[Pinto Bean|pinto bean]]s, [[Black Bean|black bean]]s, [[Refried Beans|refried beans]]
** crushed [[Cookbook:Tomato|tomato]]es
+
** crushed [[Tomato|tomato]]es
** sliced [[Cookbook:Olive|black olive]]s
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** sliced [[Olive|black olive]]s
** [[Cookbook:Lettuce|lettuce]]
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** [[Lettuce|lettuce]]
** [[Cookbook:Avocado|avocado]]s
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** [[Avocado|avocado]]s
** [[Cookbook:Onion|onion]]s
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** [[Onion|onion]]s
** [[Cookbook:Garlic|garlic]]s
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** [[Garlic|garlic]]s
 
| style='vertical-align: top' |
 
| style='vertical-align: top' |
 
* grains
 
* grains
* [[Cookbook:Rice|rice]] (usually [[Cookbook:Mexican Rice|Mexican rice]])
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* [[Rice|rice]] (usually [[Mexican Rice|Mexican rice]])
 
* dairy
 
* dairy
** shredded mild [[Cookbook:Cheddar Cheese|cheddar]]
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** shredded mild [[Cheddar Cheese|cheddar]]
** [[Cookbook:Sour Cream|Sour cream]]
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** [[Sour Cream|Sour cream]]
 
* spices / flavorings
 
* spices / flavorings
** [[Cookbook:Cumin|cumin]] - about 1 to 4 [[Cookbook:Teaspoon|teaspoons]] per pound / 500g of filling
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** [[Cumin|cumin]] - about 1 to 4 [[Teaspoon|teaspoons]] per pound / 500g of filling
** [[Cookbook:Salt|salt]]
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** [[Salt|salt]]
** [[Cookbook:Oregano|oregano]] - about ¼ to ½ teaspoon per pound of filling
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** [[Oregano|oregano]] - about ¼ to ½ teaspoon per pound of filling
** [[Cookbook:Pepper|black pepper]]
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** [[Pepper|black pepper]]
** [[Cookbook:Chili Pepper|chili]]s
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** [[Chili Pepper|chili]]s
** [[Cookbook:Salsa|salsa]]
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** [[Salsa|salsa]]
** [[Cookbook:Guacamole|guacamole]] sauce
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** [[Guacamole|guacamole]] sauce
 
|}
 
|}
 
See below for more unusual ideas.
 
See below for more unusual ideas.
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#If using dried beans, wash them and examine them for any rocks, then soak overnight in plenty of water. Discard the soak water before cooking - your pot plants will love it!
 
#If using dried beans, wash them and examine them for any rocks, then soak overnight in plenty of water. Discard the soak water before cooking - your pot plants will love it!
 
#Cook the beans until soft:
 
#Cook the beans until soft:
#*If using a stove-top method, [[Cookbook:Simmering|simmer]] them in lots of water until they are very soft. You'll need to cook the beans a very long time on very low heat. You may add salt or black pepper to the water. You may add onion halves or a [[Cookbook:Ham|ham]] bone, which you can remove at the end. Changing the water from time to time will reduce the risk of [[w:Flatulence|gas]]. Expect the cooking to take at least 3 hours, if not 6 or more.
+
#*If using a stove-top method, [[Simmering|simmer]] them in lots of water until they are very soft. You'll need to cook the beans a very long time on very low heat. You may add salt or black pepper to the water. You may add onion halves or a [[Ham|ham]] bone, which you can remove at the end. Changing the water from time to time will reduce the risk of [[w:Flatulence|gas]]. Expect the cooking to take at least 3 hours, if not 6 or more.
#*If using a [[Cookbook:Pressure Cooking|pressure cooker]], place the beans and some flavoring (typically [[Cookbook:Salt|salt]]) in enough water to cover all the beans fully, and bring to pressure.  Keep the pressure for about 20 minutes, turn off the heat, and let the pressure fall naturally (about 15 minutes).
+
#*If using a [[Pressure Cooking|pressure cooker]], place the beans and some flavoring (typically [[Salt|salt]]) in enough water to cover all the beans fully, and bring to pressure.  Keep the pressure for about 20 minutes, turn off the heat, and let the pressure fall naturally (about 15 minutes).
  
 
===Rice===
 
===Rice===
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===All fillings===
 
===All fillings===
#Get a large wide pot or tall-sided [[Cookbook:Frying Pan|frying pan]].
+
#Get a large wide pot or tall-sided [[Frying Pan|frying pan]].
#[[Cookbook:Sautéing|Sauté]] any onion or garlic in a little oil.
+
#[[Sautéing|Sauté]] any onion or garlic in a little oil.
 
#Add uncooked meats to the pan and fry, stirring to ensure it browns all over. If using a ground (minced) meat, break it up as it cooks. Drain any excess grease.  
 
#Add uncooked meats to the pan and fry, stirring to ensure it browns all over. If using a ground (minced) meat, break it up as it cooks. Drain any excess grease.  
#Add any other well-cooked meat or beans. You might want to smash the beans, perhaps with a potato masher. When using beans alone, you might want to add up to 20% home-rendered [[Cookbook:Lard|lard]] (lard substitutions are obvious, but will lack flavor).
+
#Add any other well-cooked meat or beans. You might want to smash the beans, perhaps with a potato masher. When using beans alone, you might want to add up to 20% home-rendered [[Lard|lard]] (lard substitutions are obvious, but will lack flavor).
 
#Add spices and other flavorings as necessary.
 
#Add spices and other flavorings as necessary.
 
#Add tomatoes, and cooked rice if using it. Reduce the heat. Simmer in open pan for about 40 minutes or until the liquid from the tomatoes is gone.
 
#Add tomatoes, and cooked rice if using it. Reduce the heat. Simmer in open pan for about 40 minutes or until the liquid from the tomatoes is gone.
#Soften the tortillas by heating them up. Use a small amount of oil to prevent sticking, if heating in a pan that isn't non-stick. Cover with [[Cookbook:Aluminum Foil|aluminum foil]] if heating them in an [[Cookbook:Oven|oven]], to protect the tortillas from moisture loss.
+
#Soften the tortillas by heating them up. Use a small amount of oil to prevent sticking, if heating in a pan that isn't non-stick. Cover with [[Aluminum Foil|aluminum foil]] if heating them in an [[Oven|oven]], to protect the tortillas from moisture loss.
 
#Place the filling mixture onto a tortilla. Add non-cooked fillings like cheese, olives, avocados, shredded lettuce, salsa.
 
#Place the filling mixture onto a tortilla. Add non-cooked fillings like cheese, olives, avocados, shredded lettuce, salsa.
 
#Roll up the tortilla. (and then make the next one, and so on)
 
#Roll up the tortilla. (and then make the next one, and so on)
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==Variation==
 
==Variation==
 
The filling might be changed to involve any of the following:
 
The filling might be changed to involve any of the following:
* [[Cookbook:Mushroom|mushroom]]s
+
* [[Mushroom|mushroom]]s
* [[Cookbook:Chile|Anaheim chiles]] (mild canned green chiles)
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* [[Chile|Anaheim chiles]] (mild canned green chiles)
* [[Cookbook:Jalapeño|Jalapeño pepper]] (spicier chiles)
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* [[Jalapeño|Jalapeño pepper]] (spicier chiles)
 
* dried mild red chili peppers
 
* dried mild red chili peppers
 
* fresh diced onions
 
* fresh diced onions
 
* fresh chopped garlic
 
* fresh chopped garlic
* shredded [[Cookbook:Cabbage|cabbage]]
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* shredded [[Cabbage|cabbage]]
* other shredded cheeses such as [[Cookbook:Monterey Jack Cheese|jack]], soft Mexican cheese ([[w:Queso Blanco|Queso Blanco]], [[w:Oaxaca cheese|Oaxaca]], or [[w:Asadero cheese|Asadero]]) or other [[w:Farmer cheese|Farmer cheese]]
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* other shredded cheeses such as [[Monterey Jack Cheese|jack]], soft Mexican cheese ([[w:Queso Blanco|Queso Blanco]], [[w:Oaxaca cheese|Oaxaca]], or [[w:Asadero cheese|Asadero]]) or other [[w:Farmer cheese|Farmer cheese]]
* [[Cookbook:Cilantro|cilantro]]
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* [[Cilantro|cilantro]]
* [[Cookbook:Oil|oil]]
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* [[Oil|oil]]
* [[Cookbook:Chili Powder|chili powder]]
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* [[Chili Powder|chili powder]]
* [[Cookbook:Pepper|black pepper]]
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* [[Pepper|black pepper]]
* small [[Cookbook:Shrimp|Shrimp]] (''Camarones'')
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* small [[Shrimp|Shrimp]] (''Camarones'')
* Just about any other meat. Common ingredients in Mexican burritos include fried pork, fried [[Cookbook:Fish|fish]], beef [[Cookbook:Tongue|tongue]], beef [[Cookbook:Brain|brains]], ''birria'' ([[Cookbook:Goat|goat]] meat), [[Cookbook:Tripe|tripe]], and ''chicharrones'' (fried [[Cookbook:Pork Rind|pork rinds]], stewed)
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* Just about any other meat. Common ingredients in Mexican burritos include fried pork, fried [[Fish|fish]], beef [[Tongue|tongue]], beef [[Brain|brains]], ''birria'' ([[Goat|goat]] meat), [[Tripe|tripe]], and ''chicharrones'' (fried [[Pork Rind|pork rinds]], stewed)
  
Burritos, [[Cookbook:Taco|tacos]], [[Cookbook:Egg Roll|egg rolls]], [[Cookbook:Tamale|tamales]], and vegetable wraps have similar construction. The fillings and shells can be interchanged as desired.
+
Burritos, [[Taco|tacos]], [[Egg Roll|egg rolls]], [[Tamale|tamales]], and vegetable wraps have similar construction. The fillings and shells can be interchanged as desired.
  
 
{{wikipediapar||Burrito}}
 
{{wikipediapar||Burrito}}
[[Category:Bean recipes|{{PAGENAME}}]]
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[[Category:Bean Recipes|{{PAGENAME}}]]
[[Category:Beef recipes|{{PAGENAME}}]]
+
[[Category:Beef Recipes|{{PAGENAME}}]]
[[Category:Chicken recipes|{{PAGENAME}}]]
+
[[Category:Chicken Recipes|{{PAGENAME}}]]
[[Category:Southwestern recipes|{{PAGENAME}}]]
+
[[Category:Southwestern American cuisines]]
[[Category:Mexican recipes|{{PAGENAME}}]]
+
 
 +
[[Category:Mexican cuisine]]
 +
 
 
[[Category:Recipes with metric units|{{PAGENAME}}]]
 
[[Category:Recipes with metric units|{{PAGENAME}}]]

Latest revision as of 17:32, 9 May 2012

| Cuisine of Mexico
Burritos


Every burrito is a tortilla filled with some filling. Generally, the filling includes meat such as pork, beef, or chicken, but also often includes beans and/or rice.

Ingredients

Necessary Ingredients

Possible Fillings

See below for more unusual ideas.

Procedure

Beans

  1. If using dried beans, wash them and examine them for any rocks, then soak overnight in plenty of water. Discard the soak water before cooking - your pot plants will love it!
  2. Cook the beans until soft:
    • If using a stove-top method, simmer them in lots of water until they are very soft. You'll need to cook the beans a very long time on very low heat. You may add salt or black pepper to the water. You may add onion halves or a ham bone, which you can remove at the end. Changing the water from time to time will reduce the risk of gas. Expect the cooking to take at least 3 hours, if not 6 or more.
    • If using a pressure cooker, place the beans and some flavoring (typically salt) in enough water to cover all the beans fully, and bring to pressure. Keep the pressure for about 20 minutes, turn off the heat, and let the pressure fall naturally (about 15 minutes).

Rice

  1. If using rice, cook as steamed rice (usually 2 cups of water for every 1 cup of rice)
  2. Rinse rice well, until the water runs clear
  3. Add 2 cups of water per cup of rice, and bring to a boil, then reduce to the lowest heat and simmer for 15-20 minutes.
  4. Set aside with the lid secured, for at least 5 minutes before use.

All fillings

  1. Get a large wide pot or tall-sided frying pan.
  2. Sauté any onion or garlic in a little oil.
  3. Add uncooked meats to the pan and fry, stirring to ensure it browns all over. If using a ground (minced) meat, break it up as it cooks. Drain any excess grease.
  4. Add any other well-cooked meat or beans. You might want to smash the beans, perhaps with a potato masher. When using beans alone, you might want to add up to 20% home-rendered lard (lard substitutions are obvious, but will lack flavor).
  5. Add spices and other flavorings as necessary.
  6. Add tomatoes, and cooked rice if using it. Reduce the heat. Simmer in open pan for about 40 minutes or until the liquid from the tomatoes is gone.
  7. Soften the tortillas by heating them up. Use a small amount of oil to prevent sticking, if heating in a pan that isn't non-stick. Cover with aluminum foil if heating them in an oven, to protect the tortillas from moisture loss.
  8. Place the filling mixture onto a tortilla. Add non-cooked fillings like cheese, olives, avocados, shredded lettuce, salsa.
  9. Roll up the tortilla. (and then make the next one, and so on)

Rolling

  1. Position your tortilla flat on a suitable surface such as a kitchen counter top. (12-inch tortillas are suggested. If you can find bigger tortillas, use them!)
  2. Place your fillings on the flat tortilla in any order.
  3. Fold the bottom flap up. Ensure that there is a sufficient amount of tortilla used for the flap. A small flap will allow the fillings to escape, possibly falling in your lap and burning you.
  4. Bring the side up and over your filling. Tucking the edge of the tortilla under your filling is an excellent extra step.
  5. Create a small fold with the remaining side of the tortilla. This is the key to maintaining burrito integrity. Failure is a given if you do not follow this step! (The small, diagonal flap is an extra "lock" for the bottom flap of the tortilla… without it, the weight of the filling has the power to force the bottom flap right out of itself.)
  6. Bring the remaining tortilla flap over the filling. Eat with confidence, though the fillings may be very hot.

Variation

The filling might be changed to involve any of the following:

Burritos, tacos, egg rolls, tamales, and vegetable wraps have similar construction. The fillings and shells can be interchanged as desired.