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Hints & Tips
This easy-to-make burrito recipe and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia's
In our home, burritos
are a standard when it comes to quick mid-day meals, weekends on the
run, or any other time that we need something to fix in a hurry. The
meat recipe below isn’t one of those hurry-up recipes since it has to be
marinated overnight, but I have found that I can prepare it in the bag
ready to be marinated, and freeze it until it is needed. That way, I
bypass the 24 hour wait for the marinade, and it becomes a
quick and easy meal that is almost ready to serve just by thawing the
meat and marinate mixture in some warm water in the sink.
Burritos are great
for parties, friends dropping over, or any other time. Just cook your
meat and place it in the middle of a buffet style table with all the
toppings readily available for guest to build their own burrito! You
can even make a variety of meats to serve, so that everyone can get just
what they want!
Southwest Burrito Recipe
Yields: 6 to 8 servings
Prep time: 25 min
1 1/2 to 2 pounds shoulder steak (or any other low fat meat that can be sliced into 2-unch by 1/8-inch strips)
1/2 of a 12-ounce can of Sprite beverage
juice of 1 large lime
2 shots of Tequila liquor
1 tablespoon crushed red
1 large clove
garlic crushed and ground with salt*
1/2 teaspoon dried oregano
1 teaspoon ground cumin (comino)
1 to 2 tablespoons finely-chopped fresh
2 tablespoons vegetable oil
onions, cut into rings
Toppings Ideas (see below)
* Peel one clove of garlic, and using a large knife, hit it onto a cutting
board to “smash” the clove. Take a small amount of salt (approximately
1/8 teaspoon) and sprinkle it over the crushed garlic clove. Using your
large knife again, rub the salt into the garlic crushing it even further
and grinding it into small bits.
Place the meat in the
freezer for 20 to 30 minutes. This will help to firm it up and making
slicing it easier. After removing from the freezer, place on your
cutting board and slice against the grain, making pieces about 1/8 or an
inch thick. Cut the thin slices into sections of about 2 inches.
Place the cut meat
into a large, sealable freezer bag (or a vacuum container if you have
one). Add the Sprite, lime juice, Tequila, red pepper, garlic, oregano,
cumin, and cilantro; mix together so that the meat is entirely covered
by the liquid and spices. Seal the bag, removing as much air as possible
(or vacuum seal if available). Place in refrigerator to marinade
NOTE: You can also place this in the freezer and keep for another day. This should be thawed by
leaving at room temperature or in a bowl of warm water. Microwave defrosting tends to partially cook the meat and
make is tougher when cooked.
When you are ready to
cook the meat, remove the meat from the marinade; do not discard the
Heat a large skillet
cast-iron pot over medium-high heat. Add enough vegetable oil to coat the pan
lightly. Once the pan is hot, you can see a tiny bit of smoke rising from the pan, add the drained meat all at once. Be careful, this will
splatter! Stir constantly as it cooks. When the meat is almost done (you should see only a slight bit of pink in a cut piece), add the onion
rings and continue stirring. Remove from heat when done.
Serve the meat and onion mixture with fresh hot
Tortillas (corn or flour) and any other burrito toppings you desire.
Makes 6 to 8 servings.
Fresh diced onions
Recipe makes enough
meat to serve approximately 4 to 6 people.
How To Fold Burritos
Do your burritos often fall apart? Learn how to
fold a burrito so its contents stay tucked inside where they should be.
Lay the tortilla on a flat surface like a counter top, large plate or a cutting board.
Fill your tortilla with a meat and what other toppings you desire. The
filling should be slightly to one side. Remember, if you make it too full, it will not fit in your mouth and it will
fall out on your shirt!
Fold the short end (the side the meat and other fillings are on), covering the
fillings and slightly covering the opposite side.
Fold the bottom of the filled tortilla up towards the top.
This is what keeps your burrito from
falling out on your lap. It will be slightly over-lapping
the folded side.
Now you are ready to roll it over and close it up. Simply roll the
first side you folded over, keeping the bottom tucked in, and continue rolling it until it is closed.
You should keep it nice and snug, but not too tight as you might end up with
a torn tortilla, and that can be a mess. You now have a meal you can hold onto!