Especials del Sudoeste
Southwest Specialties
Burritos
2 tablespoons oil
2 tablespoons dried oregano
1 teaspoon shortening
Wheat fields and cattle ranches
dominate the landscape in Sonora,
so it is not surprising that
the everyday taco
there is made of wheat-flour
tortillas and
shredded beef or dried beef jerky
( Machaca ).
Chilorio
also makes a tasty filling.
Burritas are usually served
with fiery salsa
and beans, or the beans can be
part of the filling,
mixed with crumbled chorizo
or cheese.
For a chimichanga,
fry the burrito in oil until crisp.
1 lb. Machaca ( Recipe follows )
1/2 onion, chopped
salt
12 flour tortillas
Salsa Mexicana
Heat the oil in a skillet,
add the Machaca
and onion and saute',
stirring constantly,
until well browned.
Add salt to taste.
Warm the tortillas on a comal
or iron skillet.
Transfer to a plate
and fill each one
with several heaping spoonfuls
of the Machaca.
Roll up.
Serve with the Salsa on the side.
Machaca
3 cloves garlic
3 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 lbs. beef brisket,
cut into 4 pieces
In a blender,
puree the oregano, garlic,
lime juice, salt and pepper.
Rub the meat well
with this mixture,
cover and refrigerate
at least 4 hours,
preferably overnight.
Heat a heavy skillet
and brown the meat
on both sides,
turning twice,
for 3 to 4 minutes or
until the juices are
almost gone.
With your fingers,
discarding any fat
or connective tissue.
Place one-third
of the shredded meat
on a wooden board and
pound with a wooden mallet.
Repeat with remaining meat.
Spread the meat on an
ungreased baking sheet
and let air-dry
for 5 to 6 hours,
turning frequently.
You may store the dry meat
in plastic freezer bags
and freeze for up to 3 months.
Burritos de Frijole
Pinto bean filled Tortillas
2 cups grated sharp cheddar cheese
2 cups cooked, mashed, pinto beans*
2-4 cups Red or Green Chile Sauce**
1/4 teaspoon garlic powder
6 Flour Tortillas**
Shredded lettuce (optional)
2 green onions, finely chopped
Place shortening in a
medium-sized skillet.
Add beans and seasonings
and heat at medium heat.
Place 1/3 cup
of bean mixture
on bottom third of
each tortilla.
Top with onions and
1/4 cup cheese and fold
tortilla into thirds.
Place burritos in a greased
1 1/2 quart casserole dish.
Pour red or green chile sauce
over burritos
and garnish with
remaining cheese.
Place in a 350°F oven
for 15 minutes,
or until the cheese melts.
Garnish with lettuce.
* For beef burritos,
1 pound cooked ground beef
or pork may be substituted.
Chicharrones*** may also be used.
Black Bean Burritos
Ingredients
10 whole wheat tortillas
2 tomatoes, chopped
1 16 oz. can black beans
1 small can sliced black olives
2 onions, chopped
1 pint sour cream
1 green pepper, chopped
1 lb. cheddar cheese, grated
1 can diced green chiles
guacamole
2 - 2 1/2 C. picante sauce
chili powder and garlic to taste
Saute onions and green pepper
in small
amount of cooking oil
until soft, but not browned.
Stir in chiles, tomatoes and
spices.
Remove and add drained black beans.
Spread generous tablespoon
of sour cream
down middle of one tortilla.
Spoon 1/4 - 1/3 cup
of bean mixture
on top of sour cream.
Sprinkle with generous
tablespoon of grated cheese,
roll up tortilla.
Repeat with remaining
tortillas and filling.
Spread 1/2 Cup
of salsa in botton
of 9" x 13" baking dish.
Place burritos in dish
seam side down.
Pour remaining salsa
over top.
Sprinkle with remaining
cheese and the olives.
Bake at 350 degrees
until cheese is
melted and sauce is
bubbling,
about 30 minutes.
Vegetarian Burritos
1 teaspoon olive oil
1/2 onion, diced
1 carrot, diced
1 zucchini, diced
2 cloves garlic, minced
1 jalapeņo, chopped
Dash of oregano
Fresh lime quarter
2 cups cooked beans with bean broth
2 cups cooked rice
6 whole wheat flour tortillas
6 tablespoons salsa
2 tablespoons grated feta cheese
2 tablespoons chopped cilantro
1. Heat the oil over medium high heat
in a large skillet and saute the vegetables
and jalapeņo about 7 minutes or
until the onion is translucent.
Add a dash of oregano and a squeeze of lime.
2. Add the beans and broth and mash lightly.
Cook until the beans are warmed through
and moist but not wet.
Add more broth if necessary.
3. Warm the tortillas.
Divide the beans and rice among the
six tortillas spooning first beans,
then rice onto the bottom of each tortilla.
4. Roll the burritos by folding the
bottom edge up to form a flap.
Then tuck each side in.
Finish rolling from the bottom
and place seam side down on a plate.
5. Garnish each burrito with
salsa, feta and cilantro.
Place ingredients into center of tortilla
Fold over sides of tortilla.
Roll from bottom up to form burrito.
Enjoy!
** See recipes for
Flour Tortillas
Red Chile Sauce
Green Chile Sauce
***Chicharrones-Fried Pork Skins
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