CALIFORNIA BURRITO
Never heard of these until a surfer pal from San Diego introduced me to this culinary naughtiness. Pretty much a Mission street monster burrito where you replace the rice and beans with french fries.
Provided by Kana K.
Categories Steak
Time 3h20m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Combine the Cilantro, Lime Juice, Olive oil, Garlic, Jalapeno, salt and pepper in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
- Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge (*do not marinate overnight as the lime has begun the cevice process!).
- Cook the steak. Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove the steak from the marinade and season it on both sides (lightly) with salt and pepper. Cook the steak on the grill, flipping once, until the steak has reached your desired doneness. Once the steak has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the steak across the grain into thin slices.
- Cook and salt the fries in the oven according to package directions, we want the big soft poofy fries, not the small hard little ones.
- Warm the tortilla and lay it out on a flat surface. Place your toppings from one edge of the tortilla about 2/3 of the way to the other edge. Steak, cheese, guac. sour cream and top with the french fries (or your prefference) Don't stack your pile more than 1-2 inches wide and an inch high. If you fill your burrito too full, you might not be able to seal it.
- Munch it!
CALIFORNIA BREAKFAST BURRITOS
These are good for breakfast or brunch or a good snack! No meat in this, but feel free to add some if you like.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325*F.
- Wrap tortillas in foil and heat in oven for 5 to 10 minutes.
- In a medium nonstick skillet, heat oil over medium-high heat. Add green onions, chiles, tomato, salt and pepper; saute 4 minutes.
- Push mixture to side of pan.
- Sprinkle cheese over top of vegetable mixture.
- Add eggs and cayenne to skillet. Cook 1 to 2 minutes, stirring occasionally with spatula, until soft, creamy curds form.
- Stir vegetable mixture into eggs.
- Divide mixture among warm tortillas.
- Sprinkle with cilantro(or parsley),a tablespoon of salsa, and 2 tbls. cheese.
- Roll up tortillas. Enjoy!
Nutrition Facts : Calories 337.1, Fat 19.3, SaturatedFat 6.4, Cholesterol 434.1, Sodium 789.7, Carbohydrate 21.9, Fiber 2.2, Sugar 4.2, Protein 19
MAKE-AHEAD FREEZER BREAKFAST BURRITOS
Make these vegetarian breakfast burritos ahead and freeze for an easy, on-the-go meal that's warmed in a microwave when ready to serve.
Provided by Maren Ellingboe King
Categories Breakfast Burritos
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.
- Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.
- Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature.
- Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde. Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days.
- To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.
Nutrition Facts : Calories 561 calories, Carbohydrate 66 g, Cholesterol 210.4 mg, Fat 23.1 g, Fiber 7.5 g, Protein 21.6 g, SaturatedFat 7.8 g, Sodium 979.1 mg
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- Stir together the avocado, lime juice, and pinch of salt in a small bowl until well combined; set aside.
- Heat the oil in a large (eco-friendly) nonstick skillet over a medium-high heat. Add the mushrooms and cumin and sauté until cooked through, about 5 minutes. Add the black beans and pico de gallo and cook while stirring until the beans are heated through, about 1 minute. Adjust seasoning. Transfer to a medium bowl, cover to keep warm; set aside.
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