BISCUITS AND GRAVY BURRITO
Steps:
- For the buttermilk biscuits: Preheat the oven to 350 degrees F.
- Pulse 3 cups flour with the baking powder, salt, sugar and baking soda in a food processor. Add the butter and pulse just until the butter is in pieces the size of small peas (might take longer than usual because it is frozen).
- Remove the mixture to a large bowl and fold in 1 1/2 cups buttermilk with a fork, just until the dry mixture has absorbed the liquid. Do not overmix.
- Place the remaining 1/2 cup flour on a work surface and dust a rolling pin with it; knead the dough just until it holds together, 2 or 3 turns. Roll out into a square shape, using a pastry scraper or knife to shape. Roll out about 1 inch thick.
- Cut four equal squares and stack on top of each other. Roll out again, same thickness (about 1 inch).
- Use pastry scraper or knife to cut into 8 to 12 biscuits, depending on the desired size (Full Belly Deli size or normal human size). (You should be able to see multiple layers in each biscuit.)
- Place about 1 inch apart on a sheet pan lined with a silicone pad or parchment paper.
- Brush the top of each biscuit with the remaining 1/4 cup buttermilk and then add a pinch of salt and fresh cracked pepper to the top of each biscuit.
- Bake for 25 minutes. Set aside.
- For the chorizo-sausage gravy: Add canola oil to a large stockpot and heat, about 2 minutes.
- Add Basque chorizo and breakfast sausage to hot oil (be careful not to splash; add meat slowly). Sear meat, stirring, and cook through thoroughly, about 10 minutes.
- Add flour, garlic powder, onion powder and paprika and cook on medium-low heat to cook out flour flavor, 5 to 7 minutes Gradually add half-and-half and whole milk, continually stirring. Increase heat and bring to a boil slowly to thicken, being careful not to scorch the gravy. Add salt and pepper to taste.
- For the burrito: Deep-fry hash brown triangles in a saute pan with canola oil for about 2 minutes on medium heat. (If using another style of hash brown, saute in pan with 2 tablespoons of canola oil until crispy, 10 to 15 minutes.)
- Lightly toast tortillas. Set warm tortillas on cutting boards or a work surface. Add 2 slices Cheddar to each. Slice 1 buttermilk biscuit for each and place on top of cheese. Add crispy hash browns and cover with desired amount of chorizo-sausage gravy.
- Wrap burritos and grill on a panini press or in a cast-iron pan over medium heat, 1 minute.
- Slice in half and serve immediately.
WET BURRITO
This is a wet burrito with meat and beans in the traditional West Michigan style!
Provided by Jordan VanderLaan
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
- Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
- Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
- Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
- Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.
Nutrition Facts : Calories 1190.9 calories, Carbohydrate 103.9 g, Cholesterol 179.2 mg, Fat 59.3 g, Fiber 13.5 g, Protein 59.1 g, SaturatedFat 29 g, Sodium 2550.9 mg, Sugar 10.4 g
MEXICAN GRAVY OR ENCHILADA SAUCE
Just like the stuff at Taco Bell (or nearly so). I've made large batches of this and canned it, to have on hand throughout the year. Wonderful with chicken enchiladas, "enchiritos," burritos, and just as a dip for a taco. The original recipe came from a banged up library book featuring crock-pot recipes.
Provided by Debber
Categories Sauces
Time 20m
Yield 2 quarts approx, 25 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, melt the butter.
- While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
- Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
- This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
- Use "as is" or add to other recipes.
Nutrition Facts : Calories 38.5, Fat 2.5, SaturatedFat 1.3, Cholesterol 4.9, Sodium 235.2, Carbohydrate 3.5, Fiber 1.2, Sugar 0.9, Protein 1.4
EASY BURRITO GRAVY
From Fill The House With Love by Hackley Visiting Nurse Services & Hospice, Inc., c. 2005. This recipe belongs to Shelly Ghezzi. A gravy for burritos or other Mexican food.
Provided by NELady
Categories Sauces
Time 5m
Yield 1 gravy, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Whisk together gravy and sauce. Add cumin to taste. Pour over burritos and microwave or bake.
Nutrition Facts : Calories 126.2, Fat 5.6, SaturatedFat 1.3, Cholesterol 3.4, Sodium 1951.1, Carbohydrate 14.7, Fiber 1.9, Sugar 2.3, Protein 4.9
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