Burrito Recipe
The key to a good burrito is….drum roll “the tortilla”.
How to prepare the perfect tortilla (you ask?) – First I melt equal amounts of oil and butter (the amount of course will vary depending if you are making two burritos or 12 burritos). Then I brush each side with the melted mixer…just needs to be a light brushing. Heat a non-stick pan until a drop of butter mixture sizzles when you drop it in the pan. (you want it to be hot). Place one of the tortillas in the pan and cook until starts to bubble up (this should only take a couple of seconds) and flip to do the same on the other side. Remove from pan. Once you’ve prepared the tortillas wrap them in foil to keep moist and warm while you prepare the “insides”.
The burrito “insides” – well once again this varies. Sometimes we have egg, cheese and chorizo…..sometimes egg, ham and cheese….sometimes egg, onion, peppers and sausage….sometimes…okI think you get it. (you have options – what do you like?) Once the tortillas are done the rest is easy. Just cook-up: sauteed onions, sauteed peppers, meat of your choice, soft scramble eggs, cheese of your choice. Then you can mix them together, take out a tortilla – fill the middle with the egg mixture and roll the tortilla.
As I am usually preparing these prior to the muffin and fruit courses, I’ll place the burritos in a pyrex pan, top them with some grated cheese, cover with foil and place them in a 275 degree oven until ready to serve.
Now you can serve as is, or you top them with a mixer of sour cream and your favorite salsa, or “as I usually do” mix cream cheese with either Red or Green enchilada sauce from Hatch New Mexico “Hot” of course (you can order online at www.nmcchile.com) …..ah my secret is out.
