This recipe is from our grammar school cookbook. Thank you Kathy G!
My DH made this and I was truly impressed. This can be made as mild or as spicy as you like. Choose your salsa, cheese & amount of jalapeno according to your taste. Olives are optional. I also like to make the salsa smoother in the food processor to make it more kid friendly (no pieces!). I have used both condensed and regular whole milk with success, also combined bottled and fresh salsa.
My kids love this stuff! I'm really not sure if 'Chalupa' is the right term for this, but it's what we've always called it. Feel free to add more or less spice and add any toppings your family may like. It's very easy and versatile.
Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They are available here in many restaurants, and no self respecting bar would be without one on the menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list of directions scare you, these are easy!
This is a recipe for sweet pork that we like to eat in a burrito or taco. Try the cilantro lime rice in the burrito or as a side dish. This recipe comes from our favorite fresh mex restaurant Cafe Rio. It is pretty close to the real thing. We love it and everyone we serve it to asks for the recipe.
Enjoy this recipe of 13 ingredients and 13 steps to sheer bliss! With a proper pantry and pork on sale and green chile's out of the yard/freezer not only is this an inexpensive dish and very versatile but a sure crowd pleaser!
This recipe is FOOLPROOF and is great on everything or just as is. PLEASE feel free to take what I have learned and share with family and friends.
A few special notes. 1st off you will want to start this in a cast iron dutch oven and then transfer into crock-pot or slow cooker of your choice and allow to finish. This is not required but really does make this dish. I did this recipe side by side browning pork in one batch and the taste is very different! (MUCH, MUCH deeper and richer) I also do not use flour to brown pork nor do I use corn starch but if you feel it necessary its your recipe now!
I originally found this recipe in Southern Living magazine and altered it a little to suit my husband and I. It is one of his favorites and very simple to prepare. I usually add some red pepper or use a hot salsa to spice it up a bit. Yummy!
These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.