Burritos Grande

"If you like classic burritos this recipe is for you!"
 
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Ready In:
1hr
Ingredients:
17
Serves:
4-6
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ingredients

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directions

  • Stem chilies.
  • Place in a blender or food processor and whirl until finely ground.
  • Add tequila, lemon juice, 1/4 cup water, garlic, olive oil, oregano and 3/4 t. salt.
  • Whirl until smooth.
  • Cut meat across the grain in1/2 inch thick and 3-4 inch long slices.
  • Pour marinade into a freezer bag and add meat.
  • Press out air and seal.
  • Marinate for 24 hours.
  • Prepare grill.
  • On a cutting board lay parallel about 2 inches apart 2 metal skewers.
  • Lift meat from marinade-I prefer to use a colander over a large bowl.
  • Thread meat strips onto a pair of skewers.
  • Repeat.
  • You will have 2 or 3 double skewers, depending on the length of your skewers.
  • Cook on grill for about 20 minutes-you want the meat well browned and a little crusty.
  • Meanwhile in a medium saucepan over high heat bring 3/4 cup water, rice, tomato sauce and remaining salt to a boil.
  • Reduce heat to a simmer, cover and cook for 15 to 20 minutes-check to make sure rice isn't sticking.
  • In a small sauce pan over low heat pour in beans with their liquid.
  • Allow to simmer, stirring a few times to prevent sticking.
  • Remove meat from grill and cover with foil.
  • Heat tortillas on grill, about 2 minutes.
  • To Assemble:

  • Remove meat from skewers.
  • Cut into 1/4 inch wide strips.
  • Lay tortillas flat.
  • Put equal amounts of meat, rice, beans (lift out of pan with slotted spoon), guacamole, sour cream, salsa fresca and cilantro.
  • Fold envelope style and serve.
  • Prep and cooking times do not reflect marinating time.

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