Solidkick
02-05-2004, 03:52 PM
I stole this from another board, but man it sure sounds good!
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Posted by Juggy D Beerman on February 05, 2004 at 05:27:14:
Yo to all, First of all I hope it is okay to post this recipe on this forum instead of the grill forum. Since this is another one of my recipes that involves leftover BBQ meat, I guess it is appropriate to post it here.
Second of all, perhaps this recipe should be called a wrap instead of a burrito so if I am not epicureanly correct, please forgive me............
This recipe was developed for tailgating at the ballpark and for my canoe trips. Once prepared they can be heated up rather quickly on a kettle or a camp fire. They heat up good in the oven and will brown well if you pan fry them for that extra crispy tortilla.
Ingredients:
5 Cups Pulled Pork
2 Cups Cooked Brown Rice
1 Can Black Beans, Drained
1 Cup Diced Onion
1 Cup Medium Chunky Salsa
1 Cup Rotel Original Tomatoes and Green Chiles/Rotel Mexican Festival (50-50 mix)
2/3 Cup Diced Red Pepper
1/2 Cup Diced Green Pepper
Mix all ingredients in large bowl. Heat one tortilla in microwave for 22 seconds to make the tortilla shell pliable. Place about 3/4 cup of the mixed ingredients on tortilla and top with cheese of your choice. I like Colby Jack. You can also add a few drops of your favorite hot sauce. Wrap the tortilla so the ingredients are sealed on both ends. This recipe should yield about 15 "burritos."
Cooking Instructions:
I pan fry in about 3/4" of oil at 375ºF starting the seam side down so the tortilla seals. Turn once the first side is brown and brown all four sides.
If I plan on cooking these over a kettle fire, a campfire or the oven. I will coat the "burrito" with oleo and then wrap it in foil. The oleo will give the tortilla a crunchy texture. The cooking temperature I use in the oven is 400ºF and on the lower shelf they take about twenty minutes to cook. I have an electric oven and I place the wraps directly over the heating element and turn every five minutes.
To cook these on the kettle, I use the same cooking temperature but the cooking time is a little quicker. Once again, I turn the wraps about every five minutes. You can unwrap the foil to check for browness of the tortilla to estimate doneness. As to cooking on the campfire, I place a grill over the fire and try to use low cooking fire to cook the wraps directly over the coals.
These burritos will freeze well and will fry up good once they have thawed. I freeze them individually in the foil packets. I haven't tried grilling the wraps after they have been frozen, but I don't see why they wouldn't work well either. As with any of my recipes, feel free to add, delete or substitute ingredients as you see fit.
Lager,
JDB
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Posted by Juggy D Beerman on February 05, 2004 at 05:27:14:
Yo to all, First of all I hope it is okay to post this recipe on this forum instead of the grill forum. Since this is another one of my recipes that involves leftover BBQ meat, I guess it is appropriate to post it here.
Second of all, perhaps this recipe should be called a wrap instead of a burrito so if I am not epicureanly correct, please forgive me............
This recipe was developed for tailgating at the ballpark and for my canoe trips. Once prepared they can be heated up rather quickly on a kettle or a camp fire. They heat up good in the oven and will brown well if you pan fry them for that extra crispy tortilla.
Ingredients:
5 Cups Pulled Pork
2 Cups Cooked Brown Rice
1 Can Black Beans, Drained
1 Cup Diced Onion
1 Cup Medium Chunky Salsa
1 Cup Rotel Original Tomatoes and Green Chiles/Rotel Mexican Festival (50-50 mix)
2/3 Cup Diced Red Pepper
1/2 Cup Diced Green Pepper
Mix all ingredients in large bowl. Heat one tortilla in microwave for 22 seconds to make the tortilla shell pliable. Place about 3/4 cup of the mixed ingredients on tortilla and top with cheese of your choice. I like Colby Jack. You can also add a few drops of your favorite hot sauce. Wrap the tortilla so the ingredients are sealed on both ends. This recipe should yield about 15 "burritos."
Cooking Instructions:
I pan fry in about 3/4" of oil at 375ºF starting the seam side down so the tortilla seals. Turn once the first side is brown and brown all four sides.
If I plan on cooking these over a kettle fire, a campfire or the oven. I will coat the "burrito" with oleo and then wrap it in foil. The oleo will give the tortilla a crunchy texture. The cooking temperature I use in the oven is 400ºF and on the lower shelf they take about twenty minutes to cook. I have an electric oven and I place the wraps directly over the heating element and turn every five minutes.
To cook these on the kettle, I use the same cooking temperature but the cooking time is a little quicker. Once again, I turn the wraps about every five minutes. You can unwrap the foil to check for browness of the tortilla to estimate doneness. As to cooking on the campfire, I place a grill over the fire and try to use low cooking fire to cook the wraps directly over the coals.
These burritos will freeze well and will fry up good once they have thawed. I freeze them individually in the foil packets. I haven't tried grilling the wraps after they have been frozen, but I don't see why they wouldn't work well either. As with any of my recipes, feel free to add, delete or substitute ingredients as you see fit.
Lager,
JDB