Just look’n for ideas. (home made ideas)
Mine is kind of boring: Spicy taco meat, potato and cheese.
Thanks for any input.
I find burritos indistinguishable in flavor from tacos or enchiladas or fajitas. I know that they look different but to me it’s just a matter of the order in which you layer the same ingredients. Not that I don’t enjoy them regardless of combination.
So I’ll have mine with:
-meat cooked with appropriate seasoning (chicken/beef/pork - whatever is handy)
-rice (mix of regular, brown, wild)
-smear of refried beans
-smear of sour cream
-avocado slices or guacamole
-cubed fresh cucumber
-taco sauce or salsa
-fresh cilantro
-squeeze of fresh lime
Had one last night.
Refried black beans.
Hamburger (with a little red pepper and other stuff thrown in when cooking).
Mexican mix pre-shredded cheese
sour cream
Taco sauce.
Breakfast version;
Scrambled eggs
chicken or turkey
mexican mix cheese (or sometimes provelone when I do the smoked turkey)
sour cream
taco sauce.
Quick pickled onions and jalepenos. Just slice up some onions - I like red ones or sweet ones but anything will work, add some sliced jalepenos, cover with white vinegar or wine vinegar or apple cider vinegar for 10 or 15 minutes, basically while you make the rest of the burrito. Add pickled onions and jalepenos. Delicious.
About the only time I make burritos is while camping, for breakfast. So the ingredients typically are scrambled eggs, cheese, salsa and maybe some leftover meat from the previous nights dinner, if any.
Potatoes, eggs, chorizo or bacon, and green salsa. Guacamole is acceptable but NO RICE!
Scrambled eggs made with cream cheese, bacon sprinkled with chili spices and fried, cilantro, hot sauce, flour tort heated in a dry pan on high heat.
Ground beef with Mexican spices, frijoles, cheese (Cheddar or some sort of Mexican), sour cream, salsa, maybe some pico de gallo. Fresh cilantro if I’ve got it. My husband will appreciate some chopped onion, even if I cooked the beef with onion.
Iced tea or Kool Aid to drink, because I generally don’t buy Jarritos sodas. A cucumber salad is very good with this, even though it’s not traditional, because of the contrasting flavor and texture. Also because the burritos need SOMETHING that’s not fatty or starchy as a side.
Bacon, egg, cheese and salsa
Haven’t had one in a while, but when home in Chicago, I usually get a “burrito al pastor”, which is spicy pork, and much more flavorful than steak or ground beef. This is a Chicago burrito, an item of food the size of a Dachshund (minus the head, legs and tail.)
For a Mexican burrito: Ground turkey, refried beans, chili beans, cooked onions, hatch green chili filling topped with black olives and Monterey jack cheese and smothered in green chili sauce.
For a healthy non-mexican burrito:
Eggplant, zucchini, onions, green pepper, tomatoes, and rice, stir fried in teriyaki marinade, spread over two half slices of provolone cheese arranged length wise so as to be on top inside when the burrito is folded, then microwaved for 2 minutes.
Homemade 1: Taco-seasoned ground beef, cheese, lettuce, tomato, sour cream.
Homemade 2: Chile colorado, perhaps with sour cream. (Or not.)
Restaurant 1: Shredded beef, lettuce, tomato, cheese, sour cream, guacamole.
Restaurant 2: Carnitas, guacamole, cilantro, onions, jalapeños.
Taco truck: Carnitas, guacamole, cilantro, onions, jalapeños.
What I don’t care for in my burritos is beans and/or rice. I want dead animals.
I’m not a huge fan of burritos in general (they’re usually just way too heavy for my tastes), but I do like chorizo & scrambled eggs in burrito form.
That’s my breakfast on commuting days. A chorizo con papas (with scrambled egg) burrito from the AM/PM. I make them at home without the eggs, and freeze them so I can have a handy snack. I likes me some chorizo!
A burrito is how I like to eat spicy indian food. So all sorts of curried things end up in my burritos.
I love burritos, and they’re one of our weekly meals. But we make them fairly simple:
Minimal:
Black beans (cooked from dried; much cheaper and tastier than from a can. Cooked with onion, garlic, salt, and sometimes some spice like cumin and cinnamon).
Shredded cheddar
Salsa
With the additions, depending on availability, of:
-Cilantro
-Avocado
-Sour Cream
-Chiles
-Lettuce or cabbage
-Fresh tomatoes
-Meat (usually leftover roast chicken or pulled pork).
At restaurants, I always get them without rice, and usually with corn and olives.
Am I the only person around here who likes rice in burritos?
There is a place the next town over that has absolutely killer bean and rice burritos. Cheap, filling, delicious, and the line usually goes out into the parking lot at lunch time.
I saute chicken with onion & green pepper, add seasoning, cheese, a little queso, sour cream, & roll it up in a tortilla & bake it, with a little of the sauce on the top (more of an enchilada than a burrito, I realize, but very yum.)
Nope, I’ll back you in that! I consider rice pretty essential for the non-breakfast-burrito variety.
I lived for a short spell in the Mission district in San Francisco and have since used the Mission-style Super Burritos as the measure against which all others are judged.
Ingredients:
[ul]
[li]Marinated Chicken (or Pork Al Pastor or Veggies)[/li][li]Pinto Beans[/li][li]Rice[/li][li]Cheese[/li][li]Salsa[/li][li]Cilantro[/li][/ul]
…on a steamed XL tortilla, wrapped in foil for eating by hand. Sometimes with Jalepeno. NEVER WITH LETTUCE. A full meal–and then some!–on its own.
At home, I’ll make more of a medium sized fajita-style burrito with marinated chicken, onions and peppers (also including the cheese, rice and beans, though more typically refried or black beans which my wife prefers) as well as the occasional breakfast burrito of eggs, chorizo (or bacon), cheese, salsa and sometimes grilled onions & peppers and/or beans. And still no lettuce. Ever.
Butternut squash, black beans, goat cheese, caramelized onions, avocado.
Or an Al Pastor.