Burritoultimo Recipes

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the burritos: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes. Remove to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper and a couple dashes of hot sauce. Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm. Wipe out the skillet and return it to the heat.
• Warm the tortillas one at a time in the skillet.
• Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese. Fold in the two sides and roll up tightly. Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.

Steps:

• Cook rice according to package directions.
• Meanwhile, saute mushrooms, garlic and shallots in olive oil, seasoning with salt, pepper and red pepper flakes to taste and set aside.
• In same pan, heat tomato sauce and add about half of the canned tomatoes, seasoning to taste.
• Stir mushroom mixture and the rest of the tomatoes into cooked rice.
• In an ovenproof dish, fill each tortilla with 1/4 of the rice mixture, top with a spoonful of sauce and roll into burritos/manicottis.
• Top all of the burrissimos with sauce and mozzarella cheese.
• Broil until cheese is melted and turning golden brown.
• Serve on top of any left over sauce and garnish with fresh basil.

Steps:

• Saute diced onions over medium-high heat until soft, add meat.
• Cook meat until nearly done, add minced garlic and turn down the heat to medium-low.
• When all the meat is cooked add half of the can of jalapenos including all of the reserved liquid. (Keep meat warm while you finish the rice and beans.).
• Cook rice according instructions on the bag except where it calls for water add broth instead.
• Heat up the beans on the stove or in the microwave. (If you are using the stove add some water to the beans so they do not dry and stick to the bottom of the pan, heat over medium heat for about 5 minutes) Place hot beans into a serving bowl, cover and keep warm.
• Wrap all tortillas tightly in between two sheets of aluminum foil, place in oven and turn oven on to 350°F
• Once tortillas are warm (about 10 minutes) the rice should also be done.
• Add spices into the rice and mix gently together.
• Place a little meat, beans, rice and your choice of toppings into each tortilla.
• Fold bottom edge up and then both sides. Enjoy!