Best Mexicali Burritos Recipes

Mexicali Meat Burritos image

Provided by SharleneW

Categories Pork

Time 7h10m

Yield 15 serving(s)

Number Of Ingredients 22

1 (3 lb) boneless pork roast, well trimmed of fat
1 lb dried pinto bean (do not presoak)
4 cups water
3 garlic cloves, minced
2 tablespoons cumin seeds
2 tablespoons chili powder
5 teaspoons dried oregano
1 teaspoon ground coriander
1/2-1 teaspoon cayenne pepper
1 (28 ounce) can whole tomatoes, with juice
1 (7 ounce) can diced green chilies
1 tablespoon salt
1/2 teaspoon black pepper
24 -36 flour tortillas, warmed
grated cheese
chopped onion
olive
salsa
sour cream
guacamole
chopped lettuce
tomatoes

Steps:

Preheat oven to 250°F.
Place pork roast in a large Dutch oven.
Add remaining ingredients and stir to mix well.
Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!
(Check from time to time and add more water if mixture gets too dry).
When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).
Return meat to pan and stir.
This should be the consistency of chili.
Season to taste.
To assemble, place a warm tortilla on a plate, top with Mexicali meat.
Top with choices of condiments, fold in edges, and roll loosely.
Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.

MEXICALI BURRITOS image

Yield 4-8

Number Of Ingredients 13

one 15-ounce can oil-free refried pinto beans
2 cups frozen corn kernels
1 cup salsa 1 small onion, chopped
½ cup vegetable broth or water
1 teaspoon chili powder
⅓ teaspoon ground cumin
⅓ teaspoon turmeric
⅛ teaspoon cayenne pepper
1 cup nutritional yeast (optional)
4 large or 8 small whole grain tortillas (brown rice, corn, or sprouted wheat)
1 cup shredded spinach or kale
Guacamole, optional
Tofu-based sour cream or yogurt, optional

Steps:

1. In a large bowl, mash the beans, corn, and salsa with a potato masher. 2. In a large saucepan over medium heat, sauté the onion in the vegetable broth for 5 minutes or until translucent. Add the chili powder, cumin,turmeric, and cayenne and sauté for 1 additional minute. 3. Add the bean mixture and cook, stirring, until heated and smooth, about 5 minutes. Remove from the heat and stir in the nutritional yeast. 4. Meanwhile, heat the tortillas on the stove, flipping every few seconds, until warm. You can also use an oven or toaster oven. 5. Spoon the mixture onto half of one tortilla and top with shredded lettuce. If desired, add guacamole and/or tofu-based sour cream. Fold the tortilla in half, or fold one side over the mixture and then roll to the other side so that the filling is enclosed. Repeat with the remaining tortillas. Serve warm. Store leftovers in an airtight container in the refrigerator. VARIATION: You can turn these into tostadas by leaving the tortillas flat, adding extra lettuce or kale and other salad vegetables (tomatoes, cucumbers, bell peppers), and topping with salsa and/or guacamole.