May 11, 2011

Wet Burrito

I have to apologize for being slow to deliver on my promise, of showing you how we do Wet Burritos, after I posted my Grandma's Red Sauce recipe. Hopefully you haven't been hanging out in Red Sauce limbo until now.

Wet Burritos, my way, may seem like a tad-bit of a process, but you'll just have to get over it, and treat your family and friends to a Wet Burrito that is better than any you will ever have in a restaurant.

The Red Sauce is the KEY. You can make this a day ahead of time. It freezes really well also, just let it cool and then pour into a Zip-loc freezer bag and freeze for up to 3 months. Thaw, pour back into sauce pan, and reheat. You may need to add a 1/2 cup of water or stock to thin sauce if it seems too thick.

So all that being said make "the sauce", and set aside while you prepare the ground beef filling for your burritos.

Wet Burritos
yields 10-12 burritos
1 recipe Red Sauce
2 pounds of lean Ground Beef
1 large Onion diced
1 packet Taco Seasoning
2 ladles Red Sauce
1 can Refried Beans
10-12 Burrito Tortillas
5-8 cups shredded Cheddar Cheese
Accompaniments: sour cream, extra shredded cheese, lettuce, tomatoes, onion, pico de gallo, guacamole

***I have never posted how I make Pico or simple Guacamole, but here are the recipes that come closest to how I do it. Maybe I will get around to posting my versions someday until then HERE they are.

Brown 2 pounds of lean ground beef, and 1 large onion, diced, in large frying pan.

Add in two ladles of Red Sauce.

I realize this does not look pretty or appetizing just hang with me.....add 1 can of Refried Beans, and 1 packet of your favorite Taco Seasoning. I LOVE Trader Joes brand, it's all natural. I can actually read the ingredients on the packet, without needing a degree in nutritional chemistry to understand it.

Stir until it's all nice and purdy. Simmer over medium heat for 10 minutes. Turn off and let cool, while you prep the add ons for your burritos.

CHEESE lots and lots of CHEESE. Cheddar, Monterey Jack, Jalapeno Jack, Colby, Cheddar Jack.....oh I LUV cheeese! You will need minimum of 5 cups of cheese, depending on whether you put cheese on the inside and the outside. I personally am an inny and an outy.

Other accompaniments would be, pico de gallo, guacamole, shredded lettuce, olives, more refried beans (plus some Beano for good measure), sour cream, diced onions, diced tomatoes. If there is something you love and I missed it let me know!

Start by warming the Burrito sized tortilla shells to make them easier to work with. I wrap mine in tin foil, five to a pack, and pop them in a 300 degree oven for 10-15 minutes.

Lay the warm tortilla on the plate you are planning on serving the burrito on, place 1/2 cup of meat filling in the middle of the tortilla(more or less depending on the appetite of the burrito eater, I make them smaller for my littler ones).

At this point you can sprinkle cheese over the filling, add in lettuce or tomatoes or both. That is the beauty of this recipe, you can make each Burrito to order. It's fun and interactive. If you have big kiddos let them make their own gol' darnit! Then tell them, "because you are big enough to make your own Burr-ee-tahs now you can clean up the after dinner dishes!" They will be thrilled, I'm sure.

Fold the bottom up over the filling....Yikers! How did my Moms hand get in this picture?

Fold the sides in like so...kinda like a diaper, but lets not go there because I wouldn't want you to loose your appetite.

Voilla! If you blinked, you might have missed that after I folded in the sides, I brought the top down, and gave it a quick flip to hide all the edges. Now your Burrito is ready for garnishing.

Give him a ladle of sauce, or more if you're a saucy one.

Prepare yourself for the inside of my microwave...those black spots on the walls are where the ghost that lives in our home put a tin foil covered pan in the microwave and about blew the whole house up....well not quite, but maybe. Do you have a ghost in your home, that breaks things and spills things and nearly blows the place to smithereens? We do, it's name is Notmeee.

Here you have it the inside of my microwave...I don't know why I feel like I am showing you my underwear drawer or something. Very strange.....

So after you smother your Burrito with Sauce and Cheese cover it with plastic wrap and microwave it on High for 1 1/2 minutes or until the cheese melts.

There you have it. I'm not going to lie this is not a meal I make but once or twice a year. It's alot of pans and plates and prepping. But my family loves it, and it's fun to do with friends. It's a slow eat as you go sort of meal.

One word Delici-o-SO!

Now I need to go finish up my mountains of laundry and pull some weeds.

What are you up to this wonderful Spring day?

Luv ya,

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  1. That looks great! I love wet burritos at a local Mexican restaurant, but I've ever thought of making them myself...hmmmm....!

  2. Ohhhhh myyyyyyyy. Now THAT's my kind'a meal:P

  3. love mexican food. this looks amazing. thanks for sharing the recipe. i love your pics too :-)

  4. Umm. glad my husband didnt see this because he would have just fell in love with you. Now I have to make this for him. He would just die!

    I got your email and girl you can ask me anything. I have time for you! Just shoot me questions you have and I will get to them this weekend!

  5. You need to know that I LOVE Mexican food. Like big deep LOVE. And I really want to make this recipe. It looks amazing. And yes, please share your recipe for Pico and Guacamole!!!! Pretty Please. :-) Thanks a bunch for linking to Recipes to Run On. Big Hugs Friend.