Burrito Clinic for the Mexicanally Challeneged (56K, go cry in a corner)

[95Juan]

Ok, last night i did this, but as mentioned elsewhere, i fell asleep before i could upload pics

here's my Taco Taco, Burrito Burrito Tutorial.

Note- Canned Beans and Rice a Roni were used because my Bean-making clinic and my red rice clinic are coming later.


Yesterday i used a block of London Broil, but i should have used Chuck or something else. maybe even flank steak. London Broil tensed up real quick, but it served it's purpose and tasted good after seasoning.




cut so that your pieces are roughly..... 1" long x 1/2" wide x 1/2" tall or smaller. preferably smaller. if you can cut smaller than that, then good.





inevitably something will fall on the floor. do not eat this piece




put in about 2 lime's worth of juices




sprinkle Adobo seasoning as you see fit. add some salt, too




cilantro gets cut somewhere around......here-




keep cutting it so where you're not eating entire stalks, but you still have whole leaves for the most part. do not turn it into mush





these are the tortillas I use- Guerrero White Corn and Guerrero Burrito-Size flour. they should be readily available.






Rosarita- it says 98% fat free, but were gonna fix that by adding a bunch of oil to the pot before we cook it and some salt




La Costena makes good pickled Jalapenos, they have my reccomendation, but authentic ones are hard to find....





this is, as my friend calls it, the Magical Mexican Hot Plate.

it is a thin, iron skillet. you use it to heat the tortillas




Rice-A-Roni Mexican Flavor is a good substitute, but will never be the real thing. eventually i'll show you guys how to make real red rice and real beans.





Cook the meat until EVERY PIECE is brown. if one piece gets more brown, it gets kinda seared and tastier, but raw taco beef is not good.




this is your finished product-




it's a little "Haynes Manual" but it's not that hard. just put the beans in a pot with a tablespoon of oil and some salt, mix until it's all warm, and follow the directions on the rice.

for the beef, drain it when there's too much liquid in the pan.

now the important parts-


put the tortilla on the comal, it should be on medium or medium-low heat.

stay there and watch it.

wait until you get brown spots on the side that's touching the comal



flip, and let the other side get that color.

there should be little "bubbles" that pop up, and that's when each side is done.


Spread the beans down the middle- THIS IS YOUR GLUE- THIS GOES ON FIRST




then rice




now meat, cilantro, and sour cream (optional), salsa, etc





fold in the bottom



now the side-



and the other side-




if you hear it "crunch" when you fold it, the tortilla is overcooked. it should be warm and flexible. if you do it just right, it'll be almost impossible to break with just ingredients and it'll have higher tensile strength.


now get ready to eat it



and take a bite-







Yummy.





white tortilla tacos

same everything else, but the comal will be turned up to hot these will cook FAST




there are the bubbles, when you see these, turn ASAP, cuz it'll get harder faster than the flour ones



should look like this-




and then beans and meat, or just meat (i usually dont put beans on my tacos)





Yummy!



and that's my DIY on tacos y burritos.








Edit- i noticed tonight that i only made directions for at-home burritos.

if you want to pack them (closed), then fold in the bottom, then the top, then whatever side has the sour cream or salsa, then fold in the other side. wrap in aluminum foil and use the aluminum to hold it together when you eat it later on.

[Hacker-Pschorr]

You f'en rock Juan.

I was in SoCal twice in the past year, where were you again?

[95Juan]

Originally Posted by Hacker-Pschorr

You f'en rock Juan.

I was in SoCal twice in the past year, where were you again?

dude, i live in NorCal

NORTHERN CALI, W00t!

[streckfu's]

You're no mexican. Ingredients out of a can? Blasphemy! Pick that shit on the way in from the fields, Damn....

Seriously, nice job, Jese.....

[Hacker-Pschorr]

Originally Posted by 95Juan

dude, i live in NorCal

That might explain it. I'll get there eventually.

[Gator_86_951]

My brother was just in Berkley visiting one of our friends in school there. He said "Dude, california was crazy. They had all this crazy ethnic food there. But, the strangest thing. Only mexicans were making it." LOLERROFLCOPTERCURRITOFAQBBQLOLERBLADEZ

[944kid]

YOU ARE (the next best thing to a) GOD.

[KuHL 951]

Good job Juan. Now isn't that easier than a timing belt job? Meat looks great but canned beans and Rice a Roni...yeech! I want to see your 3-page Tamale write-up before X-Mas.

[Andial951]

dude....put on a clean shirt next time...........

[hockeydude]

Thanks for the write up. i'll have to find that seasoning. it must be the special ingrediant that i was always missing.

BTW: Who was your "hand model" ???? LOL!!!!!!

[msrc2]

Nice

[95Juan]

Originally Posted by KuHL 951

Good job Juan. Now isn't that easier than a timing belt job? Meat looks great but canned beans and Rice a Roni...yeech! I want to see your 3-page Tamale write-up before X-Mas.

actually, the T-belt wasnt ANYWHERE NEAR as hard as i had imagined (even if i do have an over-tight balance shaft belt).

i know the canned beans and rice a roni arent "choice" but they do in a pinch.


my homemade Red Rice and Beans DIY's are coming soon.

and my flour-tortilla writeup is coming, too.

and the tamales are coming, too, if i can get my mom to show me.

maybe i'll submit this to the DIY forums......

[Jack '84 928s]

We should have a cooking forum that would rule. I can make damn good fajitas but i dont use a disco heh.

[95Juan]

Originally Posted by Andial951

dude....put on a clean shirt next time...........

dirty clothes is the only proper way to make good mexican food.

[azmi951]

I always know I'm in the right mexican resturant if it looks just a touch dirty and there is a few of the candles-in-a-jar burning somewhere in the kitchen.

also not a bad idea to submit it to the DIY forum. I'm looking forward to the beans and rice how to.