Tacohuaco

Burritos are best known as a tex mex recipe, or served more commonly in the north of Mexico. However, Mexicans also eat them in the rest of the country with some different variations. Burritos are a great breakfast for the way, a road trip food, or just an easy-to-cook dish for any time. They are also great to make use of leftovers hanging around your fridge.

Ingredients

Yields 2 portions

  1. cheese
  2. 2 large wheat tortillas
  3. frijoles refritos or frijol sauce
  4. picadillo

You will need

  1. blender

Directions

  1. Cut the cheese into not-so-thin slices.
  2. Warm up the tortillas on a large dry skillet.
  3. Assemble the burritos: spread the frijole sauce in the middle-low section of the tortilla, distribute the picadillo on top, and put the cheese on top of the picadillo. Now roll the tortilla: flip the lower part over the filling, flip the sides, and tightly roll from the bottom.
  4. Repeat for the remaining tortillas.
  5. Briefly toast the burritos on a skillet on all sides.

Notes & tips

It’s important to keep out lettuce or too much salad from inside the burritos, since it will make the tortilla too soggy.
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Ingredients explorer

NameKindSeasonContains
CheeseVegetarianDairy
Frijol sauceVegan
Frijoles refritosVegan
PicadilloMeat

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Wheat tortillaVeganGluten