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.
Explore ingredients

Ingredients explorer

NameKindSeasonContains
CheeseVegetarianDairy
Frijol sauceVegan
Frijoles refritosVegan
PicadilloMeat
Wheat tortillaVeganGluten

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