BURRITO TACOS RECIPES

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TACO BURRITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Taco Burritos Recipe: How to Make It - Taste of Home image

Flour tortillas bake to a delightful crispness in this family-pleasing fare from Katie. Full of beef, peppers and south-of-the border flair, the burritos are a great way to spice up dinnertime.

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 9

1-1/2 pounds ground beef or pork
1 green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 envelope taco seasoning
1/4 cup water
8 flour tortillas
1 tablespoon vegetable oil
Taco toppings of your choice

Steps:

  • In a large skillet, cook the meat, green pepper and onion over medium heat until meat is no longer pink; drain. Add the garlic, taco seasoning and water. Simmer, uncovered, for 2 minutes. , Place four tortillas on a microwave-safe plate; microwave on high for 20 seconds. Place 1/2 cup of meat mixture on each; fold over sides and ends. Place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with remaining tortillas and filling., Brush burritos with oil. Bake, uncovered, at 450° for 9-10 minutes or until lightly browned and slightly crisp. Serve with toppings.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

BIRRIA DE RES TACOS (BEEF BIRRIA TACOS) RECIPE | ALLRECIPES



Birria de Res Tacos (Beef Birria Tacos) Recipe | Allrecipes image

Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.

Provided by gem

Categories     World Cuisine    Latin American    Mexican

Total Time 4 hours 25 minutes

Prep Time 15 minutes

Cook Time 3 hours 40 minutes

Yield 18 tacos

Number Of Ingredients 19

6 dried guajillo chile peppers, seeded
2 dried ancho chiles, stemmed and seeded
4 dried chile de arbol peppers, stemmed and seeded
4 pounds beef chuck roast
salt and freshly ground black pepper to taste
1 tablespoon olive oil, or as needed
4 Roma tomatoes
2 tablespoons white vinegar
2 garlic cloves
2 teaspoons ground black pepper
4 whole cloves
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch ground thyme
1 pinch dried marjoram
1 pinch dried oregano
18 corn tortillas
1 large white onion, finely chopped
1 bunch fresh cilantro, chopped

Steps:

  • Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Rinse meat and pat dry with paper towels. Season with salt and pepper.
  • Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
  • Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
  • Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
  • Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
  • Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
  • Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

Nutrition Facts : Calories 739.3 calories, CarbohydrateContent 55.1 g, CholesterolContent 137.5 mg, FatContent 37 g, FiberContent 8.3 g, ProteinContent 44.1 g, SaturatedFatContent 14 g, SodiumContent 165.7 mg, SugarContent 3 g

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