BURRITOS
4 burritos
I. Preheat the oven to 350°F. Wrap in foil and warm in the oven for 10 minutes:
- Four 10-inch flour tortillas
Have ready:
- 2 cups any of the Fillings for Tacos and Burritos
- 1 ½ cups shredded Monterey Jack, Oaxaca cheese, or queso fresco (6 ounces)
- (½ cup finely chopped onion)
- (¼ cup chopped seeded jalapeño peppers or drained canned sliced jalapeños)
Remove the tortillas from the oven and slip 1 tortilla out of the foil, leaving the rest wrapped. Place the tortilla on a work surface. In a wide strip parallel to you, place ½ cup filling just south of center on the tortilla. Sprinkle with about ⅓ cup cheese, and, if using, 2 tablespoons onions and 1 tablespoon jalapeños. Fold the sides of the tortilla in, then fold the edge closer to you over the filling and roll up tightly. Place seam side down on a baking sheet lined with foil. Make 3 more burritos in the same way and heat in the oven until warmed through, about 10 minutes. Serve with:
- Shredded romaine or iceberg lettuce
- Sour cream
- Pico de Gallo or Table Salsa
II. Smothered or “wet” burritos forgo their portability in favor of a warm blanket of sauce and melted cheese. They are best eaten with a fork and steak knife.
Prepare burritos as for I. Serve each burrito topped with:
- ⅓ cup warmed New Mexico–Style Chile Sauce or the sauce for Chicken Enchiladas (1 ⅓ cups total)
- 2 tablespoons shredded Monterey Jack, Oaxaca cheese, or queso fresco (½ cup total)