Thursday, January 9, 2014

Dad's Pan-Fried Burritos





Dad made these a lot for us.  They were great when we needed a quick meal.  He would either simmer his leftover, thickened chili down until it was SUPER thick and then mash some of the beans... OR if he hadn't made any chili (and this happened WAY more often), then he would use the simple recipe below…  They were simple and good.  We would have them with ketchup, taco sauce…  Sometimes after they were done, we would either eat them plain, or open one side and add whatever we liked, such as  sour cream, cheese or tomatoes.  Then fold the side back over and chow down!  

Dad's Pan-Fried Burritos 

Ingredients:
1 lb ground beef
1 medium onion, finely chopped
1 packed of Taco Seasoning mix (OR 1 Tb chili powder, 1 Tb paprika, ½ tsp granulated garlic, 1 tsp salt)
¼ cup water
1 16-oz can refried beans
1 package large flour tortillas
Oil for frying

Directions:
1.        In a large skillet, cook the ground beef and onions together until the meat is brown and the onions are clear.  

2.       Add the taco seasoning mix and the water, blend well.  Cook until it thickens up again.  

3.       Add the re-fried beans, and blend very well.  Cook for about 5 minutes, stirring occasionally.  Remove from heat.

4.       In a separate skillet, heat up enough oil to make it about ¼ inch deep, over medium-high heat.  

5.       Warm up the tortillas to make them more flexible by wetting your hand under the faucet and rubbing it over 1 side of each tortilla.  This will prevent them from getting hard.   Place them in a microwave (or on a baking sheet in a warm  oven) until they feel warm and soft.  

6.       Put about 3 heaping tablespoon scoops of the bean mixture in the center of each tortilla.  Fold the sides in over the mixture, making a tight fold to seal the bean mixture in a “pocket”.   

7.       Place the folded burritos, folded side down in the hot oiled pan.   Fry until golden on the first side.  Then carefully flip with a spatula, frying the other side until golden.  Place on a plate lined with paper towels to drain for 5 minutes.  Serve. 

2 comments:

  1. I bet these would be fantastic if you added cheese on top of the chili before frying.

    ReplyDelete