Mexican Trifecta.

What happens when you can't decide if you want to make Burritos, Enchiladas or Fajitas?  You make all three in one main dish, three Mexican recipes in one, a Mexican Trifecta.  Ok, fajitas are technically classified as Tex-Mex, a recipe developed within the United States with Mexican influence, so it sort of counts as part of the trifecta.

I tried looking up the differences between burritos and enchiladas, but American influences (mainly California and Texas) have blurred the line between authentic and invented.   On one question/answer site, a man stated they were invented in California because, "he's eaten so many of them there for the past 6 years"...ummm, ok.  Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two ingredients: some form of meat or fish, potatoes, rice, beans, asadero cheese, chile rajas, or chile relleno.  Authentic Mexican enchiladas are rolled maize (corn) tortillas stuffed with meat, covered with a tomato and chili sauce; this food practice can be dated back to the time of the Mayans.  Nowadays, burritos can be served up in a casserole dish, covered in cheese and sauce; or heated and browned on a grill as is to make it easier, and less messier, to walk around with.  The tortillas for burritos are closed ended, enchiladas are open ended; fillings are basically "anything goes".

Usually the tortillas are long length after rolling, even for the burrito; mine became square shaped packets, not intentionally, just ended up that way.  The taste, after complete cooking, was pretty awesome as is, but add a little sour cream and/or guacamole and they became exceptionally awesome!  There were so many textures and flavors, and they all worked so well to enhance each other.

Enchi-burr-jitas

Ingredients:

2 Tbsp. olive oil

1 and ½ lbs. lean meat (sirloin or London broil), cut into 1” strips

1 and ½ cups yellow bell pepper, cut into 1” strips

1 and ½ cups onion, cut into 1” strips

1 can (15 oz.) whole kernel corn, drained

1 can (15 oz.) black beans, rinsed and drained

1 can (15 oz.) diced tomatoes, drained

1 tsp. salt

1 tsp. garlic powder

1 tsp. cumin

1 Tbsp. chili powder

1 Tbsp. dried, crushed cilantro leaves

Pinch ground cayenne pepper

12 (10”) flour tortillas

1 (14 oz.) can green chili enchilada sauce (mild/medium)

Preparation:

In a large skillet, heat oil on medium-high heat, partially brown meat strips; add bell pepper and onion, continue to brown meat till no pink shows.  Add in corn, black beans, tomatoes and all seasonings; mix well and let cook 5 minutes before turning off heat.

Preheat oven to 350F; spray 2-4 quart baking dishes with nonstick cooking spray.

In center of each tortilla, place one cup of meat/vegetable mixture.  Fold up long sides of tortillas over each other, fold up short sides to create a square packet; place 6 packets inside each baking dish.  Top each packet with 2 tablespoons of enchilada sauce; bake for 30 minutes.

Makes 12 servings.

Mary Cokenour

Dos Amigos, Mexican Fast Food, Kind Of.

Dos Amigos

861 South Main Street (Located inside Shell Station)
Blanding, Utah, 84511

Phone: (435) 678-2991 (Main Number for Shell Station)




Originally, Taco Time resided inside the Shell Station in Blanding and Monticello.  After being taken over by the 7-11 Corporation, Taco Time was to be replaced with Dos Amigos; Blanding opened, but Monticello did not.  It has now been one year, so it was time to try out this new Mexican restaurant which is basically Mexican "fast" food of sorts.



Chicken Taquitos
 

The shredded beef, sweet pork and chicken are cooked up fresh each morning; while the vegetables are chopped and diced fresh as well.  However, several of the items, such as Taquitos and French fries, are purchased frozen; tortillas are also purchased in bulk.  Each order is cooked up as needed, so no premade items are sitting under a heat lamp all day long.  The menus are written on chalk boards over the counter; read them well as there are several choices on how you want your food cooked...plain, smothered or loaded.





Chimi Plate

The Grande Burrito and Chimi Plate are bursting with your choice of filling; the Tacos have just enough to keep the tortilla from falling apart in your hand.  All come with shredded lettuce and diced tomatoes; sour cream, guacamole and dressings are considered extras.  Now while we're used to burritos and chimichangas being deep fried, these were rolled and put through a rolling heat unit.  Therefore, it's recommended you get the smothered version for added texture and flavor; plain just doesn't cut it.  However, if you want something really different, order the Rolled Taco Plate; three tacos that are stuffed, rolled, then deep fried; now this is good stuff!  The Spanish Rice has a slightly spicy flavoring and is moist, while the Refried Beans are firm and served with melted cheese on top.

Grande Burrito - Smothered



Crisp Taco Plate

Taco Salad

Booths line the window side of the building for dining in, but your orders can easily be boxed up for picnicking in the park.  The staff are friendly; smiling while taking your order, or helping you decide what would satisfy your appetite the best.  Do not be dismayed by the idea of Mexican food being served out of a gas station; you might just be pleasantly surprised.











Mary Cokenour

Another Breakfast Burrito.

That's right, hubby wanted breakfast burritos one morning, but instead of making the one with bacon, he wanted the lunch style with Frito chips and smoked sausage.  Problem was, I didn't have any Frito chips or Mexican white cheese, so I did what I always do...used what was available!

Breakfast Burrito with Smoked Sausage

 



Ingredients:

1 - 10 inch tortilla
1/4 cup sharp Cheddar cheese
1 large egg, cooked scrambled style
1 smoked sausage, cut in half lengthwise (I prefer Johnsonville)
1 Tbsp. chunky salsa, medium heat
1 Tbsp. butter, margarine or butter substitute


Preparation:






Place tortilla on a large plate or flat, clean surface; spread the cheese in the middle.


















Spread the cooked scrambled egg over the cheese; place the split sausage on top.

Spread the salsa down the center of the split sausage,







Now here comes the fun part, sealing up the tortilla; and I'm proud to say I'm getting better at it each time.




Fold one long side over the ingredients sitting in the center of the tortilla; fold the second long side over.  If the fold won't stay, use a toothpick to hold it together; remove before frying.

Now it's time to fold over one short end; not too close up to the ingredients; you'll need room for the cheese to melt.  Second short end after that, flip the packet over to seam side down and you're ready for the fry pan.

Depending on how many I'm making, I'll use an 8 inch skillet for one; 10 inch skillet for two; you want room to be able to flip the burrito over to brown both sides.  Melt one tablespoon of butter in the pan, over medium-high heat, and place the packet seam side down to ensure a good seal.  Depending on your stove, type of skillet used, it could take one to two minutes; lift up one end to make sure it's nicely browned before flipping to the top side.  You shouldn't need to add anymore butter, but do if you feel the pan is too dry.  Again, brown for one to two minutes, check, and place on your plate (seam side down).  Be brave and take that first hot bite with your mouth, or cut it in half to allow some cooling.

This recipe makes one delicious breakfast burrito with smoked sausage; or use any meat you desire like ham, bacon, sliced steak, even a cooked hamburger.

Practice makes perfect, so enjoy making a breakfast burrito; especially enjoy eating it!

Mary Cokenour

Men At Work, Tools and the Breakfast Burrito.

My hubby, Roy, and his friend Sean have been doing a little updating on the home. Now being the nurturer that I am, I make sure they're well watered and well fed; that included a good start to the day. I've never made a breakfast burrito before and to my great delight, I now had two male guinea pigs at my disposal.

Wolfed down the burritos? No, they practically inhaled them without chewing. The greatest compliment I received from Sean was, "You could put that burrito truck guy down in Blanding out of business selling these!" Whereas Roy than added, "Man, you should try one of her Smoked Sausage Burritos!"  See, that's what I love about having these two men as my guinea pigs, they will tell you that way it is without the sugar coating. The first time I made them, I forgot the cheese and they pointed that out immediately at the first bite. The second time I added the cheese, and all was perfect in the world...food wise.

Enough talk, lets eat!  Oh, the list of ingredients; yes, that is for one burrito.  Who in the world would make a skinny burrito!?!

Breakfast Burrito

Ingredients:

1 - 10 inch flour tortilla

6 strips crispy bacon
2 Tbsp butter, divided
1 cup shredded potatoes
1/4 cup diced onion
2 Tbsp diced red bell pepper
1/4 tsp salt
1/4 tsp ground black pepper
2 large eggs, beaten
1/4 shredded sharp Cheddar cheese

 
 

Preparation:

Lay the bacon across the center of the tortilla, but leave 2-3 inches open space from the edges of the tortilla.

 

Melt one tablespoon of butter, medium-high heat, in a 10 inch skillet.  Add the potatoes, onion, bell pepper, salt and ground black pepper; mix, press down to spread out evenly and cook one side for 2 minutes.  Flip the mixture over and cook other side for another minute. 













Add the beaten eggs and cheese; mix and cook until eggs become firmer and cheese is thoroughly melted. 













Spread the potato/egg mixture over the bacon and do not let it go to the edges. 















Fold up the long sides of the tortilla over the ingredients; fold up the ends and secure with toothpicks until ready for the skillet.

 

Add the remaining tablespoon of butter to the skillet, melt over medium-high heat.  Remove toothpicks and lay tortilla "packet" seam side down into the skillet; cook for 1-2 minutes, until browned and seams are sealed.  Flip burrito over and cook for 1-2 minutes, until browned.  Remove to plate, cut in half or eat two handed style.

Makes one burrito.

Mary Cokenour

Smoked Sausage in a Burrito! Why Not?

Recently I began my new travel blog, The Southwest Through Wide Brown Eyes, and I've been busy going through hundreds and hundreds of photos.  I try to choose the ones that, once posted, you can actually see what I'm seeing through my eyes; not just a photo of some place, but the emotions behind seeing it for the first time.  Truth be told, I know for a fact that photos never do a breath taking area justice; but one can only try and, at least, get others interested in visiting and discovering for themselves.

The same can be said for my cooking; at one time, cooking Southwestern or Mexican food was not a consideration I'd make.  Oh sure, if there was a Mexican restaurant around, I'd go to it; or make tacos from some store bought, boxed, name brand, but that was the extent of it.  Since moving out to Utah though, I've taken the proverbial bull by the horns and experimented with the cuisine I was afraid to try from scratch.  It's not just about reading a recipe and imitating it; I research the origins of it, just like I do for my travel blog.  There is more to blogging than posting a photo, putting a name on it and saying, "there ya go, find out your own info cause I know nothing".  I can now make some outstanding Southwestern or Mexican food items, like Enchiladas.  I really thought it would be so very hard, filling the tortillas, rolling them, making the sauce and working with the chilies (fresh, roasted or dried and ground; it's not. It's like with any cuisine really, practice and patience win out at the end of it all.  Well except for Asian cuisine, I'm still struggling with that, but I haven't given up.

Anyway, while watching "Diners, Drive-ins and Dives", Guy Fieri visited a hot dog place that did a hot dog burrito; interesting, but I'm still a hot dog purist: spicy brown mustard and sauerkraut on a toasted split top bun.  Then an idea came to me, what if I replaced that hot dog with a smoked sausage of some type, like kielbasa or bratwurst.  I first asked some people what they thought about the idea, and I got a positive push to begin the experiment.

Johnsonville are the brat masters as far as I'm concerned, so I purchased a package of their smoked ones; basically for convenience and time saving. I split them in half lengthwise and let both sides caramelize a bit on a flat top grill. Since I know how good this little invention of mine tastes, you know I'll be trying it out with fresh, right off the barbecue grill, brats next time. The other filling items were chili made with ground beef and red beans, Frito corn chips (the strips, not the scoops), shredded cheese (Sargento Mexican mix) and an authentic homemade Mexican cheese (Queso Casero). The tortillas were fresh flour, 10 inch in diameter; couldn't find any 12 inch, otherwise I would have put two split brats into each burrito. The tortillas must be fresh, they're more flexible and you need that for the folding process.

The Queso Casero is a homemade cheese that can be made from either cow (smoky flavor) or goat (tangy flavor) milk.  It is a semi-soft, mild, white cheese and does not melt rapidly.  If you cannot find it, or prefer a melted cheese, Queso Fresco is an excellent substitute as it's a soft cheese,  easily crumbles, and is more readily available in supermarkets.



In the center of each tortilla, spread out 1/4 cup of cheese; with the Queso Casero I simply pulled it apart with my fingers into little pieces.  Lay the split sausage on top of the cheese.




Spread a 1/2 cup of chili over the sausage, then another 1/4 of cheese.  While the shredded cheese will melt thoroughly during the grilling process, the Queso Casero will keep its firmer texture for the most part.





The final addition is the Frito corn chips, a 1/4 cup should do it up nicely.






Fold the section of tortilla at the short end of the sausage as far as you can, being careful not to pull too tightly.  You don't want to tear the tortilla, or have the corn chips puncture any holes in it.







Now you want to fold the long ends over, again being careful not to tear or puncture the tortilla.  If the short ends stick out, or become loose, gently tuck them back in.   The burritos are now ready for the grill; I'm using a stove top flat top grill (oiled), but an electric is fine, or you might be daring and use a well oiled barbecue grill.


Place the burrito seam side down first; with the fresh tortillas, they are moist enough that you will not have to spread water around the edges to help seal them shut.  Once browned, turn them over and brown the top side; remove to a plate and either cut them in half, or just pick up the whole thing and take that first big bite.

The Smoked Sausage Burrito



Don't be stuck in a rut by cooking only what you know, or only the cuisine of where you live.  Develop a passion for cooking and travel the world by experimenting with the various food items and cuisines.  Enjoy!

Mary Cokenour