Get ready to tantalize your taste buds with the vibrant flavors of the Caribbean in a delightful culinary wrap! We're bringing you the ultimate guide to creating the best Calypso Burritos, a fusion of tropical flavors and zesty fillings that will transport you to a tropical paradise. Discover the secret to making mouthwatering burritos packed with succulent jerk chicken, aromatic rice, sweet plantains, and a symphony of Caribbean spices. Embark on a culinary journey and learn how to craft these delectable burritos that will surely become a hit at your next fiesta or gathering.
Check out the recipes below so you can choose the best recipe for yourself!
CALYPSO BURRITOS
When Darlene Deeg builds a burrito, she uses a bounty of beans, veggies, cheese and salsa. "My husband doesn't notice he's not getting meat," she pens from Vernon, British Columbia. "Serve them with sour cream, chopped tomatoes and avocado. Leftovers make a great taco salad topping."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, cook and stir the zucchini, carrots and onion in oil for 3-5 minutes or until tender. Stir in the beans, corn, salsa, taco seasoning and cumin. Cook and stir for 5-7 minutes or until vegetables are tender. , Remove from the heat. Stir in cheese and cilantro. Spoon about 2/3 cupful filling off center on each tortilla. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 349 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 744mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 8g fiber), Protein 16g protein.
CHUY'S BURRITO
Provided by Food Network
Time 2h40m
Yield 6 burritos
Number Of Ingredients 20
Steps:
- For the carnitas: Add diced pork to a medium stockpot along with the lard, onion, beer, orange juice, salt and garlic and stir ingredients together. Bring to a simmer over medium heat, then allow pork to cook, stirring every 10 minutes, until tender and golden brown, about 2 hours.
- For the chile relleno: Meanwhile, set a large skillet over medium heat and add 1/2 cup lard. Add Anaheim chiles and fry until skin begins to separate from the peppers, about 5 minutes; transfer peppers to a container that contains 2 liters water. Allow chiles to cool, then remove the skin. Make a small 1/2-inch opening on each chile (by the stem).
- Cut block of cheese into 2-inch-long strips and stuff each pepper with 2 or 3 strips of cheese. Roll the stuffed chiles in flour until fully covered (reserve 1 teaspoon flour). Set aside.
- Separate egg whites from egg yolks. Whisk egg whites with an electric mixer until you have a cloudlike substance, about 10 minutes. Add reserved teaspoon flour, then add all 6 yolks one at a time.
- Add remaining 1/2 cup lard to a large skillet over high heat. Dip each chile individually in meringue, then slowly lay chile in skillet. Cook each side until golden brown, 2 to 3 minutes per side. Remove stems from all chiles and set aside.
- For the guacamole: Peel and mash avocados in a medium bowl, then stir in lime juice and salt. Set aside in refrigerator to cool.
- For the pico de gallo: Mix tomatoes, onion and cilantro in a medium bowl. Add salt to taste.
- For the burritos: Heat a tortilla in a griddle over medium heat; set aside. Add about 18 ounces carnitas to a large skillet and fry until crispy. Add a chile relleno to the same skillet and cook until the cheese is melted and the outer part of the chile relleno is crispy. Transfer chile relleno and carnitas to the center of the heated tortilla. Evenly spread guacamole and pico de gallo to taste. Fold burrito in half, then bring in the sides and roll into a burrito. Repeat with remaining ingredients.
ROASTED CAULIFLOWER BURRITO
Steps:
- For the roasted vegetable filling: Preheat the oven to 375 degrees F.
- In a large mixing bowl, combine the cauliflower, potatoes, mushrooms, chickpeas, olive oil, curry powder, cumin, 2 teaspoons salt and freshly ground black pepper to taste. Mix well to coat evenly. Spread the vegetables in a large roasting pan and roast until browned and lightly charred around the edges, about 20 minutes. (The cauliflower should still have a bite to it.) Keep warm.
- To assemble the burritos: Slightly heat up a tortilla in a large pan or over the open flame of a burner (this also helps prevent it from cracking when you roll it up). Smear a little of the Spicy Refried Beans down the middle. Add a pile of the roasted vegetables, then roll the end of the tortilla over the top of the filling, folding over both ends to hold the filling in place. Continue to roll over to form a tight log shape. Heat the canola in a large pan over medium heat. Place the burritos seam-side down in the pan and cook until golden brown and sealed, 1 to 2 minutes. Top each burrito with a heaping spoonful of Spicy Peach Chutney, then a handful of cabbage, then some onion. Add queso fresco and yogurt to taste, if using. Serve with an extra side of Spicy Refried Beans and Spicy Peach Chutney.
- Combine the peaches, turbinado sugar, apple cider vinegar, red onion, raisins, mustard seeds, ginger root, garam masala, turmeric, jalapenos, Fresno chile and garlic in a deep pot. Bring to a boil, reduce the heat and simmer, covered with the lid slightly ajar, until all the excess liquid boils away and it has a thick, jam-like texture, 45 to 60 minutes. Cool completely and store in an air-tight jar or container in the refrigerator for up to 10 days.
- Soak the beans in water overnight.
- Set a pressure cooker on medium-high heat and add the oil. Add the onions and cook until translucent, 5 minutes. Add the garlic and jalapenos and cook until fragrant, 3 minutes. Add the cumin, drained beans, 2 tablespoons salt and 12 cups water. Cover with the lid and cook until the beans are tender, 30 to 45 minutes. Remove half of the beans and puree them in a blender with some of the liquid from the pot until completely smooth. Return the pureed beans to the pot with the remaining beans and mix together. Taste for seasoning and serve.
CALIFORNIA BURRITO
Never heard of these until a surfer pal from San Diego introduced me to this culinary naughtiness. Pretty much a Mission street monster burrito where you replace the rice and beans with french fries.
Provided by Kana K.
Categories Steak
Time 3h20m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Combine the Cilantro, Lime Juice, Olive oil, Garlic, Jalapeno, salt and pepper in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
- Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge (*do not marinate overnight as the lime has begun the cevice process!).
- Cook the steak. Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove the steak from the marinade and season it on both sides (lightly) with salt and pepper. Cook the steak on the grill, flipping once, until the steak has reached your desired doneness. Once the steak has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the steak across the grain into thin slices.
- Cook and salt the fries in the oven according to package directions, we want the big soft poofy fries, not the small hard little ones.
- Warm the tortilla and lay it out on a flat surface. Place your toppings from one edge of the tortilla about 2/3 of the way to the other edge. Steak, cheese, guac. sour cream and top with the french fries (or your prefference) Don't stack your pile more than 1-2 inches wide and an inch high. If you fill your burrito too full, you might not be able to seal it.
- Munch it!
CALYPSO BURRITOS
burritos filled with beans, veggies, cheese and salsa. Serve with sour cream, and chopped tomatoes.
Provided by weekend cooker
Categories Beans
Time 30m
Yield 8 burritos, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, cook and stir the zucchini, carrots, and onion in oil for 3-5 minutes, or until tender.
- Stir in beans, corn, salsa, taco seasoning, and cumin, and cook and stir 5-7 minutes or until vegetables are tender.
- Remove from heat, and stir in cheese, and cilantro.
- Spoon about 2/3 cupful filling off center of each tortilla.
- Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 412.2, Fat 10.6, SaturatedFat 3.3, Cholesterol 11.2, Sodium 829, Carbohydrate 65.1, Fiber 11.1, Sugar 5.2, Protein 17.1
Tips:
- Choose the right tortillas: Use high-quality tortillas that are soft and pliable. Corn tortillas are a traditional choice for burritos, but you can also use flour tortillas if you prefer.
- Cook your meat thoroughly: Ground beef is a popular filling for burritos, but you can also use other meats, such as chicken, pork, or fish. Make sure to cook the meat thoroughly before assembling the burritos.
- Use a variety of toppings: The best burritos are loaded with a variety of toppings. Some popular options include rice, beans, cheese, lettuce, tomatoes, onions, and sour cream. You can also add other toppings, such as guacamole, salsa, or jalapeños, to taste.
- Wrap the burritos tightly: Once you've assembled the burritos, wrap them tightly in aluminum foil or plastic wrap. This will help to keep them warm and prevent the fillings from falling out.
- Cook the burritos: You can cook the burritos in a variety of ways. You can pan-fry them, bake them, or grill them. If you're pan-frying the burritos, make sure to use a little oil to prevent them from sticking to the pan.
Conclusion:
Burritos are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. With so many different recipes to choose from, you're sure to find a burrito that you'll love. So next time you're looking for a quick and easy meal, give one of these burrito recipes a try. You won't be disappointed!
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