Best 3 Fried Burritos Recipes

FRIED BURRITOS

Steps:

• 1. Step 1: Brown ground beef along with; onion, garlic, salt, pepper and chili powder on medium-high heat. Drain and return back to the pot.
• 2. Step 2: Over medium-high heat add the beans along with the liquid from the beans to the meat mixture. Once the mixture starts to bubble turn off the burner and smash still leaving some beans whole.
• 3. Step 3: Place 1-2 Tbsp. shredded cheese in a line along the center of the tortilla (not too close to the edges or the cheese will fall out while frying). Then add about 1/2 cup of meat mixture and roll into a burrito leaving one end open then lightly flatten the burrito (remember not to much pressure because then you will start to loose mixture from the opened end)to prevent rolling around while browning. Repeat until you have all the burritos prepared.
• 4. HERE IS WHERE YOU CAN MAKE A FEW CHANGES! I MYSELF PREFER THIS METHOD: Step 4: Heat 2-3 Tbsp. veg. oil in a large skillet/frying pan on med-high heat. When the oil is hot lay enough burritos to cover the bottom of the pan. Once golden brown (2-3 min.) turn over and brown the other side. As the burritos are done lay them on a paper towel lined baking pan and sprinkle with parmesan cheese. ENJOY! OR Deep fry on med-high heat for 3-5 min. turning once. When the burritos are golden brown they are done. As the burritos are done lay them on a paper towel lined baking pan and sprinkle with parmesan cheese. ENJOY!

PAN-FRIED BEAN BURRITOS

Steps:

• Preheat oven to 200°F Put an ovenproof platter in oven to warm.
• Heat dry cast iron skillet over moderate heat until hot but not smoking, then cook tomatoes, onion, bell pepper, and garlic, turning with tongs, until all are blackened in spots, 10 to 15 minutes.
• Remove from heat, then transfer tomatoes and 2 onion slices to a blender. Add garlic to blender along with lime juice, chili, and 1/2 teaspoon salt. Blend until coarsely puréed, then transfer salsa to a bowl.
• Cut bell pepper into 1/2-inch-wide strips, then halve remaining 2 onion slices and separate layers. Toss bell pepper and onion with oregano, pepper, and remaining 1/4 teaspoon salt in a bowl.
• Spread one fourth of refried beans on a tortilla, leaving a 1-inch border all around, then sprinkle with one fourth of cheese. Arrange one fourth of onion and pepper mixture in a horizontal strip across center, then fold side nearest you over them and roll up tortilla. Make 3 more burritos in same manner.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 burritos, seam side down, until lightly browned on undersides, 1 to 2 minutes. Turn over with tongs and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then keep warm on platter in oven. Fry remaining 2 burritos in same manner.

FRIED EGGS AND "REFRIED BEANS" BURRITOS

Steps:

• Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and set aside. Heat 2 tablespoons of the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Place the wrapped tortillas in the oven to warm. Add the cumin and chili powder to the onion and cook 1 minute. Add the pinto beans and 1/2 cup water and cook for 5 minutes or until most of the water has evaporated. Remove from the heat and mash with a potato masher or fork until smooth with some lumps. Add salt and pepper, to taste, and keep warm while you cook the eggs. Heat the remaining 2 tablespoons oil in a large skillet over high heat until hot. Reduce the heat to medium-low, break the eggs into the pan and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper. To serve, spread some of the pinto bean mixture on each tortilla, top with 2 eggs, some of the cheese, salsa, and crumbled tortilla chips. Roll up and serve. Yield: 4 servings Prep Time: 20 minutes Cook Time: 25 minutes Ease of preparation: easy;
• After you remove the papery husk of the Mexican tomatillo, you're looking at a vegetable with a strong resemblance to a small green tomato. It doesn't taste like a tomato, though. Rather, it has a faintly lemony flavor all its own. Tomatillos are a key ingredient in the Mexican green salsa that is served with many dishes alongside red (or tomato-based) salsa. I have specified Tomatillo Salsa as the topping for the Fried Eggs and Refried Bean Tortillas, but it would also be delicious with any grilled or sauteed fish or chicken. Combine the tomatillos, scallions, cilantro, oil, lime juice, jalapeno, and garlic in a food processor and pulse until the ingredients are almost smooth with a few small chunks. Add salt and pepper, to taste. Cover and refrigerate until ready to serve.;