===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:40)             Number: 387
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Vicki's Super Burritos Re      Conf: (37) Home Cooki
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          Vicki's Super Burritos

          6 flour tortillas, warmed in oven
          4-6 c. Mexican style rice
          1 1/2 to 2 c. pinto beans cooked by package direction
          2 cooked chicken breasts (shred) or 1 lb. skirt steak, grilled
            or broiled and cut in small cubes, or pork or hamburger
          1 c. guacamole
          1 c. sour cream
          1/2 lb. Monterey Jack Cheese, shredded
          Mexican-Style Rice:
          1/4 c. vegetable oil
          2 c. long-grain brown rice
          1 small chopped onion
          1-2 chopped tomatoes, depends on size
          8 oz. tomato sauce
          2 c. water
          salt
          Salsa:
          5 jalapeno peppers
          2 chopped tomatoes
          1 chopped onion
          1 T. chopped cilantro
          Salt to taste

          Lay tortillas down.  Spread on a heaping tablespoon of
          Mexican rice, then a tablespoon of pinto beans, a
          tablespoon of chicken or beef.  Add teaspoonfuls of
          guacamole, sour cream, monterey jack and top with salsa
          (to taste) and roll in tortilla, pinning the open side
          down.  For Mexican rice, heat the vegetable oil in a
          skillet.  Add the rice and fry over low flame, stirring
          occasionally, until the rice turns brownish.  Drain oil.
          Transfer rice to a saucepan, add chopped onion, chopped
          tomatoes, tomato sauce and water (water should be about a
          half inch above the rice).  Add salt, cover and bring to a
          boil.  Reduce heat to very low and cook until the rice has
          absorbed all the water, 20 to 30 minutes.  For the salsa,
          combine all the ingredients and mix well.  Makes 1 cup.
          NOTE:  I really prefer to use 15 inch tortillas (2 for
          each burrito, overlapped) and 1-2 large serving spoons
          full of meat, beans, rice, salsa and sour cream.  Then I
          roll them as for burritos and wrap in aluminum foil for
          warming.  Serve wrapped in the aluminum foil for peeling
          down to get to the best burrito you have ever tasted....
          Great with chicken, hamburger, steak slices, pork slices
          etc.  Just make lots of everything and fill them up for
          your diners.  Add guacamole if desired like I do...

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