Free Recipe Sunset s Burritos Grandes

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Sunset s Burritos Grandes Recipe

2 Dried ancho chilis
– * see note
1/3 c Tequila
1/4 c Lemon juice
3 Cl Garlic
1 tb Olive oil
1/2 ts Dried oregano
1 ts Salt
1-1/4 lb Boned and skinned chicken
Breast halves; cut in strips
1/2 c Long-grain rice
1/4 c Tomato sauce
1 cn Pinto beans
6 md Flour tortilla
1/2 c Guacamole
1/3 c Light sour cream
1 c Lowfat monterey jack cheese
– shredded
1 Classic salsa fresca
1/2 c Fresh cilantro; chopped

Sunset s Burritos Grandes Preparation

Recipe by: Sunset Magazine May 1996 Preparation Time: 1:00 *or New Mexico, or California chilis *may substitute 1 1/4 pounds pork, trim fat or flank steak 1 .Stem and seed chilis. Whirl in a blender until finely ground. Add tequila, lemon juice, 1/4 cup water, garlic, oil, oregano, and 3/4 teaspoon salt. whirl until pureed. Pour over chicken in an airtight bowl. Chill at least 15 minutes or up to 24 hours. 2. On a large baking sheet, lay parallel, about 2 inches apart, 2 metal skewers each about 18 inches long. lift meat from marinade and thread each strip on the pair of skewers. Pat with marinade from bowl. 3. Place skewers on a greased grill on medium high heat or over medium coals. Close lid. Cook, turning often, unti meat is done. 4. RICE: Meanwhile in a saucepan bring 3/4 cup water, rice, tomato sauce and remaining 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered until liquid is absorbed, abou 15 to 20 minutes. 5. BEANS: About 5 minutes before meat is done cook beans(with their liquid in a saucepan until bubbly. 6. TORTILLAS: Lift cooked meat off grill and cover with foil. Heat 1 or 2 tortillas on grill until lightly browned but still soft, turning once,30 to 40 seconds. Stack on platter beneath foil to keep warm. 7. ASSEMBLY: On a board, remove meat from skewers. Lay tortillas flat. Toward one end of each, fill equally with guacamole, sour cream, meat, beans, rice, cheese, 1 cup of the salsa and cilantro. Fold over sides and roll up tightly to enclose. Add more salsa to taste. Guacamole: Pit and peel 2 ripe avocados with a fork. Stir in 1 1/2 tablespoons lime juice, 1 tablespoon chopped fresh cilantro, and 1/2 teaspoon ground cumin. Salsa Fresca: Combine 1 1/2 cups tomato, 1/4 cup green onions, 2 tablespoons jalapeno chi and 1 teaspoon lemon juice and salt to taste in a salsa maker, or chop all ingredients together.

Cooking Temperature:

Recipe Serves: 6

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