Massaman Chicken Curry
(Thailand)
1 pound frozen chicken breasts
1/4 cup Massaman or red curry paste
3 tablespoons vegetable oil
1 (14-ounce) can coconut milk
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1/4 cup peanut butter
1 tablespoon cayenne pepper sauce
1/2 onion, thinly sliced
2 large carrots, cut into 1/4-inch slices
1 large russet potato, peeled and cut in 1/2-inch cubes
2 cups cooked long-grain white rice, warmed
4 to 6 (12-inch) flour tortillas, warmed
Let chicken sit at room temperature until partially thawed, about 20 minutes.
Meanwhile, in a large skillet over medium-high heat, cook curry paste in oil, stirring constantly, for 2 minutes. Reduce heat to low and add coconut milk, ginger, brown sugar, fish sauce, lime juice, peanut butter, cayenne pepper sauce, onion, carrots, and potato and cook, covered, stirring frequently until liquid becomes very thick, about 20 minutes.
Slice chicken into 1/8-inch-thick slices. Add to skillet and cook until vegetables are fork tender, chicken is cooked through, and most of liquid has evaporated, 3–5 minutes.
Assemble burritos by spooning rice onto tortillas. Add chicken-vegetable mixture. Roll burritos as desired.
Makes 4 to 6 burritos
Rib-eye Bahn Mi
(Vietnam)
2 pounds boneless frozen rib-eye or sirloin beef
3 cloves garlic, minced
1 medium shallot, minced
3 tablespoons light brown sugar
1/2 cup fish sauce
1 large carrot, cut into 3-inch matchsticks
1 medium daikon radish, peeled and cut into 3-inch matchsticks
3 tablespoons sugar
2/3 cup rice vinegar
1 tablespoon cayenne pepper sauce
2 tablespoons vegetable oil
2 cups cooked long-grain white rice or Mexican Green Rice, warmed
4 to 6 (12-inch) flour tortillas, warmed
1 cucumber, cut into 3-inch matchsticks
1 cup chopped fresh cilantro
2 jalapeños, stemmed and seeded, minced
Let beef sit at room temperature until partially thawed, about 30 minutes. Remove all visible fat. Cut across grain into 1/8-inch-thick slices. Place beef in a ziplock bag. Add garlic, shallot, brown sugar, and fish sauce to beef and squeeze with hands to evenly distribute mixture. Let sit on countertop, turning occasionally, about 1 hour, or refrigerate, 4–6 hours.
Add carrot, daikon, sugar, vinegar, and cayenne pepper sauce to a medium bowl. Let sit at least 20 minutes. Drain but do not rinse.
Warm oil in a large skillet or grill pan over medium-high heat. Remove beef from marinade, transfer to a plate, and pat dry with paper towels. Add beef to pan in a single layer, cooking in batches as needed. Cook until browned on each side, about 5 minutes. Remove beef from skillet and let rest, about 5 minutes.
Assemble burritos by spooning rice onto tortillas. Add carrot-daikon mixture, cucumber, and cilantro. Add beef and sprinkle with jalapeño. Roll burritos as desired.
Makes 4 to 6 burritos
Beef Bulgogi with Kimchi
(Korea)
2 pounds boneless frozen rib-eye or sirloin beef
1/3 cup soy sauce
2 tablespoons brown sugar
3 tablespoons mirin
3 cloves garlic, chopped
2 tablespoons sesame oil, divided
1 Bartlett or Asian pear, peeled and cored
3 green onions, white and green parts, thinly sliced
4 to 6 (12-inch) flour tortillas, warmed
2 cups cooked long-grain white rice, warmed
4 ounces Monterey Jack cheese, grated
1 cup kimchi, most of liquid drained (optional)
4 to 6 sunny-side up cooked eggs (optional)
Let beef sit at room temperature until partially thawed, about 30 minutes. Remove all visible fat. Cut across grain into 1/8-inch-thick slices. Place beef in a ziplock bag.
In a blender, process soy sauce, brown sugar, mirin, garlic, 1 tablespoon sesame oil, and pear until smooth purée. Add to beef and squeeze with hands to evenly distribute mixture. Let sit on countertop, turning occasionally, about 1 hour, or refrigerate, 4–6 hours.
Remove beef from bag, remove excess marinade, and transfer to a plate. Drizzle beef with remaining sesame oil. Heat an outdoor grill or grill pan over medium-high heat. Add beef in a single layer, cooking in batches as needed. Cook until browned on each side, about 5 minutes. Remove beef from skillet and let rest, about 5 minutes.
Meanwhile, pour marinade from bag into a small saucepan over high heat. Bring to a boil, reduce heat to low, and simmer until reduced by half, about 5 minutes. Brush sauce on beef.
Assemble burritos by spooning beef onto tortillas. Add rice, cheese, kimchi, if using, and egg, if using. Roll burritos as desired.
This recipe works well when served as a Burrito Bowl.
Makes 4 to 6 burritos
Sushi
(Japan)
2 cups short-grain white rice
3 cups water
3 tablespoons rice vinegar
4 teaspoons sugar
1-1/2 teaspoons salt
1/2 cucumber
1 red bell pepper, halved and seeded
1 ripe avocado
1 teaspoon lemon juice
4 to 6 (12-inch) flour tortillas, warmed
16 ounces cooked lump crab meat, chilled
A few sheets of nori, cut in thin strips (optional)
In large bowl, wash rice in several changes of cold water until water runs clear.
In medium saucepan over medium-high heat, combine rice and water. Cover and bring to boil. Reduce heat to low and simmer until water is absorbed, about 20 minutes. Let rice stand covered for about 10 minutes.
While rice is cooking, in small saucepan over medium heat, combine vinegar, sugar, and salt. Bring to simmer, stirring until sugar and salt dissolve. Remove from heat and cool to room temperature.
Spread warm rice on a baking sheet. Cool by fanning and stirring until steam stops rising from surface. Gradually drizzle vinegar mixture over rice, continuing to fan and stir until liquid is absorbed and rice is cooled to room temperature.
Cut all vegetables into thin 3-inch julienne pieces. Sprinkle avocado pieces with lemon juice.
Assemble burritos by spooning rice onto tortillas and then spoon on crab. Sprinkle on nori, if using. Lay a few pieces of each vegetable lengthwise on top of crab. Roll burritos as desired.
Slice burritos into thirds and wrap each piece with nori to look like sushi as a fun way to serve.
Makes 4 to 6 burritos
Chicken Yakitori
(Japan)
2 pounds boneless, skinless chicken thighs
1/4 cup soy sauce
3 tablespoons mirin
3 tablespoons brown sugar
2 tablespoons grated fresh ginger
3 cloves garlic, minced
1 teaspoon cayenne pepper sauce
4 tablespoons vegetable oil, divided
4 ounces shiitake mushroom caps, thinly sliced
6 green onions, white and green parts, thinly sliced
1 cup cooked long-grain white rice, warmed
1-1/4 cup refried beans, warmed
4 to 6 (12-inch) flour tortillas, warmed
4 ounces Monterey Jack cheese, grated
1 lime, cut into wedges
Cut chicken into 1/2-inch-wide strips and place in a ziplock bag. Add soy sauce, mirin, brown sugar, ginger, garlic, and cayenne pepper sauce and squeeze with hands to evenly distribute mixture. Refrigerate, turning occasionally, 4–24 hours.
Remove chicken from bag, remove excess marinade, transfer to a plate, and pat dry with paper towels. Let chicken come to room temperature before cooking.
Warm 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms and green onions and cook until softened, about 7 minutes. Transfer vegetables to a plate.
Add remaining oil and add chicken in a single layer, cooking in batches as needed. Cook until browned on each side, about 5 minutes. Remove chicken from skillet and let rest, about 5 minutes.
Add marinade from bag, increase heat to high and bring to a boil. Reduce heat to low and simmer until reduced in half, scraping up bits from the bottom of the skillet as sauce cooks. Remove from heat and stir vegetables and chicken back into skillet.
Assemble burritos by spreading beans onto tortillas. Add rice and chicken mixture. Sprinkle with cheese and drizzle with lime juice. Roll burritos as desired.
Makes 4 to 6 burritos
Cashew Chicken
(China)
3 boneless, skinless chicken breasts
1/2 pound fresh or frozen snow peas
1/2 pound button or cremini mushrooms
1 rib celery
1 (8-ounce) can water chestnuts, drained and sliced
4 green onions, divided
1/4 cup soy sauce, plus more for garnish
2 tablespoons cornstarch
2 teaspoons sugar
4 tablespoons vegetable oil, divided
4 ounces raw, unsalted cashews
1 cup low-sodium chicken broth
2 cups cooked long-grain white rice
4 to 6 (12-inch) flour tortillas, warmed
1 teaspoon sesame oil (optional)
Slice chicken into 1-inch cubes. Remove ends and strings from snow peas. Slice mushrooms, celery, water chestnuts, and white part of onions into 1/4-inch slices. Slice green part of onions into 1-inch lengths. Set aside.
Mix soy sauce, cornstarch, and sugar in a small bowl.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add cashews and cook, shaking pan until lightly toasted, about 2 minutes. Remove cashews from pan, set aside. Add 1-1/2 tablespoons oil to pan and cook chicken until it turns opaque. Transfer to a plate. Add remaining oil to pan over medium-high heat, add snow peas, mushrooms, celery, and white part of green onions and cook until celery is tender and begins to brown, about 5 minutes.
Pour in broth and bring to boil. Stir soy sauce mixture into skillet and cook until sauce is thickened, stirring constantly. Add chicken, cover, and simmer until chicken is cooked through, about 2 minutes. Add green part of onions into chicken. Sprinkle with cashews.
Assemble burritos by spooning rice onto tortillas. Add chicken mixture and sprinkle with soy sauce and sesame oil, if using. Roll burritos as desired.
Makes 4 to 6 burritos
Mongolian Beef
(China)
2 pounds flank steak
1/4 cup vegetable oil, divided
1 tablespoon toasted sesame oil
1/2 cup soy sauce
1/2 cup Shaoxing wine or dry sherry
2 tablespoons minced garlic, divided
1 cup thinly sliced green onions, white and green parts, divided
1/2 tablespoon freshly ground pepper
1 tablespoon minced fresh ginger
2 tablespoons brown sugar
1 cup fermented or regular black beans, rinsed and drained
2 cups cooked long-grain white rice, warmed
4 to 6 (12-inch) flour tortillas, warmed
Cut flank steak lengthwise into 1-1/2-inch-wide strips. Cut each strip across grain into slices that are 1/4 inch thick.
Mix 2 tablespoons vegetable oil, sesame oil, soy sauce, wine, 1 tablespoon garlic, 1/2 cup green onions, and black pepper in a large ziplock bag. Add beef and squeeze with hands to evenly distribute mixture.. Refrigerate 6–8 hours.
Remove beef from marinade, transfer to a plate, and pat dry with paper towels. Reserve marinade.
Heat remaining oil in a wok or large skillet over high heat. Add ginger, remaining garlic, and 1 tablespoon green onions and cook until tender, 1–2 minutes. Add beef to wok and cook until medium-rare, 4–5 minutes. Remove beef from wok, set aside, and keep warm. Stir brown sugar into reserved marinade and pour into wok and bring to a boil. Reduce heat to medium-low and simmer to thicken marinade, about 5 minutes.
Assemble burritos by combining beans and rice then spooning onto tortillas. Top with beef and sprinkle with remaining green onions. Drizzle with sauce. Roll burritos as desired.
Makes 4 to 6 burritos
Huli Huli Chicken
(Polynesia)
1-1/4 cups soy sauce, divided
1 cup water
4 tablespoons vegetable oil, divided
4 tablespoons minced garlic, divided
4 tablespoons grated fresh ginger, divided
4 boneless, skinless chicken breasts
1-1/2 cups pineapple juice
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup rice vinegar
1 tablespoon cayenne pepper sauce
1 cup pineapple tidbits
1/4 cup chopped fresh cilantro
4 cups cooked long-grain white rice, warmed
4 to 6 (12-inch) flour tortillas, warmed
2 ounces Monterey Jack cheese, grated
Stir 1 cup soy sauce, water, 2 tablespoons oil, 3 tablespoons garlic, and 3 tablespoons ginger in medium bowl. Pour into a ziplock bag.
Pound chicken to uniform thickness, about 1/2 inch thick. Add chicken to bag. Let sit on countertop, turning occasionally, 1 hour, or refrigerate up to 4 hours.
Combine remaining soy sauce, pineapple juice, brown sugar, ketchup, vinegar, and cayenne pepper sauce in medium saucepan over high heat. Add remaining garlic and ginger. Simmer until thickened, whisking frequently.
Heat an outdoor grill or broiler.
Remove chicken from marinade and pat dry. Discard marinade. Brush chicken with remaining oil. Grill over medium heat until cooked through, about 18 minutes. The last few minutes of cooking time, brush sauce on both sides of chicken, repeating until coated in a thick layer of sauce. Let chicken cool to warm and then slice across the grain into thin slices.
Stir remaining sauce, pineapple tidbits, and cilantro into rice.
Assemble burritos by spooning chicken onto tortillas. Add rice mixture and sprinkle on cheese. Roll burritos as desired.
Makes 4 to 6 burritos
Lemon Chicken and Yam
(Peru)
2 tablespoons vegetable oil, divided
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoons salt, divided
1 teaspoon cayenne pepper sauce
1 teaspoon dried oregano leaves
3 cloves garlic, chopped
Zest and juice of 1 lemon
4 chicken thighs
1 (16-ounce) yam, peeled and cut into 1/2-inch cubes
1 bell pepper, any color, seeded and diced
1 sweet white onion, diced
4 to 6 (12-inch) flour tortillas, warmed
2 ounces Monterey Jack cheese, grated
Preheat oven to 400 degrees.
Stir together 1 tablespoon oil, paprika, cumin, 1 teaspoon salt, cayenne pepper sauce, oregano, garlic, lemon zest, and juice in small bowl. Slice the emptied lemon halves into 1/4-inch slices and set aside. Rub marinade on chicken, including under skin.
Brush a 9 x 13-inch pan with remaining oil. Add yam, bell pepper, and onion, coating in oil, and spread into pan. Sprinkle with remaining salt. Place chicken, skin side up, on vegetables. Place lemon slices in between chicken.
Bake for 30 minutes and remove from oven. Remove chicken pieces and stir vegetables. Place chicken back on top of vegetables, skin side up, and bake for another 20 minutes.
Remove from oven and remove and discard lemon slices. Transfer chicken to clean plate to rest, about 5 minutes. Chop into small pieces. Using a fork, mash yam slightly and then toss all vegetables and chicken together in a medium bowl.
Assemble burritos by spooning chicken mixture onto tortillas. Sprinkle on cheese. Roll burritos as desired.
Makes 4 to 6 burritos
Picadillo Turkey
(Cuba)
2 tablespoons vegetable oil
1 pound ground turkey
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 small red bliss potatoes, diced
1/2 medium onion, diced
6 cloves garlic, minced
1/2 cup dry white wine
1/2 red bell pepper, seeded and diced
6 pimiento-stuffed green olives, diced
1/2 cup raisins, diced
1/4 cup capers, diced
1 (8-ounce) can tomato sauce
Salt and freshly ground pepper, to taste
4 to 6 (12-inch) flour tortillas, warmed
4 ounces Monterey Jack cheese, grated
Warm oil in a large skillet over medium-high heat. Add turkey and cook, breaking turkey up into small bits, until lightly browned, about 8 minutes. Remove turkey from skillet, leaving oil.
Add cumin and paprika to skillet over medium-high heat. Add potatoes and cook until fork tender and browned, about 5 minutes. Add onion and cook until onion is translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine, scraping up browned bits on pan bottom, and cook until wine is reduced by half.
Add cooked turkey, bell pepper, olives, raisins, capers, and tomato sauce to skillet. Simmer and stir until all of liquid has evaporated, about 10 minutes. Add salt and pepper.
Assemble burritos by spooning turkey mixture onto tortillas. Sprinkle with cheese. Roll burritos as desired.
Makes 4 to 6 burritos
Crispy Citrus Beef
(Cuba)
2 pounds boneless chuck roast
2 teaspoons salt
3 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons orange juice concentrate
Zest and juice of 1 lime
2 tablespoons red wine vinegar
3 tablespoons vegetable oil, divided
1 sweet white onion, cut in half and then into 1/4-inch slices
Salt, to taste
1 (15-ounce) can refried beans, warmed
4 to 6 (12-inch) flour tortillas, warmed
2 ounces cheddar cheese, grated
1 cup pico de gallo
Remove visible fat from beef and cut into 2-inch chunks. Place in a slow cooker and toss with salt. Cover and cook, stirring every 2 hours, until beef cubes are fork tender, on high for 6–7 hours, or on low for 8–10 hours. Remove beef from slow cooker and let cool to room temperature.
Add garlic, cumin, orange juice concentrate, zest and juice of lime, and vinegar to a small bowl and stir.
Warm 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook until softened, 3–5 minutes. Pour orange juice mixture and slow cooker liquid into skillet, cooking until liquid is almost evaporated. Empty skillet into a bowl and then wipe skillet with a paper towel.
Smash cooled beef pieces flat by pressing them between sheets of plastic wrap with a rolling pin.
Warm 1 tablespoon oil in large skillet over medium-high heat. Add half of flattened beef pieces in a single layer. Cook until crispy and browned on both sides. Add remaining oil and repeat process for other half of flattened beef. Shred beef with a fork and stir into onion mixture in bowl, seasoning with salt.
Assemble burritos by spooning refried beans onto tortillas. Add beef mixture. Sprinkle on cheese and pico de gallo. Roll burritos as desired.
Makes 4 to 6 burritos
Chicken Marrakesh
(Morocco)
2 teaspoons mild curry powder
1 tablespoon ground cumin
1-1/2 teaspoons salt
1/2 cup olive oil, divided
3 cups peeled and diced sweet potatoes
1/3 cup whole almonds with skin, coarsely chopped
1/4 cup pepitas
1-1/2 tablespoons cumin seeds
1 large tomato, seeded and diced
4 green onions, white and green parts, thinly sliced
2 cups chopped fresh cilantro
1/4 cup red wine vinegar
1 clove garlic, minced
3 cups cooked shredded chicken meat
4 to 6 (12-inch) flour tortillas, warmed
Preheat oven to 375 degrees.
Add curry powder, cumin, salt, and 4 tablespoons oil to a small bowl and combine. Toss half of mixture with sweet potatoes. Spread on a baking sheet and roast until fork tender, 35–40 minutes.
Toss almonds and pepitas with remaining spice mixture and spread on a baking sheet. Toast until fragrant, about 8 minutes. Sprinkle cumin seeds over nuts 2 minutes before removing from oven and toast until cumin is fragrant. Remove from oven and pulse almond mixture in a food processor until nuts are in small bits.
Add tomato, green onions, and cilantro to a small bowl and combine. Set aside.
Whisk vinegar, garlic, and remaining oil in a large bowl. Stir in almond mixture. Add chicken and roasted sweet potatoes and toss.
Assemble burritos by spooning chicken-sweet potato mixture onto tortillas. Top with tomato mixture. Roll burritos as desired.
Makes 4 to 6 burritos
Lamb Kabobs with Tzatziki
(Greece)
2 pounds leg of lamb, trimmed of fat and cut into 1-inch cubes
3/4 cup olive oil, divided
1/2 cup fresh lemon juice, divided
2 teaspoons lemon zest, divided
6 cloves garlic, minced, divided
1 tablespoon minced fresh rosemary
2 teaspoons ground pepper
1 tablespoon whole grain mustard
1/2 cucumber, peeled, seeded, and finely grated
1/2 cup Greek yogurt
1 tablespoon chopped fresh dill,
Salt and freshly ground pepper, to taste
2 cups cherry tomatoes
1/4 cup olive oil
1 handful fresh mint or fresh basil, chopped
4 to 6 (12-inch) flour tortillas, warmed
8 ounces feta cheese, crumbled
Place lamb in a ziplock bag. Add 1/2 cup olive oil, 1/3 cup lemon juice, 1-1/2 teaspoons lemon zest, 4 cloves garlic, rosemary, 2 teaspoons pepper, and mustard to lamb and squeeze with hands to evenly distribute mixture. Refrigerate 4 hours or up to overnight.
Press excess liquid from cucumber. Add yogurt, drained cucumber, 1 clove garlic, remaining lemon zest, 1/2 tablespoon lemon juice, dill, and salt and pepper. Set aside.
Heat oven to broil. Soak 30 bamboo skewers in water to cover for 30 minutes before using in broiler.
Toss cherry tomatoes with olive oil, remaining clove garlic, salt, and pepper in a small bowl. Broil on a baking sheet until the skins burst, about 7 minutes. Toss with mint.
Remove lamb from marinade, season with salt and pepper, and thread on bamboo skewers, leaving a small space between pieces. Broil on all sides, turning every 1–2 minutes and cook to desired doneness, 7–8 minutes. Remove lamb from broiler and let rest 5 minutes. Chop lamb into smaller pieces, if desired.
Assemble the burritos by spooning lamb onto tortillas. Add cherry tomatoes, feta cheese, and drizzle with Tzatziki sauce. Roll burritos as desired.
Makes 4 to 6 burritos
Chicken Tikka Masala
(India)
3 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
1/2 white onion, diced
3 cloves garlic, chopped
2 tablespoons grated fresh ginger
1 teaspoon ground cumin
1 tablespoon garam masala powder
1 teaspoon salt
1 (15-ounce) can tomato purée
1 tablespoon cayenne pepper sauce
1/3 cup plain yogurt
4 cups 1-inch pieces cooked chicken
1 (15-ounce) can refried beans, warmed
4 to 6 (12-inch) flour tortillas, warmed
4 ounces Monterey Jack cheese, grated
Warm oil in a large skillet over medium-high heat. Add red pepper flakes and onion and cook until onion is translucent, about 3 minutes. Stir in garlic, ginger, cumin, garam masala, and salt and cook until fragrant, about 1 minute.
Add tomato purée and cayenne pepper sauce to skillet and stir, scraping up browned bits from bottom of skillet. Reduce heat to medium-low and simmer, stirring frequently, about 5 minutes. Stir in yogurt and chicken. Remove from heat. Let sit for 5 minutes.
Assemble burritos by spooning refried beans onto tortillas. Add chicken mixture and sprinkle on cheese. Roll burritos as desired.
Spoon on diced pico de gallo for a fresh addition to this burrito.
Makes 4 to 6 burritos
Veggie Mulligatawny
(India)
3 tablespoons butter
2 tablespoons curry powder
1 medium yellow onion, diced
1 medium carrot, diced
1/2 cup sweetened coconut
4 cloves garlic, chopped
1 tablespoon grated fresh ginger
1 rib celery, diced
1 tablespoon tomato paste
1 cup low-sodium chicken broth
1 cup coconut milk
1 tablespoon fresh lime juice
2 cups cooked long-grain white rice or Mexican Green Rice, warmed
4 to 6 (12-inch) flour tortillas, warmed
1/4 cup minced fresh cilantro
1 (15-ounce) can lentils, drained and rinsed
2 ounces Monterey Jack cheese, grated
Melt butter in a large skillet over medium-high heat. Add curry powder, onion, and carrot and cook, stirring frequently, about 3 minutes. Add coconut, garlic, ginger, and celery and cook until all vegetables are softened, another 3–5 minutes.
Whisk tomato paste, broth, coconut milk, and lime juice in medium bowl. Stir into skillet and cook until almost all liquid has evaporated, about 7 minutes.
Assemble burritos by spooning rice onto tortillas. Add skillet mixture. Sprinkle with cilantro, lentils, and cheese. Roll burritos as desired.
Makes 4 to 6 burritos
Corned Beef and Cabbage
(Ireland)
2 pounds corned beef brisket, cooked according to package directions*
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 medium sweet white onion, cut into 3-inch matchsticks
2 jalapeños, stemmed and seeded, cut into 3-inch matchsticks
1/2 head cabbage
1 teaspoon salt
1 tablespoon red wine vinegar
1 tablespoon cayenne pepper sauce
1/4 cup chopped fresh cilantro
1 (15-ounce) can refried beans, warmed
4 to 6 (12-inch) flour tortillas, warmed
2 ounces Monterey Jack cheese, grated
Cut corned beef into 1/4-inch-thick slices, and then into 1/4-inch slices across the grain. Set aside.
Warm oil in a large skillet over medium-high heat. Add cumin and stir until fragrant, about 1 minute. Add onion and jalapeños and cook until onion and pepper are lightly browned and softened, stirring frequently, about 3 minutes.
Cut cabbage into quarters. Remove the white core and discard. Cut cabbage across the diameter into 1/4-inch-thick slices. Add cabbage and salt to skillet, cover, and cook, stirring frequently, until cabbage is softened, about 15 minutes. Add vinegar and cayenne pepper sauce. Stir and cook until liquid has evaporated, about 3 minutes. Remove from heat and stir in cilantro.
Assemble burritos by spooning beans onto tortillas. Add cabbage mixture and corned beef. Sprinkle on cheese. Roll burritos as desired.
* You may substitute 2 pounds of deli corned beef, cut into 1/4-inch-thick slices and then cut into thin strips across the grain.
Makes 4 to 6 burritos
Seafood Paella
(Spain)
1 pound uncooked shrimp, peeled and deveined
6 cloves garlic, minced, divided
1 teaspoon salt, divided
4 tablespoons olive oil, divided
2 boneless, skinless chicken thighs
1/2 pound Spanish chorizo, cut in 1/4-inch half-moon slices
1 medium sweet onion, diced
1 red bell pepper, seeded and diced
1 tablespoon ground turmeric
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 cup uncooked medium-grain rice
2 bay leaves
3/4 cup frozen peas
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
4 to 6 (12-inch) flour tortillas, warmed
Chop shrimp and add to a small bowl. Add half of garlic, salt, and 2 tablespoons oil. Let sit for at 10 minutes.
Meanwhile, warm remaining oil in a large skillet over medium-high heat. Add chicken and cook until golden brown but still slightly pink in the center, 3–5 minutes on each side. Add shrimp mixture to skillet and cook another 3 minutes, until shrimp is cooked through. Remove chicken and shrimp from skillet. When cool, cut chicken into small pieces.
Add chorizo, onion, and bell pepper to skillet. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add turmeric and cook, 1 more minute. Add wine, scraping up browned bits on pan bottom, and cook until wine is reduced by half.
Add broth, rice, and bay leaves and bring to a boil over high heat. Reduce to low heat, cover, and cook until rice has softened and absorbed liquid, about 20 minutes. Add chicken, shrimp, peas, parsley, and lemon juice.
Assemble burritos by spooning paella mixture onto tortillas. Roll burritos as desired.
Makes 4 to 6 burritos
Italian Sausage, Kale, and Cannellini
(Italy)
1 tablespoon vegetable oil
1 pound spicy Italian sausage, casings removed
1 large shallot, diced
4 cups chopped kale
1/4 cup dry white wine
2 (15-ounce) cans cannellini beans, rinsed and drained
2 cups low-sodium chicken broth
4 to 6 (12-inch) flour tortillas, warmed
4 ounces mozzarella cheese, grated
Warm oil in a large skillet over medium-high heat. Add sausage and cook until lightly browned, breaking into small bits, about 10 minutes.
Add shallot and kale and cook until shallot is softened, 1–2 minutes. Add wine, scraping up browned bits on pan bottom and cook until wine is reduced by half.
Mash 1 can of beans with a potato masher or fork, until chunky. Add mashed beans, unmashed beans, and broth to skillet. Simmer until most of liquid has evaporated, about 10 minutes.
Assemble burritos by spooning sausage mixture onto tortillas. Sprinkle with cheese. Roll burritos as desired.
Red Enchilada Sauce gives this burrito a nice finishing touch.
Makes 4 to 6 burritos