How To Make Wet Burritos

DELICIOUS RED SAUCE WET BURRITO

INGREDIENTS

SERVINGS 6-8

• 1(3 lb) chuck roast, trim outer fat
• 1⁄2teaspoon seasoning salt (I use Johnnie's)
• 1⁄2teaspoon garlic powder
• 1⁄2teaspoon fresh coarse ground black pepper
• 1⁄2teaspoon cumin
• 1⁄2teaspoon chili powder
• 3tablespoons vegetable oil, more if needed
• 1(14 ounce) can beef broth
• 2(1 ounce) packetslawry's taco seasoning mix
• 1teaspoon Frank's red hot sauce
• 1tablespoon butter
• 6 -8large flour tortillas, burrito-sized
• refried beans
• thinly sliced tomatoes
• shredded lettuce
• 1(32 ounce) package colby-monterey jack cheese, shredded
• sour cream
• jalapeno, rings (optional)
• salsa (optional)
• black olives (optional)

• Colorado Sauce

• 3cups prepared spicy enchilada sauce
• 1cup prepared beef gravy

• DIRECTIONS

  
  
  1. Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side.
  2. Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.).
  3. When hot, place roast in carefully.
  4. Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;).
  5. Add beef broth and turn heat down to medium.
  6. Place on top securely, place on regulator.
  7. Heat til regulator starts rocking. (This takes about 10-15 minutes at most.).
  8. Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.).
  9. When regulator starts to rock, set timer for 50 minutes.
  10. After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening.
  11. Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist.
  12. Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use.
  13. Put beef back into pot and add broth.
  14. Shred beef with 2 forks.
  15. Add 1 cup water, taco seasoning packets, hot sauce and butter.
  16. Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside.
  17. Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable.
  18. THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking.
  19. Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.).
  20. Top with a nice amount of shredded lettuce keeping it all in the center straight across.
  21. Pile each (on top of lettuce), with the shredded beef mixture.
  22. Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :).
  23. Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.).
  24. In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well.
  25. Pour evenly over burritos.
  26. Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :).
  27. Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned.
  28. Plate using large spatula! Use 2 if needed!
  29. Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.!
  30. I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
  31. *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
  32. ENJOY!

  1. You can also make a green sauce wet burrito as well, just substitute the red chili sauce with any green sauce of your choice. Or you can boil green tomatillos and green serranos, then put them inside the grinder and grind them up. There you wil have your green sauce.

  

  Green Sauce Wet Burrito

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How To Make These Delicious Aguachiles

INGREDIENTS

• 1lb fresh shrimp
• 4serrano chilies, stemmed and rough chopped
• 5 -6limes, juiced
• 1⁄3cup cilantro                              
• 1 1⁄4teaspoons salt, 1/2 teaspoon of pepper  
• 1⁄2small red onion, finely sliced
• 1⁄31cucumber
• 1avocado, slices
• 8 -10tostadas
• When you make these aguachiles, you add as many serrano peppers as you like, it all depends on how spicy you want it.

DIRECTIONS

1. You will need to butterfly and devein your shrimp. Using a sharp knife, cut each shrimp lengthwise along the back. For larger shrimp, cut them cleanly into two halves. For smaller shrimp, do not cut all the way through so that the two halves stay together. Once open, remove the gray line of guts running through the center of the shrimp.
2. In a blender, add the chilies, lime juice, cilantro, and the first teaspoon of salt. Blend until the chilies are just broken up. Don't worry about making a smooth paste. A few chunks of chili are not a problem.
3. Cover the shellfish with the blended sauce. Marinate in the refrigerator for 15 - 20 minutes. You will know it's done when the surface of the shellfish begins to turn opaque and white. If the sauce does not completely cover the shellfish, stir the mixture after about 5 minutes to ensure it marinates evenly.
4. While the shellfish is marinating, peel the cucumber and scrape out the seeds. Cut into 1/2 inch cubes.
5. To serve Add the cucumber to the bowl of shellfish and toss to combine. Spoon the shellfish, cucumber and sauce into a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced onions and serve with tostadas and sliced avocados.
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Enchiladas OMG! Green and Red Enchiladas

Making enchiladas is very simple and easy. You can either make red or green enchiladas I like both, but you can make them how you prefer. Here is a list of ingredients you will need and step-by-step on how to cook them.

SERVINGS

4-6YIELD12 enchiladasUNITSUS

• 1lb ground beef or 1 lb boneless skinless chicken breast
• 1⁄4cup chopped onion
• 1teaspoon garlic powder (I prefer fresh minced)
• 1tablespoon Worcestershire sauce
• 1(8 ounce) can tomato sauce
• 1teaspoon paprika
• 1teaspoon oregano
• 2teaspoons chili powder (more or less for your taste)
• 1⁄2teaspoon cumin
• 1⁄2teaspoon black pepper
• 3cups shredded cheese (I like the jack or cheddar combos)
• 1(10 ounce) can enchilada sauce (I prefer the green sauce)
• olive (optional)
• 12corn tortillas
• cooking oil, just enough to make the enchiladas
• 
  

Green Enchiladas

Red Enchiladas

INSRUCTIONS

1. If using chicken, boil chicken in water.
2. Add onion and garlic.
3. Then rinse and shred with fork. 
4. If using ground beef, brown with onion and garlic, drain.
5. Add next 7 ingredients (worcestershire sauce through black pepper).
6. In another skillet, heat oil.
7. Add tortillas, one at a time, for 10 seconds on each side.
8. Drain on paper towel.
9. In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
10. Fill each tortilla with a spoonful of meat mixture.
11. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
12. Roll tortilla and place seam side down in pan.
13. Continue with remaining tortillas.
14. Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
15. At this time, pan may be refrigerated for several hours or overnight.
16. Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
17. You follow these steps for making enchiladas or you can just heat up a pan with 2 teaspoons of oil, dip the tortilla inside for a couple seconds, take out the tortilla and dip it in the sauce and then add the meat inside and roll it up, and you're done voila.
18. Top your enchiladas with sour cream, queso fresco or any cheese of your choice. Add a side of rice and beans to complete your dish. You can also add hot sauce to make your enchiladas a bit spicy and you can even add slices of avocado for even a greater delicious plate.
19. Enjoy!
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How To Cook Pozole

Here is another Mexican dish Pozole, mmmmm I also love it. Well I love all Mexican food and this is one of my favorites as well. There are 3 types of pozole to choose from, there is the red pozole, plain white pozole, and green pozole. I enjoy eating all of them and they are delicious. It depends on which one you like the most. The meat used can be either pork, beef, or chicken.

 This is what the red pozole looks like, the veggies on top are optional and they give the pozole that extra flavor. This pozole is made with red chilies, their is a variety of red chilies to choose from. I do my pozole with a mix of chilies for better flavor, I use chili california, chili guajillo, and chile nuevo mexico. I use one or two of each depending oh how much pozole I am going to cook.

This plate here is the green pozole, and you can use any green chili you like, like chilies serranos and jalapenos, you can even use tomatillos for that extra taste.

This here is the original pozole without any chili added for color and flavor, but it is made this way because you can add any kind of chili of your choice and make it the way you like.

Pozole

This is a video on how they make the red pozole with pork, and all other types of pozole as well. This is the way they make it in Jalisco, Mexico. Those pots are huge, and believe it or not everything is finished by the end of the day and people still want more, I'm telling you it is to die for.

Tamales

I love Mexican tamales they are so delicious and I can never have enough. There is a variety of tamales from red chili with pork or beef, green chili with either chicken or beef, and also cheese tamales. They are very simple to make and it can be done. Here is a link that will show you how to make and cook these delicious tamales step-by-step.  www.howtomaketamales.com

It is very easy to cook tamales and anybody can learn how to make them. Tamales are usually cooked all around Mexico as well as by Mexicans and Hispanics here in the U.S. They can be served at all kinds of parties, Christmas, new years, etc.

If you are not able to make tamales on your own because you are too busy, there are restaurants that make tamales and companies that also specialize in making them, and you can go and purchase some by the dozen and half dozen. These tamales images can make anybodies mouth water, and why not go out and try tamales, I can assure you, you will love them and will want to keep on buying more.

Everybody loves Mexican salsa

You cannot fully enjoy a Mexican dish without a spicy red or green salsa. They are so good, a bit spicy but delicious.

MMMMMM this chili is too good, can't decide which chili to choose from. I want both please! 

And of course we cannot forget some Mexican jarritos to go along with a delicious plate