Yield 4 Number Of Ingredients 5 Steps:
Spread each tortilla with 1/4 of each ingredient. Roll into a burrito and cut in half. Serve immediately or wrap in plastic wrap, place in refrigerator for later use.
Yield 4 Number Of Ingredients 5 Steps:
Spread each tortilla with 1/4 of each ingredient. Roll into a burrito and cut in half. Serve immediately or wrap in plastic wrap, place in refrigerator for later use.
More about “very berry delicious burrito recipes”
Time 4h30m Yield 8 servings Number Of Ingredients 17 Steps:
Add 6 cups of water to a large pot and bring to a boil over high heat. Add the ancho, pasilla, and guajillo chiles and cook for 20 minutes. Remove the peppers from the water, reserving the water. Run the peppers under cold water and remove the stems and seeds, then transfer to a container. Strain the liquid through a sieve into the container with the peppers. Transfer the cooked chiles and their liquid, the oregano, cloves, cumin, bay leaves, black pepper, garlic, 1½ ounces of salt, and the vinegar to a high-speed blender. Blend until smooth. Add the remaining 1½ ounces salt to a large pot with the remaining 7 cups of water. Bring to a boil over high heat, then add the meat and cook for 20 minutes, skimming off any scum that rises to the surface. Add the sauce, reduce the heat to low, and cook for 3-4 hours, until the meat is tender and falling apart. Shred the meat and use in tacos, quesa-birria, or burritos with the consomé on the side for dipping, or serve the birria and consomé as a stew with cilantro and onion on top. Enjoy!
