It's Friday, huh? Good Morning, all.
Making (hand made) burritos for dinner tonight. No PROPER cheese in the fridge!!!
Ooooo! Argh. Grrr. Any other time and the fridge is like Wisconsin in there.
Means I have to get to the store. WANTED to just stay inside today.
Making (hand made) burritos for dinner tonight. No PROPER cheese in the fridge!!!
Ooooo! Argh. Grrr. Any other time and the fridge is like Wisconsin in there.
Means I have to get to the store. WANTED to just stay inside today.
Similar to this. A mix of different types. And, yes... most of the time I will use
pre-grated / pre-shredded. And, there is only 1 type in the fridge at the moment
and I don't consider it "proper".
Shredded Mexican Style Four Cheese Blend - 32oz - Market Pantry
You were picking on the word "proper", weren't you? Yes. Yes, you were. I know you.
Considering you CAPITALIZED it, sure!
I mean, it's not ME that was stressing it, now was it? I'm surprised you didn't add bold italics to it too...
Do you want my recipe for Wet Burritos?
Yes, you zoomed and homed right in on it with laser accuracy.
The CAPS indicated "frustration" at the lack of in-home stock. It wasn't me judging anybodyConsidering you CAPITALIZED it, sure!
I mean, it's not ME that was stressing it, now was it? I'm surprised you didn't add bold italics to it too...
else's choice of burrito cheese.
They can put Crystal Dran-O on theirs for all I care. 
Now Bear...
The word "proper" has a meaning, and it isn't "Crystal Drain-O".
Do you want the recipe or not?
The word "proper" has a meaning, and it isn't "Crystal Drain-O".
Do you want the recipe or not?
Actually, it's "Drano" with that symbol (whatever it is) above the "a".
If the recipe is online, share a link. Don't type it all out. I'd probably take liberties
with it. I rarely adhere to any recipe, just use them as guides.
https://images.homedepot-static.com...rano-chemical-drain-openers-20113-64_1000.jpg
It's all about liberties. Certainly not Mexican, and not even Tex-Mex, it's a Midwest thing (IDK how you identify, since you're 'on the cusp' of the Midwest.)
It's a bean and meat burrito (all-meat exists too), smothered in a mixture of enchilada-sauce and beef GRAVY (as in thick not broth), with "Mexican spices" in the gravy. All covered with cheese and baked until bubbly.
The ingredients are cooked first, of course. And often includes lettuce and tomato chunks in the burrito.
I put lettuce and tomato in first, a small flat layer, and then the refried beans and meat mixture (seasoned appropriately, with a splash of the enchilada sauce in and onions). Cumin is the secret to "proper" (there's that word again) flavor. Also a touch of oregano. The sauce is made in the bean/meat pan and picks up all the flavors, about 1/2 and 1/2 enchilada/gravy.
Cheese is a cheddar and jack mixture, or just use medium cheddar.
I sprinkle chopped onion on it, and pepper before baking. It only bakes a few minutes until the cheese is melted.
It's often served on a double-plate...so bake it on a serving plate(s), and put a "cold" one under it to serve.
It's a bean and meat burrito (all-meat exists too), smothered in a mixture of enchilada-sauce and beef GRAVY (as in thick not broth), with "Mexican spices" in the gravy. All covered with cheese and baked until bubbly.
The ingredients are cooked first, of course. And often includes lettuce and tomato chunks in the burrito.
I put lettuce and tomato in first, a small flat layer, and then the refried beans and meat mixture (seasoned appropriately, with a splash of the enchilada sauce in and onions). Cumin is the secret to "proper" (there's that word again) flavor. Also a touch of oregano. The sauce is made in the bean/meat pan and picks up all the flavors, about 1/2 and 1/2 enchilada/gravy.
Cheese is a cheddar and jack mixture, or just use medium cheddar.
I sprinkle chopped onion on it, and pepper before baking. It only bakes a few minutes until the cheese is melted.
It's often served on a double-plate...so bake it on a serving plate(s), and put a "cold" one under it to serve.
You can also put lettuce tomato onions on the side
Think giant enchilada, but folded like a burrito.
Liberties, liberties, liberties. The "original" around this part of MI is basically a heart attack on a plate, but it's great.
wet burrito - Google Search
wet burrito - Google Search
Is it the brown gravy which makes it "wet"? I already use enchilada sauce.
So would mine be "moist"?
So would mine be "moist"?
I guess.
But if you're using the canned enchilada sauce, it doesn't have the right flavor. It is kind of chili-like, kind of enchilada-like. And beefy. So pick up a savory-beef gravy and a can of enchilada sauce and mix in the can of e-sauce and at least 1/2 the jar of gravy.
Heinz savory beef gravy works. Add seasonings to taste (chili powder, cumin, paprika, onion and garlic powders, oregano, pepper). Probably salty enough already, but taste.
But if you're using the canned enchilada sauce, it doesn't have the right flavor. It is kind of chili-like, kind of enchilada-like. And beefy. So pick up a savory-beef gravy and a can of enchilada sauce and mix in the can of e-sauce and at least 1/2 the jar of gravy.
Heinz savory beef gravy works. Add seasonings to taste (chili powder, cumin, paprika, onion and garlic powders, oregano, pepper). Probably salty enough already, but taste.
OK Bear and Atty
you have officially made me hungry, gotta go raid the cabinets for food now. BBL
you have officially made me hungry, gotta go raid the cabinets for food now. BBL
