Koojo makes Burritos

**Cujo** · 02-03-2013, 04:43 PM

Well I do these every now and then, it's a bit major because you have to allow time to soak and cook beans and make the filling and make dough as well, but they're bloody delicious and I freeze them for times when i feel like a convenient tasty snack.
They're not pretty, (but I suppose they could be with a bit more care)
Keep in mind when i'm cooking i'm pretty vague with measurements, a lot depends on taste and personal preferrence.
First I brown a large diced onion along with 1/2 bulb of diced garlic (however many cloves that may be.)
Add in some mince or finely diced beef (In this case 500g) and brown that lot.
Add salt and a good shake of paprika.
Now for a handful of finely chopped corriander and about the same of spring onion.
(At this point you could/should add Cumin and Chillis if you want it spicey.
I don't because although I like hot and spicey, my son doesn't.)
Now a diced red capsicum. (I think Yanks call it a 'bell pepper').
Chuck in a tin of chopped tomatoes (or chop your own).
put a heaped teaspoonful of beef bullion in the now empty tomatoe tin, add hot water and stir then add to pan.

By now your (red kidney) beans should be done, they've been lightly boiled for an hour, then salt added then boiled for another 15-20 minutes.
Add about three times the beans as the volumn of meat.
Stir that lot together and simmer while you make the dough.

Quantities depend on how many you want to make, but 6 cups of flour, 3 tablespoons of olive oil, 2 teaspoons of salt and start mixing in cold water until it's like play dough.
If it's stickey and hard to manage, add more flour.
break off pieces a bit smaller than a tennis ball and roll into balls then making sure everything is well sprinkled with flour, roll out to your desired size.
Spoon some mix into the centre then sprinkle some cheese on top and then roll.
depending on the size i sometimes fold the ends over, sometimes not.
Put them in a greased oven pan on high heat for 12-15 minutes.
These can be frozen for those times when you come home from the pub (for example)
3 minutes in the microwave and Bob's your uncle.

Ready to start, the beans have been cooking about an hour.

Add the beans to the mix which I forgot to photograph the process of.

Prepare the dough mix.

Mix the dough.

Break off some pieces.

Roll them out.

Grease up an oven pan.

Grate some cheese

Spoon some mix in

Add some cheese.

Fold in

and roll.

Put in the geased pan.

After the 12 minutes in the oven.

Made 15 in the end.

**aging one** · 02-03-2013, 04:58 PM

You have made oven roasted Chimichanga's and they look fabulous. Home made tortillas as well. Lightly fried burritos are chimichaga's, a little smaller in that they dont have the salad filling on the outside.

Do you serve over shredded lettuce by any chance? If you would like a sauce take a look at my salsa recipe. Oh mate, those do look nice.

out of ammo now, but thats well worth a green.

**English Noodles** · 02-03-2013, 05:02 PM

Decent effort.

**Norton** · 02-03-2013, 05:03 PM

Very nice Koojo. Think I'll have one right now.

**Davis Knowlton** · 02-03-2013, 05:03 PM

Green sent. Almost sent a red because I want some so badly, and there's not a chance within two hours' drive.

**Thormaturge** · 02-03-2013, 05:08 PM

Originally Posted by Koojo

Made 15 in the end.

If you need help with those .....

**SEA Traveler** · 02-03-2013, 05:09 PM

Looking good Koojo. Good TexMex is hard to find outside AO kitchen....

**Davis Knowlton** · 02-03-2013, 05:13 PM

Hope it wasn't copyrighted by Koojo; just turned it over to the missus. She said 'can do easy' once she gets a few things from the store. But, I want some NOW!!!

**Necron99** · 02-03-2013, 05:18 PM

Not seen it done that way.
Tnx.

**bsnub** · 02-03-2013, 05:28 PM

Definitly Chimichanga's as a burrito is never baked but looks tasty.

**Rural Surin** · 02-03-2013, 06:05 PM

Originally Posted by SEA Traveler

Looking good Koojo. Good TexMex is hard to find outside AO kitchen....

TexMex might be difficult to defne these days.

**The Master Cool** · 02-03-2013, 07:31 PM

Looking good, but far too much effort for me.

**Nokturnal** · 02-03-2013, 07:59 PM

Not bad not bad... Burrito is my absolute favorite thing to eat, right after Chimichanga. Never seen anyone use kidney beans, usually pinto or black beans for burritos and the like.

Nice you made your own tortilla but I must say they were a tad thick and usually you quickly brown each side in a cast iron skillet. Oh and also you could have added the Cumin and your boy would have still loved them.

I owe you a green but already greened ya earlier, Good work... Considering your and Englishmen

**gusG** · 02-03-2013, 08:06 PM

Well done son. Green sent.

I'll get the wife on to this.

Oh shit, my 1,000th post, best I have a drink to celebrate.

**terry57** · 02-03-2013, 08:07 PM

Looks fab to me mate. Good effort.

**aging one** · 02-03-2013, 08:08 PM

Originally Posted by Nokturnal

. Burrito is my absolute favorite thing to eat, right after Chimichanga. Never seen anyone use kidney beans, usually pinto or black beans for burritos and the like.

For me as well only pinto. But when I read up on it. Its 50/50 pintos and kidneys. Other than that a great effort once again.

**The Master Cool** · 02-03-2013, 08:34 PM

Originally Posted by Nokturnal

Chimichanga.

Think I'll have one of them later. Not homemade of course, some Thai made ones from Villa.

Hopefully there's about a gallon of sour cream in the fridge.

**klong toey** · 02-03-2013, 08:40 PM

They look lovely top cooking,i am out of ammo so virtual beer sent or wine if you prefer may i suggest red a Chateauneuf Du Pape 2007.

**Nokturnal** · 02-03-2013, 09:04 PM

Originally Posted by The Master Cool

Originally Posted by Nokturnal

Chimichanga.

Think I'll have one of them later. Not homemade of course, some Thai made ones from Villa.

Hopefully there's about a gallon of sour cream in the fridge.

I know sour cream is considered blasphemous in ethnic Mexican food, I don't give a shit I love the stuff. La Monita near Chidlom BTS has the very best Chimi I've found in Bangkok. Their salsa's are amazing as well.

What I would really love to make is Guatemalan style Tamales, I can't find Masa Harina in Bangers anywhere so it can't be done properly.

A friend of a friend owns El Diablos burritos somewhere on Suk (can't remember the soi ) and they have tamales on the menu but not made with proper Masa. Still haven't made it in there but I'm told its great.

I should really do some cooking threads but I've rather enjoyed not having to cook for the last couple years. When I do a biscuit and gravy will most likely be done first, then a proper Tex Mex Burrito- Sour Cream and all.

**SEA Traveler** · 02-03-2013, 09:15 PM

Originally Posted by Rural Surin

Originally Posted by SEA Traveler

Looking good Koojo. Good TexMex is hard to find outside AO kitchen....

TexMex might be difficult to defne these days.

Wikipedia has pretty much the same definition of TexMex that I am familiar with.

From Wikipedia, the free encyclopedia

"Tex-Mex" (portmanteau of Texan and Mexican) is a term describing a reginal American cuisine that blends food products available in the United States and the culinary creations of Meican American's influenced by Mexican cuisine. The cuisine has spread from border states such as Texas and those in the Southwestern US to the rest of the country. Tex-Mex is most popular in the state of Texas. Tex-Mex is very different from the Southwestern cuisine found in Arizona, New Mexico, Colorado, and Utah. In these areas, the preferred southwest cuisine is New Mexico cuisine. The southwestern state of Nevada and West Coast state of California tend to lie in the middle as far the preferred style of Mexican-American food. In some places, particularly outside of Texas, "Tex-Mex" is used to describe a localized version of Mexican cuisine. It is common for all of these foods to be referred to as "Mexican food" in Texas, other parts of the United States, and some other countries. In other ways, it is Southern cooking using the commodities from Mexican culture. In many parts of the U.S. outside of Texas the term is Mexican culture synonymous with Southwestern cuisine. Some ingredients are common in Mexican cuisine, but other ingredients not typically used in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat (particularly beef and pork), beans, and spices, in addition to Mexican-style tortillas.

**Bobcock** · 02-03-2013, 09:23 PM

Looks good.....

AO...... Best burrito I ever had was just near Kezar Stadium..... gonna look for it when I'm there next month....

**kingwilly** · 02-03-2013, 11:19 PM

Looks good, cheers.

**nigelandjan** · 02-03-2013, 11:46 PM

Looks good KJ well done mate ,, especially trying to work on a postage stamp sized worktop , just make sure the duvet is secured tonight

**Cujo** · 03-03-2013, 12:34 AM

Thanks guys.
just got home and nuked one, having it as I speak. just the ticket.
Chimichanga you say?
Well I never.
The reason I bake them is I don't pre make the tortilla.

**Cujo** · 03-03-2013, 12:36 AM

Originally Posted by Thormaturge

Originally Posted by Koojo

Made 15 in the end.

If you need help with those .....

Welcome any time.

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