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jmcquown - 17 Nov 2007 17:28 GMT

As our resident familiar with Mexican cooking... what cut of beef would be
used to make burritos?

And give your cats scritches for me ;)

Jill

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Victor Martinez - 17 Nov 2007 17:38 GMT

> As our resident familiar with Mexican cooking... what cut of beef would be
> used to make burritos?

I first saw a burrito when I traveled to Ciudad Juarez (across from El
Paso) in the late 80's. They were described to me as "long skinny tacos
made with large flour tortillas". Today you'd still be hard pressed to
find a burrito if you venture far from the US border into Mexico.
I mention that because I really don't know much about burritos (they're
not what I would call mexican food, really) and I'm not really sure
there is any "right" way of making them. They're just like tacos or
sandwiches, you can stuff them with whatever you like.
That said, I love to grill (medium-rare) a nice piece of flank steak
(the real flank, very smooth, not the jagged-looking "fajita" meat they
sell) and cut it against the grain. It's very flavorful and it goes
great with mexican salsa and/or guacamole. I'm sure it would make great
burritos too!

> And give your cats scritches for me ;)

Done. :)

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Victor M. Martinez
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jmcquown - 17 Nov 2007 18:14 GMT

>> As our resident familiar with Mexican cooking... what cut of beef
>> would be used to make burritos?
[quoted text clipped - 13 lines]
> goes great with mexican salsa and/or guacamole. I'm sure it would
> make great burritos too!

I am not a burrito fan (love tamales, though!). I do enjoy rare flank steak
sliced thinly against the grain :)

>> And give your cats scritches for me ;)
>
> Done. :)

Persia gives scritches back! :)

Jill

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jofirey - 17 Nov 2007 18:38 GMT

>>> As our resident familiar with Mexican cooking... what cut of beef
>>> would be used to make burritos?

Burritos here (northern California) have really evolved over the last twenty
years or so.

The first ones I saw were just the basic refried beans and cheese rolled up
in a flour tortilla with some sort of hot sauce. Possibly some seasoned
ground beef or a bit of sour cream.

Around here they have evolved into a workman's meal. The valley has a lot
of seasonal labor from Mexico. A lot of that labor consists of men that are
here to work and their families aren't with them. Often they really don't
have the facilities or inclination to do a lot of cooking. So the taquerias
have something of a competition to provide the best and most varied meals
wrapped up in a huge flour tortilla you can imagine. In addition to beans,
rice, cheese, tomato, salsa, lettuce and sour cream, you can choose one or a
combination of seasoned meats.

It didn't take long for all the teenagers to learn where the best burritos
in town are because they love them too. Makes a perfect lunch for a growing
football player.

I love the ones make with Chili Verde, but then I love anything made with
Chili Verde.

Jo

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Victor Martinez - 17 Nov 2007 21:19 GMT

> Around here they have evolved into a workman's meal. The valley has a lot

There is a chain here in Austin (I believe they have locations all over
the country though) called Chipotle. They make really good burritos!
What I like about them (we're generally not fans of chains) is that they
make everything from scratch at each store *and* they buy their meats
from sustainable farms! They also use some organic produce.
Good business to support, if you ask me. :)

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Kreisleriana - 17 Nov 2007 22:57 GMT

>> Around here they have evolved into a workman's meal. The valley has a
>> lot
[quoted text clipped - 5 lines]
> sustainable farms! They also use some organic produce.
> Good business to support, if you ask me. :)

I am a Chipotle addict. I LOVE their burritos. I usually have chicken
with black bean. The smell of those burritos makes Stinky go absolutely
bonkers, and try to rip them out of my hands. ;) The only one he likes as
much is made at a little taqueria near me (they are getting more and more
common here!) staffed by a Chinese-Mexican family!

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Hazel Az - 18 Nov 2007 16:21 GMT

> As our resident familiar with Mexican cooking... what cut of beef would be
> used to make burritos?
>
> And give your cats scritches for me ;)
>
> Jill

With the many Mexican cooks I know, shredded beef is the most popular. They
use nearly any kind of roast, cook it until it's tender and shred it. Like
others have pointed out, you can put nearly anything in a burrito. Every
Christmas I make a pot full of breakfast burrito filling for the shop and it
is hamburger, chorizo (a mexican type sausage), onions, diced potato and
scrambled eggs. I put out some shredded cheese, jalapenos, sour cream and
other fixings and the are gone in less than an hour and are very popular
with the Hispanic folks I work with.

Hazel Az

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Matthew - 18 Nov 2007 16:30 GMT

>> As our resident familiar with Mexican cooking... what cut of beef would
>> be
[quoted text clipped - 14 lines]
>
> Hazel Az

Dang it man you got me so hungry I am jonzing ;-)

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Lesley - 18 Nov 2007 17:55 GMT

> Dang it man you got me so hungry I am jonzing ;-)-

You think you have problems?

I LOVE burritos but they're hard to find over in the UK- we've
imported so many things from the US (TV shows, McDonald's etc)
couldn't you have also sent us some decent Mexican restaurants (I
think Taco Bell opened a few outlets back in the early 80's- I
remember one on Tottenham Court Road but they weren't very good and
they didn't stay long) as well?

You can make your own of course I think I am going to brave the
weather and get me some burrito kit and filling!

Lesley

Slave of the Fabulous Furballs

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Steve Touchstone - 18 Nov 2007 19:39 GMT

>I LOVE burritos but they're hard to find over in the UK- we've
>imported so many things from the US (TV shows, McDonald's etc)
>couldn't you have also sent us some decent Mexican restaurants (I
>think Taco Bell opened a few outlets back in the early 80's- I
>remember one on Tottenham Court Road but they weren't very good and
>they didn't stay long) as well?

The thing about "Mexican" resturants is that they are very regional.
The "Mexican" food in California where I grew up is nothing like what
we get here in Oklahoma. Seems like Colorado and New Mexico also have
their own take on constitutes Mexican food. And, while I ocassionaly
pick up Taco Bell, I really don't consider that Mexican food.

>You can make your own of course I think I am going to brave the
>weather and get me some burrito kit and filling!

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Steve Touchstone,
faithful servant of Sammy, Little Bit and Spot
with loving memories of Rocky (RB)

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Hazel Az - 19 Nov 2007 00:56 GMT

>>> As our resident familiar with Mexican cooking... what cut of beef would
>>> be
[quoted text clipped - 16 lines]
>
> Dang it man you got me so hungry I am jonzing ;-)

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Hazel Az - 19 Nov 2007 00:58 GMT

>>> As our resident familiar with Mexican cooking... what cut of beef would
>>> be
[quoted text clipped - 16 lines]
>
> Dang it man you got me so hungry I am jonzing ;-)

When I make them this year I'll let you know and you can come over to
Phoenix and have one. ;-)
Or as I said in another thread, I can send you the recipe. It's very
simple.

Hazel Az

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