et a thinner consistency (like Baja Fresh).
Chop remaining onion into
alsa.
Roll tightly into burrito shape.
To make Chipotle
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Mix all marinade ingredients together to combine. Marinate flank steak in the mixture in the refrigerator for one hour or more. Remove the steak from the marinade and barbecue meat until done.
Cut into strips or dice meat, and serve with warm corn tortillas with salsa and guacamole. Or, plase in flour tortilla and roll up burrito-style with beans, rice, cheese, and sour cream.
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
As I said before, this can be cooked any way you would like. Still, I prefer to grill these over charcoals.
Assemble all ingredients, and dump the chicken inches Let meld for at least 3 hours (although overnight is best).
Cook completely
Cover with the finely diced peppers (for color),
And enjoy!
This is the first recipe I have ever posted online, so please be kind. I hope you enjoy this as much as I do!
inute Pickled Red Onions: This recipe makes pickled onions that have
ish (I used Halibut, the recipe actually calls for Cod), vegetable
ed onion.
Chop up fresh Cilantro, stems and all.
/4 cup Lawry's Baja (r) Chipotle Marinade with Lime
Steam spinach until cooked.
Warm tortillas over flame or in frying pan.
Put cheese and beans on tortilla.
Microwave until beans are hot and cheese is partly melted.
Add spinach, Ortega chili, salsa and rice (if you want).
Roll up burrito and add a topping.
Makes a deliciously filling burrito.
Serves 1.
epper.
To assemble the burrito, scoop the spinach-mushroom mixture
In large skillet on med. high heat, add olive oil and saute potato and onion mix till nicely browned. Salt and pepper, to taste. Set aside. To make salsa: In a medium sized bowl, combine blackbeans through cumin. In each tortilla, layer cheese, eggs, potatoes, and salsa. Wrap ends of tortillas in about 2 inches then roll in opposite direction to complete burrito. Place tortillas on a preheated griddle and toast on all sides to melt cheese and seal burrito shut. Cut on the diagonal in the middle. Serve with guacamole and sour cream if desired.
old in the sides. Roll burrito away from you, keeping it
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.
flake with a fork. Squeeze fresh lime juice over fish. Cover
amekins or little bowls as burrito fixings.
Place pinto beans
ike a soft taco or burrito and you have shawarma!
efore slicing.
Use as burrito/taco meat or you can
s time to assemble the burrito. First microwave the tortillas 30