One usually eats burritos as a snack or quick lunch, but in the following menu, they are the main dish.
The filling consists of refried beans and a meat mixture that includes beef, pork and chiles. Ordinarily, 10- or 12-inch flour tortillas are used for burritos, but one can make smaller burritos by using the 8-inch tortilla and reducing the quantity of filling.
Soften the tortillas by warming them on a griddle. Then add the hot ingredients, fold and serve at once. Or assemble all the burritos at one time, then heat them briefly in the oven. Do not let them stand long before eating, however, or they will become soggy. BURRITO BUFFET Meat and Bean Burritos Corn Casserole Tomatoses Stuffed With Guacamole Mocha Parfaits
Set out bowls of hot salsa and pickled chiles for those who like spice in their meals. MEAT AND BEAN BURRITOS (Makes 12 burritos) 3 tablespoons oil 3/4 pound beef stew meat, cut in 1/2-inch
pieces 3/4 pound pork shoulder, cut in 1/2-inch
pieces 1 cup chopped onion 1 clove garlic, crushed 1 teaspoon salt 1 1/2 cups water 1 can (4 ounces) green chiles, drained 1 can (15 ounces) refried beans 1/4 cup shredded cheddar cheese 12 flour tortillas (8 or 12 inches)
Heat 2 tablespoons oil in a large skillet. Add beef, pork and onion and cook until meat is browned and onion is tender. Add garlic, salt and water and heat to boiling. Reduce heat and simmer, covered, for 2 hours, or until meat is tender and begins to fall apart. Add chiles and, with fork, gently flake meat. Continue cooking, uncovered, until all liquid has evaporated. Heat 1 tablespoon oil in another skillet. Add beans and cook until heated through. Add cheese and heat until cheese is melted
If tortillas need softening, heat one at a time on a griddle, or wrap in foil and heat in a 325-degree oven. Spread about 2 tablespoons bean mixture below center of each tortilla. Top with about 2 tablespoons meat mixture. Fold sides in over filling. Fold up bottom flap, then roll up burrito.
When all burritos are assembled, place on baking sheet and cover with foil. Heat at 325 degrees for 15 minutes. Serve at once. CORN CASSEROLE (6 to 8 servings) 2 cans (1 pound each) whole kernel
corn 1/2 cup chopped green chiles or green
pepper 2 tablespoons butter or margarine 1 teaspoon chicken seasoned stock
base 1 teaspoon seasoned salt 1 teaspoon dry mustart 2 teaspoon chopped chives 1 teaspoon parsley flakes 1 cup sour cream
Drain corn thoroughly. Combine corn with chiles and add butter, stock base, seasoned salt, mustard, chives, parsley and sour cream. Stir to blend. Pour into a greased 1 1/2-quart casserole. Bake at 325 degrees for 30 minutes, or until heated through. TOMATOES STUFFED WITH GUACAMOLE (6 servings) 6 medium tomatoes 3 large avocados, peeled and seeded 2 tablespoons chopped onion 1 tomato, peeled, seeded and chopped 1 tablespoon lemon juice Salt Dash hot pepper sauce Lettuce leaves
Make three crosswise cuts in tops of tomatoes, cutting almost but not quite through bottoms. Spread sections apart to form a cup. Mash avocados and mix with onion, chopped tomato and lemon juice. Add salt and hot pepper sauce to taste. Stuff tomatoes with avocado mixture and arrange on lettuce leaves. MOCHA PARFAITS (4 to 6 servings) 1/4 cup sugar 1 tablespoon instant coffee granules 1 cup whipping cream 1 quart chocolate ice cream Coffee liqueur
Dissolve sugar and coffee in cream, then chill thoroughly. Whip chilled mixture until it holds soft peaks. Alternate layers of ice cream and whipped coffee cream in chilled parfait glasses. Top with a spoonful of coffee liqueur. Serve at once, or store in freezer and serve frozen, adding the liqueur at serving time.