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Receta Giggling Gourmet's Buffalo Burritos
by Giggling Gourmet

Giggling Gourmet's Buffalo Burritos

These Burritos are stuffed with Buffalo Meat as the main ingredient, a much respected, revered and loved animal in our Native family tradition at home here. These have been a favorite of the family for some years now enjoy!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: salad

Ingredientes

  • 1 lb. Buffalo Meat
  • 10 oz Can Enchilada Sauce or your own!
  • 4 oz Can Diced Green Chiles
  • 8 oz Pkg 4 Cheese Mexican
  • 15/5 oz Can Goya Black Beans
  • 1 Yellow Onion Chopped
  • 1 Green Bell Pepper
  • 1 Cup Water
  • 2 Cups of your Favorite Salsa
  • 1 Pkt Sazon Con Achiote
  • 1/4 Tsp Cumin
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Cayenne Peper
  • 1/2 Tsp Adobo con Achiote
  • 1 Tsp Dried Chives
  • 2 Tbs Diced Fresh Cilantro
  • 1/2 Tsp Red Pepeer Flakes
  • 1 Tsp Dried oregano
  • Sour Cream
  • 1 Pkg Your Favorite Kind of Burrito Shells (we really like the tomato and basil sand which wraps for these)

Direcciones

  1. Preheat oven 375 degrees
  2. Brown meat (drain if needed, buffalo meat does not have much to drain), add onion, pepper, heat, add sazon, garlic powder, cayenne pepper, adobo con achiote, cumin, chives, cilanto, oregano, red pepper flakes, green chiles, black beans and one cup hot water and let simmer 20 minutes or until sauce begins to thicken.
  3. In 9X10 glass oven dish coat bottom with 3/4 can of enchilada sauce. Lay out burrito shell on a plate an put a nice layer of cheesed down the middle, then put down a nice stripe of the bean and meat stuffing. Roll burrito and place in glass dish. You can typically get 6 nice sized burritos in there.
  4. Pour nice stripes of remaining enchilada sauce over them, then a nice light coat of cheese. Cook in oven for 45 minutes.
  5. Let cool 5 minutes before serving. When plating drop a nice line of your favorite salsa down the middle of the top of the burrito and heaping spoonful of sour cream on the side! Enjoy!