Recipe Puff Pastry Burritos

caseydog

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I guess this qualifies as a wrap, so I put it here.

This is a recipe challenge entry for puff pastry -- with a Tex-Mex twist.

1 sheet of frozen puff pastry (or fresh, it you have the patience)
1 pound of ground beef
1 sweet yellow onion, sliced thin
2 cloves mined garlic (more if you like garlic a lot)
1 TBSP taco seasoning (see below) Start with that amount, and add more to your taste (spicy)

Taco Seasoning. You can buy it all over the US, but I make my own.
1 TBSP each of chili powder, garlic powder, onion powder, red pepper flakes, Mexican oregano (Italian oregano will work, if you can't get Mexican oregano), smoked paprika, black pepper. 1 TSP of comino (cumin), cayenne pepper, and salt (I didn't use any salt in mine).

Brown the ground beef in a very hot skillet. Drain the browned beef and put aside. Use the same pan to sauté the onion until lightly caramelized. Add the minced garlic near the end, just to take the edge off. Set everything aside to cool.

After your filling stuff is cooled, lay out your sheet of puff pastry, and spoon filling onto one half. Then, fold the other half over the filling, and pinch the borders closed.

Bake at 400F for 15 minutes, or until golden brown and puffed up.

Serve with salsa. I used Mateo's Gourmet Hatch Chili salsa, because it is as good as any salsa I can make.

PuffBurrito001.jpg


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