How to make it

  • If you have a strainer that will stand up on it's own, while you pour stuff into it, that's great. Otherwise, just drain everything really well, before throwing it into a bowl. Mix everything together.
  • Put about 3 tablespoons of the mixture into the burrito. See Photo
  • Get your hands a bit wet. Now fold the bottom of the burrito over the mixture. Then fold the sides in See Photo. Finally fold the top down See Photo. Set aside.
  • Fold all 10 burritos in this fashion. Let sit for about 15 minutes to allow the burritos to dry. See Photo
  • (You work with wet hands, and allow the burritos to dry before frying them so that the burrito will stay closed when you fry them.)
  • Pour about 3/4 of an inch of oil into a frying pan, and get it hot. (You know it's ready when you sprinkle a bit of water into the pan, and it starts to sizzle and pop like crazy.)
  • Now CAREFULLY put one or two burritos into the frying pan. Press them down with a spatula. Once its nice and golden on the bottom, turn it over, and cook the top. Each side only needs about a minute to cook.
  • Take the burritos out of the frying pan, and place onto a wire rack to drain the oil off, and cool a bit. See Photo
  • Serve with picante sauce and sour cream.
3 tablespoons of mixture on burrito   Close
With wet hands, fold over the bottom of the burrito, and then the 2 sides   Close
Fold it into a burrito.   Close
Set them aside for 15 minutes to dry.   Close
Drain them on a wire rack, and allow to cool a bit before serving. (Don't burn them like I did!)   Close

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  • iamericap 4 years ago

    For an AWESOME recipe for sour cream sauce!
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  • iamericap 7 years ago
    Oh, by the way, if you're having problems with your flour tortilla breaking, you can microwave the tortillas for just a few seconds to warm them up, which will soften them.
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  • iamericap 7 years ago
    I wonder how it would taste with skinned and de-boned rotisserie chicken, instead of canned chicken. May have to try that next time too.
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  • iamericap 7 years ago
    Next time, I may want to try a 4.5 oz can of Old El Paso chopped chilies. But I don't know... it was pretty darn delicious the way it was!

    ***Update: Tried it this way, and it was very good.***
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