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Cookbook review: 'Burritos!' offers basics, twists for breakfast, dinners and dessert

POSTED February 17, 2016 1:39 a.m.
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"BURRITOS!" by Donna Kelly and Sandra Hoopes, Gibbs Smith, $14.99, 128 pages

"Burritos!" is a fun cookbook filled with gorgeous photographs and delicious recipes. Co-authors Donna Kelly and Sandra Hoopes have taken a convenient go-to family dinner and created several new mouthwatering recipes.

The introduction provides basics on burrito-making, including identifying types of burritos, and useful tips and tricks. Foundation recipes for tortillas, green rice and red rice are also provided.

The book is divided into several chapters: Rise and Shine, Updated Classics, New South of the Border and All-American Classics.

There is also a section titled Around the Globe, which provides fusion recipe options from 14 different countries. It includes Massaman Chicken Curry and Chicken Yakitori inspired by Asian cuisine. Spanish, Irish and Polynesian flavors are found in recipes such as Seafood Paella, Corned Beef and Cabbage, and Huli Huli chicken.

From S’mores Mini Chimichangas to Mango Coconut Sticky Rice, the Sweet Treats chapter has decadent recipes that anyone looking for a dessert will appreciate.

The recipes conclude with a variety of sauces to complement the burritos. The user-friendly index lists ingredients as well as recipes by name, making finding the perfect recipe a breeze.

Kelly is the co-author of many bestselling cookbooks including the several in the 101 Things to do with ... series, and "French Toast" and "Quesadillas."

Hoopes is currently the food editor for the Puma Press in Phoenix and is the co-author of "200 Appetizers."

*****

PORK AL PASTOR

Makes: 4 to 6 burritos

2 to 3 dried chiles, such as guajillo or pasilla, stemmed and seeded

¼ cup frozen orange juice concentrate

¼ cup red wine vinegar

½ cup pineapple juice

3 cloves garlic, minced

1 teaspoon salt

½ teaspoon ground cumin

½ white onion, chopped

1 ½ pounds boneless pork loin

2 tablespoons vegetable oil

½ ripe pineapple, peeled and cored

1 cup refried beans, warmed

4 to 6 (12-inch) flour tortillas, warmed

2 cups cooked long-grain white rice or Mexican Red Rice, warmed

3 green onions, white and green parts, thinly sliced

1 cup chopped fresh cilantro leaves

Chop chiles into pieces and add to a medium bowl. Cover with boiling water and let sit about 20 minutes, until softened.

Place softened chiles in food processor or blender with orange juice concentrate, vinegar, pineapple juice, garlic, salt, cumin and onion. Blend until smooth.

Cut pork across the grain into 1-inch-thick slices. Heat oil in a large skillet over medium-high heat. Add pork in a single layer (you will need to cook in batches). Cook pork until lightly browned on both sides. Remove from skillet, transfer to a cutting board and let cool. Cut pork into ¼-inch strips.

Pour chile-orange juice mixture into skillet. Add pork and cook, stirring constantly, until sauce clings to pork and most of liquid has evaporated.

Cut pineapple into 1-inch slices and grill or broil until a little char appears on all sides, about 5 minutes. Let pineapple cool, dice and set aside.

Assemble burritos by spooning beans onto tortillas. Add pork, rice, green onions and cilantro. Roll burritos as desired.

— "Burritos!" by Donna Kelly and Sandra Hoopes; reprinted with permission

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