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High Summer Big Fat Burritos and Tomatillo Pozole


Meal 1: Big Fat Burritos and Annatto Rice

· Microwave the burritos to get the chill out.

· Bake on a cookie sheet at 325° for 15 minutes to heat through and lightly crisped.

· OR microwave as above then: Heat a generous amount of fat or oil in a sauté pan over medium. When hot add the burritos seam side down. Fry about 1 minute to brown the tortilla well. Use tongs to turn to the opposite side and repeat browning. Brown all 4 sides. Enjoy a pan fried chimichanga! Great with sour cream or yogurt.

· Heat a little butter or oil in a sauté pan. Add the rice when hot. Toss to heat through and serve.


Meal 2: Tomatillo Pozole, Jalapeno Corn Bread, Summercrisp Salad


· Heat the pozole and allow to simmer 1 minute.

· Slice the cornbread into thick slabs and toast in plenty of butter in a saute pan. 1 minute per side. Drizzle with spicy honey!

· Dress the salad.


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