13" Sonoran Flour Tortilla (Burrón)

These wet burritos are super simple and sure to please the palate. A giant burrito, with a pool of saucy drippings to dip your tortilla chips in?? That’s if you can manage any more eats after you’ve devoured this supreme burrito… 

YOU'LL NEED:

•  1 lb ground beef
•  1 medium onion, chopped
•  1 clove garlic


•  3/4 tsp cumin
•  1/2 tsp salt
•  1/4 tsp pepper

•  1 (16 oz) can refried beans

•  1 (4.5 oz) can diced green chiles
•  1 (15 oz) can chili sans beans
•  1 (10.5 oz) can condensed tomato soup

•  1 (10 oz) can enchilada sauce
•  2 cups shredded lettuce

•  2 Roma tomatoes, chopped

•  2 cups shredded Mexican cheese blend

•  2 green onions, chopped

•  6 Burron tortillas


1. Heat your skillet to medium-high and toss in ground beef. Cook until browned, stirring occasionally. Next, add your chopped onion and continue cooking until translucent. 

2. Remove from heat and drain extra grease. Add your seasoning; garlic, salt, pepper, and cumin. Next pour in can of refried beans and green chiles, then mix everything together in your skillet. Turn heat down to lowest setting to keep warm. 

3. Now in a saucepan over medium heat, mix together condensed tomato soup, bean-less chili, and enchilada sauce. Turn heat down to lowest setting to keep warm. 

4. Warm one Burron on the stove for 15 sec each side on medium heat.
Then place heated tortilla on a large plate and fill ‘em up: ladle the ground beef mixture in the center then sprinkle a handful of tomatoes and lettuce on top. Wrap lovingly, then douse in sauce and sprinkle with cheese and green onions. 

5. Put your wrapped burrito in the microwave for 30 seconds or so, until the cheese is perfectly melted. Serve with sour cream, guacamole, and salsa of your choice. 

6. Repeat process for each swimmin' burrito. 

A wonderful example of the joys of fusion cuisine - the MEXICAN pizza. Healthier than pizza dough with less carbs, use your Burron tortilla to create a super crunchy thin crust for your toppings. This recipe makes enough to spread over two Burron-sized pizzas.

YOU'LL NEED:

•   2 (16 oz) cans refried beans
•   1 lb ground beef
•   1 (1.25 oz) package taco seasoning mix
•   1 tbsp olive oil
•   2 cups shredded Cheddar cheese
•   8 tbsp sour cream
•   2 Roma tomatoes
•   2 green onions
•   1 (4 oz) can diced green chiles
•   1 avocado
•   1 tbsp black olives
•   2 Burron tortillas

1.  Preheat the oven to 350 degrees F; then heat up the refried beans on the stove or in the microwave.

2. On medium-high heat, cook ground beef until evenly browned. Mix in taco seasoning. 

3. Heat up olive oil in large skillet on medium setting. Once it’s up to temperature, toast your Burron for 15 seconds on each side. Repeat with the other Burron shell and let them drain/dry on paper towels. Then place them on a cookie sheet that is lined with foil or butcher paper for easy clean up. 

4. Add base layer of refried beans to your warmed Burron, next, spoon the seasoned beef, and finish with liberal cheese. 

5. Bake your Mexican pizzas for about 15 minutes until cheese is melted and browned at the edges. Then take out of the oven and garnish with toppings of your choice: avocado, olives, tomatoes, green onions, chiles,  sour cream, fresh salsa…Finally, use a pizza cutter to slice and serve! 

Addicted to jalapeño poppers and want to experience them on a larger scale? This combination of jalapeño spice with the white cheese and the toasty tortilla will have you saying ‘jal-lelujah!’ 

YOU'LL NEED:

•  6 jalapeño peppers 
•  1 tbsp butter
•  3 tbsps cream cheese
•  3/4 cup shredded Mexican cheese blend
•  2 Burron size tortillas

1. Preheat the oven, turn to broiler setting. Use butcher’s paper or foil to line a 9” X 13” baking sheet.

2. Prepare jalapeños, cut stems, slice in half lengthwise and remove seeds. (Be careful, sometimes they can irritate skin. You might want to use gloves) Then place cut-side down in the baking tray.

3. Broil peppers for 10-15 min, make sure the tray is about 6” from the heat source. When they're ready, your little poppers should be bubbling with blackened skin.

4. Immediately place the peppers in a sealable plastic bag to let the steam loosen their skins. After about 15 min they should be ready to process. Remove skin and chop the jalapeños. 

5. Now soften your cream cheese for a few seconds in the microwave and then spread on one Burron size tortilla. Layer the jalapeños in and cover with the cheese. Cover with the other Burron tortilla and brush some softened butter on top. 

6. Heat your frying pan on med-low and fry the bottom of the monster quesadilla for 3 min. Use a plate to flip it over and fry the other side for another 3 min.
Use a pizza cutter to slice and ENJOY!

Cooking hack: For ultimate flavor, broiling the jalapeños is best; but if you’re short on time you can sub a can of sliced jalapeños and still get a pretty tasty result!