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A wet burrito is covered with a red chili sauce similar to a red enchilada sauce, with melted shredded cheese on top. It is usually eaten from a plate using a knife and fork, rather than eaten with the hands. [ 64 ]
An Enchirito in 2018. Enchirito (Spanish pronunciation: [entʃiˈɾito]) is the trademarked name of Taco Bell's menu item of the Tex-Mex food similar to an enchilada.It is composed of a flour tortilla filled with seasoned ground beef taco meat (with options to substitute for steak, chicken or remove meat), beans, diced onions, cheddar cheese, and "red sauce".
The machada burrito has shredded beef, scrambled eggs, Spanish rice, and vegetables, [3] and Cha Cha Cha also serves a breakfast burrito. [4] The restaurant has enchiladas with Dungeness crab and a sauce of garlic and white wine; [2] another variety has mole. [1] The menu has also included poblanos stuffed with seafood, as well as margaritas. [2]
You’re at Tortilla Press for the mole poblano carnitas burrito, made with slow cooked pork, red rice, pinto beans, and queso fresco. New Jersey adores this burrito, but if you’re vegetarian ...
Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base. [14] Enchiladas con mole, instead of chili sauce, are served with mole, [15] and are also known as enmoladas. [16]
This classic red sauce is packed with flavor, making it a beloved ingredient for fans of the minimal-effort dinner. Standard tomato sauce dishes--think spaghetti and pizza--are so good, it's easy ...
Always pack extra napkins, paper plates, utensils, and wet wipes for easy cleanup. Don’t forget to bring a picnic blanket or camping chairs for comfortable seating.
Add the tomato sauce and red pepper flakes and bring to a simmer. Simmer for 3 to 5 minutes, until the calamari is tender. Season to taste with salt and freshly ground black pepper before serving. Recipe courtesy of Robin Takes 5 by Robin Miller/Andrews McMeel Publishing, 2011.