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1. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. 2. Stir the soup and picante sauce in the skillet and cook ...
A Mission burrito (also known as a San Francisco burrito or a Mission-style burrito) is a type of burrito that first became popular during the 1960s in the Mission District of San Francisco, California. It is distinguished from other burritos by its large size and inclusion of rice and other ingredients. [1]
Tips for Making Easy Ground Beef Recipes. Choose lean ground beef for most recipes. Leaner meat means less fat and a cleaner taste. It also means you can skip draining grease for one less step.
Meal prepping? Stash components separately (in fridge), so you can enjoy a crisp salad when ready to chow down. Yields: 1-4 servings. Total Time: 30 mins
The wet burrito was invented (in its modern form at least) in Los Angeles, and I've previously discussed this before. I'm happy to add that material back in. Finally, I removed the photo of a half-eaten burrito showing a bite taken out of it. Not sure why anyone thought that was appropriate. Viriditas 20:53, 17 October 2024 (UTC)
Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe in Los Angeles during the 1930s. [18] Burritos were mentioned in the U.S. media for the first time in 1934, [19] appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico that was written by historian Erna Fergusson. [20]
Heat the oil in a large nonstick skillet over medium heat. Add the onions and peppers to the skillet and season them with salt and pepper. Cook, stirring occasionally, until softened, 7-8 minutes.
"Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas" by Russell Lee, March 1939. Some ingredients in Tex-Mex cuisine are also common in Mexican cuisine, but others, not often used in Mexico, are often added, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands, [4] but used in only a few central Mexican recipes.