Three bodacious make-at-home burritos - recipes

Sunset, May, 1996

For those times when a burrito craving hits you hard and the best restaurant is too far away, we've created three magnificent choices to cook at home.

The Grandes hold the works. Forget about calories and go for it.

Scrambled eggs, country-style hash browns, and chorizo fill the breakfast burritos (good for dinner, too). They're smothered in a medium-hot red chile.

When you're in a hurry and want something fairly low-fat, try the chicken - black bean burritos with goat cheese.

Most supermarkets carry "burrito-size" flour tortillas (generally 10 inches wide) in regular white, low-fat, and whole-wheat varieties. For oversize tortillas (13 inches or so), shop at a Mexican market. The fresher the tortilla, the easier it is to wrap around fillings.

Work quickly during assembly to keep burritos hot, and serve on warm plates. If they cool off, you can wrap each pork or chicken burrito in lightly oiled foil and heat in a 350 [degrees] oven for 10 to 20 minutes.

Sunset's Burritos Grandes

Cooking time: About 25 minutes

Prep time: About 40 minutes, plus at least 15 minutes for marinating

Notes: Buy ancho chilies, Mexican sour cream (crema), and tangy cotija cheese at a Mexican market or well-stocked supermarket. For less indulgent burritos, omit the guacamole, sour cream, and cheese, and make 6 instead of 4.

Makes: 4 large or 6 regular-size burritos

2 ounces (4 to 6) dried ancho, New Mexico, or California chilies 1/3 cup tequila 1/4 cup lemon juice 3 cloves garlic 1 tablespoon olive oil 1/2 teaspoon dried oregano 1 teaspoon salt (optional) 1 1/4 pounds pork butt (shoulder), fat trimmed 1/2 cup long-grain white rice 1/4 cup canned tomato sauce 1 can (15 oz.) pinto or red beans 4 large (13 in.) or 6 regular-size (10 in.) flour tortillas 1 1/4 cups guacamole (recipe follows) or purchased guacamole 1/3 cup Mexican sour cream (crema) or regular sour cream 1 cup crumbled cotija cheese or shredded jack cheese 1 2/3 cups Classic Salsa Fresca (recipe follows) or purchased red salsa 1/2 cup chopped fresh cilantro

1. Tequila-chili marinade. Stem and seed chilies. Whirl in a blender until finely ground. Add tequila, lemon juice, 1/4 cup water, garlic, oil, oregano, and 3/4 teaspoon salt; whirl until pureed. Cut meat across the grain into slices 1/2 inch thick and 3 to 4 inches long. In a bowl, coat meat with marinade. Chill airtight at least 15 minutes or up to 24 hours.

2. On a large baking sheet, lay parallel about 2 inches apart 2 metal skewers, each about 18 inches long (or use 4 10-inch skewers). Lift meat from marinade and thread each strip onto a pair of skewers. Pat with marinade from bowl.

3. Barbecuing. Place skewered meat on an oiled barbecue grill over a solid bed of medium coals, or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning often, until meat is well browned and crusty, about 20 minutes.

4. Spanish rice. Meanwhile, in a 1 1/2- to 2-quart pan over high heat, bring 3/4 cup water, rice, tomato sauce, and remaining 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 to 20 minutes.

5. Beans. About 5 minutes before meat is done, place beans and their liquid in a 1-quart pan and cook over medium-high heat until bubbling, about 5 minutes.

6. Tortillas. Lift cooked meat to a platter and cover with foil. Heat 1 or 2 tortillas at a time on grill until lightly browned but still soft, turning once, 30 to 40 seconds. Stack on platter beneath foil to keep warm.

7. Assembly. On a board, remove meat from skewers; cut into 1/4-inch-wide strips. Lay tortillas flat. Toward 1 edge of each, fill equally with guacamole, sour cream, pork, beans (including most of liquid), rice, cheese, 1 cup of the salsa, and cilantro. Fold over sides and roll up tightly to enclose. Add more salsa to taste.

Per large burrito: 930 cal., 41% (378 cal.) from fat; 45 g protein; 42 g fat (9.9 g sat.); 81 g carbo.; 1,250 mg sodium; 114 mg chol.

Guacamole

Prep time: About 10 minutes

Makes: About 1 1/4 cups

Pit and peel 2 ripe avocados (1 lb. total). In a bowl, coarsely mash avocados with a fork or pastry blender. Stir in 1 1/2 tablespoons lime juice, 1 tablespoon chopped fresh cilantro, and 1/2 teaspoon ground cumin. Add garlic salt to taste.

Per tablespoon: 27 cal., 85% (23 cal.) from fat; 0.3 g protein; 2.6 g fat (0.4 g sat.); 1.3 g carbo.; 1.9 mg sodium; 0 mg chol.

Classic Salsa Fresca

Prep time: About 10 minutes

Makes: 1 2/3 cups

In a bowl, combine 1 1/2 cups chopped ripe tomatoes, 1/4 cup sliced green onions, 1 1/2 to 2 tablespoons minced fresh jalapeno chili, and 1 teaspoon lemon juice. Season to taste with salt.

Per tablespoon: 2.7 cal, 0% from fat; 0.1 g protein; 0 g fat; 0.6 g carbo.; 1.1 mg sodium; 0 mg chol.

New Mexican Red Chile Breakfast Burritos

Cooking time: About 45 minutes

Prep time: About 30 minutes

Notes: For especially rich chili flavor, buy ground Dixon or Chimayo chilies (types of New Mexico chilies) from The Chile Shop, 109 E. Water Street, Santa Fe; (505) 983-6080. Per 1/2 pound, Dixons cost $3.95, Chimayos $6.95; shipping costs extra.