BRISKET BURRITO
I-Brisket (slow smoked and chopped into small pieces)
3 cups parboiled rice (Uncle Bens)
1 can enchilada sauce
(Cook the rice by subsituting the enchilada sauce for an equal amount of the water. Three cups rice would generally take 6 cups of water) Season the rice with Fajitaish seasoning below.
1 can Queso Blanco (white cheese) place in a bowl and micowave for 1 minute Madison Fireplace & Patio Candied Jalapeno’s
Shredded Mexican style cheese
On your grill: Preheat a baking stone or Plancha to 250 degrees.
Roll the buritto by closing in the sides with this pattern: rice on bottom, meat, cheese. By having the cheese last, the Buritto will seal itself when placed on the baking stone. Roll from the bottom to the top firming the buritto as you go.
Place 3 or 4 at a time on your baking stone to melt the cheese and heat the ingredients. This should take about 5 minutes.
Remove to a plate and cut the buritto in half. Spoon Queso Blanco cheese on top and then add 2-3 candied jalapeno’s to the top of the buritto.
Serve with Nachos and Bean Dip!
Bean Dip:
2 cans refried beans
1 can refried black beans
1 can Rotel (drained)
1/2 cup sour cream
2 cups shredded Mexican style cheese
3 tbls Dizzy Pig Fajitaish seasoning
Mix ingredients and heat slowly in a small crock pot to melt the cheese
Enjoy, TL Stallings Madison Fireplace & Patio
