This burrito with the Frijoles Slaw won the “Best Burrito in New York City” award when I had the restaurant in New York City. It is lighter than most burritos with the refried beans or rice mixture. The crispy, tangy slaw makes a perfet foil against the spiciness of the Carne!

For each burrito:

1, 8 inch flour tortilla

1/3 to ½ cup carne adobada or enough for about a ½ inch layer, placed on a triangle from the center of the tortilla to the outside edge

¼ cup Frijoles Slaw (see recipe)

1. Preheat the broiler to a low broil. Soften the tortilla over a burner or for 15 seconds in a plastic bag in the microwave. Then, place layer on the carne and the slaw.

2. Fold the 2 sides into the center overlapping to create a long triangular burrito. Place briefly under the

broiler to lightly brown. Serve as is or with a sauce of your choice.

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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