“The most indispensable ingredient of all good home cooking: love, for those you are cooking for.”
~ Sophia Loren
Place in a crock pot and cover with:
1 cup of salsa – we used Santa Barbara Roasted Garlic Salsa
1 small can of chopped green chiles
Cover and set crock pot for low heat for 8 hours.
Return shreded meat to crock pot, stir in sauce, and keep warm.
1 10-oz can Ro-Tel
1 1/2 cans Rice
1 cup Rice
4 ripe medium avocados
1/4 cup salsa
1/4 cup sour cream
1/2 tsp Garlic Salt
Juice of 1/2 fresh lime (this not only adds great, fresh flavor, but keeps the guacamole from browning)
Add all ingredients in a medium mixing bowl, and smash with a pastry cutter, or potato masher, until well blended.
Taste, and adjust seasoning to your preference.
Don’t over-salt as most tortilla chils are sprinkled with salt already.
- Refried Beans topped with shredded cheddar cheese and baked in the oven at 350 degrees for about 30 minutes.
- Flour or corn tortillas – any size. We used burrito-size flour tortillas. Wrap in foil, and heat in the oven for about 15 minutes.
- Shredded cabbage – you can find this in the produce aisle, probably labeled for cole slaw. We find that it’s crunchier, and holds up to the heat of the other items better than shredded lettuce.
- Shredded cheese – you can use any kind you like. A lot of stores have recently packaged a Mexican blend.
- Sour Cream
Place everything you like in the middle of the tortilla, fold up from the bottom, then fold each side into the middle. Burritos are traditionally picked up and eaten with your hads, but if you over-stuff them, they are easier to eat with a knife and fork!
However you fix them, enjoy your unique creation – just the way you like it!