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1995-09-28
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Newsgroups: rec.food.recipes
From: Mike Schechter <Mike_Schechter@isr.syr.edu>
Subject: Cilantrito (CIlantro burrito)
Message-ID: <1994May6.194450.11287@newstand.syr.edu>
Organization: Institute for Sensory Research
Date: Fri, 6 May 1994 19:44:50 GMT
My latest variation on veggie lo-fat burritos:
(from memory, may be wrong)
1/2 lb dry black bean
1/2 lb dry pinto beans
1/2 lb dry kidney beans
30 tortitilla shells (I use Mex-America, 10" shells (120cal 3gr fat)
10 scallions, minced
3/4 lb mushrooms, minced
2 cubannelle peppers, minced
1/2 pkg whole wheat couscous, cooked.
(or use whole wheat&tomato angel hair pasta)
Habenero-based hot sauce
lemon juice
red pepper paste or tabasco
Cilantro, enuf so when you grasp stems together it's 2" across.
mince the cilantro.
soak beans overnight, boil till soft, mushable
Add 1T habenero sauce (I use MElindas XXX, which is carrot/habenaro)
Add 2T red pepper paste (I use Vietnamese Err! can't remember! olem sambek?)
Add 1T cumin
Add 1T lemon juice
To a large teflon skillet add:
add 1T butter (Yes, butter Ick! But it's 1T for 30 servings!)
heat, then cook mushrooms & cubanelles in it.
(Mushrooms NEED butter, it makes them smile)
get seperate mixing bowls for mushrrom/pepper; scallions;cilantro, couscous
and another one for water, and one for bean mix (not all the beans at once)
take a tortilla, Nuke it for 35 sec on high.
take it out, put on wood buthcer block, spread with water
flip over, spread with water. - I use a palmful of water on each side.
Now, put 2-3 heaping teasponns of bean in a line 1/3 way from one edge.
add 1 tsp (non heaping) of cilantro, scallions, mushrooms and 1 Tblsp cous
cous.
roll over once, fold edges over, finish rolling.
When you get used to it you can throw the next one in Nuker after putting
fillings on, but before folding - it takes me about 30 seconds to fold one.
BTW, it's tempting to mix all the non bean ingredients together- but don't
you can really taste the different "layers"