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Great recipe for California Farm Burrito Grande. Serving this burrito for field luncheons lets people feel appreciated through the extra quality and home made freshness of the ingredients and the large portions. You can elect to buy prepared tortillas, cooked beans, fresh cheese, greek yoghurt,. In its most basic form, it comes stuffed with carne asada and french fries, with guacamole, cheese, sour cream, and other ingredients often added to the mix.

California Farm Burrito Grande is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. California Farm Burrito Grande is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook california farm burrito grande using 61 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make California Farm Burrito Grande:

1. Make ready Fresh 12” burrito flour tortillas:
2. Take 1 1/2 cup All purpose flour to make 300 grams dough for large 12” tortillas
3. Get 1 tsp Baking powder
4. Get 1/4 tsp Salt
5. Get 1/4 cup lard
6. Make ready 1/4 cup + 2 Tbs water
7. Get Carne Asada:
8. Prepare 1 1/4 pound flank steak, fat cap trimmed after grilling, to make 1 pound lean barbecued steak
9. Prepare Juice of two oranges
10. Prepare Juice of one large meyer lemon
11. Take Juice of one lime
12. Take 2 tsp chipotle powder California Farm Chipotle Spice Mix from scratch
13. Make ready 2 Tsp oregano
14. Prepare 4 elephant garlic cloves
15. Get 2 Tsp black pepper
16. Take Tsp flaked seasalt
17. Prepare Chimney full of mesquite charcoal
18. Prepare Refried black beans:
19. Make ready 1 cup Dried black beans
20. Make ready 1 cup chicken bouillion from cube
21. Get 1 cup water
22. Get 1 chopped shallot
23. Make ready Minced clove of elephant garlic
24. Make ready Tbs lard
25. Prepare Tsp Coriander
26. Get Tsp Cumin
27. Make ready 1/2 tsp Pepper
28. Get Toasted california long grain rice:
29. Get Cup dry rice
30. Get Cup chicken bouillion from cube
31. Get Cup water
32. Take Shallot, diced
33. Get Clove elephant garlic, diced
34. Get tsp Cumin
35. Prepare Tbs lard
36. Make ready Chunky Guacamole:
37. Take 2 large ripe but not mushy Haas avocados, diced, 2 cups full
38. Take 3 Roma tomatoes, diced, 2 cups full
39. Get 1 tsp seasalt
40. Prepare 3 jalapeno peppers, deseeded, chopped, one cup full
41. Get 2 shallots, diced, one cup full
42. Prepare 3 mild Elephant garlic cloves, minced
43. Get 1 cup fresh cilantro leaves, no stems, chopped
44. Get Juice of 1 fresh lime
45. Make ready Fresh mexican crumbly cheese: “queso fresco”
46. Take Pint full milk, NOT ultrapasteurized
47. Make ready Juice of large meyer lemon
48. Get Fresh thick creamy greek yoghurt:
49. Take Pint full milk, not ultrapasteurized
50. Get 1/4 cup leftover greek yoghurt
51. Get Fresh creamy Avocado mayonaise:
52. Make ready 1 avocado
53. Take 1 lime
54. Prepare 10 mint leaves
55. Prepare 1 elephant garlic clove
56. Make ready Pico de Gallo sauce:
57. Make ready 2 Chopped roma tomatoes, salted and drained
58. Get 2 Chopped jalapeno peppers, seeds removed
59. Get 2 Chopped whole shallots
60. Get 1/2 Cup Chopped fresh cilantro leaves, chopped
61. Make ready Juice of fresh lime

Loaded with carne asada, sour cream, guacamole, pico de gallo, and either potatoes or french fries, the California burrito is the perfect antidote to a late night out with friends or whenever you're feeling hungry. Served with sour cream and salsa. Corn tortilla chips topped with queso, jalapeños, sour cream, guac, scallions and salsa. Add chicken, steak, taco beef or farm-fresh veggies and black beans!

Steps to make California Farm Burrito Grande:

1. Step 1 Make the tortillas (40 minutes). Mix 1 1/2 cup of flour, tsp of baking powder, 1/4 cup of lard, salt and water, knead 2 minutes, rub some lard on your hands and roll into ball, rest fifteen minutes, repeat kneading and resting. Roll into four tortillas of 12”, 75 grams each, dust with flour. Heat dry cast iron pan to medium, cook tortilla till bubbles appear, flip, brown bubbles on other side, done. Flourdust, cover with damp towel to to keep flexible.
2. Step 2 Soak black beans overnight in cup of cold chicken bouillion with coriander and cumin. Next morning, add water to cover beans, bring to boil, then simmer in cast iron pan. Then add chopped onion, fresh cilantro and refry in Tbs lard. Serve 1/2 cup per burrito.
3. Step 3 Marinade the carne asada overnight. Marinade steak in juices and spices in ziplock bag in fridge. Next day, heat chimney of mesquite charcoal in grill, when white hot, grill steak in direct heat, 15 minutes. Rest on cutting board five minutes. Cut in 1/2” strips, cut in 1/2” pieces. Serve 1/4 pound per burrito.
4. Step 4 Make 8 heaping tablespoons of fresh cheese (15 minutes). Bring 2 cups of full milk to 180F degrees in saucepan, add juice of one lemon, stir till it curdles and drain into sieve. Ready. Serve 2 Tbs per burrito. To make 2 cups of fresh yoghurt, warm 2 cups of full milk to 180F degrees, cool to 115F, stir in 1/4 cup greek yoghurt, let ferment overnight. Mix with pico de gallo sauce.
5. Step 5 Toast and boil the rice (15 minutes). Rinse and drain california rice, toast in dry hot cast iron skillet till rice starts to jump, 2 minutes. Add garlic, shallot, cumin, lard, toast 4 minutes. Add chicken bouillion, bring to boil, simmer till rice is soft. Add cup of water if running dry before rice is soft. Serve 1/2 cup cooked rice per burrito.
6. Step 6 Make the guacamole (30 minutes): Measure. Start with quartering 3 roma tomatoes, sprinkle with seasalt, drain half an hour in collander, then dice. Dice 3 shallots, mince 3 peeled elephant garlic cloves, dice 3 jalapeno peppers, seeds removed. Chop half a cup of fresh washed cilantro leaves, no stems. Dice 2 big, ripe, but not mushy, avocados last, so they are super fresh. Mix all ingredients together in bowl with juice of one lime. Serve 1/2 cup per burrito.
7. Step 7 Make the pico de gallo (30 minutes): chop cup full of fresh tomatoes in 1/4” pieces. Sprinkle with 1/2 tsp of seasalt, let drain 20 minutes. Chop cup full of jalapeno pepper, 1/4” pieces, seeds removed. Chop 2 whole shallots in 1/4” pieces. Chop half cup cilantro leaves. Mix together with juice from one lime. Mix with freshly made greek yoghurt, or mayo made from an avocado, a lime, ten mint leaves and 2 garlic cloves. Serve 1/2 cup per burrito.
8. Step 8 Wrap the burrito: lay tortilla down, make rectangle with 1/4 cup refried beans in center, leaving enough tortilla on sides, top and bottom to make a wrap. Cover with fresh cheese. Add roasted rice.
9. Step 9 Add layer of carne asada. Cover with guacamole. Layer of pico de gallo on top, mixed with greek yoghurt, avocado mayo, or mixture of both. Wrap in aluminum foil, cut in half, serve cold. To reheat, wrap tightly in aluminum foil, put 30 minutes in oven at 250F degrees. Enjoy.
10. Ready to serve and ENJOY!

Corn tortilla chips topped with queso, jalapeños, sour cream, guac, scallions and salsa. Add chicken, steak, taco beef or farm-fresh veggies and black beans! Add chili beans and cumin; mix well. Place tortillas, overlapping, down one side of pan. Hotels near Rutiz Family Farms; Hotels near Mustang Waterpark; Hotels near Elm Street Dog Park;.

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