Mexican Trifecta.

What happens when you can't decide if you want to make Burritos, Enchiladas or Fajitas?  You make all three in one main dish, three Mexican recipes in one, a Mexican Trifecta.  Ok, fajitas are technically classified as Tex-Mex, a recipe developed within the United States with Mexican influence, so it sort of counts as part of the trifecta.

I tried looking up the differences between burritos and enchiladas, but American influences (mainly California and Texas) have blurred the line between authentic and invented.   On one question/answer site, a man stated they were invented in California because, "he's eaten so many of them there for the past 6 years"...ummm, ok.  Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two ingredients: some form of meat or fish, potatoes, rice, beans, asadero cheese, chile rajas, or chile relleno.  Authentic Mexican enchiladas are rolled maize (corn) tortillas stuffed with meat, covered with a tomato and chili sauce; this food practice can be dated back to the time of the Mayans.  Nowadays, burritos can be served up in a casserole dish, covered in cheese and sauce; or heated and browned on a grill as is to make it easier, and less messier, to walk around with.  The tortillas for burritos are closed ended, enchiladas are open ended; fillings are basically "anything goes".

Usually the tortillas are long length after rolling, even for the burrito; mine became square shaped packets, not intentionally, just ended up that way.  The taste, after complete cooking, was pretty awesome as is, but add a little sour cream and/or guacamole and they became exceptionally awesome!  There were so many textures and flavors, and they all worked so well to enhance each other.

Enchi-burr-jitas

Ingredients:

2 Tbsp. olive oil

1 and ½ lbs. lean meat (sirloin or London broil), cut into 1” strips

1 and ½ cups yellow bell pepper, cut into 1” strips

1 and ½ cups onion, cut into 1” strips

1 can (15 oz.) whole kernel corn, drained

1 can (15 oz.) black beans, rinsed and drained

1 can (15 oz.) diced tomatoes, drained

1 tsp. salt

1 tsp. garlic powder

1 tsp. cumin

1 Tbsp. chili powder

1 Tbsp. dried, crushed cilantro leaves

Pinch ground cayenne pepper

12 (10”) flour tortillas

1 (14 oz.) can green chili enchilada sauce (mild/medium)

Preparation:

In a large skillet, heat oil on medium-high heat, partially brown meat strips; add bell pepper and onion, continue to brown meat till no pink shows.  Add in corn, black beans, tomatoes and all seasonings; mix well and let cook 5 minutes before turning off heat.

Preheat oven to 350F; spray 2-4 quart baking dishes with nonstick cooking spray.

In center of each tortilla, place one cup of meat/vegetable mixture.  Fold up long sides of tortillas over each other, fold up short sides to create a square packet; place 6 packets inside each baking dish.  Top each packet with 2 tablespoons of enchilada sauce; bake for 30 minutes.

Makes 12 servings.

Mary Cokenour