| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Barbeque, Main dish, Meats, Peppers, Southwester |
16 |
Servings |
INGREDIENTS
| 10 |
oz |
Green chiles; diced |
| 1 |
pt |
Kentucky Fried Chicken gravy |
| 1 |
lg |
Bell pepper; chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
c |
Good salsa |
| 1 1/2 |
lb |
Smoked beef brisket; shredded |
| 1 |
tb |
Garlic; powder |
|
|
Salt to taste |
| 16 |
|
Large flour tortillas |
| 1 |
lb |
Monterey Jack Cheese; shredded |
INSTRUCTIONS
Thought I'd pass this recipe along since we just made it and I can vouch
how good it is first hand (and full stomached). This is a modification to a
recipe Cindi has made for years. (We added bell peppers and onions and used
smoked brisket). I used several bags of sliced brisket from the freezer to
clean it out a little in preparation for the next one I'll be doing soon.
In a large sauce pan or dutch oven, saute bell pepper, onion, and green
chiles with garlic powder in about 3 tablespoons of oil. When onions and
bell peppers are tender, add brisket, salsa, and gravy. Cook over low heat
for 30 minutes, stirring occasionally. Sample often.
Spoon meat mixture and cheese onto flour tortilla and wrap. There's lots
of variations possible on this but the important ingredient for the special
flavor is the Kentucky Fried Chicken gravy. These burritos can be frozen
and are great when re-heated.
Contributor: Cindi & Rodney (Vicksburg, MS)
Posted to bbq-digest by "Cindi" <rlcz@netdoor.com> on Sep 20, 1998
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