Fil-Mex Burrito

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burrito
FIL-MEX BURRITO
(FILIPINISM-INFUSED MEXICAN BURRITO)
Decades back, in a tiny Mex stall, when I had my first bite into this roll. Pieces of wood-fire grilled sirloin, re-fried pinto beans, lettuce, onion and tomatoes drizzled with cumin-rich mayo-vinegar sauce.
Great while watching vehicles traversed San Francisco bridge. Reminisced when my grandkids wanted to have some, along with Tacos, capping off their Sunday afternoon activities.
They did the ordering in this…never mind…
Beef ultra tough, over-“cuminized” and seemed like a 16million Scouville Heat Unit (SHU) sauce was dumped unto the burrito. As usual, my “innovative ego” was touched.
I promised them I will come up with kid-friendly-Filipinized version. What more could be infused unto burrito to make it pleasant for kids? They like not to hot stuff, bit sweet, tasteful and most of all…healthy.

 

Fil-Mex Burrito
 
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Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • MEAT:
  • ½ chicken breast, deboned, cubed, seasoned with salt and pepper

  • BURRITO SAUCE:
  • 60 grams mayo (any)
  • 30 grams mustard
  • 20 ml. EVOO (Extra Virgin Olive Oil)
  • 10 ml. cane vinegar
  • 2 grams brown sugar
  • 3 grams salt
  • 2 grams ground black pepper
  • OPTIONAL 3 grams MSG

  • FRYING NEED:
  • 50 ml. EVOO (Extra Virgin Olive Oil)

  • VEGGIES:
  • 3 pieces ultra fresh lettuce (Romaine or iceberg or any you prefer)
  • 1 small tomato, cubed
  • ½ cucumber, peeled, cubed
  • ¼ white onion, cubed
  • ½ peeled carrot, cubed

  • FILLINGS TO COOK:
  • 1 small sweet potato (kamote which renders that sweet flavorful bite) cubed, boiled to desired doneness. Set aside.
  • 100 grams beans. Pinto beans are not readily available in my country that I utilized ordinary kidney beans. With plenty of tap water, pressure cook for 20 minutes (count starts when “sizzle” begins) drain and mash with potato masher to a paste consistency. Set aside.

  • WRAPPERS:
  • 3 pieces Tortilla wrappers (these are readily available in supermarkets)
  • 3 square or rectangular foil enough to cover entire Tortilla when rolled with fillings.

  • TOP GARNISH:
  • 100 grams grated cheddar cheese
  • 3 grams chili powder
  • 8 grams salt
  • 2 grams ground black pepper
Instructions
  1. Tossing constantly, fry in heated EVOO chicken cubed breast until light brown. Set aside.
  2. In a bowl, whisk together all ingredients of burrito sauce. Tumble and toss well. Set aside.
  3. Now all set. Get one Tortilla wrapper and put unto stove fire for 4-6 seconds each side. Ensure all parts are heated by carefully moving up-down-sideways.
  4. Lay unto foil and put lettuce in the middle .
  5. One by one each kind, let’s fill-beginning with a tablespoon of mashed beans scatter on top of lettuce. Continue with other filling ingredients and end with cubed chicken. Drizzle with sauce, sprinkle salt, pepper, chili powder and generously top with grated cheese.
  6. Roll Tortilla first to log form followed by foil to cover all parts. Fold to seal top and bottom of foil.
  7. DONE. Ready. Tear one side to open burrito for our first bite.
  8. Smile. Enjoy.
  9. I paired mine with red wine.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

“Lechon” Pork Chop

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“LECHON” PORK CHOP
(SPICES AND HERBS MARINATED PORK CHOP OVEN ROASTED-LECHON  TYPE)
Usually done with whole pig carcass or belly,
pork cut-marinade blend-cooking medium are herein innovated.
Pork Chop is a cut of pig meat perpendicular to the spine.
It may be a cut from:
shoulder part or blade chop,
rib part or rib pork chop,
mid part of the loin or top loin chop
and the boneless pork loin part which stretches from shoulder to hip.
Off-bone, you may opt for: pork loin fillet or sirloin cuts.
Here, I utilized the rib part…bone-in…skin-on.
Two hours and a half of cooking while turning to 5 sides every 15 minutes
plus the marinade mix introduced keep this meat, despite long cooking,
moist-tender-flavorful and crispy.

lechon image picture

“Lechon” Pork Chop
Prep time Cook time Total time
3 hours 2 hours 40 mins. 5 hours 40 mins.

Makes/Serves: 6

Cooking medium: electric or gas range oven, ice pick for pricking flesh, wire rack to where pork chop will rest while being roasted, shallow range pan to hold tap water and wire rack during roasting, blender, spices & herbs mixing bowl, stainless steel marinating bowl, fine sieve or sifter, lots of paper towel

Special instruction(s): this cooking method entails active monitoring

NOTE: Don’t mind the mess. Deal with them later after you partake this excitingly-wonderful prep

Ingredients
    • MEAT:
    • 1.5 to 2 kilos 1-piece bone-in, skin-on, pork chop, fully cleaned and rinsed.
    • MARINADE MIX:
    • 50 ml. any spirit (white wine, gin, vodka or rum). This will moisten up the meat while being cooked.
    • 15 ml. soy sauce (any)
    • 30 ml. pineapple juice.
    • 6 cloves peeled fresh garlic
    • 3 grams star anise
    • 2 grams dried bay leaves
    • 5 grams salt (any)
    • 2 grams brown sugar
    • 2 grams ground black pepper
    • 2 grams paprika powder
    • OPTIONAL: 2 grams MSG
    • 4 grams chili powder
    • 2 grams paprika powder
    • OPTIONAL: 2 grams MSG
    • 4 grams chili powder
    • NOTE:
    • Chili powder is different from chili pepper powder. Chili pepper powder is the powder form of particular chili specie you desire

 

PROCEDURES:
  1. Pour all marinade mix ingredients unto bowl. Toss a bit, Blenderize to very liquid consistency.
  2. With another bowl underneath, pass unto sieve blenderized marinade mix. Using spoon press down leftover solids clinging to sieve into below container. Set aside both liquid marinade mix and the still semi-solids left in sieve.
  3. Summon pork chop and prick the inside of lean (not the skin) with ice pick.
  4. Pour liquid marinade unto ALL sides and parts of meat except the skin. A little massaging of the lean part will make it absorb the flavored marinade. There will be marinade drippings in bottom of bowl. Just collect, pour again, keep massaging, pour, re-pour for about 4 times. This ensures full flavor penetration.
  5. Get the left over solids or semi-solids from sieve and rub unto ALL parts (except the skin). Refrigerate for 2-3 hours.
  6. Set range temp to 250deg.F (121deg. Celsius). Put your marinated pork-skin down-unto wire rack. If meat can’t stand by itself…be a McGyver. Put rack on top of shallow pan with 1/8 tap water on it. Aside form easier clean-up, this water steams up and coats meat while cooking. Add if needed.
  7. Wipe skin of meat thoroughly with paper towels. It must be initially heated on VERY DRY state.
  8. Pop unto oven and slow roast for 2.5 hours (150 minutes) in this temp. Except for skin side, there will be 5 sides of the meat. EXCEPT THE SKIN SIDE, put on top each of this 5-sides every 15 minutes. This will ensure even cooking. Repeat for 2nd time. This system will give a COOK TIME OF 150 minutes.
  9. When done, increase temp to 350deg.F (176deg. Celsius). Arrange meat so that skin side is UP. Then finish off this skin-crackling stage for just 10 minutes.
  10. You’re DONE. Enjoy with family.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
3.3.3077

“GiGi” Stuffed “Ampalaya” – Baked To Almost ZERO Residual Bitterness

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GiGi STUFFED “AMPALAYA”-BAKED TO ALMOST ZERO RESIDUAL BITTERNESS
(SAUTÉD GROUND BEEF STUFFED BITTER GOURD – BAKED
TO ALMOST NIL RESIDUAL BITTERNESS)
GiGi (“Gi-nisang Gi-niling or sautéd ground beef) stuffed into seasoned
“Ampalaya” (bitten gourd, amargoso or bitter melon) baked for few minutes to give a kid-friendly,
almost ZERO bitterness recipe.
Technology and systematic prep contributed to delightfully yummy end result.
Prep time:                    30 mins.
Cook time:                   30 mins.
Total time:                1 hour
Makes/Serves:  4
Cooking medium:  electric or gas range oven
Special instruction(s): you’ll love the effect of this prep to otherwise bitter “ampalaya”

MAIN INGREDIENT:
1 large ampalaya – portion of bottom sliced to let it stand alone, lengthwise slice a bit of top part (don’t discard the cut portion-set aside) to facilitate de-seeding or scraping of internals with the use of spoon. Rinse 5-8 times under running tap water. So now you have a standing clean ampalaya. .
SAUTÉING & FILLING INGREDIENTS:
¼ kilo ground beef
20 ml. EVOO (Extra Virgin Olive Oil)
5 cloves crushed fresh garlic
1 small onion minced
50 grams squarely minced carrots
50 grams green peas
50 grams cooked corn kernel
2 grams salt
2 gram ground black pepper
10 ml. soy sauce
BAKING NEEDS:
15 ml. EVOO
3 grams salt
2 grams ground black pepper
3 pieces small tomatoes for veggie side and garnish
PROCEDURES:
1. Gather sautéing ingredients and start with heating EVOO under medium temp. Pour in garlic and onion.
Brown a bit. About 3 minutes.
2. Add in carrots, green peas and corn kernel. Stir fry for 3 minutes.
3. Add ground beef. Continue tumbling for 8 minutes.
4. Add soy sauce and sprinkle with salt and black pepper. Keep tossing for another minute. Done. Set aside.
5. Before baking, sprinkle with salt and black pepper all sides and inside of ampalaya including the sliced top part.
6. Stuff it with your “filling” (cooked ground beef). Cover with the sliced top part. Drizzle with EVOO.
7. Pop into range oven and bake for 15 minutes under 225deg.F (107deg. Celsius)
8. In the last 3 minutes of baking, put in your tomatoes.
9. You’re done and will be heading to a sumptuous partake of this almost zero bitterness amplalaya offering.
Witness how your loved ones enjoy your masterpiece.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

“Adobong Pusit Rice” with Steamed Seafood

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“ADOBONG PUSIT RICE” AND STEAMED SEAFOOD
(RICE COOKED IN SAUCE OF SQUID FRIED & STEWED IN GARLIC-SOYA-
VINEGAR TOPPED WITH STEAMED SEAFOOD)
This is an innovation of “arros’ negre”, “arroz negro” or “seafood paella”
which utilizes squid or cuttlefish ink added to white rice.
Here, ink sac is removed and squid is fried then stewed “Adobo” style.
Squid’s color as well as end result for that of rice is natural.
An offshoot of frying, sautéing and stewing in soy sauce.
Seafood is served as topping NOT incorporated into the rice.
Colored rice is served garnished with “Adobong Pusit”, steamed
shrimps, clams and some colorful veggies you may wish.
Prep time:                     45 mins.
Cook time:                     45 mins.
Total time:           1 hour 30 mins.
Makes/Serves:      4
Cooking medium:   frying pan or wok, steamer
Special instruction(s): be ready with those special smiles from your loved ones.

INGREDIENTS:
1/2 kilo small pinkish round Indian squid or “Pusit Lumot” (dark large bigfin reef specie).
Fully cleaned, inc sac and “pen” (the whitish plastic-like thingy at its back) removed.
OTHER SEAFOOD SOAKED IN 320ml. 7-UP or SPRITE for 15 MINUTES then DRAINED
¼ kilo medium shrimps-large tentacles cut
½ kilo fresh clams-soak in tap water minimum of 30 minutes to expel sand and sea odor
then soaked in 7-up or Sprite
FOR ADOBO:
6 cloves sliced garlic
1 medium onion-sliced
50 ml. EVOO (Extra Virgin Olive Oil)
40 ml. soy sauce
10 ml. vinegar (cane or palm or any)
15 ml. tap water
2 grams salt
2 grams ground black pepper
3 pcs. bay leaves
10 grams brown sugar
OPTIONAL 2 grams MSG
FOR RICE:
250 grams Japanese rice or should this be not available…150 grams of your usual white rice added with 100 grams “malagkit na bigas” (sticky rice)
enough water to cook the rice. Cook and set aside.
PROCEDURES:
1.    Brown a bit garlic and onion slices in heated EVOO. Add in squid, half of salt, half of black pepper, brown sugar, bay
leaves, OPTIONAL MSG and, stirring-tumbling constantly, sauté/fry until they become dark brown.
This process will elicit full-flavor absorption by squid.
2.    Add in soy sauce, vinegar and water and bring to boil.
3.    When desired tenderness and taste are achieved, scoop out squid and set aside. The sauce in the same pan/wok
will be used to coat rice.
4.    Lower heat temp to low and, into sauce, add rice in small batches while constantly tossing and tumbling that sticking to
bottom is minimized or totally prevented. Doing this system will enable you to coat each and every rice grain with your
“Adobo sauce” than dumping all rice in 1 time.
5.    In suitable steamer, boil enough water underneath. Lay drained shrimps and clams in slotted bowl and cook atop
steamer until desired state is reached. This will be about 10-15 minutes.
6.    Beautifully arrange in plate, top or side ”Adobo rice” with steamed seafood and enticingly garnish as desired.
7.    Watch your loved ones enjoy this new prep.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Roasted “Buto-Buto” Sided By “Sinigang Na Puro Gulay”

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ROASTED “BUTO-BUTO” SIDED BY “SINIGANG NA PURO GULAY”
(ROASTED BACKBONE SIDED WITH TAMARIND SOUP BASED ALL VEGGIES)
A delightful complete dish with prep combining Western and Filipino approaches.The left-over bones of the St. Louis Spares & Loin Backs
I dealt with in the production floor for the past recipe issues now come to center stage.
This time bones, with enough flesh to gnash our teeth upon, from the spine-neck part of pork.
Spices and herbs blend rubbed (similar to the one I utilized for St. Louis Spares)
then roasted to tender-bite and satisfaction.
Without meat, lightly boiled vegetables in “Sinigang Mix”(tamarind based seasoning),
a Filipino fave soup dish, side the meat for a full-meal offering.
Take note: this is an innovation and pioneering method.
You’ve seen it here FIRST.
You’ll see it in many restos very soon.
That’s great. Dare you to serve it with “style”…and please don’t over charge patrons.

 

buto-buto image picture

Roasted “Buto-Buto” Sided By “Sinigang Na Puro Gulay”
Prep time Cook time Total time
30 mins 40 mins 1 hour 10 mins.
Ingredients
  • ½ kilo spine with meat chopped to desired sizes poured in with 200ml. red wine (any)..
  • Tumble and massage meat a bit so wine alcohol will penetrate flesh. Set aside..
  • 20 ml. EVOO (Extra Virgin Olive Oil) for drizzling before roasting.
  • MEAT RUB (blended and tumbled well together):
  • 5 grams salt (fine or sea)
  • 3 grams white or brown sugar
  • 3 grams garlic powder
  • 6 grams chili powder
  • 3 grams paprika powder (for more reddish result)
  • 2 grams nutmeg powder
  • 2 grams coriander powder
  • 2 grams ground black pepper
  • OPTIONAL: 2 grams MSG (monosodium glutamate)
  • VEGGIES SINIGANG:
  • 1 sachet of Knorr Sinigang Mix
  • a bunch of sting beans (“sitaw”), cleaned, cut to bite sizes/li>
  • a bunch of “kangkong’ (swamp cabbage or water spinach) cleaned and cut
  • 1 small tomato sliced
  • 1 small whit onion sliced
  • 3 pieces banana pepper or chili finger (“sili pansigang”)
  • 400-500 ml. tap water
  • salt and pepper to taste
  • OPTIONAL: other veggies of your choice.
PROCEDURES:
  1. Into foil-wrapped pan, line up your meat. Sprinkle meat rub unto all sides. Tumble to spread flavor well.
    Rest for 30 minutes
  2. Sprinkle EVOO top of meat. Set aside.
  3. Heat electric or gas oven to 325deg.F (162deg.Celsius)
  4. Pop in and roast meat for 40 minutes-turning to other side after the first 20 minutes. And while waiting….
  5. start the “Sinigang Na Gulay”. In a casserole, sauté tomato and onion slices..
  6. Pour in “sitaw” and the Sinigang Mix. Tumble and toss for a minute. Add water. Bring to boil..
  7. Once boiling STOP THE HEAT.
  8. Add in “kangkong” and banana peppers. To preferred taste, add salt, pepper and your other veggies..
  9. These will be cooked in the remaining heat.
  10. Once your meat is done, garnish and serve both.
  11. You have a complete meal.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
3.3.3077