El Restaurante Mexicano
July-August 2007


Meatless Menu Options

Recipe: Red Peppers with Crudites and Rosy Creamy Salsa

Mushrooms Sprout in Mexican Dishes

el Restaurante Mexicano announces 2007 Sassiest Salsa Winners

Articles & Recipes
Recipe Index
2007 | 2006

2005 | 2004
2003 | 2002
2001 | 2000

Free subscription
to food service professionals

U.S. restaurant equipment and supply sources

Google search

Michoacán Vegetable Burritos

Makes 24 8-ounce servings

• 3/4 c. canola oil
• 4-1/2 lbs. roma tomatoes, seeded, sliced lengthwise into strips
• 1-1/2 gals. diced green and yellow zucchini (1-inch)
• 3 lbs. sliced red onions
• 1/2 c. minced serrano peppers
• 2 T. Kosher salt
• 1-1/2 lbs. California ripe olives, halved
• 1-1/2 lbs. cooked pinto beans
• 1-1/2 c. chopped epazote
• 12 oz. crumbled queso fresco
24 9-inch flour tortillas, heated

Heat 1/3 cup oil in a large rondo over medium-high heat. Add tomatoes, cook 2-3 minutes until lightly charred. Remove from pan, set aside.

Heat remaining oil in rondo over medium-high heat. Add zucchini, onions and peppers, season with salt; cook for 4-5 min. until lightly browned and tender. Stir in tomatoes, olives, beans and epazote; cook until heated through. Remove from heat, toss in queso fresco.

Place tortillas on a flat surface and fill each with about 2 cups of vegetable mixture. Fold in edges; wrap tortilla around filling. Serve immediately.

From California Olive Industry (www.calolive.org)