Southern California is a land where cultures blend, and flavors dance on the tongue, and nowhere is this more evident than in its thriving Mexican food scene. Among these culinary delights, the Verde Wet Burrito stands out as a masterpiece, a sumptuous dish that’s captured my heart and taste buds. Join me as I unravel the secrets behind this iconic dish and guide you through crafting your own Verde Wet Burrito at home!
What Makes the Verde Wet Burrito So Special?
A wet burrito is an extraordinary experience. Rich, spicy verde sauce poured over a tightly packed flour tortilla stuffed with juicy meat, savory beans, and fluffy rice. But what sets the Verde Wet Burrito apart? It’s all about the details.
(Verde Wet Burrito Video)
The Ingredients: The Soul of the Dish
- Pork Carnitas: The star of the show, braised to perfection. Homemade is preferred, and here’s my favorite recipe.
- Mission Flour Tortillas: Supple and flavorful, they hold everything together.
- Las Palmas Green Chile Enchilada Sauce: Adds that authentic verde touch.
- Zatarain’s Spanish Rice and Rositas Refried Beans: The combination that elevates the burrito to a whole new level.
- Medium White Cheddar Cheese: Melts into a gooey embrace.
The Secret Ingredient
It took time and many taste tests at the El Torito Meat Market in Hesperia, California, to unravel this secret: mixing the rice and refried beans together. It binds the ingredients and ensures that each bite is moist and flavorful.
Step-by-Step: Crafting the Perfect Verde Wet Burrito
- Prepare the Meat: Carnitas style, braised for a juicy, full flavor.
- Assemble: Lay out your tortilla and scoop spoonfuls of the rice and bean mixture, add generous amounts of shredded meat and cheese.
- Rolling Time: Fold, tuck, and roll that burrito, but be mindful not to overstuff!
- Baking Magic: Verde sauce, baking dish, 375F, 10 minutes. Cheese on top, 3-5 minutes more. Voila!
Serve with Style
A well-made Verde Wet Burrito deserves to be presented beautifully. Add more verde sauce if you like, serve with guacamole and corn chips, and let the Mexican fiesta in your mouth begin!
Tips, Substitutes, and Questions
- Meat Choices: Pork, beef, or chicken? All work, but seasoning is vital.
- Sauce Variations: Prefer red enchilada sauce? Go for it!
- Wet vs. Regular Burrito: The wet burrito’s sauce calls for a fork, while a regular one is a hand-held delight.
- Wet Burrito vs. Enchilada: Flour tortillas and a fully closed wrap set the wet burrito apart.
The Verde Wet Burrito isn’t just a meal; it’s a culinary journey that brings Southern California’s vibrant Mexican cuisine right into your kitchen. From selecting quality ingredients to mixing rice and beans, every step is an art.
I hope this blog post inspires you to embrace the joy of cooking and indulge in the luscious taste of the Verde Wet Burrito. If you try this recipe, I’d love to hear about your experience in the comments below!
Verde Wet Burritos
- 2 large flour tortillas 10″
- 3/4 cup pork carnitas substitute seasoned chicken, shredded or ground beef if desired
- 1/2 cup refried beans
- 1/2 cup Mexican or Spanish rice we recommend Zatarain’s
- 3/4 cup shredded white cheddar cheese divided
- 1 cup green chile enchilada sauce
- Preheat: Set your oven to 375° F (190° C).
- Prepare the Fillings: Warm the tortillas to make them pliable. Mix the rice and beans, spreading them equally onto the tortillas’ center. Divide the meat equally and top with half the cheese.
- Roll the Burritos: Fold the sides and roll tightly.
- Bake: Pour half the enchilada sauce into an 8×8″ baking dish. Place burritos seam-side down, cover with remaining sauce, and bake for 10 minutes.
- Final Touch: Sprinkle the remaining cheese and bake for 3-5 minutes until melted.
Sauce Variations: Red enchilada sauce is a tasty substitute.