Ingredients with Measurements:
- 1 cup of cornmeal
- 1 cup of water
- 1 cup of milk
- 1/2 cup of sugar
- 1/2 cup of butter
- 1/2 teaspoon of salt
- 1 can of black beans, drained and rinsed
- 1 cup of cooked rice
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- 4 large flour tortillas
Special equipment needed:
- Large skillet
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the cornmeal, water, milk, sugar, butter, and salt. Mix well until the ingredients are fully incorporated.
2. Heat a large skillet over medium heat. Pour the cornmeal mixture into the skillet and cook, stirring constantly, for about 10 minutes or until the mixture thickens and pulls away from the sides of the skillet.
3. Remove the skillet from the heat and let the cornmeal mixture cool for a few minutes.
4. Preheat the oven to 350°F.
5. To assemble the burritos, place a tortilla on a flat surface. Spread a layer of the cornmeal mixture over the tortilla, leaving about 1 inch of space around the edges.
6. Add a layer of black beans, cooked rice, shredded cheese, and chopped cilantro on top of the cornmeal mixture.
7. Roll up the tortilla tightly, tucking in the edges as you go.
8. Repeat the process with the remaining tortillas and filling.
9. Place the burritos on a baking sheet and bake for 10-15 minutes or until the cheese is melted and the burritos are heated through.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 4 large burritos.
Nutritional information:
Calories: 570
Fat: 23g
Carbohydrates: 77g
Protein: 16g
Sodium: 630mg
Sugar: 24g
Substitutions for ingredients:
- You can use vegetable broth instead of water for a richer flavor.
- You can use any type of cooked beans instead of black beans.
- You can use any type of cooked grain instead of rice.
- You can use any type of cheese instead of cheddar cheese.
- You can use any type of fresh herbs instead of cilantro.
Variations:
- You can add cooked chicken or beef to the filling for a meatier burrito.
- You can add diced tomatoes, sliced avocado, or sour cream to the filling for a creamier burrito.
- You can use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to stir the cornmeal mixture constantly to prevent it from sticking to the skillet.
- Let the cornmeal mixture cool for a few minutes before assembling the burritos to prevent the tortillas from getting soggy.
- Use a toothpick to secure the burrito ends if they don't stay closed.
Storage instructions:
You can store the leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the burritos, wrap them in aluminum foil and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the burritos on a plate with a side of salsa and guacamole.
Garnishes:
Garnish the burritos with chopped fresh cilantro, sliced jalapeños, or diced tomatoes.
Pairings:
Serve the burritos with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Corn on the cob
- Chips and salsa
Troubleshooting advice:
- If the cornmeal mixture is too thick, add more water or milk to thin it out.
- If the burritos are too dry, add more cheese or salsa to the filling.
Food safety advice:
- Make sure to cook the cornmeal mixture thoroughly to prevent foodborne illness.
- Store the leftover burritos in the refrigerator and consume within 3 days.
Food history:
Maja Maíz is a traditional Mexican dish made with cornmeal and milk. It is often served as a dessert, but in this recipe, it is used as a filling for burritos.
Flavor profiles:
The Maja Maíz filling is sweet and creamy, while the black beans and rice add a savory and earthy flavor to the burritos.
Serving suggestions:
Serve the Maja Maíz burritos with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican