Burriquitas (Mini Burritos)
Make party-ready burriquitas: mini burritos with beef, beans, cocoa and cheese. Tips for tortillas, chiles, freezing and reheating.
As you may know, Burrito means Little Donkey. Since these are very small, or tiny burritos, I named them Burriquitas.
They are perfect for parties, watching the big game on TV or poker night. Similar to my Chocolate Chili recipe, chocolate is an authentic Mexican spice, so don't be afraid to use it. It isn't going to taste anything like what you'll think!
Submitted by: Michael from Rochester Hills, Michigan
Yield: About 40
- Burriquitas are small party burritos filled with a beef, black bean and cocoa-spiced mixture, then baked until warm and melty.
- Use thick, fresh flour tortillas and warm them before rolling to avoid cracks. Unsweetened cocoa adds savory depth, not sweetness.
- You can swap chiles, hot sauce, or protein, and you can freeze assembled burriquitas. Reheat in the oven for best texture.
Spices
Featured in this Recipe
Preparation Instructions:
Pre-heat oven to 350°.
Put the beans, epazote, and tequila into a saucepan and begin simmering over low heat. Stir occasionally. Chop the chilies up into tiny, fine pieces. Use a food processor to save time if you have one. Mix the taco seasoning, cocoa, and black pepper in a bowl.
Brown the ground beef and then add the water and taco seasoning mixture. Bring to a boil. Reduce heat to simmer, and add the chopped chilies and the Cholula hot sauce. Stir and simmer for 15 minutes.
Don't forget to stir the beans at the same time.
At about the ten-minute mark on the meat simmer, put the beans, sour cream, and salsa into a blender and puree the mixture. It should have a smooth consistency when you are done.
Pour the blender contents into a 4 quart pot. Add the meat to the pot. Heat this on medium-low heat. Add the cheese and let it melt in. Simmer and stir for about 10 minutes. Remove from heat and mix the Minute Rice into the pot. Let this stand for about 5 minutes.
Take a tortilla and scoop about 2 ounces of the filling right down the middle of the tortilla. Gently fold the tortilla over, fold the right edge in, and then roll again. Place onto a foil covered cookie sheet. Continue until the cookie sheet is full, but do not layer.
Place the cookie sheet into the oven and bake for 15 minutes. While waiting for the first batch to bake, continue folding the rest of the Burriquitas and set aside. Keep baking batches until they’re all cooked.
thespicehouse.com
More About This Recipe
You can substitute any hot sauce for the Cholula sauce. I prefer it, becasue it is made with pequin chilies and has a unique taste. Some tortillas are made better than others. I use Don Marcos brand, available here in Michigan. Some tortillas are thin and seem machine processed. They fall apart very easily and make a mess of things. Trial and error, unfortunately, if you can’t find the kind I use. (Editor's Note: Here in Chicago, there are any number of great brands of tortillas available at most supermarkets. El Milagro is fresh and high-quality at a low price.)
Frequently Asked Questions
What are burriquitas and how are they different from regular burritos?
Burriquitas are small, 8-inch rolled burritos made to serve as party snacks. The filling here mixes seasoned ground beef, pureed black beans and salsa verde, cocoa for Mexican spice, cheese, and Minute Rice to create a thick, scoopable filling. They are baked briefly so they are warm and slightly crisp on the outside.
Can I make this recipe vegetarian or use a different protein?
Yes. Replace the ground beef with cooked lentils, textured vegetable protein, crumbled tofu, or extra sautéed vegetables. Keep the same seasonings and adjust liquid so the filling stays thick. If using a plant protein that needs less cooking time, add it near the end so it does not overcook.
How do I choose and handle tortillas so they do not break?
Pick thick, fresh flour tortillas like Don Marcos or El Milagro. Warm them briefly in a dry skillet or wrapped in a damp towel for 20 to 30 seconds to make them pliable. Place the filling near the center, fold the bottom up, fold in the sides, then roll tightly with the seam down on the baking sheet.
What is the role of the cocoa powder and can I skip it?
The unsweetened cocoa adds savory richness and a subtle earthy note common in Mexican cooking. It does not make the filling taste sweet. You can omit it, but the flavor will be flatter. If you must skip it, add a pinch of ground cinnamon and a little extra chili powder to mimic some of the same depth.
How do I prepare ancho versus Anaheim chiles for this recipe?
If using dried ancho chiles, remove stems and seeds, rehydrate in hot water for 15 to 20 minutes, drain, and chop finely. If using fresh New Mexican or Anaheim chiles, roast or pan-char, peel the skins if desired, remove seeds, and chop. Adjust the amount from 3 to 6 chiles depending on how smoky or spicy you want the filling.
Can I make burriquitas ahead and freeze or reheat them?
Yes. Assemble burriquitas and flash-freeze on a sheet until solid, then transfer to freezer bags. Reheat from frozen in a 350 F oven for about 25 to 30 minutes, or bake refrigerated burriquitas for 10 to 15 minutes until hot. Microwaving works for quick reheats but makes the tortilla softer.
What can I use instead of epazote, tequila, or Minute Rice?
If you do not have epazote, substitute chopped cilantro or a small pinch of dried oregano; the flavor will differ but still taste good. For tequila you can use a splash of chicken or vegetable broth, or omit it; most alcohol cooks off but it adds subtle brightness. If you lack Minute Rice, fold in about 2 to 3 cups of cooked rice or prepare instant rice according to package directions and use an equivalent amount so the filling achieves the same thickness.
What are burriquitas and how are they different from regular burritos?
Burriquitas are small, 8-inch rolled burritos made to serve as party snacks. The filling here mixes seasoned ground beef, pureed black beans and salsa verde, cocoa for Mexican spice, cheese, and Minute Rice to create a thick, scoopable filling. They are baked briefly so they are warm and slightly crisp on the outside.
Can I make this recipe vegetarian or use a different protein?
Yes. Replace the ground beef with cooked lentils, textured vegetable protein, crumbled tofu, or extra sautéed vegetables. Keep the same seasonings and adjust liquid so the filling stays thick. If using a plant protein that needs less cooking time, add it near the end so it does not overcook.
How do I choose and handle tortillas so they do not break?
Pick thick, fresh flour tortillas like Don Marcos or El Milagro. Warm them briefly in a dry skillet or wrapped in a damp towel for 20 to 30 seconds to make them pliable. Place the filling near the center, fold the bottom up, fold in the sides, then roll tightly with the seam down on the baking sheet.
What is the role of the cocoa powder and can I skip it?
The unsweetened cocoa adds savory richness and a subtle earthy note common in Mexican cooking. It does not make the filling taste sweet. You can omit it, but the flavor will be flatter. If you must skip it, add a pinch of ground cinnamon and a little extra chili powder to mimic some of the same depth.
How do I prepare ancho versus Anaheim chiles for this recipe?
If using dried ancho chiles, remove stems and seeds, rehydrate in hot water for 15 to 20 minutes, drain, and chop finely. If using fresh New Mexican or Anaheim chiles, roast or pan-char, peel the skins if desired, remove seeds, and chop. Adjust the amount from 3 to 6 chiles depending on how smoky or spicy you want the filling.
Can I make burriquitas ahead and freeze or reheat them?
Yes. Assemble burriquitas and flash-freeze on a sheet until solid, then transfer to freezer bags. Reheat from frozen in a 350 F oven for about 25 to 30 minutes, or bake refrigerated burriquitas for 10 to 15 minutes until hot. Microwaving works for quick reheats but makes the tortilla softer.
What can I use instead of epazote, tequila, or Minute Rice?
If you do not have epazote, substitute chopped cilantro or a small pinch of dried oregano; the flavor will differ but still taste good. For tequila you can use a splash of chicken or vegetable broth, or omit it; most alcohol cooks off but it adds subtle brightness. If you lack Minute Rice, fold in about 2 to 3 cups of cooked rice or prepare instant rice according to package directions and use an equivalent amount so the filling achieves the same thickness.
You don’t list epazote in the ingredients list. How much would be used with the tequila and beans?
*I haven’t made this yet so my ratings are not applicable but I can’t submit the question without selecting those ratings and I have no idea how much to use.
how much epizote do you recommend?
I WAS WONDER IF YOU CAN CUT THE RECIPE IN HALF
(AND)
HOW MANY PEOPLE DOES IT TAKE TO MAKE 40?
From the Chef – Yes, I freeze them all the time. The trick is the reheating. You can microwave them, but go low and slow otherwise the tortillas get soggy and rubbery. You can also reheat in a 350° oven for about 20-30 minutes, but again, take care. Depending on the exact size/thickness yours happen to be (We all make ‘em a little differently I’m sure) that may be too little or too much time. Enjoy!
I am wondering if this mini burritos can be frozen? If so should they be frozen before or after baking?