Homemade Szechuan Sauce and Asian Fusion Burritos
We're making our own homemade szechuan sauce and using it to flavor the meat in an Asian Fusion Burrito today for a fun and easy fusion of Mexican and Asian cuisines.
Hopefully you saw yesterday's #SundaySupper post with one of my favorite family meals, Swiss Steak. And, if you did, you know that #SundaySupper has partnered with American Family Insurance for their Back To Table Campaign.
Taking time for family dinners, even a short amount of time on busy nights, helps create the good habit of having a family mealtime. And, isn't it true that it is those busy days when we really need those few moments to stop, regroup, and relax?
During busy weeks, we find two types of dishes incredibly helpful: crock pot meals and stir fries.
There are so many fantastic crock pot recipes, and they are perfect when you're not going to be around for most of the day. Nothing beats walking into a house that smells like dinner. Well, nothing besides knowing that you can relax for a minute too since dinner practically made itself.
Stir fries are our go-to meal when we don't even have the time to think ahead to prep a crock pot. Any meats or veggies (fresh or frozen) are fair game when we stir fry. And, you don't need a wok either. A frying pan works just as nicely.
So, do I have a crock pot meal or stir fry for you today? I'm afraid not.
But, I have something much more fun, and just as fitting for a busy night.
American Family has shared some of the "Share Your Recipe" sweepstakes recipes with us, and this week the #WeekddaySupper crew will be sharing some of these stellar recipes with you.
The recipe I chose for today was "Oriental Burritos", submitted by Shelley Thomas. Shelley says, "I don't even remember now where the recipe came from, but this has become a go-to dish when we have company, because it is so unusual. I've never had anybody not love them!"
We were so intrigued by the title that we knew immediately we had to try them. Mexican with an Oriental swing? All in a baked chimichanga?
Let me tell you, we are hooked!
Shelley, these might have just become a go-to dish when we have company too!
Szechuan Sauce
Ingredients
- ½ c chicken broth (we prefer low sodium)
- 1 ½ tablespoon soy sauce
- 1 teaspoon lemon juice
- 2 garlic cloves, minced
- 1 ½ tablespoon brown sugar
- 2 teaspoon chili paste
- 1 teaspoon ginger
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- ¼ teaspoon cayenne pepper
- 1 tablespoon corn starch
- 2 tablespoon rice vinegar
Instructions
- In a small saucepan, mix together chicken broth, soy sauce, and lemon juice.
- Add garlic, brown sugar, chili paste, ginger, and peppers. Bring to a simmer.
- In a small bowl, add vinegar to corn starch and mix until the cornstarch is dissolved.
- Pour cornstarch mixture into the saucepan. Stir frequently and simmer until the sauce has thickened.
- Remove from heat. Refrigerate for up to a week.
Asian Fusion Burritos
Ingredients
- 1 lb ground beef (90% lean)
- ½ teaspoon Chinese Five Spice
- 4 garlic cloves, minced
- ½ teaspoon ground black pepper
- Pinch celery salt
- 4 c shredded cabbage
- 2 c broccoli, julienned
- 2 carrots, julienned
- 1 onion, diced
- ¼ c Szechuan Sauce (see recipe above)
- 2 c Mozzarella or Monteray Jack cheese, shredded
- 6-8 large tortillas (or more if using small size tortillas)
Instructions
- Pre-heat oven to 400F.
- In a large, non-stick frying pan, brown meat over medium-high heat (5-7 min). Add Five Spice Powder, garlic, pepper, and celery salt, and mix well. Remove from frying pan to a bowl when cooked.
- Return the frying pan to the heat and add cabbage, broccoli, carrots, and onion. Sauté over medium-high heat until tender (5-7 min). Add Szechuan Sauce and mix until well coated. Remove from heat.
- Wrap tortillas in a damp paper towel, and microwave for 10 seconds to soften.
- Prepare a baking sheet by lining it with aluminum foil and greasing the foil with cooking spray.
- Place roughly ¼-1/3 cup of both meat and cabbage in a line down the center of each tortilla. Top with ¼ c of cheese.
- Roll the tortillas by folding the top and bottom ends in first, then wrapping the sides around.
- Place burritos, seam side down on the prepared baking sheet. Spritz gently with baking spray.
- Bake burritos for 15-20 min, until crisp and golden.
Notes
Disclosure: This post is sponsored by American Family Insurance. However, as with all sponsored posts, all opinions are our own.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
i just now replied to your Welcome email with an extensive list of fusion recipes i like to make, but i forgot to say that this is the recipe (the Oriental-Mexican Fusion Burritos) that led me to you. i was looking for alternatives to regular burrito fillings, and i'm nuts about Asian spices with Mexican ingredients. so i'm developing two kinds of burritos -- i'm calling them HERittos (my initials are HER):
(1) My-Mex version, to include some or all of the following: canned refried beans (i can make my own, but this is what i have on-hand), seasoned ground beef, grated sharp cheddar (or a blend of cheddar and pepper jack -- fresh-grated, not store-bought grated), chopped jalapenos (maybe unseeded, but it's unlikely), diced onions, shredded cabbage, chopped tomatoes (either canned or sun-dried, since i have no fresh ones available), chopped jarred roasted red bell peppers, thawed + cooked frozen hash browns (leftovers!), sour cream (with lime zest + juice), guacamole (store-bought), and jarred green salsa. then, the HERitto will be either grilled or baked (if baked, topped with more grated cheese).
(2) your Oriental Burritos recipe, but with fresh-ground allspice berries instead of grated fresh ginger (i ran out a few days ago). i don't have broccoli, but i do have frozen chopped collard greens; they should do the trick, i'm thinking.
Sounds delicious! What great combos!
i'm 65 today, and so is Brown v. Bd. of Education! i'm going to make meatless HERittos, and i'll mix the sour cream with the diced canned tomatoes + juice, chopped jalapenos (unseeded), lime zest + juice, S&P, and some Hatch roasted green chili powder. i won't miss the meat at all!
Sounds yummy!
I couldn't wait to see how these turned out! They sound crazy good!
I'd love these ANY day of the week! DELISH!!
I love making non traditional burritos and tacos. What a fun idea Shelley had with these!
I really like this alternative to regular burritos. Thanks so much for selecting and sharing this recipe from the ones submitted through AmFam's sweepstakes!
What an awesome recipe that I can't wait to try! I love the combination of mexican inspired oriental burritos and know my family would love these!