What is the difference between a burrito, a fajita and an enchilada?
- Thread starter evan
- Start date
dawn_mo
Well-known member
These are my definitions...
A burrito is usually a 10-12-inch flour tortilla with a pre-cooked filling, which can vary from chicken, pork, beans, cheese, shrimp, the list is practically endless, then it is folded up sort of like an eggroll, so you can eat it without spilling it (at least some people can).
A fajita, is usually seasoned meat, chicken, pork, beef or shrimp that is quickly stir-fried with onions, bell peppers, chiles and garlic. It is served with maybe 7-inch flour tortillas, that you fill with the stir-fried meat/veggie mixture and is eaten like a taco.
Enchiladas are traditionally maybe 6-inch corn tortillas that are dipped in hot oil to soften, then filled with a filling; cheese, chicken, beef etc. then rolled up tightly like a cigar and placed in a baking pan, covered with enchilada sauce and baked in the oven. The enchilada sauce is usually a chile based sort of gravyish sauce. Then sprinkle with cheese and bake. There are of course many variations of all of these, but these are the most common.
A burrito is usually a 10-12-inch flour tortilla with a pre-cooked filling, which can vary from chicken, pork, beans, cheese, shrimp, the list is practically endless, then it is folded up sort of like an eggroll, so you can eat it without spilling it (at least some people can).
A fajita, is usually seasoned meat, chicken, pork, beef or shrimp that is quickly stir-fried with onions, bell peppers, chiles and garlic. It is served with maybe 7-inch flour tortillas, that you fill with the stir-fried meat/veggie mixture and is eaten like a taco.
Enchiladas are traditionally maybe 6-inch corn tortillas that are dipped in hot oil to soften, then filled with a filling; cheese, chicken, beef etc. then rolled up tightly like a cigar and placed in a baking pan, covered with enchilada sauce and baked in the oven. The enchilada sauce is usually a chile based sort of gravyish sauce. Then sprinkle with cheese and bake. There are of course many variations of all of these, but these are the most common.
Eva, a burrito is a large flour tortilla, stuffed with a filling, ends tucked in, and rolled up
like a great big blintz. It's usally a complete meal, stuffed, for instance, with stewed meat, rice and beans. It's lunch cart fare and ususally eaten by hand, but restaurants often douse them with sauce and cheese and run them under the broiler.
An enchilada is a smaller tortilla, either corn or flour, that's usually fried first, dipped in a sauce, rolled around a simple filling like a crepe, open at the ends, and baked with cheese. The filling would be meat or cheese, It's eaten with a knife and fork, with rice, beans etc. on the side
Fajitas are marinated meats that are sauteed quickly with onions and peppers, and served right away with a selection of accompaniments such as salsas, guacamole, lime wedges and sour cream, along with warm tortillas. Restaurants make a big deal out of rushing the hot skillets to the table. The diners assemble their own tacos by filling the tortillas with whatever combination they like, folding, and eating out by hand.
like a great big blintz. It's usally a complete meal, stuffed, for instance, with stewed meat, rice and beans. It's lunch cart fare and ususally eaten by hand, but restaurants often douse them with sauce and cheese and run them under the broiler.
An enchilada is a smaller tortilla, either corn or flour, that's usually fried first, dipped in a sauce, rolled around a simple filling like a crepe, open at the ends, and baked with cheese. The filling would be meat or cheese, It's eaten with a knife and fork, with rice, beans etc. on the side
Fajitas are marinated meats that are sauteed quickly with onions and peppers, and served right away with a selection of accompaniments such as salsas, guacamole, lime wedges and sour cream, along with warm tortillas. Restaurants make a big deal out of rushing the hot skillets to the table. The diners assemble their own tacos by filling the tortillas with whatever combination they like, folding, and eating out by hand.
Rice and/or beans, would accompany most dishes, but in the case of the burrito,
it would all be rolled up together.
Mexican food isn't big on salads, though shredded lettuce is a common garnish, and there are always salsas, relishes and garnishes made with fresh vegetables.
Ceasar Salad was invented in Mexico by the way, by an Italian with an Italian restaurant in Tijuana which catered to Americans during prohibition. Although it's not really part of Mexican cuisine, I think it goes perfectly with the food.
it would all be rolled up together.
Mexican food isn't big on salads, though shredded lettuce is a common garnish, and there are always salsas, relishes and garnishes made with fresh vegetables.
Ceasar Salad was invented in Mexico by the way, by an Italian with an Italian restaurant in Tijuana which catered to Americans during prohibition. Although it's not really part of Mexican cuisine, I think it goes perfectly with the food.
dawn_mo
Well-known member
Could you tell? I am craving good Mexican food so bad.
I am trying to figure out how to make a *berto's carne asada burrito. Why oh why didn't I ever work in a drive through burrito shop. I could make a fortune out here. I have gotten close, but there is something missing that is in every carne asada burrito I have ever eaten in San Diego. If anyone knows how to make this, please, please, please tell me. It would make four Missouri adults very very happy.
I am trying to figure out how to make a *berto's carne asada burrito. Why oh why didn't I ever work in a drive through burrito shop. I could make a fortune out here. I have gotten close, but there is something missing that is in every carne asada burrito I have ever eaten in San Diego. If anyone knows how to make this, please, please, please tell me. It would make four Missouri adults very very happy.
Dawn, glad to hear you guys are ok - I know what you mean
about A's carna asada burrito's. I've been eating them for the past 20 years. They are definitly the best. I haven't had one in awhile (high cholesterol) but I'll try and go by and ask them for the secret. I rememember onions and cilantro and guac. It's making me hungry. I have pnemonia (don't know how that happened) and have been eating soup for the past 5 days so a burrito is sounding toooo good.
Take care and keep warm
LJ
about A's carna asada burrito's. I've been eating them for the past 20 years. They are definitly the best. I haven't had one in awhile (high cholesterol) but I'll try and go by and ask them for the secret. I rememember onions and cilantro and guac. It's making me hungry. I have pnemonia (don't know how that happened) and have been eating soup for the past 5 days so a burrito is sounding toooo good.
Take care and keep warm
LJ
Found this recipe for the carne asada - give it a try
Taqueria-style Carne Asada
Marinate a 2 lb flank steak for 2 to 8 hours in:
2 tablespoons and 2 teaspoons white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
In a small bowl, stir together and set aside:
1/2 white onion, chopped
1/4 cup chopped fresh cilantro
1/2 lime, juiced
Cut the marinated flank steak into cubes or strips. Saute on medium-high heat, stirring constantly, until the meat is cooked through and most of the liquid has evaporated. Lay a generous amount of beef over 2 - 3 layers of fresh, warm tortillas. Top with some onion relish and serve.
Serve it with black beans and yellow rice on the side, or add both to the beef stuffing. I just bought a box of yellow rice from my grocer’s ethnic aisle (a Spanish brand like Goya, NOT Rice-a-Roni, or Kraft, etc.) However, do try this simple but awesome black beans from scratch:
Best Black Beans from allrecipes.com
Bring to a boil:
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
Reduce heat, add, and simmer for 5 minutes:
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste
Taqueria-style Carne Asada
Marinate a 2 lb flank steak for 2 to 8 hours in:
2 tablespoons and 2 teaspoons white vinegar
1/4 cup soy sauce
2 cloves garlic, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
In a small bowl, stir together and set aside:
1/2 white onion, chopped
1/4 cup chopped fresh cilantro
1/2 lime, juiced
Cut the marinated flank steak into cubes or strips. Saute on medium-high heat, stirring constantly, until the meat is cooked through and most of the liquid has evaporated. Lay a generous amount of beef over 2 - 3 layers of fresh, warm tortillas. Top with some onion relish and serve.
Serve it with black beans and yellow rice on the side, or add both to the beef stuffing. I just bought a box of yellow rice from my grocer’s ethnic aisle (a Spanish brand like Goya, NOT Rice-a-Roni, or Kraft, etc.) However, do try this simple but awesome black beans from scratch:
Best Black Beans from allrecipes.com
Bring to a boil:
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
Reduce heat, add, and simmer for 5 minutes:
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste
dawn_mo
Well-known member
Yum LoriJean...
This sounds really good. I actually got a
recipe from a vendor one time, a long time ago but it was during the middle of a hectic craft show, and I wasn't able to really concentrate on what he was saying. I was able to tell that there were no amounts mentioned, so this will be a good starting point. When I have been making them, I didn't marinate the meat, but added the seasoning as I was cooking. I will try marinating it first and see how this turns out. I will let you know. Thanks!!!
This sounds really good. I actually got a
recipe from a vendor one time, a long time ago but it was during the middle of a hectic craft show, and I wasn't able to really concentrate on what he was saying. I was able to tell that there were no amounts mentioned, so this will be a good starting point. When I have been making them, I didn't marinate the meat, but added the seasoning as I was cooking. I will try marinating it first and see how this turns out. I will let you know. Thanks!!!