Saturday, May 26, 2012

Chicago Ballpark Burrito

This was just AMAZING!!  The hubby opened up my cook book cabinet and said to me "You have all these cook books and you don't even use them"  Psh yes I  do! lol.  Well he started looking through them and he came across a picture and then read the recipe and it turned out to be tonight's supper!
Serves 4

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 4 large beef or pork franks
  • 4 large flour tortillas
  • 1/4 cup yellow mustard
  • 1/2 teaspoon celery salt
  • Splash red wine
  • Drizzle extra virgin olive oil (EVOO)
  • Pepper
  • 1 small head romaine lettuce, shredded
  • 1 tomato, chopped
  • 1 red onion, chopped
  • 1 jalapeño chile, seeded and thinly sliced
  • 1/2 cup dill relish
  • 2 pickle spears

In a large skillet, heat a bit of water and the EVOO, 1 turn of the pan, over medium-high heat. Add the franks; cook until the skin is crisp.
In the same skillet, char the tortillas.
In a large bowl, combine the mustard, celery salt, wine and EVOO; season with pepper. Add the lettuce, tomato, red onion and jalapeño; toss. Layer each tortilla with some salad, dill relish, a pickle spear and a frank. Wrap up burrito-style


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