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Tacos al Pastor features pork marinated in pineapple, Mexican chiles, and achiote. The perfect combo of sweet, savory, citrus, and spice!

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One of my absolute favorite comfort foods is this pozole verde recipe. There's just such a richness to the broth with the layered flavors of tangy and smoky roasted tomatillos, a little spice from the poblanos and cumin, and the creamy toothsome hominy in every bowl. Plus all of the colorful and crisp fresh toppings. It's really such a celebration of senses.

You know what vegetable doesn't get enough love during fall and winter? Tomatillos. Sure, they make a great salsa verde in summertime. But they're also perfect for a soup or stew.

You know what other ingredient doesn't get enough love in the kitchen? Hominy. It's got such a great texture and flavor. WAY better than regular corn. I always have a can or two of it on hand.

Instead of making chili when it gets cold, I like to cook up this chicken tomatillo soup inspired by Mexican pozole verde. It's got spice from poblano peppers, tanginess from the roasted tomatillos, wonderful little bites of cumin spiced chicken thighs, and an enticing array of colorful garnish for texture and flavor.

What Is Pozole Verde?

So what exactly is pozole verde? It's a flavorful Mexican stew made with tomatillos, poblano peppers, shredded pork or chicken, hominy. And it's topped with fresh garnishes including chopped purple onion, cilantro, thinly sliced radishes, and a squeeze of fresh lime. There's quite a layering of flavors and textures with all of those ingredients which is why it is one of my favorites.

Traditional pozole verde takes some time to make. And while it is worth the effort to stew the meat for hours for a richer depth of flavor, this recipe below is a shortened version perfect for a quick comforting weeknight meal.

What Is Pozole Verde Made Of?

Pozole verde is a delicious, savory stew layered with the flavors of cumin, poblano peppers, and tangy tomatillos. Here's a list of what you'll need to make pozole verde:

tomatillos - Tomatillos are also sometimes called Mexican husk tomatoes. They are a small light green fruit covered in a paper-like husk that covers it like a lantern. Tomatillos have a tangy, crisp flavor that brightens up any soup or stew.

poblano pepper - Fresh poblano peppers are a very mild dark green chili from Pueblo, Mexico. When poblano peppers dried, they become ancho chilis. Their dark green color (along with the tomatillos) is what makes this pozole verde (green). They're not quite as hot as a jalapeño, but definitely have a great flavor.

red onion - Red onions are actually purple in color. Because I was curious, I looked up how red onions became known as red and it is because the skins used to be used to make red dyes. The flavor of a red onion is similar to a yellow onion, but a bit more mild when eaten raw.

cubed chicken thighs - Cubed chicken is quick-cooking and perfect for shortening the time to make pozole verde for an easy weeknight meal.

chicken broth - You can make your own broth from scratch, but to save time, I like to use store-bought chicken broth. I also sometimes use chicken bone broth to had more protein to the meal.

canned hominy - Hominy has larger kernels than regular corn on the cob. It's usually produced with yellow or white maize and is treated with lime or lye to soften the kernels before the hulls are removed. Hominy has a toothsome, creamy texture and a bowl of it reminds me a little bit of popcorn.

garlic - Fresh garlic cooked down in the pozole verde adds a richness to the flavor.

cumin - Cumin is a ground spice that adds a rich, warm, earthy flavor to dishes.

Is Pozole A Soup or Stew?

Traditionally, pozole verde is a stew. But it truly depends on how you cook it and the amount of broth you include. Stews are prepared by cooking meats in a low simmer for a long time. And in the case of pozole verde, that also includes stewing the hominy. In fact, that's how it got the name pozole, which means "foam" in reference to how the corn would look while cooking.

This pozole verde receipe below is prepared more like a soup to save time, sautéing smaller pieces of chicken and adding canned hominy. If you'd like to make it more like a stew, you could stew a whole chicken by boiling it on a low simmer for several hours, thus creating your own chicken stock and then shredding the tender chicken meat for the pozole.

What Can You Serve With Pozole Verde?

The great thing about pozole verde is it is completely customizable with a variety of condiments. So everyone can add the toppings they'd like! Whether they want to ramp up the heat, add some crunch, or fresh zest, there's a little something for everyone.

Sliced Radish: Sliced radishes add a bit of pepperiness and a refreshing crunch.

Tortilla Strips or Chips: Tortilla strips or whole chips are also great for adding crunchiness with a bit of salt. Tortilla chips are also convenient for scooping up the extra bits at the bottom of the bowl once you've finished your pozole verde.

Lime Wedges: Citrus always enhances the flavor of any dish. And a squeeze of lime gives a burst of zesty freshness to the stew.

Cilantro: Cilantro adds an enticing pop of green and a fresh flavor. But if you're not a fan of cilantro, you can omit it and still get that same pop of green, but a more spicy flavor, with the peppers listed below.

Diced Red Onion: Diced red onion adds a bit of crunch and mild heat without being a hot at jalapeños. Plus the purple adds a nice pop of color to the dish.

Jalapeño: Want to add some spicy heat? Top your pozole verde with sliced jalapeños. The best part about serving these on the side is that everyone can add the spice to their liking.

Diced Avocado: Whether you added to many jalapeños and need to cool it down, or you just wand a bit of rich creaminess, diced avocado is another perfect topping for pozole verde.

How To Make Chicken Pozole Verde: Step-By-Step

Gather together your ingredients.

Preheat oven to 400 degrees. Wash and dry the poblano peppers, cilantro, radishes, and tomatillos. While washing the tomatillos, remove and discard the husks.

Place the tomatillos on a foil-lined baking sheet and drizzle with olive oil. Set pre-heated oven to broil at 500 degrees. Broil tomatillos on top rack of oven for 8-10 minutes until tender and blistered. (keep an eye on them as oven broilers can vary).

While tomatillos are roasting, prep the other vegeables. Dice the onion, thinly slice the radishes, mince or slice the garlic, cut the limes into wedges, and pick the cilantro leaves from the stems. Cut the poblano pepper in half, discard the seeds, and then dice into 1/2 inch pieces.

Carefully remove the tomatillos from the oven and set them aside to cool.

While tomatillos are cooling, prep the chicken thighs. Pat dry with a papper towel, then dice into 1 inch thick pieces. Add the chicken to a mixing bowl, drizzle with olive oil, and season with the cumin as well as a pinch of salt and pepper. Massage the chicken so that it is evenly coated with oil and seasonings. Set aside and wash your hands.

Heat 2 Tablespoons of oil in a large Dutch oven or pot on medium-high heat. Add chicken and cook until browned, approximately 5-7 minutes. It's helpful to have the rest of your ingredients nearby to build the pozole verde.

Add garlic, poblano peppers, and half of the diced onion. Cook until onion and peppers are fragrant and starting to brown (one to two minutes). Then add the broth, lower heat, and simmer for 5 minutes.

Carefully add chopped tomatillos and stir into blend with the rest of the ingredients in the stew.

Carefully add hominy into pot with pozole verde and simmer until hominy is warm (about 5 minutes).

Once it's finished cooking, ladle chicken pozole verde into bowls and top with cilantro, diced onion, radishes, and a squeeze of lime. Enjoy!

More Comforting Soup Recipes You'll Love!
First posted in 2022. Updated in 2023.

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Pozole verde is the ultimate in Mexican comfort food. This chicken stew is made with tomatillos, poblano peppers, chicken, hominy, and lime.

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Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

Conchas are a Mexican bread, a sweet bread (Pan Dulce) that are served at panaderías. This concha bread is a soft, enriched dough that has a lovely buttery and sweet flavor.

Let's talk about Mexican conchas which are also known as pan dulce!

Sweet Bread literally translates to pan dulce in Spanish. While concha in English translates to seashell. Makes sense given that conchas look like seashells!

When I moved back to California after I graduated college, I realized I literally knew nothing about Mexican food. I, of course, had eaten a good amount of Mexican food when I lived in the OC as a little kid. But I don't think I understood what I was eating. I also don't think we ate a huge variety of Mexican food. And to be honest, my mom cooked most of the meals we ate. We weren't a super "go-out-to-eat" type of family. That woman was on a budget!

When I finally moved back to Los Angeles, after college, I started to really understand and learn the different varieties of Mexican food and it was cool. I learned the differences between food from Baja, Mexico City, Colima, the Yucatan and Oaxaca. And my actual trips to Mexico have been even more educational.

One of my favorite places I went to in Mexico City was a panadería where they served the warmest, freshest conchas with the crispiest tops.

The Anatomy of Conchas/Pan Dulce

If you've never had a concha/pan dulce, they consist of this: on the bottom there is a brioche-like dough that's rolled into rounds. The top is a streusel-like shell that is mixed until it's super smooth, and then patted into a thin round and draped over the dough. Next, a concha-shaped cutter is pressed into the top. Since I don't own one, I used a knife to score it. The slats won't be perfect but once the concha/pan dulce is baked up, you won't be able to notice. Then, the dough is baked after a quick rise.

The top is crunchy and crisp, the bottom half, fluffy and soft. They're typically eaten at breakfast time with a mug of hot chocolate or coffee.

The Origins of Conchas and Pan Dulce

While conchas/pan dulce are for sure Mexican, their origins go back to Europe. Many panaderias were influenced by the French, who migrated there for who knows why, bringing their doughs and techniques to Mexico. Mexican chefs adapted these doughs and created many of the goods you see in panaderias today.

I love learning about history in food. It's truly fascinating, especially in Latin America. A few weeks ago, I bought a few books (they're on their way to me), that will teach me a thing or two about our food history.

I'll share more info when I learn it! In the mean time, let's make some Mexican pan dulce/conchas!

And of course, pair it with a few cups of fancy hot chocolate!

Concha Dough:

To Make the Concha Dough:

To the bowl of a stand-up mixer with the hook attachment (you can also do this in a large bowl and knead it by hand!), add the warm water. Pour the active dry yeast on top and mix in into the water. Allow to stand until foamy, about 5 to 7 minutes. If it doesn't get foamy then you'll need to do it again.

When the active dry yeast is foamy, pour in the vegetable oil, melted butter, granulated sugar, evaporated milk, salt, vanilla, ground cinnamon and eggs. Break up the eggs with the back of a spatula and allow the dough hook to mix it up a bit, about 30 seconds.

Next, pour the flour in all at once and run the machine for about 5 minutes on medium speed, until the dough is soft and smooth. If you're doing this by hand, once the dough comes together, you'll want to dump it out onto your floured counter and knead it for about 10 minutes, until it's nice and smooth.

Rub a large bowl with oil or spray it with cooking spray and place the dough in the center of the bowl. Cover it with a clean kitchen towel and allow it to rise for about 1 hour, until doubled in size.

To Make the Streusel-Topping:

In the bowl of stand-up mixer with the paddle attachment (you could also mix this by hand if you don't have a mixer), add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1 minute.

Divide the dough in two. To one part of the topping, add a drop of food coloring gel. To the other topping, add the cocoa powder and knead until it's cohesive.

To Assemble the Conchas:

Once the dough has risen, divide the dough into 12 equal parts. Or better yet, weigh them into balls of 100g. Form the balls of dough into rounds. Repeat until you've worked through all of the dough.

Take about 2 tablespoons of the topping and rollout using our palms, flatting it into a thin round. Drape it over the round of dough, patting down lightly. Using a knife, cut grooves in the topping like a clam shell. You can also do other types of cuts like criss cross, circles, etc. Cover and let rise until nearly doubled, about 30 minutes.

Preheat oven to 350 degrees. Bake for about 18 to 20 minutes, or until lightly golden brown. Allow to cool. Serve with hot chocolate or coffee.

If you'd like you can use Instant Yeast. Instant Yeast is a bit different than dry active yeast because you mix it into the dry ingredients (vs. activating it in liquid). If you'd like to use Instant Yeast with this recipe, you would mix the first nine ingredients together and then combine the all-purpose and Instant Yeast together. Add the all-purpose flour mixture to the wet ingredients.

Pan Dulce freezes easily. To freeze, bake them and allow them to cool completely. Place on a baking sheet and transfer to the freezer and chill for 1 hour. Transfer the pan dulce to a freezer-safe container and/or freezer-safe bag and freeze for up to 3 months. To thaw, place on a baking sheet on a kitchen counter.

Nordic Ware Baking Sheets | Parchment Paper | Paring Knife | KitchenAid Stand-Up Mixer | Concha Stamp

Nutrition information is automatically calculated, so should only be used as an approximation.

If you make these conchas, let me know on Instagram!

Looking for more Latin-inspired recipes? Here are some other favorites:

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Conchas/pan dulce are a Mexican baked good that is a brioche-like sweet dough topped with a crispy topping. Conchas/pan dulce look like sea shells.

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Is this the best Mexican breakfast? #chilaquiles #mexicanfood #cooking

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@embermt
Is this the best Mexican breakfast? #chilaquiles #mexicanfood #cooking
♬ original sound - Ember

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A burrito (, Spanish: ) is a dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served "wet", i.e., covered in a savory and spicy sauce, when they would be eaten with a fork and knife.

Burritos are filled with savory ingredients, most often a meat such as beef, chicken, or pork, and often include other ingredients, such as rice, cooked beans (either whole or refried), vegetables, such as lettuce and tomatoes, cheese, and condiments such as salsa, pico de gallo, guacamole, or crema.

Burritos are often contrasted with similar dishes, such as tacos, in which a small hand-sized tortilla is folded in half around the ingredients rather than wrapped and sealed, or with enchiladas, which use corn masa tortillas, and are covered in a savory sauce, to be eaten with a fork and knife.

The word burrito means "little donkey" in Spanish, the diminutive form of , or "donkey". The name burrito, as applied to the dish, possibly derives from the tendency for burritos to contain a lot of different things similar to how a donkey would be able to carry a large burden.

A basic burrito that has not been fully wrapped, with meat, refried beans, sauce and cheese

Before the development of the modern burrito, the Maya civilization of Mexico used corn tortillas as early as 1500 B.C. to wrap foods, with fillings of chili peppers, tomatoes, mushrooms, squash, and avocados. Historically, the Pueblo peoples of the Southwestern US also made tortillas filled with beans and meat sauce and prepared much like the modern burrito. But these preparations could also be said to be the origin of the simpler taco, rather than the modern burrito.

The precise origin of the modern burrito is not known. In the 1895 Diccionario de Mejicanismos by Feliz Ramos i Duarte, the burrito or taco was identified as a regional item from the Mexican state of Guanajuato and defined as " Tortilla arrollada, con carne u otra cosa dentro, que en Yucatán llaman coçito, y en Cuernavaca y en Mexico, taco" (A rolled tortilla with meat or other ingredients inside, called ' coçito' in Yucatán and ' taco' in the city of Cuernavaca and in Mexico City). Some have speculated that it may have originated with the cowboys of northern Mexico in the 19th century.

An often repeated piece of folk history is the story of a man named Juan Méndez who sold tacos at a street stand in the Bella Vista neighborhood of Ciudad Juárez during the Mexican Revolution period (1910-1921), while using a donkey as a transport for himself and his food. To keep the food warm, Méndez wrapped it in large homemade flour tortillas underneath a small tablecloth. As the "food of the burrito" (i.e., "food of the little donkey") grew in popularity, "burrito" was eventually adopted as the name for these large tacos.

Another origin story tells of Ciudad Juárez in the 1940s, where a street food vendor created the tortilla-wrapped food to sell to poor children at a state-run middle school. The vendor would call the children his " burritos", because burro is a colloquial term for a dunce or dullard. Eventually, the somewhat derogatory but endearing term for the children was transferred to the food that they ate.

In 1923, Alejandro Borquez opened the Sonora Cafe in Los Angeles that later changed its name to El Cholo Spanish Cafe. Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe in Los Angeles during the 1930s. Burritos were mentioned in the U.S. media for the first time in 1934, appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico that was written by historian Erna Fergusson. In 1956, a frozen burrito was developed in Southern California.

Development of regional varieties

Burritos are a traditional food of Ciudad Juárez, a city bordering El Paso, Texas, in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheese, chile rajas, or chile relleno. Other ingredients may include: , , refried beans and cheese (a "bean and cheese" burrito), or deshebrada (shredded slow-cooked flank steak). The deshebrada burrito has a variation with chile colorado (mild to moderately hot) and one with salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner.

Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, they are only popular in the northern part of Mexico. However, they are beginning to appear in some nontraditional venues in other parts of Mexico. Wheat flour tortillas (used in burritos) are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize or corn), despite at one time being particular to northwestern Mexico, the Southwestern US Mexican-American community, and Pueblo Indian tribes.

Burritos are commonly called tacos de harina ("wheat flour tacos") in Central Mexico and Southern Mexico, and burritas (the feminine variation with 'a') in "northern-style" restaurants outside of northern Mexico proper. A long and thin fried burrito called a chivichanga , which is similar to a chimichanga, is prepared in the state of Sonora and vicinity.

A variation of the burrito found in the Mexican state of Sonora is known as the burro percherón.[citation needed ]

San Francisco Mission burrito

Mission-style burrito containing shredded pork, beans, and rice

The origins of the Mission burrito or Mission-style burrito can be traced back to San Francisco, in the Mission District taquerías of the 1960s and 1970s. This type of burrito is produced on a steam table assembly line, and is characterized by a large stuffed flour tortilla wrapped in aluminum foil, and may include fillings such as carne asada (beef), Mexican-style rice, whole beans (not refritos), sour cream and onion.

Febronio Ontiveros claims to have offered the first retail burrito in San Francisco in 1961 at El Faro ("The Lighthouse"), a corner grocery store on Folsom Street. Ontiveros claims credit for inventing the " super burrito", a style which may have led to the early development of the "San Francisco style". This innovative style involves the addition of rice, sour cream and guacamole to the standard burrito of meat, beans, and cheese. The Mission burrito emerged as a regional culinary movement during the 1970s and 1980s. The popularity of San Francisco-style burritos has grown locally at Mission Street taquerias like El Farolito, and nationally at chains like Chipotle Mexican Grill, Illegal Pete's, Chevy's Fresh Mex, Freebirds World Burrito, Qdoba, and Barberitos. Chili's had a brief stint with "Fresh Mex" foods and burritos between 2015 and 2017. In 1995, World Wrapps opened in San Francisco's Marina District and brought a burrito-inspired wrap style to the restaurant industry.

Contents of a carne asada burrito

San Diego-style burritos include " California burritos" and carne asada burritos. The style has been described by food writers as an "austere meal of meat, cheese and salsa", a contrast to the Mission-style burrito, which is typically larger and always contains more ingredients. A significant subgroup of Mexican restaurants in San Diego serves burritos described as "no-frills" and, in contrast to Mission-style burritos, the assembly line is not used.

In the early 1960s, Roberto Robledo opened a tortilleria in San Diego and learned the restaurant business. Robledo began selling small bean burritos (or burrititos) at La Lomita in the late 1960s, and by 1970, he had established the first Roberto's Taco Shop. By 1999, Roberto's restaurants had expanded to a chain of 60 taco shops offering fresh burritos known for their distinctive quality. Hoping to draw on the prestige of Roberto's, new taco shops in San Diego began using the "-bertos" suffix, with names like Alberto's, Filiberto's, Hilberto's, and others.

Contents of a California burrito

The California burrito originated at an unknown -berto's named restaurant in San Diego in the 1980s. The Fresh MXN chain (formerly Santana's) also claimed to be the originator of the California burrito. The earliest-known published mention was in a 1995 article in the Albuquerque Tribune. The California burrito typically consists of chunks of carne asada meat, French fries, cheese, and either cilantro, pico de gallo, sour cream, onion, or guacamole (or some combination of these five). The ingredients are similar to those used in the " carne asada fries" dish, and it is considered a staple of the local cuisine of San Diego. With the merging of French fries and more traditional burrito fillings, the California burrito is an example of fusion border food. The California burrito has also been described as a "trans-class" food item, as it is regularly consumed by people across socioeconomic lines. Variants of this burrito may add shrimp ( surf and turf), or substitute carnitas (pork) or chicken for carne asada.

The carne asada burrito is considered one of the regional foods of San Diego. Carolynn Carreno has said that to San Diegans, "carne asada burritos are as integral to the experience of the place as a slice of ( pizza) pie is to a New Yorker." The San Diego-style carne asada burrito is served with chunks of carne asada, guacamole, and pico de gallo salsa. This "wall-to-wall" use of meat contrasts to burrito styles that use rice and beans as filler ingredients.

Los Angeles

A chile relleno burrito wrapped in yellow paper from Al and Bea's in the Boyle Heights neighborhood in Los Angeles.

Los Angeles also has several unique local burrito varieties. The first is the most traditional and is exemplified by the versions at Mexican-American restaurants such as Al & Bea's, Lupe's #2, and Burrito King. These restaurants have often been in existence for decades, and they offer a distinctly Americanized menu compared with the typical taqueria. The burrito of L.A. itself can take multiple forms, but is almost always dominated by some combination of: refried beans, meat (often stewed beef or chili), and cheese (usually cheddar), with rice and other ingredients typical of Mission burritos offered as add-ons, if at all.

The most basic version of this burrito consists of only beans and cheese; beyond this, there are the " green chile" and " red chile" burritos, which may simply mean the addition of chiles or a meatless chile sauce to the plain beans (as at Al & Bea's), meat or cheese as well. Rice, again, is rarely included, which, along with the choice of chiles, is one of the style's most defining traits. The menu will then usually go on to list multiple other combinations, such as beef and bean, all-beef, a "special" with further ingredients, etc. If the restaurant also offers hamburgers and sandwiches, it may sell a burrito version of these, such as a "hot dog burrito".

In addition to the version described, Los Angeles is also home to three burrito styles that can be said to fall under the category of Mexican fusion cuisine. The first is the famed "kosher burrito," served since 1946 at its eponymous restaurant at 1st Street and Main in Downtown Los Angeles. Another is the Korean kogi burrito, invented by American chef Roy Choi, the first to combine Mexican and Korean cuisines. The kogi burrito was named the seventh best burrito in Los Angeles in 2012 by the . The kogi burrito is accented with chile- soy vinaigrette, sesame oil, and fresh lime juice. Food writer Cathy Chaplin has said that "this is what Los Angeles tastes like." Finally, there is the sushi burrito, most notably the version sold at the Jogasaki food truck. Wrapped in flour tortillas, sushi burritos include such fillings as spicy tuna, tempura, and cucumber.

The existence of such a large truly Mexican community in Los Angeles also makes it possible to find a variety of authentic burrito dishes from different regions of Mexico: from Oaxaca to Hidalgo.

Variations and similar dishes

A burrito bowl is not technically a burrito despite its name, as it consists of burrito fillings served without the tortilla. The fillings are placed in a bowl, and a layer of rice is put at the bottom. In 2017, a Meal, Ready-to-Eat version of a burrito bowl was introduced. It is not to be confused with a taco salad, which has a foundation of lettuce inside a fried tortilla (tostada).

A breakfast burrito is composed of breakfast foods from American cuisine, particularly scrambled eggs, wrapped in a flour tortilla. This style was invented and popularized in several regional American cuisines, most notably New Mexican cuisine, Southwestern cuisine, Californian cuisine, and Tex-Mex.

A chimichanga is a deep-fried burrito popular in Southwestern and Tex-Mex cuisines, and in the Mexican states of Sinaloa and Sonora.

A taco is similar to a burrito, but is served open rather than closed, is generally smaller, and is often made with corn tortillas rather than wheat tortillas. The taco editor of Texas Monthly argues that burritos are a type of taco.

Dürüm is a Turkish wrap that is usually filled with typical doner kebab ingredients.

Taco Bell research chef Anne Albertine experimented with grilling burritos to enhance portability. This grilling technique allowed large burritos to remain sealed without spilling their contents. This is a well-known cooking technique used by some San Francisco taquerias and Northern Mexican burrito stands. Traditionally, grilled burritos are cooked on a comal ( griddle).

Bean burritos, which are high in protein and low in saturated fat, have been touted for their health benefits. Black bean burritos are also a good source of dietary fiber and phytochemicals.

References

Further reading

Ellman, Mark; Santos, Barbara (2003). Maui Tacos Cookbook. Pendulum Publishing. ISBN 0-9652243-3-3.

Fox, Peter (July 2, 1998). "Burrito Search". All Things Considered. National Public Radio. Archived from the original (RealMedia) on November 13, 1999.

Fox, Peter (July 17, 1998). "Burrito Odyssey" (RealMedia). All Things Considered. National Public Radio.

Fox, Peter (July 31, 1998). "Burrito". All Things Considered. National Public Radio. Archived from the original (RealMedia) on October 2, 1999.

Fox, Peter (August 12, 1998). "Burrito Trail" (RealMedia). All Things Considered. National Public Radio.

Fox, Peter (September 3, 1998). "End of the Burrito Trail" (RealMedia). All Things Considered. National Public Radio.

Fox, Peter (November 4, 1998). "Burritos: A Search For Beginnings". Food. The Washington Post. pp. E.01.

Gold, Jonathan (2000). Counter Intelligence: Where to Eat in the Real Los Angeles. Macmillan. ISBN 0-312-26723-1.

Johnson, Lisa (2006). Mind Your X's and Y's: Satisfying the 10 Cravings of a New Generation of Consumers. Free Press. ISBN 0-7432-7750-3.

Sparks, Pat; Swanson, Barbara (1993). Tortillas!. Macmillan. ISBN 0-312-08912-0.

Thomsen, David; Wilson, Derek (1998). Burritos! Hot on the Trail of the Little Burro. Gibbs Smith Publishers. ISBN 0-87905-835-8.

Young, Marc (February 25, 2005). "Bringing the Burrito to Berlin". Culture & Lifestyle. Deutsche Welle.

External links

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A burrito (, Spanish: ) is a dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself.

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Carne asada tacos are delicious, flank steak tacos with a few simple ingredients and tons of flavor. Just add some avocado, onion, cotija cheese and cilantro to the grilled steak for authentic carne asada tacos, similar to the street tacos you’d find in Mexico.

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This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.

Easy Wonton Soup

I love wonton soup, especially when it is full of veggies, which helps make it more of a meal. Unfortunately, my local Chinese takeout restaurant makes a basic one with broth only. So, I made my own! This makes a great lunch, or if you want to make it a larger multi-course meal add Cauliflower Fried Rice or Spicy Shrimp Brown Fried Rice, Chicken and Broccoli Stir Fry or Pepper Steak.

This chicken wonton soup recipe is so quick and easy to whip up. It has lots of healthy veggies and is semi-homemade using frozen wontons. Once the vegetables are chopped, the soup cooks in just under 15 minutes. First, you boil the ginger and garlic in the chicken broth for five minutes, which imparts wonderful flavor on the broth. Next, throw in the bok choy, cook five minutes, and then, add the wontons and mushrooms. Cook for a couple of minutes, stir in the soy sauce and sesame oil, and then serve in four bowls.

Using frozen wontons is a great shortcut that saves a ton of time. I love the frozen Mini Chicken Cilantro Wontons from Trader Joe's, which is what I used in this recipe. They are the best frozen wontons in my opinion, but you can use any frozen wontons you wish to make this soup. Costco sells chicken cilantro wontons, which would also work.

For toppings, I like to add sliced scallions or cilantro. If you like spice, you can add some red chili oil or sambal oelek. This easy wonton soup is delicious on its own, or serve it with General Tso's chicken or chicken and broccoli stir fry for a full Chinese takeout meal at home.

Wonton Soup Variations

For the veggies, I used baby bok choy (my favorite!) along with shiitake mushrooms. If you wish, you can add bean sprouts or sub spinach for the baby bok choy.

Don't like mushrooms, leave them out!

Add shrimp or cooked chicken for more protein.

Top with red chili oil or sambal oelek to make it spicy.

Other Chinese Recipes You'll Love:

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Easy (15 Minute) Wonton Soup Recipe - Skinnytaste

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This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons. I love wonton soup, especially when it is full of veggies, which helps make it more of a meal. Unfortunately, my local Chinese takeout restaurant makes a basic one with broth only.

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Bento Lunch Idea! Vietnamese Lemongrass Pork Noodle Salad • Bun Thit Nuong Recipe 越式烤肉 Asian Food

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Make a 5-star dessert at home with this top-rated flan recipe.

What Is Flan?

"Flan" can refer to a couple different things depending on where you live. In this case, it's a baked custard dessert topped with caramel. The Spanish dessert is similar to the French crème caramel.

Learn more: What Is Flan and Where Is It From?

How to Make Flan

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Flan Ingredients

These are the five ingredients you'll need to make this top-rated flan recipe:

Sugar: A cup of white sugar is melted on the stove until it's liquified and golden.

Eggs: You'll need three whole eggs.

Sweetened condensed milk: Because all the most delicious recipes call for a can of sweetened condensed milk.

Evaporated milk: A can of evaporated milk gives the flan a richer flavor than regular milk.

Vanilla: A tablespoon of vanilla extract enhances the overall flavor of the Spanish flan.

How to Make Flan At Home

Here's a very brief overview of what you can expect when you make homemade flan:

1. Melt the sugar on the stove, then pour it into a round baking dish.

2. Beat the eggs in a large bowl, then stir in the remaining ingredients.

3. Pour the egg mixture into the baking dish. Cover with foil

4. Bake for an hour in the preheated oven.

How Long Does Flan Last?

Store your leftover flan in an airtight container in the refrigerator for up to three days. You can freeze homemade flan for up to two months.

Allrecipes Community Tips and Praise

"Best recipe," according to artsychicany. "Simple and the traditional way of making flan. Tip: Keep your baking dish warm/hot in the oven while you make the flan, so that when you pour your caramel (melted sugar) into it, the caramel doesn't harden as quickly."

"I made this flan lactose-free by using coconut evaporated milk and coconut sweetened condensed milk and it tasted heavenly," says LUCKERAMA.

"It was delicious," raves Debbie Wassel. "So creamy! I let it sit in the fridge overnight before turning on the serving plate. Will definitely make this again."

Editorial contributions by Corey Williams

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Spanish flan is a baked custard made with condensed and evaporated milk, eggs, and sugar for a rich, smooth dessert smothered with caramel sauce.

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Xiaolongbao () refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket.[1] Xiaolongbao are often referred to as a kind of “dumpling”, but are distinct from Chinese jiaozi or wonton.

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