Barbecued burritos: simple, delicious and fun to make

There is no shortage of quality Mexican restaurants and taquerias in the Fallbrook area and most offer up a wide variety of burritos – carne asada, carnitas, chicken, adobada, fajitas, chile verde, chile relleno, chile Colorado, bean, bean and cheese, fish, shrimp, California...the list goes on and on.

One burrito missing from most lists is a barbecued burrito, that is, a burrito toasted to delicious crispiness over charcoal briquettes on the old trusty Weber barbecue.

Barbecued burritos are simple and fun to make, and since most people don't think about putting burritos on the barbecue, they stand out from the traditional barbecue lineup of burgers, hot dogs, steak, chicken, and ribs, and therefore can steal the show at a backyard party.

Barbecued burritos are so easy to assemble that hosts can do so while visiting with their guests. Or, they can offer their guests the opportunity to build their own customized burrito.

The first step is setting up the barbecue burrito "assembly line." That is, getting the ingredients for the burritos lined up left to right, so the burrito can be built quickly and rolled up while the warmed flour tortilla is pliable.

Barbecued Roast Beef Burritos

Six to 12 servings

• 12 flour tortillas (Mission brand, size " large burrito, super soft," works great)
• 6 cups shredded cheese (a mix of cheddar and jack)
• 2 large cans (7 oz.) Ortega fire-roasted mild whole green chiles (drained, seeded, and cut into strips)
• 2 pounds thinly sliced roast beef from a quality deli or market
• 6 large tomatoes thinly sliced
• 3 large mild white onions, thinly sliced
• 2 bunches of fresh cilantro separated into sprigs

After lighting the charcoal, make burritos one at a time as follows: place tortilla between damp paper towels and microwave tortilla for 20 seconds to make it pliable. Place warmed tortilla on a plate and start assembly by distributing cheese in a band down the center of tortilla to within about two inches of top and bottom edges. Then, in order, top cheese with chile, roast beef, tomatoes, onions and cilantro.

Fold top and bottom ends of tortilla over the filling, and then fold one side over filling and roll up into a burrito cylinder. Place burrito seam side down on platter and repeat process.

When burritos are made and the charcoal briquettes have cooled down to medium heat (it's medium when you can keep your palm three inches above the grate for four seconds before pulling away), place the burritos seam side down on grill.

Cook until burritos are toasted and crisp (check by lifting with metal spatula) and then flip. Check burritos often as coals that are too hot can toast the burritos in just two to three minutes a side. Medium coals should have them toasted in five minutes a side, while low coals could require six to eight minutes a side. Basically, use the eye test and feel test (press tortilla with finger) and cook to desired level of crispiness.

Serve burritos with quality tortilla chips and freshly-made guacamole. Barbecued ears of corn and fruit salad are also nice accompaniments.

The great thing about barbecued burritos – and all burritos for that matter – is you can put what ever you want in them. The recipe above works with all kinds of thinly sliced deli meats (turkey, pastrami, chicken breast, and corned beef).

Mix and match your favorite ingredients, roll and fold them into burritos and put them on the grill. Leftover steak? Cut the steak into small pieces and put on top of cheddar cheese. Add strips of ortega chiles and some diced red bell pepper and chopped tomatoes, and fold and go.

Tired of making chicken salad with left over chicken? Dice the chicken and put it on top of grated swiss cheese, added some sliced avocado and fresh salsa, and fold and go.

Having a backyard barbecue? Include guests in the burrito making process by lining up a multitude of ingredients (different meats, cheeses, vegetables, and salsas) and let them make their own burrito their way.

The bottom line is to let your imagination run free – as did the first person who decided to put a burrito on the barbecue.