Where there’s football, there’s food. There are many great options in the category of “traditional fare” but you might be in the mood for something different. Wingin’ It has you covered with a new Buffalo sauce-inspired recipe every week of the Buffalo Bills’ season. Get ready to win big in your kitchen as the Bills get ready for the San Francisco 49ers!
This is our last new city for the year so let’s make it a good one! The history of the burrito is a bit murky with some likely embellishment on the “little donkey,” but the Mission Burrito hails from the Mission District in 1960s San Francisco. Mission Burritos are usually larger, allow a greater variety of fillings, and are encased in foil for eating on the move.
Rather than lock into a specific burrito type this week it will be a choose-your-own-adventure of fillings with a California-inspired sauce that should pair well with just about anything you wanna throw in there. California produces an absurd amount of lemons, so get ready for a big *** burrito with lemon and pepper wing sauce!
Lemon & Pepper Wing Sauce
Serves: about 4
Active Time: 10 min
Total Time: 15 min
1 tsp garlic powder
1 tsp black pepper
1 - 2 shots of lemon liqueur*
1⁄2 cup hot sauce
3 Tbsp butter**
Fillings as desired (see bonus thing for ideas)
- Add garlic and black pepper to medium sauce pan; heat on MED/LOW 1-2 min.
- Pour in lemon liqueur, stir and allow to come to a boil.
- Stir in hot sauce; simmer about 5 min, stirring frequently.
- Remove from heat and stir in butter. If butter doesn’t completely melt, heat on LOW to fully blend.
- Set aside for use when assembling burrito.
Wingin’ It Tips
- *The sauce only needs one shot. The second is for you in case you’re at least 21 years of age.
- **The acidity of the lemon will push this sauce a little hotter, so I recommend tasting and adjusting butter as needed.
BONUS thing! Choose your own burrito
One of the best things about burritos is the variety of fillings that work well. I didn’t want to lock anyone into a certain type so feel free to run wild. The sauce should pair well with anything from avocado to black beans and any protein you desire. Rather than give a long list of steps covering how I did my beef, beans, etc. I thought it would be more beneficial to compile burrito-making tips and offer a suggestion or two here at the end.
Rolling a burrito is more than just looks. I’ve definitely been guilty of wrapping them, however, because who cares what it looks like if you’re happy. A proper roll allows you to add a lot more filling and holds together better. Click here for an incredible set of GIFs covering this skill. It’s like All-22 for burritos.
Steam your tortillas. It’s quick and has a huge impact on the final results. The easiest methods use damp paper towels. Alternate tortillas with damp paper towels until you have as many as you need. You can then microwave for 30-60 seconds or pop them in the oven at 350ºF for a few minutes.
Rice can be hit or miss in a burrito and in my opinion should never be a plain white rice. You’ll notice the rice in my picture is orange because I mixed the wing sauce with it. This keeps the end result less messy to eat and turns the rice into a star of the show rather than a mere filler.
I didn’t make a true carne asada for the beef in mine. I’m a big fan of cheaper cuts that can yield excellent results if you’re not afraid of the power of water. If you’re looking for a good flavor profile for beef or chicken and want to know how to cook the cheaper cuts I got ya covered. Last year’s playoff Wingin’ It aka “Taco Night” will get you going.