Freakin’ Big Burrito – a homemade version of Portland’s famous Honkin’ Huge Burrito, from Portland’s oldest food cart. Incredibly tasty, for the days I cannot get to the cart downtown.
My first post college job was in accounting at Saks Fifth Avenue in downtown Portland. For lunch, I’d often walk up one block (from Fifth Avenue, one of two stores in the country actually on Fifth) to our Pioneer Courthouse Square, to Portland’s oldest food cart, Honkin’ Huge Burrito.
I ordered the largest burrito (the Honkin’), ate half for lunch, and enjoyed the other half for dinner. For like, four bucks.
Even if it were ten bucks, I would have been and would still be faithful to Honkin’ Huge Burrito – they are among the most delicious burritos I have ever had in my life. I have had many burritos.
First, they have these tomatoes.
Back then, I’d ask what was in these tomatoes?
“Love. They are made with love.” they’d answer, every time.
Kind of like a stewed tomato? Saucy, anyway, and sweet.
So. I decided I’d make my own sweet tomatoes.
I used these two ingredients.
The rest, as you can see from the deliciously animated assembly up there, is fairly basic burrito building blocks. But something about them, with these sweet tomatoes, is just perfect in a way I cannot really describe.
Get yourself some Jufran Banana Ketchup. That stuff is out of this world incredible. I easily find it at one of our many Asian grocers, and it is online.
Freakin’ Big Burrito
YIELD: one burrito
dairy, egg, soy and gluten free, vegan
one large (burrito size) gluten free tortilla
3-4 tablespoons vegetarian refried beans
2-3 tablespoons favorite dairy free cheese, grated
3-4 tablespoons Simple Spanish Rice
1 tablespoon dairy free sour cream
2 tablespoons guacamole
large handfuls chopped lettuce
3-4 tablespoons Jufran Tomatoes
On a griddle over medium heat, warm tortilla. Turn off heat.
While tortilla is still on griddle, assemble in the order of ingredients listed. Tuck the short ends in, and roll one long end over and tightly roll up.
Place on serving plate, top with more Jufran Tomatoes and Jufran Sauce.
…and this makes a good Freakin’ Big Burrito Bowl too…
- one large (burrito size) gluten free tortilla
- 3-4 tablespoons vegetarian refried beans
- 2-3 tablespoons favorite dairy free cheese, grated
- 3-4 tablespoons Simple Spanish Rice
- 1 tablespoon dairy free sour cream
- 2 tablespoons guacamole
- large handfuls chopped lettuce
- 3-4 tablespoons Jufran Tomatoes
- On a griddle over medium heat, warm tortilla. Turn off heat.
- While tortilla is still on griddle, assemble in the order of ingredients listed. Tuck the short ends in, and roll one long end over and tightly roll up.
- Place on serving plate, top with more Jufran Tomatoes and Jufran Sauce.