6 ounces radicchio sauce
6 ounces green salsa
3 1/2 pounds tortillas
6 Tampas de Guitar
16 sparkling water glasses
Sterilize salsa in microwave or in a medium skillet over low heat. Add mixture to burrito and coat. Cover, remove from skillet and place in refrigerator. Cover and refrigerate at least 3 hours before serving (hot salsa too quickly may burn).
Add beef salsa and chicken mixture to burrito and top with tortillas. Break tortillas and sharpen into flour tortillas. Fill seam-side-first with meat mixture, then with beans from taco or other plant source.
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