Description
These Burrito Skulls are a fun and festive twist on traditional burritos, perfect for parties or themed meals. Homemade tortillas are shaped into skull molds, filled with seasoned ground beef, cheese, black beans, corn, and tomatoes, then baked to golden perfection. Served with classic sides like sour cream, guacamole, and salsa, these burrito skulls deliver bold Tex-Mex flavors wrapped in a unique presentation.
Ingredients
Scale
Tortillas
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup lard or shortening
- ¾ cup water
Filling
- 2 teaspoons vegetable oil
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 6 tablespoons black beans
- 6 tablespoons corn
- 6 tablespoons chopped tomatoes
Finishing
- 1 large egg
- 1 teaspoon water
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
Instructions
- Make the Tortillas: In a mixing bowl, whisk together the flour, baking powder, and salt until combined.
- Incorporate Lard: Add half of the lard to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Repeat with remaining lard to ensure even texture.
- Add Water and Form Dough: Gradually pour in ¾ cup water while stirring until a dough starts to form. Adjust with a little extra water if necessary.
- Knead and Rest: Knead the dough on a floured surface until it forms a cohesive ball. Cover with a clean towel and let it rest for 10-20 minutes to allow gluten relaxation for easier rolling.
- Brown Ground Beef: Heat 1 teaspoon vegetable oil in a skillet over high heat. Brown half of the ground beef until fully cooked; transfer to a plate and repeat with remaining oil and beef.
- Combine and Season Meat: Return all browned meat to the skillet. Stir in taco seasoning and a small amount of water from the seasoning packet, then simmer until most liquid evaporates and meat is well coated.
- Preheat Oven: Set your oven to 350°F (175°C) so it will be ready for baking the burrito skulls.
- Shape Tortillas: Divide the rested dough into 6 equal portions. Roll each into thin oval or rectangular shapes large enough to fit over each cavity of a skull-shaped pan.
- Mold Dough: Carefully drape each piece of dough over the skull cavities, pressing gently to shape the dough to the pan’s contours.
- Fill Burrito Skulls: Add to each dough-lined cavity approximately â…™ of the seasoned beef mixture, followed by cheddar cheese, black beans, corn, and chopped tomatoes.
- Seal and Trim: Fold dough edges over the filling, pinch seams to seal completely, and trim off any excess dough for a neat finish.
- Apply Egg Wash: In a small bowl, whisk the egg with 1 teaspoon water. Brush this wash over the top of each burrito skull to encourage golden browning during baking.
- Repeat for All Skulls: Continue the molding, filling, sealing, and washing steps for all six burrito skulls.
- Bake: Place the filled pans in the oven and bake for 24-26 minutes, or until the tops are a beautiful golden brown and cooked through.
- Cool and Serve: Allow the burrito skulls to cool slightly in the pans for a few minutes before transferring to a rack. Serve warm with sour cream, guacamole, and salsa for dipping.
Notes
- Use a pastry cutter or your fingertips to incorporate lard well for tender tortillas.
- Resting the dough is crucial for easier rolling and shaping.
- If skull-shaped pans are unavailable, small oven-safe bowls or muffin tins can be used as molds.
- Adjust seasoning and spice levels in the taco meat according to taste preference.
- These burrito skulls can be prepared ahead and baked just before serving.
- Make sure to seal the dough edges well to avoid filling leaks during baking.
