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Rum Infused Burritos or Tacos

April 01, 2020

buritto taco





  • 1 lb. of Booze Dogs’ Jolly Rover Rum Burger
  • 1 cup chopped red onion (1 large)
  • 1 clove garlic, minced
  • ¼ cup water
  • 1 tablespoon medium or hot chili powder
  • ¼ teaspoon ground cumin
  • 1 cup cooked rice
  • 8 10-inch flour tortillas
  • 1 ½ cups shredded Monterey Jack or cheddar cheese (6 ounces)
  • 2/3 cup chopped tomato (1 medium)
  • 2 cups shredded lettuce
  • 1 recipe Guacamole or frozen avocado dip, thawed
  • Bottles salsa (optional)


  1. In a large skillet cook 1 pound of Booze Dogs’ Jolly Rover Rum Burger, onion, and garlic until meat is brown and onion is tender. Drain off fat.
  2. Stir in water, chili powder, cumin
  3. Cook about 5 minutes or until most of water has evaporated
  4. Remove from heat. Stir in cooked rice.
  5. Concurrently, wrap tortillas tightly in foil. Heat in a 350ºF oven for 10 minutes to soften.
  6. Scoop approximately ½ cup of filling onto each tortilla just below the center. Top filling with cheese and tomato.
  7. Fold burrito and secure with toothpicks
  8. Burritos only, skip for tacos: Arrange burritos on a baking sheet, fold side down.
  9. Bake in a 350ºF oven for 10 to 12 minutes.
  10. Remove and discard toothpicks. Serve warm burritos on lettuce with Guacamole and salsa.