Add the ragù and toss over low heat until the pasta is coated.
I'm the Real Mexican that made that."a. word in food writing has come to be shunned in recent years, not the least because the very idea of authenticity is a moving target.
How does one authentically make a Mexican-American product that was reputedly popularized in America?More importantly, the glorification of authenticity is usually linked to the diminished perception of a chef's skill and creativity, instead reducing them to be the culinary ambassador for a whole culture..Moreover, chefs from certain cultural backgrounds get far more pressured to be authentic, while others simply don't.
(When was the last time someone asked if René Redzepi's fare was authentic?)All this is to say: Perhaps a square burrito isn't your thing.
And that's okay.
But try it first, and then get back to us.. Ohio: Lalo, Cincinnati.Add butter; process until mixture becomes the texture of coarse meal, about 10 seconds.
Whisk egg, yolk, and vanilla together in a small bowl.Stir in cold water.
Add egg mixture to flour mixture in processor; pulse until combined, about 6 pulses..Turn Dough out onto a lightly floured work surface.