Out-of-the-Park Burritos: NYC Burrito Rachael Ray   From Every Day with Rachael Ray May 2008 SERVES 4 1 tablespoon extra-virgin olive oil (EVOO) 4 large beef or pork franks 4 large flour tortillas One 10- to 12-ounce bag sauerkraut, drained 1/2 cup beer 1/4 cup brown mustard One 15-ounce can barbecue baked beans, drained and warmed 4 ounces Swiss cheese, shredded 1 small onion, chopped 1. In a large skillet, heat a bit of water and the EVOO , 1 turn of the pan, over medium-high heat. Add the franks; cook until the skin is crisp. 2. In the same skillet, char the tortillas. 3. In a medium saucepan, heat the sauerkraut, beer and brown mustard over medium heat to warm through. On each tortilla, layer some baked beans, Swiss cheese, sauerkraut, onion and a frank. Wrap up burrito-style.

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