Here's an impressive beef burrito to make if you're at home some afternoon. Start with any kind of pot roast-- this little one was about the price of a package of hamburger at QFC. Season the meat with salt, pepper and chili powder and brown well. Slice up some small jalapeños and onions, add a bit of water, set it on lowest heat and find something else to do for about 3 hours. (OK, poke it with a fork now and then.)
When the meat is starting to fall apart, shred it with a fork and throw out the fatty pieces.
Add a can of fire-roasted chilies and some shredded cheese. Drain a can of pinto beans...
and pile the meat and beans on a large flour tortilla. Some leftover rice would be good, too.
Oh yes, this is what we call a "wet" burrito, so blend a small can of tomato sauce with chili powder and cayenne pepper. Cover the burritos with sauce, then sprinkle with cheese and broil.
No more "hamburger" burritos. You've cracked the secrets of a fine Mexican restaurant!
Here's an impressive beef burrito to make if you're at home some afternoon. Start with any kind of pot roast-- this little one was about the price of a package of hamburger at QFC. Season the meat with salt, pepper and chili powder and brown well. Slice up some small jalapeños and onions, add a bit of water, set it on lowest heat and find something else to do for about 3 hours. (OK, poke it with a fork now and then.)
When the meat is starting to fall apart, shred it with a fork and throw out the fatty pieces.
Add a can of fire-roasted chilies and some shredded cheese. Drain a can of pinto beans...
and pile the meat and beans on a large flour tortilla. Some leftover rice would be good, too.
Oh yes, this is what we call a "wet" burrito, so blend a small can of tomato sauce with chili powder and cayenne pepper. Cover the burritos with sauce, then sprinkle with cheese and broil.
No more "hamburger" burritos. You've cracked the secrets of a fine Mexican restaurant!
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