Here’s another recipe. Like I’ve said before, this isn’t as authentic as your abuela’s, but it’s better than Taco Bell, okay?
1 lb. ground beef
2 cups cooked rice
1 cup salsa of your choice
1 can pinto beans
1 cup shredded Mexican-style cheese
1 small onion, chopped fine
½ green pepper, chopped fine
1 small handful cilantro, chopped
20 small flour tortillas
Spices to taste: achiote, salt, pepper, cumin, garlic powder, cumin, chili powder – Don’t be afraid of the lack of measurements. My recipes are very flexible. Just add a little bit at a time and taste as you go. You’ll be fine. And to the pobre achiote-less people up in Canada, don’t worry about that. Just skip it.
(Look how the sun shines on my ingredients… as if they are fresh from burrito heaven…)
1. In a large pan over medium high heat, cook onion, green pepper and ground beef in a little cooking oil, until beef is cooked through. Add all spices to taste.
If you don’t like one of the spices, don’t use it – no importa. For example, my Suegra hates cumin and chili powder, but she was mean to me today so I added an extra dash. Oh, sí, I had my revenge… venganza, picante venganza.
2. Add rice, beans, cheese, salsa and cilantro to the mixture in the pan. Stir just until combined and everything is heated through. Remove from heat.
3. Put a generous scoop into each tortilla. Fold closed and spray both sides with cooking spray. Place the burrito on the comal seam side down, (or in a frying pan). Cook over medium heat, turning to brown on each side, (about 2 minutes each side.)
4. Serve with additional salsa, sour cream, cilantro, shredded lettuce or whatever you like. Makes 20 burritos.
(See the ones on the left? That’s what happens when the niños distract you… They were still tasty though.)