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Saturday, September 24, 2011

Beef and Bean Burritos Enchilada Style

One of the family favorites, these burritos are spicy, cheesy, a bit messy and anything else you might want in a great burrito. I know there are some bean haters out there, and they can be omitted, or the bean base can be substituted with a quality can of refried beans. The can of black beans is somewhere between 80¢ and a dollar, vs. double for refried and lower in sodium, fat, and additives as well. We all want to save money, right? The following will make 8-10 burritos with 8" tortillas. I frequently make a day ahead, or freezes well in a food saver or with air removed from a freezer bag. ( I use a straw.) The prep on this before it goes in the oven is about 1 1/2 hours. Well worth the time when you have it

Bean Base

1 16 oz Can Black Beans - drained and rinsed
1 Lime - zested and juiced

Meat Mix

1 1/4 lb Lean Hamburg - Ground Turkey or Chicken work well here also.
1/4 lb Bacon - about 4 thick cut strips diced
1 medium Onion - diced fine
2-3 Chipotle Peppers dice fine or 2-3 tablespoon Chipotle Hot Sauce
1 16 oz can petite diced tomatoes, drained but not squeezed dry or...
1 1/2cup fresh tomato diced fine, seeds and goo removed
2 tbsp Dad's Rub( start with one if not using beans)
2 tbsp Olive oil.
Salt and Pepper to taste.

8-10 8" Flour Tortillas
1/2 lb at least of shredded cheese like cheddar or a good pepper jack. Shred a block,  better taste, $ave
Enchilada Sauce
Pico de Gallo or Salsa-Fresh is best or a good market brand


Burrito Assembly Line
Pulse beans, lime zest and juice in a food processor -same method to saute with bacon and onions for home made refried beans side dish. Slowly render the bacon in a wide, deep skillet until it is just under crisp over a low heat in the olive oil. Be patient, this can take a few minutes. Add the onions, continuing to saute slowly. I will usually fully caramelize the onions before i turn up the heat to medium high and add the beef and the Dad's Rub. Breakup the beef with your spoon, but really let it brown, don't mix too often.  That char is your friend and your flavor. Mix in the bean base and the tomatoes. Turn down the heat and let simmer for at least twenty minutes to thicken and bring flavors together.

While meat mix is cooling to a manageable temp, pre heat oven to 350 and heat tortillas wrapped together in aluminum foil for ten minutes. this makes them much more manageable without tearing. I "cut" the cooled meat mix into quarters in the pan and then half again to portion. Drop a couple of heaping tablespoons of cheese into the burrito, then spoon the mix on top. I fold the bottom over, then the sides, and then roll over the top. Place with the last folded  side down to keep them closed  into a baking pan or casserole dish lined with cooking spry to make removal easier. Spoon enchilada sauce and more cheese over the top. If just rolled, heat in the oven covered in foil for at least 15 minutes. If from the fridge, pre-made, I will heat for 45 minutes. I like to add my cheese when they come out of the oven actually, it tends to melt off completely and stick to the pan otherwise. Top with Pico and serve. We usually serve with my spin on Southwest Rice & Beans

Enjoy !


Dad's Rub

Dad's Rub is just my own little spice blend that i use for grilling and sauces and all sorts of other places.

It is simply
2 parts Chili Powder- the "Hot" Mexican on the market shelves usually isn't too spicy.
1 part each
- Black Pepper
-Cayenne Pepper
-Paprika
-Cumin
-Garlic Powder
-Dry Mustard Powder


Please note there is no salt in this rub. I prefer to salt to taste





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