MEXICAN BEEF BURRITOS


We have a great Mexican Restaurant where we live that serves really tasty Mexican Food.  I don't think it is authentic Mexican food, but delicious none the less.  What I have discovered in eating free range chicken, beef, and pork, is my tummy is just not happy with anything other than that.  So I decided to try their Vegetarian Burritos.  They were good, but I missed chicken or beef.  I am at heart a carnivore.  Sure I like Vegetarian, absolutely, and I think it is also healthy to incorporate Vegetarian Meals throughout the week, it is good to have a balance, don't you think?  So I decided to copy what I thought were the Restaurants ingredients....we liked them better!  Think I will do Mexican more often, and chicken would be fabulous here.
1 lb. beef strip stir fry meat
Olive oil
1 large onion, one half cut into a dice, the other half cut into slices
1 Tblsp. chili powder, 2 tsp. cumin
6 minced garlic cloves
1/2 of a large green pepper thinly sliced, and then cut in quarters
14 oz can whole tomatoes - run through a food processor until liquid to equal 2 1/2 cups reserving 1 cup of liquid for the beef
1 cup long grain rice
1/2 cup water
1 tsp. cumin, 1 tsp. chili, salt and pepper
6 Brown Rice Tortilla's
2 cups grated cheddar cheese
1/2 cup minced Cilantro
salsa - about 1 cup
I used really good Organic Re-fried canned beans
and your favorite Guacamole recipe - mine is 2 mashed avocados, 1 minced garlic clove, juice of one lime
Drain the can of tomatoes into a food processor, and blend until liquid, then set aside.  Heat up a pan on low heat with a drizzle of Olive Oil.  Add in the diced onion, and half of the minced garlic.  Saute until translucent then add in 1 tsp. cumin, and 1 tsp. chili, salt and pepper, sauteing until fragrant.  Then add in the cup of rice, stirring frequently for about 5 minute.  Add in 1 1/2 cups of tomato liquid plus the 1/2 cup of water, reserving the other cup of tomato liquid for the beef mixture.  Cover and bring to a boil, then turn down to a low low simmer, stirring  for the first 2 to 3 minutes.  Cook until rice is tender, about 18 minutes.
Meanwhile heat up a frying pan on medium heat with a drizzle of olive oil.  Add in the sliced onions, green pepper, garlic, salt and pepper, sauteing until translucent.  Add in the 1 Tblsp. chili powder and 2 tsp. cumin, continuing to saute. Then move the onions and green peppers to the outer edges of the pan and saute the beef strips about 3 minutes. Then add in reserved 1 cup of tomato liquid, turn down the heat and simmer about 10 minutes.  Adjust for seasoning.
Then with a slotted spoon, add the beef, onion, green pepper mixture to the middle of a Brown rice flour tortilla.  Sprinkle with minced Cilantro and grated cheddar cheese.
Roll up and place into a casserole dish.  Cover all of the burritos with the remaining sauce from the pan and add a layer of Salsa and a layer of grated cheese on top of the Burritios.
Cover and bake in a 350 degree oven until heated through and the cheese is melted.  Serve with re-fried beans, the rice and guacamole.

Ina Gawne
author

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November 28, 2010
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