My hubby has been requesting burritos, so I'm going to make a whole bunch to pile into the freezer. They are excellent for a quick lunch or dinner and all you have to do is pop them in the microwave, zap them and your meal is served. And you can make them extra yummy by adding a pile of lettuce or spinach on top of the burrito and add diced avocado, your favorite salsa, cheese or sour cream. Or if you want to get fancy you can make up a tomato sauce and add cheese and have baked burrito dish if you want.
Over the time I been making Burritos I find that using the burrito size tortillas from the store work best in this case. I've make home made tortillas over and over again, and they work, but you get really tiny burritos. Mini burrito bits. However if that is what you would like to try go for it. I like to make my burritos medium size.
The idea here is to make a lot to put in the freezer. Or just make what you need.
Another thing that is really good is to use the chicken from making broth. This really adds extra flavor to the burritos.
INGREDIENTS:
1 package of full size burrito tortillas or homemade.
1 Table spoon of olive oil.
1 pound of meat.
1 whole sweet onion. White & Red is fine too.
1 1/2 cup of stock or broth.
1 can or refried beans or home made beans, either way is good.
4 garlic cloves
1 cup of cilantro leaves.
1 Jalapeno (optional)
1 teaspoon of each. Cumin, Cinnamon, Basil, Paprika, Pepper.
A few leaves of fresh Sage.
METHOD OF PREPARATION:
FIRST: CHOPPING & COOKING THE GROUND MEAT.
NOTE: When handling meat always wash your hands.
Add one table spoon of olive oil to the pan and turn it to Medium. Dice up the white onion into small pieces and dice up the garlic too and add to pan. Saute until the bright white or the onion turns a pale light yellow. Next add the meat and chop chop chop keep chopping up the meat with a wooden spoon. Add all the spices and herbs and add 1 cup of stock or broth and stir in. When you start to notice that their is less pink meat and more cooked meat. Break up bigger pieces into smaller pieces until all the pink is gone. When you notice that their is no pink raw meat, place a fitting lid on the pan and turn down to low and let simmer. If you notice that the liquid is being absorbed and the bottom of the pan is drying out it is ok to add another 1/2 cups of broth or stock as needed. This keeps the neat from drying out. Let it simmer for about 10 minutes longer.
SECOND: DRAINING THE COOKED MEAT.
Now after the meat is done cooking. Very carefully push all the meat to one side of the pan. Tilt the pan a little, so all the grease goes to one side. Scoop out the grease and put in a container. Let it cool then put in the freezer. TIP: Instead of tossing the fat the next time you cook meat, place the frozen meat juices in a pan and heat up and add to the new cooking meat. Their is nothing wrong with this, it will just add more flavor. This is in case you don't have soup broth.
Keep the meat warmed in the oven on low.
THIRD: BEANS:
HOME MADE:
If you make them home made you can start the beans a day ahead.
This process apply from 1 to 40 cups of beans.
1. Purchase beans. :) Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove any thing that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5. Soak over night. Don't worry about having a timer.
6. In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a. or rinse bean, drain and store in refrigerator until you can cook them. 1 day max.
7. Lid off bring to a boil. Watch beans they create a foam that tends to rise. To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically. The beans should be tender, but not nutty. When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
CANNED BEANS:
Put contents in a pan with 1/2 cup stock or broth heat on Medium low and stir, the liquid will incorporate and be absorbed. When beans start to bubble a little and are hot to taste they are done.
FOURTH: RICE (Aromatic rice really goes well with this, but if you don't like it leave every thing else out and just make rice.)
= means equal
1CONVERSION FOR RICE: 1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.
FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS
INGREDIENTS
1 1/4 CUP LONG GRAIN RICE
2 CLOVES GARLIC. DICED.
A HAND FULL CILANTRO DICED WITH THE GARLIC.
1 BAY LEAF
1/8 TEASPOON TURMERIC POWDER
1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.
2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.
3RD. PUT THE POT ON THE STOVE.
4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.
5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 MINUTE MORE.
FIFTH: MAKING THE BURRITOS.
Have plastic wrap and foil ready to wrap the burritos in. And plastic freezer bags ready to put the burritos into for the freezer. We want to wrap these up really good to keep them safe and yummy from freezer burn and tasting like the freezer.
Now it's really up to you. You can jam pack it or add a little. This is where you got to find the right amount for your taste. And if you have your own particular way of wrapping a burrito, by no means stick to what your use to.
On the other hand if you are new to wrapping a burrito, it is a bit of a challenge, but don't give up. Practice make perfect. Heck even I fumble and have to start over. And that even with doing it for over 10 years.
Have the beans, rice and meat right in font of you for easy access.Ok I tried my best to make this diagram as easy as possible.
Wink wink.
So here we go.
1. Lay your Tortilla out on the cutting board in front of you.
2. Spoon about one table spoon of each meat beans and rice.
(Consider every brand has their own ideal of what burrito size is, so if you don't think that's enough try more.
3. The idea here is to fold the (red arrows) inward and at the same time roll the (blue arrow) over the food and tuck it in where you see the blue area above. When you have tucked it under, fold in the sides as you roll the tortilla shut.
If this is still confusing, by all means research it for yourself and find a video that make sense to you.
Next wrap the burrito tight in plastic wrap, then foil and stick into a freezer back. When the freezer bag is full. Stick in the freezer.
ENJOY
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