Monday, April 5, 2010
OK, I said something in my last post about cooking traditional Mexican food this week. Check back tomorrow if that's what you want, because tomorrow we're making tamales. Today, we're having wet burritos. Wet burritos are traditional - in Colorado, where my husband has relatives. This is the one entree that his mom made that I had to learn. I'd like to think I've improved upon it, too. The sauce is not spicy at all, almost bland. I like spicy food, but I don't spice these, because the simplicity of this is part of the appeal.
Sauteed 1 lb ground beef or ground turkey until browned. Add about 3 cups of tomato juice, and
about 2 cups of refried beans, or one 14 oz can, and stir and cook until blended and the consistency you want. If it gets too thick, you can thin with broth, more tomato juice, or water. Salt to taste. (This is really good with homemade refried beans. It doesn't call for much, though, and it's not worth making the beans just for this dish, so I always make extra beans to use with future meals - see my post on planned leftovers.)
flour tortillas (I use whole wheat for these)
optional fillings -In my family we use cheese (I don't, but the others do), caramelized onions (a by-product of my refried bean recipe), avocado chunks, sour cream, and salsa. Some people like lettuce, tomato, and raw onion. You get the idea.
Assembling the burritos:
Warm the tortillas on a skillet until soft and pliable. If you're using cheese, you can warm it on the tortilla to melt it. Put the tortilla on a plate, and put a little puddle of the sauce in a strip down the center. You'll have to experiment to see how much you like. Add any other fillings you like. Roll the burrito up, and add another puddle of the sauce on top. Add any other stuff you want on top. Eat with a knife and a fork. Enjoy!