Chief Longwind Of The North
Certified/Certifiable
The thread about enchiladas made me think of wet burritos. They are larger than enchiladas, and made 3ith a flour tortilla. The burritos are then smothered with sauce and chees, and heated just long enough to melt the cheese.
This wet burrito is the gourmet style, and requires a bit of work. However, the meat and sauce can be made in large amounts, and can be frozen in portions for future meals. And believe me, it's worth it.
Roast Ingredients:
For roasting/braising in oven:
Preheat oven to 325' F.
Spread seasonings all over the meat. Place the beef or pork roast, with the water. into a covered roasting pan. Place into the oven. Set timer for three hours.
For pressure cooker, or InstaPot:
Follow the instructions for prepping the meat. Cut into 2 halves and place, with water into your pressure cooker. Lace on stove top over medium-high heat, just until the jiggller begins to jiggle. Reduce heat until the weight barely moves. Cook for 40 minutes.
Enchilada Sauce:
If using full sized, ripe tomatoes, blanch the tomatoes for 30 seconds in boiling water to loosen the skins. Remove the skins. If using cherry tomatoes, keep the skin on. Sauté the onion in 2 tbs. olive oil until softened, you may caramelize them if you wish, but it isn't essential. Add the minced garlic to the onion and cook for another half minute; then add the tomatoes. Heat through and use and immersion blender, or pour into a stand blender to liquefy. Add the remaining ingredients and simmer for 20 minutes more.
Whsen the timer goes off, remoe pressure from the pressue cooker according to pot directions, or remove the eoaster from the oven. Put the meat on a large platter/ Save any jjuices for cravies/sauces for future meals.
Let cool for ten minutes. Pull or shred meat into strands.
Turn an avocado into guacamole by removing the flesh from the peel. Mash into a chunky paste in a stainless steel, or glass bow. Add 1 tsp. Tabasco Sauce, and 2 tbs. of lime juice. Mash on2 fresh cherry tomatoes and add to the avocado. Stir well to combine.
Refried Blank Beans.
Ingredients:
Place the lard into a saucepan over medium heat. Add the drained beans. Mash with potato masher until smooth. Stir in the cumin, onion and garlic powders. Cook until mixture is steaming hot. Remove from heat.
Building your wet burrito:
You will need the beef, or pork, the refried beans, guacamole, sour cream, enchilada sauce, and some grated cheese, such as sharp Cheddar, Cotija, Monterey Jack, Sharp Pinconning, in other words, something that melts well, and has lots of flavor.
Get your hands wet. Rub water onto the flour tortillas to moisten. Heat on a hot griddle for5 seconds, flip, and heat for 5 more seconds. Place on a linen coated plate. Repeat for as many burritos as you need.
Lay a tortilla onto a microwave safe plate. Spoon in fillings, leaving enough space to fold the ends inward for about an inch. Fold the sides inward to overlap Start with the refried beans, then sour cream. Follow with meat, guacamole, and cheese. Fold opposite sides inward.
Tip:
If you drip a little water onto the first folded layer, or a smear of refried beans, then fold the second side on top, it will keep the burrito from unfolding.
Lastly, spoon a generous amount o sauce over the top, smothering the burrito. Top with more cheese. Microwave for 1 minute to heat all, and melt the cheese.
Dig in, ; and savor. Serve with a cold glass of Horchata.
Seeeeyal Chief Longwind of the North
This wet burrito is the gourmet style, and requires a bit of work. However, the meat and sauce can be made in large amounts, and can be frozen in portions for future meals. And believe me, it's worth it.
Roast Ingredients:
- 3 lbs. beef chuck, or pork butt.
- 2 tsp Kosher Salt
- 2 ts. coarse grind black pepper
- 1 tsp. ground cumin
- 1 tsp. coriander seeds
- 1 medium, white onion
- 2 tbs. chili powder
- 1 tsp. granulated garlic
- 1 cup water
For roasting/braising in oven:
Preheat oven to 325' F.
Spread seasonings all over the meat. Place the beef or pork roast, with the water. into a covered roasting pan. Place into the oven. Set timer for three hours.
For pressure cooker, or InstaPot:
Follow the instructions for prepping the meat. Cut into 2 halves and place, with water into your pressure cooker. Lace on stove top over medium-high heat, just until the jiggller begins to jiggle. Reduce heat until the weight barely moves. Cook for 40 minutes.
Enchilada Sauce:
- 6 medium, ripened-on-the-vine tomatoes, or 3 cups cherry tomatoes (I prefer the rich flavor of the cherry tomatoes)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp kosher salt
- 1 tsp. ground cumin
- 2 Tbs. hot chili powder
- 1/4 tsp. red pepper flakes' (optional)
- 1/2 tsp finely ground black pepper
If using full sized, ripe tomatoes, blanch the tomatoes for 30 seconds in boiling water to loosen the skins. Remove the skins. If using cherry tomatoes, keep the skin on. Sauté the onion in 2 tbs. olive oil until softened, you may caramelize them if you wish, but it isn't essential. Add the minced garlic to the onion and cook for another half minute; then add the tomatoes. Heat through and use and immersion blender, or pour into a stand blender to liquefy. Add the remaining ingredients and simmer for 20 minutes more.
Whsen the timer goes off, remoe pressure from the pressue cooker according to pot directions, or remove the eoaster from the oven. Put the meat on a large platter/ Save any jjuices for cravies/sauces for future meals.
Let cool for ten minutes. Pull or shred meat into strands.
Turn an avocado into guacamole by removing the flesh from the peel. Mash into a chunky paste in a stainless steel, or glass bow. Add 1 tsp. Tabasco Sauce, and 2 tbs. of lime juice. Mash on2 fresh cherry tomatoes and add to the avocado. Stir well to combine.
Refried Blank Beans.
Ingredients:
- 12 oz. can black beans, drained
- 2 tsp. granulated garlic
- 2 tsp. granulated onion powder
- 2 tbs. lard
- 1 tsp. ground cumin
Place the lard into a saucepan over medium heat. Add the drained beans. Mash with potato masher until smooth. Stir in the cumin, onion and garlic powders. Cook until mixture is steaming hot. Remove from heat.
Building your wet burrito:
You will need the beef, or pork, the refried beans, guacamole, sour cream, enchilada sauce, and some grated cheese, such as sharp Cheddar, Cotija, Monterey Jack, Sharp Pinconning, in other words, something that melts well, and has lots of flavor.
Get your hands wet. Rub water onto the flour tortillas to moisten. Heat on a hot griddle for5 seconds, flip, and heat for 5 more seconds. Place on a linen coated plate. Repeat for as many burritos as you need.
Lay a tortilla onto a microwave safe plate. Spoon in fillings, leaving enough space to fold the ends inward for about an inch. Fold the sides inward to overlap Start with the refried beans, then sour cream. Follow with meat, guacamole, and cheese. Fold opposite sides inward.
Tip:
If you drip a little water onto the first folded layer, or a smear of refried beans, then fold the second side on top, it will keep the burrito from unfolding.
Lastly, spoon a generous amount o sauce over the top, smothering the burrito. Top with more cheese. Microwave for 1 minute to heat all, and melt the cheese.
Dig in, ; and savor. Serve with a cold glass of Horchata.
Seeeeyal Chief Longwind of the North
