I like mex, not the mex you get from the local mex shop, but good hand made stuff.
An Canadian mate, who lives in Texas, is the king of this stuff. He made me beef burritos once and man were they good. So I asked him for his recipe.
Last time home I made them when all the kids came to dinner and they raved about them.
So, here for you to try, or not if you don't want to, is the recipe from my mate.
Beef and Bean Burritos
Ingredients:
1/2 kg lean mince
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons chopped jalapeno
1 teaspoon leaf oregano, chopped
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 can refried beans
1 packet enchilada flavoring (or con carne), divided in two
6 (8-inch) flour tortillas
shredded lettuce
1 can chopped roma tomatoes.
Preparation:
Blend roma tomatoes and half of seasoning and 1/4 of enchilada seasoning to make sauce.
In a large heavy base pan over medium heat, cook mince, onion, and garlic until meat is browned, stirring often to break up meat. Drain well. Add the other half of each of the chili, oregano, cumin, salt, and pepper; simmer for 10 minutes. Add half of refried beans and 2/3 of enchilada seasoning. Heat thoroughly. Stand aside and let cool (this will draw juices back into mix and stop you getting soggy tortillas).
Wrap tortillas in foil and place in a 180° oven to heat for 10 minutes. Spread tbl spoon refried beans onto each tortilla. Spoon about 1/2 cup of the ground beef mixture onto each tortilla; roll tightly and place seam-side down in large baking dish with gaps between each. Spoon remaining enchilada sauce over tortillas. Place in over at 180° for 10 mins. Garnish and serve with any of the following: shredded cheese, sliced ripe olives, chopped tomatoes, sour cream and guacamole, and shredded lettuce.
Guacamole Recipe
Serves 8
Gather your ingredients
3 Hass (black bumpy skin type) avocadoes, very ripe
1 med. white onion, finely chopped
1 fresh serrano chili (or jalapeno), deveined, seeded and finely minced
2 Tbls. fresh cilantro (AKA Chinese parsley), finely chopped
2 medium plum (Roma) tomatoes, chopped
1-2 tsp. fresh-squeezed lime juice
1 tsp. salt or to taste
In a heavy bowl, put the finely chopped onion, cilantro, and minced serrano chile. Mash them together with the back of a heavy spoon (a wooden one works well) until they begin to form a sort of paste and the juices are mixed.
Halve the avocados, discard the pit, and scoop out the flesh in big chunks with a spoon. Mix with the onion paste, mashing the avocado slightly but leaving it chunky. Don’t turn it into a mushy paste.
Gently mix in the diced tomatoes, lime juice and salt. Taste. Add more salt or minced serrano to taste. Stir gently until well mixed.
Tips,
The best avocados to for guacamole are the little Hass varieties. You might be tempted to buy the big avocados that come from Florida because it means more guacamole, but those avocados contain more water which doesn't make for a great guacamole.
Whether you prefer lemon or lime, make sure to add some to your guac. Adding both is a good idea too.
Don't Omit The Spice
Even if you're not into spicy foods, adding a little bit of fresh chili to your guacamole adds the right kind of flavor. Of course, if you don't mind spicy foods, feel free to liberally add in jalapenos, habanero or serrano peppers.
Don't Skimp On The Fresh Herbs
Cilantro haters need to back away from the guac, because it just isn't guacamole without freshly chopped cilantro. Of course, adding in other fresh herbs like chives and scallions impart a nice flavor too.
Don't Shy On The Seasoning
Most of us have learned to use salt sparingly when cooking, but when it comes to guacamole don't even think about it. This fatty fruit demands a good amount of seasoning. Gradually add more salt than you normally would, tasting as you go and you'll see what a big difference a little extra salt does for making a great guacamole.
(I don't use salt, so did not do this; DB)
Don't Over Mix
The best guacamole always has a little texture to it. It just adds to the flavor. Mix your guacamole only till the flavors are combined, leaving plenty of chunks, and you'll see what a difference it makes.