Saturday, February 4, 2012

Peruvian Burritos

A friend of mine who is originally from Peru used to make these burritos and send them with her husband to our mutual place of employment where we would feast on them for breakfast.  I've had many people ask me what the difference is between these burritos and Mexican burritos, but I can't exactly say.  All I can tell you is that I'll never be able to eat a regular burrito again after eating these.  They have spoiled me for life.

Ingredients:
1-1/2 C. Jasmine rice - You can use other types but Jasmine adds a very specific flavor
3C. water
2 cans refried beans - I use fat-free because I can add more olive oil then
Olive oil to taste
1-1/2 lbs lean ground beef
1 medium onion
2-3 cloves of garlic or equivalent minced garlic in a jar
1 can diced tomatoes - I use the fire roasted diced tomatoes in the TexMex flavor
1 C. chopped cilantro
Garlic salt, lemon pepper, cumin, oregano, jalapeƱos, diced.
30 corn tortillas
1 to 1-1/2 lbs sharp cheddar cheese, grated


In a large skillet put olive oil and heat till shimmering.  Add onions and after 3-4 minutes add garlic, seasonings and jalapenos.  Cook briefly.  Add beef and cook until brown. Add can of tomatoes and continue to cook for 5 minutes.  Add cilantro and check the seasonings to taste.  Keep warm.



Prepare rice with 3 C. water.  Steam covered until tender.  Mix 2 cans of refried beans into rice along with olive oil until creamy. Set aside.



Grate cheese.  Cut 30 squares of foil and stack on the counter. Preheat cast iron skillet over medium heat (I used a non-stick skillet here because my cast iron one was in use for another purpose at the time).  Spray with non-stick spray and place a tortilla in the skillet.  Cook for 1 minute or until bubbles begin to appear on the surface of the tortilla.  Spray the tortilla with non-stick spray and turn over.  Cook for 20-30 seconds and remove to the top square of foil.
Spread a serving spoon size ball of rice/bean mixture over tortilla.


 
Spread a serving spoon full of meat mixture in the middle third of the tortilla.  Add a handful of shredded cheese to the top.


Place the foil square with the point facing you and the tortilla near the bottom corner.  Using the corner of the foil and your hands, fold the tortilla in half. 






Fold the two side corners in and then roll the tortilla over twice.  Place the wrapped tortillas in a baking pan and keep warm in the oven.


 Enjoy warm with sour cream.  These keep well in the refrigerator for a week but they rarely last that long.  You can reheat them in the microwave or in a 350° oven.  If you distribute the fillings carefully you can get 30 burritos although sometimes I really stuff them and only get 24. 
Hope you enjoy!











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