Burrito
Ingredients
Meat Filling
- Canola oil
- 1 pound beef for stew 500 g
- 1/2 pound pork pieces 250 g
- 1 cup onions 130 g, chopped
- 1 clove garlic minced
- 4 oz can diced green chilies 115 g
- 1/2 tsp Salt
Tortilla and Fillings
- 10 flour or corn tortillas
- 15.5 oz can refried beans 440 g
- 1/2 cup smoked Cheddar or Monterey Jack cheese 60 g, shredded
- sour cream
- pickled onions
- green rice
- rice and beans
- guacamole
- salsa
Instructions
- Cut the beef and pork into 1 cm cubes. In skillet over medium-high heat, add 2 tablespoons canola oil. Cook the beef and pork in hot oil until browned.
- Add onion, garlic, 1/2 teaspoon salt, and 1.5 cups water. Boil, then reduce heat to low. Cover and simmer for 1.5-2 hours.
- As the meat cooks, periodically attempt to shred it using a fork and a wooden spoon. The meat should fall apart easily.
- About 5 minutes before the meat is done, in 2-quart pan over medium heat, warm refried beans and cheese until cheese is melted.
- When meat is done, flake the meat. Add the chilies. Continue cooking until most of the liquid has evaporated.
- Add meat, beans, cheese, onions, green rice, pickled onions, rice and beans, guacamole, salsa and/or sour cream to each tortilla. Wrap and eat.
Notes
Flour tortilla recipe
Green rice recipe
Pickled red onion recipe
Costa Rican rice and beans recipe
Guacamole recipe
If doubling the recipe, only use 2.25 cups of water in total.