Burritos and Mexican Rice

In my quest to make Mexican food as well as a restaurant, burritos and Mexican rice are a necessary staple. Contrary to what you might assume, neither dish is difficult. The rice recipe is adapted from my friend Amanda, a former Spanish teacher who livened up her classroom by bringing in Mexican and Spanish food for her students. The making of it is similar to risotto – rice toasted in a frying pan, then simmered in broth until the liquid is absorbed and the grains are tender. The burritos are a variable recipe: you can use ground beef, steak, shredded chicken or pork, or even soy crumbles. Because the rice takes significantly longer, make it first, and then make the burritos. Together, these make an easy, zesty, fabulous meal, and are guaranteed to satisfy any foodie’s Friday night cravings (read: mine).

Burritos


2 pounds cooked ground beef or venison, chopped steak, shredded turkey or pork, or one package soy burger crumbles
1/4 cup chicken or vegetable stock
1 pkg. taco seasoning
2 cloves garlic, minced or pressed
1/4 teaspoon salt
1/4 teaspoon pepper
16 ounces refried beans
2 cups shredded cheese (manchego, queso blanco, or monterey jack)
4-ounce can chopped green chiles
12 large flour tortillas
Lettuce, salsa, sour cream, and/or guacamole for topping

Cook the meat as needed and drain off any fat. In a large, deep skillet (cast iron is best), combine meat, stock, seasoning, garlic, salt, and pepper. Cook over medium heat until all the liquid has been absorbed, and the garlic is tender and translucent. Stir in the beans, and continue to cook until mixture is heated through.

Warm tortillas in a tortilla warmer, by swirling in a hot, dry skillet, or between layers of paper towel on a plate in the microwave. In the center of each tortilla, place about 1/2 cup of filling, and top with cheese.

To roll up: fold the part of the tortilla farthest from you inward, toward you. Fold the edges inward, then roll the whole thing toward you, until the seam is on the bottom. Top with lettuce, salsa, sour cream, guacamole, etc.

*Variation: for a tasty wet burrito, top with prepared enchilada sauce.

Mexican Rice


1 cup long grain brown rice
1/2 sweet yellow onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2-4 cups chicken or vegetable stock
1/2 teaspoon salt
7-ounce can diced tomatoes with juice
2 cans chopped green chiles
1 cup fresh or frozen peas
pepper to taste

Place the rice in a bowl and add boiling water to cover; let stand 20 minutes. Drain. Heat olive oil in a large, deep skillet, and add the rice, onion, and garlic. Cook, stirring constantly, over high heat until rice is toasted and onion and garlic are tender and translucent. Begin adding the stock, a cupful at a time, stirring continually until the liquid is dissolved, and then adding more. Continue until the rice is tender. Stir in salt, tomatoes, chiles, and peas. Cook until liquid from tomatoes as absorbed. Remove from heat, cover, and let stand 5-10 minutes. Fluff with a fork, and stir in pepper to taste.

Serves 6-8 people.