Beef and Bean Burritos for David
March 25, 2011
Beef and Bean Burritos for David (recipe by “Oishii!”)
My notes: These burritos are for David, who has requested them many times, and until recently I had neglected to oblige! The ingredients are a step up from the typical flavorless can of refried beans and packet of taco seasoning thrown in your everyday burritos. In my version I make the refried beans from scratch and mix my own seasonings before stuffing the tortillas.
Feeds a hungry family. The leftovers make an easy, delicious supper. Freeze or refrigerate and reheat.
Ingredients
- 3 tablespoons vegetable oil (divided)
- 1.2 pounds ground sirloin
- 2 cups onion, chopped (divided)
- 4 large cloves garlic, chopped (divided)
- 1/2 large jalapeno, seeded and minced
- 1 tablespoon plus 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- kosher salt to taste
- 1/2 cup water
- 1 15-ounce can pinto beans
- 1 10-ounce can of enchilada sauce (divided) OR 1 cup tomato sauce (divided)
- 10 ounces grated sharp cheddar cheese
- 8 medium size (8″) flour tortillas
- optional garnishes: sour cream, lettuce, chopped tomato, salsa, Tabasco sauce, scallions
Preparation
Preheat oven to 350° F. Oil a 9″ x 13″ baking dish.
Heat large frying pan over high heat. Add 2 tablespoons of vegetable oil. Brown ground sirloin. Add 1 cup of onion, 2 cloves of garlic, and jalapeno pepper. Mix in seasonings: chili powder, oregano, coriander, cumin, and kosher salt. Add water, bring to a boil. Turn heat down to low and simmer until liquid evaporates. Set aside.
Make the refried beans. Heat small frying pan over medium high heat. Add 1 tablespoon vegetable oil. Brown remaining cup of onion and 2 garlic cloves. Add pinto beans with the juice and simmer over medium heat. Mash the bean mixture and when there is no liquid left remove from heat. Sprinkle with kosher salt to taste. Beans will be somewhat thick.
Add refried beans to the ground sirloin mixture. Stir in either 1/2 can enchilada sauce or 1/2 cup tomato sauce. Simmer until thickened.
Warm tortillas in microwave oven or dry frying pan to make them pliable. Spoon 1/8 of filling to lower half of each tortilla. Top with some cheddar cheese. Fold tortilla partially over filling, fold in sides, and finish rolling up. Put burritos into the baking dish seam-side down. Spread the remaining 1/2 can of enchilada sauce or 1/2 cup tomato sauce over the burritos. Top with additional cheese and bake in oven for 20 minutes until cheese is melted and bubbly. Top with any garnishes: sour cream, lettuce, chopped tomato, salsa, Tabasco sauce, scallions.
Yields 8 burritos.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Grilled-Chicken Tacos
April 23, 2010
Grilled-Chicken Tacos (photo and recipe by foodandwine.com)
I made these simple tacos for an informal impromptu luncheon for some friends on a beautiful spring afternoon after gardening all morning. I think there are times to let the side dish shine a little, or in this case the condiment, so I made fresh salsa verde to go with the tacos and tortilla chips, rather than use a jarred version.
It was a nice stress-free lunch, and afterward we enjoyed an even simpler dessert of fresh strawberries, angel food cake and vanilla ice-cream. I was happy that we were able to make time for friends without having to be so fancy.
rating: oo (= oishii)
“Oishii” (pronounced “oy she”) is the Japanese word for delicious, and I rate recipes on a four o(ishii) system:
oooo (= favorite)
ooo (= very oishii)
oo (= oishii)
o (= not so oishii)
zero o’s (= why bother)
Salsa Verde
April 12, 2010
Salsa Verde (recipe by foodandwine.com)
My notes: Making tomatillo salsa is a great way to use fresh cilantro on hand, and you get to play with your kitchen toys too. Hello food processor, and finally a use for the blender other than for frozen strawberry margaritas. I was inspired to try this yesterday when I made Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas. I was using up a bottle of Rick Bayless’ Frontera brand gourmet mexican tomatillo salsa and thought of trying it home made. It was pretty good. However, I’d bet that it would be even better with roasted tomatillos and serranos.
Ideas
The salsa is great with tortilla chips, and spoon it over grilled pork chops. Also, check out my top 9 recipes that use fresh herbs.
Ingredients
- 10 tomatillos (about 1 1/4 pounds)—husked, rinsed and quartered
- 1 lightly packed cup cilantro sprigs
- 1 serrano chile, quartered
- 1/2 medium white onion, chopped
- 2 garlic cloves, smashed
- 1 tablespoon vegetable oil
- salt and freshly ground pepper
Preparation
In a blender, combine the tomatillos, cilantro, serrano, onion and garlic and puree until smooth. In a medium saucepan, heat the vegetable oil. Add the salsa, season with salt and pepper and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 10 minutes. Let cool.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Like this:
Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas
April 11, 2010
Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas (photo and recipe by foodandwine.com)
These quesadillas are a light, healthy, vegetarian entree. They are surprisingly easy to make. My only regret is that I didn’t have a dollop of Daisy to serve with them! Try them with home made salsa verde.
rating: oo (= oishii)
“Oishii” (pronounced “oy she”) is the Japanese word for delicious, and I rate recipes on a four o(ishii) system:
oooo (= favorite)
ooo (= very oishii)
oo (= oishii)
o (= not so oishii)
zero o’s (= why bother)
Pork and Poblano Tamale Pie
March 13, 2010
Pork and Poblano Tamale Pie (recipe by Epicurious.com)
My notes: New taste sensation, at least for me. This one dish wonder with pork filling and cornbread topping tastes like a chicken pot pie that is re-imagined with Mexican flavors. It was quite time consuming to make, but I broke it up into parts this week, including prepping and making the filling ahead. It worked out quite well. I popped it into the oven after coming home from the gym this morning, and “presto magic,” it was done. I would definitely try it again. Next time I’ll make sure the filling is somewhat thicker before putting the cornbread topping on it.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Beer-Braised Turkey Tacos
February 25, 2010
Beer-Braised Turkey Tacos (recipe and photo by Food and Wine)
I love pulled pork so I thought I would try these tacos out. It’s one of those recipes you just know is going to taste great before you even take a bite. My grocery store had fresh poblanos, but not ancho chiles so I made that substitution. The cinnamon stick was a surprisingly good flavor in the sauce. I added fresh diced avacado for an added texture and it worked really well.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
