Tomorrow I leave my man. Good grief, not for good! But for a mere week, so that I can be with my sister as she gives birth to my niece. Or a pipe wrench. The verdict is still out.
So as I pack my bag, prepare for the lawng drive, and glare at the snow flakes that made a surprise visit to KC, I leave you with a meal that I’ve been craving for some time. A dig-your-entire-face-in meal that will leave you rubbing your belly and patting your head.
Really, who can do that?
See you in a week!
Spicy Beef and Bean Burritos:
What it took for 6 burritos:
* 1 pound organic ground beef
* 1 large can hot enchilada sauce
* 1/2 large white onion, diced
* 2 garlic cloves, roughly chopped
*1 green serrano chili pepper, minced (seeds removed if you wish)
* 1 cup cilantro, divided
* Tbs. chili powder
* Tbs. cumin
* tsp. cayenne
* 6 8-inch flour tortillas
* 2 cups shredded cheddar
* juice from half a lime
* coarse salt and freshly ground pepper
In a large skillet, brown your beef, onion and serrano pepper. Once completely cooked, drain off any excess fat. Add 1/2 the can enchilada sauce and simmer for 5 or so minutes. Add 1/2 cup cilantro and stir to combine. Season with salt and pepper.
In a small saucepan, heat up the refried beans. Simple.
Preheat your oven to 350, wrap the tortillas in foil and heat them for 10 minutes.
In a mini food processor, blitz the remaining 1/2 cup cilantro with the 2 garlic cloves, a drizzle of extra virgin olive oil and the juice from half a lime. Season with a smidge of salt.
Switch the oven to broil.
In the center of each tortilla, spoon some refried beans and top with ground beef mixture. Tuck in the corners, roll up each burrito and plate seam-side down. Top with shredded cheddar and/or the remaining enchilada sauce. Throw it under the broiler to melt that cheese baby. Top with cilantro pesto and be so happy with life. Seriously.