Eric's Burritos
Who says a guy from Ohio can't come up with a good burrito recipe? I started making batches of burritos a while back and have refined the recipe a fair bit, adding ingredients, taking away ingredients (well, mostly adding ingredients), and these are what I ended up with. They can be made up in large batches ahead of time and frozen, but are much better than the ones one buys frozen in the grocery store.
Ingredients
Makes about 30.
2 cups diced onions
3 tablespoons chopped garlic
2 tablespoons cooking oil
1-1/2 lbs lean ground beef
2 14.5oz cans of diced tomatos with green chilis
2 14.5oz cans of corn
2 16 oz cans refried beans
2 15 oz cans black beans
1 teaspoon dried oregano
2 tablespoons cumin
1 teaspoon cinnamon
4 tablespoons chili powder
2 teaspoons cayenne
1/2 cup fresh cilantro
1 oz unsweetened chocolate
1 cup salsa
2 lb shredded mexican cheese
about 30 flour tortillas
Alternatives
If you prefer less beans and more beef, then use 3 lb beef and leave out the refried beans. Don't leave out the black beans though!
Cooking Instructions
In a stock pot, over medium heat, saute onion and garlic in oil until clear.
Add beef and cook until no red is left in the meat.
Add tomatos, corn, and salsa. Mix in all of the spices EXCEPT the chocolate and cilantro. Heat to boiling. Cover and simmer for 15 minutes.
Add refried beans, black beans, and chocolate. Warm until bubbling, cover and simmer 5 minutes. Remove from heat.
Add cilantro (just the leaves!) and mix in. Add cheese and mix (not too much! strands of cheese should still be visible in the mixture - don't worry, it tastes better than it looks). Ladel into tortillas (about 1 ladel per tortilla). Lay out the mix lengthwise in the tortilla, then fold in the narrow ends and roll the wide ends. It may be necessary to keep the mixture on a low burner while filling the burritos in order to keep the mixture easy to work with.
To freeze, separate each burrito from its neighbors using plastic wrap, otherwise they will stick together and you'll end up with one VERY large burrito. Freeze them in a sealed plastic container.
Heating Instructions
Frozen - Heat burritos by baking in the oven (I use a convection oven) at 425 degrees for 25 minutes, or until nicely browned and warm on the inside.
Thawed - Heat as above except for only 15 minutes at 375.
Serving
After heating, top with cheese (if desired) and salsa.
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