I FORGOT TO TAKE A PICTURE OF THE BEANS AND RICE
Notes: 1) I changed the amounts for the rice and beans in the list of ingredients, 2) I cooked the sausage with a microwave, 3) consider putting the guacamole in two bags to better protect the guacamole from air
I am VERY EXCITED by this burrito! This is my solution for having chorizo when I cannot travel to a deli. I put 1 tablespoon of spices in 1 pound of sausage. Some breakfast sausage may be plain. Sometime soon, I am going to get a meat grinder attachment for my mixer. Once I have the attachment, I will be able to make chorizo with fresh ingredients. I have seen people on the internet grind vegetables with their pork. I want to make exciting Mexican and Cajun sausages with pork shoulder meat!
Since air turns the guacamole brown, I have to store it in a bag with the air removed. Dipping the bag in the water removes the air. I need the guacamole to last for approximately 4 days. Also, since I have to touch the filling when rolling a burrito, I discovered that putting the wet stuff on the tortilla first enables me to roll a burrito on an 8 inch tortilla very easily. In these pictures, I put the sour cream, guacamole, and salsa, respectively, on the tortilla. The link to the recipe for my original burrito and the notes on the evolution of these burritos appears below.
- 1/2 cup rice
- 1/2 cup pinto beans
- 1 large sausage patty
- sour cream
- pico de gallo
- cotija cheese
Storing Ingredients For My Burritos
Making A Burrito
Download The Recipe:
Elementary Recipes For Making An Exciting Burrito – Summary
Once the beans cooled, I was able to be very excited about their flavor. Later, I added more chorizo and some salt. The flavor of the beans was much better. The flavor of the chorizo will determine the flavor of the beans. I usually use spicy chorizo, but I made this recipe using mild chorizo. I have good memories eating good refried bean burritos with dry cheeses similar to cotija.
Someone should consider putting a lot of cheese on a burrito. The idea for making these beans is to mix cooked chorizo, onions, and 3 cups of mashed beans, with the remaining whole beans. Prepare 1 pound of pinto beans using my Pinto Beans recipe. Cook 12 ounces of chorizo with a medium sized white onion in 1/4 cup of lard (the lard is probably optional). Once someone cooks the chorizo and the onion, mash 3 cups of beans in the pan with the chorizo and onions. Then add the other beans and season the beans with about 1/4 teaspoon of table salt (a pinch and 1/4 teaspoon Baleine sea salt, 1/2 teaspoon Diamond kosher, a dash and 1/4 teaspoon Morton kosher). The beans taste better after being in the refrigerator for 12 hours. These ideas could be used to make beans with Italian sausages, or to make a stew by adding peppers and tomatoes to the onions. Thomas Keller’s bean ragu used an emulsion with butter and stock. Someone could substitute the chorizo with bacon.
I looked on the internet to find a scientific explanation about why some foods taste better after they have cooled several hours or “relaxed.” The best explanations explained that flavors are created by chemicals and chemical reactions. When foods similar to stew contain several different types of ingredients, the reactions that create the flavor for the foods do not occur simultaneously. When these types of food cool, a specific flavor may develop. New flavors may develop as food cools because flavors combine (molecularly). When the food is hot (chemical reactions occur and) all of the flavors are present simultaneously in the food. The body may not be able to recognize this many flavors. As the food cools, flavors combine chemically to create (fewer specific) flavors that people can taste. 
I made this for the first time while living in a small college town. I went to the public library and I found this recipe. I was still high on life after visiting Alaska. I visited Alaska many times when was I young. Alaska is a green place. I spent many good times on the sea. I remember watching the puffins or watching bears search for food near the seashore. I knew some amazing people.
I originally served the beans with freshly made tortillas. I used a rolling pin to make the tortillas. A tortilla is a squished biscuit. Not a buttermilk biscuit, but a biscuit made with lard, butter, and milk, but with the butter and milk substituted for more lard and water. The recipe for biscuits on the Clabber Girl baking powder can makes great tortillas. Someone using this recipe should probably consider adding more salt. Some people only may want tortillas made with flour, water, and salt.
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This is a time when I think about returning to my Pueblo Lindo, my pretty nation, the nice one. Mexican culture was a part of my home as a child. I made this dinner using my new skills. I was impressed. This was authentic and very exciting. The tortilla is made with Mexican chorizo, fried potatoes, scallions, garlic, and white mushrooms. The rice was made with chipotle peppers in adobo sauce, adobo sauce, chicken stock, table salt, butter, and chopped onions. I put a link to download the recipe below. The sardines were in tomato sauce.
Note: 1) I thought about replacing the mushrooms with diced tomatoes (blanched and refreshed)
Here is a story I wrote in Spanish (Here is a link to read the translation):
El vidrio de la ventana es sólido. Una piedra es sólida. ¿Por qué la luz viaja a través de vidrio pero no una piedra? Hay muchos tipos de luz. Personas no pueden ver la mayoría de los tipos de luz. Los átomos del vidrio, los pedazos más pequeños de materia, transfieren la luz a través del vidrio. Hay un tipo de luz muy peligroso que se llama un rayo gamma, que puede viajar través del vidrio, pero la atmósfera protege la tierra de los rayos gamma. El tipo de luz que cambia el color de la piel no pueda viajar a través del vidrio. Por lo tanto, una persona no se puede poner un moreno a la piel por estar cerca de una ventana.
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Rice Flavored With Chipotle Peppers In Adobo Sauce
Spanish Tortilla 
Making paella seemed impossible to me when I was young. But here it is. The idea is to braise chicken in enough stock to cook the rice! If you know how much water you need to cook medium grain rice, then you know how much stock to make. In a French cookbook, spices and herbs are called aromatics. Cooking releases the flavor of aromatic ingredients as perfume in your food. Oil and drippings are called fat. Aromatics and fat flavor the stock for this paella. The aromatics are saffron, paprika, the spices from the chorizo, and the vegetables. The chicken skin puts most of the fat in the stock. I serve the paella in a big shallow metal casserole dish that is the insert of my slow cooker. Adding grilled shrimp makes this paella even better. Using a mortar and pestle makes the experience more authentic. Keep the mortar and pestle near the table to make people believe that they are in Spain having a family dinner. Enjoying a family ritual. A ceremony. Enjoying good culture.
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Chicken And Chorizo Paella With Roasted Red Peppers For The Slow Cooker