Note: 1) consider brushing the tortilla with vegetable oil and warming the tortilla on a pan or griddle, 2) consider making everything 24 hours in advance to permit the flavors to combine (chemical reactions complete to create new flavor molecules once the food has cooled), 3) I like using sour cream
Listen To The Music
One of my recent burrito recipes was for a simple and inexpensive burrito. This recipe is for making a burrito that is similar to a burrito at a restaurant. This burrito and these recipes should be universally appealing. I have observed people that use spices to make a burrito exciting. I added a link to a recipe for a spicy guacamole. This recipe is exciting on a burrito, but I would not use it as a dip (do not use the amount of salt suggested in this recipe). Some people might prefer to brown the meat in a cast iron pan or a griddle. Many Mexican burritos are not savory; this type of burrito probably does not use salt. The only salt I added to these burritos was put in the guacamole and pico de gallo.
- 4 avocados
- juice from 1/2 – 1 lime
- 1/4 teaspoon garlic powder (1 crushed garlic clove)
- (optional) 1/4 teaspoon table salt (1/2 teaspoon Diamond kosher salt)
- Mix and let sit for 30 minutes or more
Pico De Gallo
- 5 Romas, small dice
- 3/4 medium white onion, small dice
- 1 – 2 jalapenos
- 1/2 bunch cilantro
- 2 cloves garlic
- juice 1/2 lemon
- (optional) 1/4 teaspoon table teaspoon salt (1/2 teaspoon Diamond kosher salt)
- Pound or puree jalapenos, cilantro, garlic, and lemon juice
- Mix puree with other ingredients
- Let salsa sit for 30 minutes or more
Do not use salt, Mexican burritos are not usually savory
- 2 pounds of pork loin, diced and sautéed
- 1/2 pound of beans cooked in 5 cups water without salt
- 1 cup of rice cooked in water without salt
- Cheddar cheese
- Pico de gallo
- Sour cream (optional)
- Put 1/2 cup of rice on a tortilla
- Put 1/4 cup of beans over the rice
- Put 3/4 cup of pork over the beans
- Add cheese
- Add guacamole and pico de gallo
- Add sour cream (optional)
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Simple Pico De Gallo
Listen To The Music
Note: 1) I put about 1/2 tablespoon of Diamond kosher salt on the meat (1/4 tablespoon table salt), 2) the chili sauce was savory; I used broth with sodium and I used the amount of salt in the recipe, 3) consider basting or turning the meat over one or more times while it is roasting, 4) I made the filling 1 day in advance
There were several brands for frozen burritos where I lived when I was a child. These Spicy Beef Burritos remind me of my favorite frozen burritos. This recipe is perfect. In the future, I may add twice as many chiles de arbol. The meat in a frozen burrito is usually coarsely pureed. The recipe for the sauce is in my blog post Tamales Baked In A Water Bath. I substituted chicken or pork broth with beef broth. I roasted a 4 pound roast wrapped in foil for 6 hours at 325°F/163°C. I reduced the broth and I mixed the broth into the meat. The flavor of the meat was very exciting after adding the broth.
I am using a portable induction cooktop in these pictures. I talked about induction cooktops in my blog post Gadgets Make More Possible, Let’s Go Chopping. This was my introduction to precision cooking. I like this cooktop. Deep-frying was easy because the cooktop is level and the cooktop changes temperature quickly after the big buttons are pressed. The rings of bubbles that the cooktop makes in a pan of boiling water were perfect circles. My electric stove does not heat a pan evenly. This cooktop is only 1800W. A large electric burner is usually approximately 2400W. Boiling 6 quarts of water took 23 minutes. Smaller amounts of liquid boil very quickly. I was very excited by this induction cooktop.
Note: 1) the most basic version of this burrito does not use salt; a more authentic version of this burrito probably does not use salt
Listen To The Music
This is a summary of my all my experiences making burritos. I usually add vegetables to the water when I make beans. The vegetables create a distinct flavor that is different than a bean burrito at a restaurant. I included pictures for explaining how someone can intelligently determine the proportions of salt to use in a recipe.
- 1 pound beans
- 10 cups water
- 5 teaspoons Diamond kosher salt (1 teaspoon of Diamond kosher salt for every 2 cups of water) or 2.5 teaspoons table salt (1/2 teaspoon table salt for every 2 cups of water)
- Cook until soft (4 hours on high in a slow cooker)
- 2 cups long grain white rice
- 1 teaspoon Diamond kosher salt (1 teaspoon of Diamond kosher salt for every 2 cups of water) or 1/2 teaspoon table salt (1/2 teaspoon table salt for every 2 cups of water)
- Cook according to directions on package (boil rice and water, 15 minutes at setting 2 on the large burner of my stove, wait 5 minutes before removing lid)
- Hot sauce
Working With Salt (Taste The Solution After Each Addition)
Making A Burrito
I used the lamb barbacoa in my previous blog post to make burritos. I saw a picture of someone making a burrito while I was surfing the web. The person layered the ingredients. This person gave me the method I wanted to be excited to make burritos! One of the ingredients was spiced rice. I like making rice with Rojo from Penzeys. I make the broth for the rice using a large measuring cup. Using 1 tablespoon of Rojo for each cup of water or broth is exciting. When I make Mexican rice, I add 1 tablespoon of vegetable oil to every 2 cups of water or broth. Vegetable oil is not neutral cooking oil, it adds flavor to the rice. These beans are from Rancho Gordo. They had great flavor. The flavor of the beans is richer than pinto beans, but since the flavor of the lamb was so great, the combination worked well. Beans from Rancho Gordo are very flavorful and exciting! If I did not want to take risks, I would make this burrito with plain rice and pinto beans.
Download The Recipes:
Lamb Barbacoa – Thinking About Pulled Pork
Pico De Gallo And Guacamole
Bean And Cheese Burritos With Guacamole And Sour Cream Or Fine Mexican Sauce
Note: 1) consider using more salt, 2) consider flavoring the burrito or the beans with (Mexican) seasonings; sprinkle Mexican seasonings over the beans
These burritos were masterpieces! After a night of pleasure, drained and ready to restore myself, seeing the white neon light from the sign at a drive thru at an authentic Mexican restaurant is similar to reading the excitement Brillat-Savarin had when dining in France. One of my preoccupations is having the knowledge to restore the culture of my personal neighborhood. This is my new bean burrito. I used all the experiences that I have had in the past 6 months to create something this objective and classical. People put cheddar cheese in bean burritos where I lived. This cheddar had a lot of great flavor. Sometime soon, I will have to put a horchata or tamarindo recipe on the blog!
- 1/2 pound pinto beans
- 3 cups onions, medium dice
- 4 large jalapenos, small dice
- 1 head garlic, minced
- 1/2 bunch cilantro
- 2 teaspoons table salt (4 teaspoons Diamond kosher, 3 teaspoons Morton kosher, 2 + 1 pinch Baleine sea salt)
- 2 quarts water (8 cups water)
- 2 large bay leaves (3-4 smaller bay leaves)
- 20 peppercorns
- Soak beans overnight
- Drain beans
- Make sachet
- Make a bouquet garni using the cilantro
- Put everything in a slow cooker
- Cook on low for 6-8 hours
- Reduce, stirring often, especially when the gravy thickens, until the beans float in a thick gravy, about 30 minutes
- Cool the beans to about room temperature before serving
Download The Recipe:
Mexican Beans 2
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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I made these beans using my new techniques from Thomas Keller and Rancho Gordo. They add salt and aromatic vegetables to flavor the beans. These beans had so much flavor that I was excited. I put 3/4 tablespoon table salt in 8 cups (2 quarts) of water. and I put a white onion, 1/2 carrot, 2 deseeded jalapeños, a sachet, and a bouquet garni of cilantro in the water. In the future, I will probably put the cilantro in the sachet because it disintegrated. There were pieces of cilantro floating in the water.
The salt, herbs, and vegetables lose their flavor in the water, and the beans absorb the flavor. The vegetables are discarded because they have no flavor after being cooked for a long period of time. The flavor of these beans is great. I made gravy with the water from the beans. The flavor of beans was not improved by adding the gravy. I put half of the gravy I made on half of the beans. The gravy interfered with the experience of tasting the very exciting flavor and texture of the beans. I will probably not make the gravy in the future.
These burritos are very healthy and flavorful. The Fine Mexican Sauce that I made probably has just the right amount of flavor. Adding more chocolate might make the flavor of the sauce less interesting. The additional chocolate may eliminate the intensity of the other flavors. I will probably make the sauce with more chocolate soon, but this recipe is probably more exciting than the average mole recipe on the internet.
Cooking The Beans
Experimenting With Bean Gravy (Gravy Appears To Make The Flavor Of The Beans Less Exciting)
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