Monday, August 15, 2011

Rosie Makes Burritos For Middle Hawthorne.

Middle Hawthorne's tastes run along a southwest spectrum. Burritos are his most requested meal and I couldn't possibly count the number I've made for this child over the years.
Here's my burrito offering for today. Strips of London broil with sauteed peppers, tomatillos, and onions and Monterey Jack cheese all wrapped in a cozy tortilla, topped with cheese, and kissed under the broiler.
In the foreground is Mr. Hawthorne's garden fresh Salsa Ranchero, which he is now canning. I always like a few cilantro leaves on top, but you can use parsley if you're anti-cilantro.
Let's start with the filling:
I used 4 tomatillos and 6 of my miniature sweet peppers from the garden and 1 onion from FoodLion.
I fine-chopped the peppers, onion, and tomatillos.
We had a London Broil the other night, so I'm using the leftover beef, cut into very thin strips, to make Moreover Burritos.
I chopped a handful of mushrooms.
Here's a bird's eye view so you can get an idea of the ratios. Roughly 1 part meat to 1 part mushrooms to one part pepper/onion/tomatillo mixture.
First I heated my skillet over medium high heat and added 1 TB butter and 1 TB oil. Swirl around to heat and combine and when the butter starts sizzling, add in the mushrooms.
Saute several minutes until the mushrooms are a nice brown.
Reduce to medium and add in the peppers, onions, and tomatillos.
Stir fry for about 2 minutes to warm through.
Add in the meat and stir to combine. You don't want to cook the meat anymore; just warm it through. Cut off heat.
I added in a shake or two of oregano...
A couple shakes of cumin...
And a package of red pepper flakes from a pizza delivery. Gasp! Yes. Sometimes we actually order pizza. Not often, but sometimes. But we do have to be damn lazy or drunk to do so.
When the meat and veggies have heated through, place on tortilla and top with slices of Monterey Jack Cheese. Give it a few leaves of cilantro. Parsley for the other team.
Roll up the tortilla ...
... and sprinkle on some of that grated, packaged cheese. I prefer freshly grated cheese, but I'm Semi-Ho'ing today.
I gave it a healthy dose of broil.
Added cilantro and Mr. Hawthorne's Salsa Ranchero.
Here's Middlle Hawthorne's plate. He likes a healthy dose of sour cream and he loves my chile sauce, which I made the other week for my tamales. It's a wonderfully complex, rich, deep sauce. I love that sauce too. I want to marry it.

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