Rosie Takes Her Callipygian Bottom Round And Makes Burrito Moreovers.

Rosie recently cooked a bottom round roast.
Even though Middle Hawthorne is home,
we still had some leftover meat destined for Moreovers.

Any one care to guess what form of Bottom Round Moreovers

we're going to end up with?

If you guessed beef burritos

you would be correct.

Burritos are the Boy's favorite meal.

I had a nice chunk of rare, bottom round.

Thinly slice the beef into strips.

Season the meat lightly with oregano, cumin,

adobo seasoning, and epazote.

Don't worry about the epazote.

You won't find it around here.

I found mine at Penzey's in Raleigh.

It's typically used in Mexican bean dishes,

but I thought I'd give it a try in this.

Can't describe the smell of this.

In its live form, it smells like turpentine to me.

Just thought I'd try something different

and the epazote didn't make much of a difference, if any.

Nice to know that epazote is poisonous in large quantities.

It is also called wormseed

because it prevents worms in animals

and is often added to their feed for this reason.

Chop up a few other items for the burritos:

mushrooms, pepper, onion.

I'm ready to cook.

Meat strips in the middle.

Shrooms, pepper, onion on right.

Grated cheddar and mozzarella on left.

My wine in the back.

Oil and butter in the pan.

Butter for flavor.

Oil to raise the smoke point.

Shrooms go in first.

I like mushrooms browned.

Note:  Never salt shrooms when sauteeing.

Salt brings out the moisture

and the mushrooms will steam and not sear.

Season after searing, if necessary.

Next, add in meat ...

 

...  and pepper and onion.

Add in the gravy.

Stir to heat through.

Step back and let your kitchen helper

roll up his own burritos.

Run under the broiler until cheese is bubbly and melted.

Serve with sour cream and cilantro.

Boy was hungry and impatient.
Wouldn't let me shoot pics.