Joes Southeastern Burrito Mill Recipes

JOE'S SOUTHEASTERN BURRITO MILL

Steps:

• If you're making beef burritos, just make the Zatarain's dirty rice per the label (or sub. ground up veggie crumbles). You can pan fry some sliced steak instead of ground beef if you prefer. When it's finished, put a generous amount in the middle of a large tortilla, wrap it up, top it with salsa con queso, and heat it in the microwave. If you're making this with smoked pork, substitute smoked ham for the ground beef required on the package of the Zatarain's mix, either chopped or torn up, depending on how thick it is. (Careful to remove the rind if you can.) Add a can of black eye peas, and when mixture is cooked, place a generous portion in the middle of a large tortilla shell, wrap it up, top with salsa con queso, and heat it in a microwave. Not bad...

SLOPPY JOE BURRITOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Reduce heat to medium and stir in Sloppy Joe sauce. Stir in refried beans until blended and cook until heated through, 5 to 7 minutes.
• Meanwhile, warm tortillas over medium-low heat on a flat skillet.
• Fill tortillas with meat mixture and top as desired with Cheddar cheese, black olives, sour cream, and diced onion.

MISSION BURRITO

Steps:

• Cut steak in half crosswise. Place both pieces in a resealable plastic bag, squeeze out excess air from the bag and seal. Using a meat mallet, heavy frying pan or rolling pin, pound meat until about 1/4-inch thick. Make sure there are no holes in the bag, then pour the beer into it. Let the steak marinate for 10 to 15 minutes. Remove steak from bag, discarding marinade, and pat steak dry using a paper towel. Season steak on both sides with salt.
• Meanwhile, heat the beans: In a small pot over low heat, combine the lard, if using, and pinto beans. (If you're not using lard, add a few tablespoons of water to keep the beans from sticking to the pot.) Cover and cook for about 10 minutes, stirring occasionally, until warmed through. Remove from heat, season to taste with salt and keep covered until ready to assemble burritos.
• Cook the steak: Heat 5 tablespoons lard or 3 tablespoons oil in a large skillet over high. Working in two batches to avoid crowding the pan, cook each steak until browned, 1 to 2 minutes per side. Remove from heat, and let it rest for 5 to 10 minutes. Once slightly cooled, chop steak into bite-size pieces.
• Assemble the burritos: Working with one tortilla at a time, sprinkle 1/4 cup cheese in a strip (running parallel to you) across the middle of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don't spill out when you roll it. Top with 1/3 cup beans and 1/2 cup chopped steak. Top with 1/4 cup pico de gallo, 1 tablespoon salsa verde and 2 tablespoons sour cream. Using a spoon, smear a quarter of the mashed avocado on one side of the fillings.
• To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling. Tightly roll away from you until the entire burrito is secure.
• If you'd like to crisp the outside of the burritos, heat 2 tablespoons of lard or oil in a large skillet over medium-high. Place the burrito in the skillet and cook each side until golden brown, 2 to 3 minutes. Tightly wrap a piece of aluminum foil around each burrito, and serve warm.