Restaurant Burrito

Restaurant Burritos

Anaheim pepper (about 4 to 6 inch long) (also known as California Chile) mild pepper

Ingredients

1 lb (2 cups) lean ground beef

15 oz can of refried beans or substitute Luck’s pinto beans (strain syrup and wash beans)

2/3 of a 6 oz can of Del Monte tomato paste (the whole can is too much). Other paste will do but watch the salt content.

½ of a 10.5 oz can of beef bullion soup or use one bullion cube in same amount of water.

2 tablespoons of chopped chili pepper (leave out seeds). Left over can be frozen.

½ to 2/3 cup chopped onions

1 level teaspoon of loose finely-chopped fresh cilantro (coriander) leaves. This ingredient is optional if you don’t have it. Left over leaves can be frozen.

1 teaspoon of cumin seed powder

2/3 teaspoon of salt or leave it off if you used bullion cube

½ teaspoon of minced garlic from jar

1-1/2 cups on Monterrey Jack or cheddar cheese

2 teaspoons of taco powder (prefer Ortego)

Taco sauce or salsa

8 large soft wheat tortillas (10” size is best)

8 oz sour cream (optional topping for burrito)

Preparation of Ingredients

1) Stir-fry chopped onions, chili pepper, and garlic in a skillet until slightly brown then remove and put in a cooking pot on low heat. Do not let bottom scorch!

2) Brown beef, drain grease, add bullion water and taco powder. Heat until bubbly and let taco powder thicken up. Pour into same cooking pot.

3) Mash pintos. Add to cooking pot. Mix in tomato paste, cilantro, cumin powder. Allow mixture to simmer in pot for ½ hour. Do not let it scorch.

Burrito

After filling has simmered, divide the ingredients equally between 8 burrito tortillas (soften with heat if necessary). First put in the filling, then the salsa, then the cheese. Wrap burrito by folding from bottom, then the sides, then pull flap over top. Heat in microwave until cheese melts. Serve with sour cream spread on top. For a burrito supreme -- top off with a salad and taco sauce.