burrito hunger

in my opinion, burritos are its own food group. a wonderful american invention that everybody thinks of mexican, all wrapped up in foil. cold burritos, hot burritos, the sad third of burrito leftover from yesterday. it doesn’t matter. i still love them.  the bare essentials: tortilla, rice, beans and salsa. the rest is optional: meat adds flavor, cheese is delicious and goey, lettuce is crunchy, tomatoes are little bursts of juiciness, sour cream is rich and contrasts all the other textures, and of course there is the trump card- guacamole. i love guacamole; i could eat guacamole with a spoon straight and be content. it’s always worth that extra dollar. usually when the choice is between a vegetarian super burrito with guac and burrito with meat, i choose guacamole. anyway, sometimes i get a hungry for a burrito and nothing else will do. however, i never feel like a homemade burrito can reach the deliciousness of a restaurant. maybe it’s my lack of ability to properly wrap a burrito so it stays together. maybe its because my tortilla is over toasted or too cold. maybe it’s because my rice and beans aren’t authentic. i don’t know. i wish i knew the secret. last night’s dinner was attempt to get closer to the burrito that i always want and can only buy. it turned out pretty yummy but it didn’t taste like a restaurant burrito. oh well…

carne asada: carne asada is a very thin cut of beef. i marinated it for about six hours but i’m sure it would be even more delicious overnight. this would probably marinate about 5 lbs. i then cooked it on the grill for about 2-3 minutes on each side on high heat.


4ish red onions quartered

9ish cloves of garlic

cumin (about a tablespoon or so)

oregano (2ish tablespoons)



chipotle powder (2-3 tsps)

chili powder

vegetable oil (probably about a 1.5 cups, keep adding until it blends nicely)

i threw all of the ingredients (without measuring) in a blender and blended until the mixture was the consistency of tomato soup. then i poured it on the meat and massaged it a bit.


roasted corn salsa: this was soooooo good and it was pretty. all the colors together made it like a rainbow

ears of fresh corn, red or orange bell peppers, cilantro, red onion, lime juice, cilantro, salt , pepper, (if you wanted it spicy you could add a small amount of red chili flakes or some type of finely minced chili pepper)

remove most the husks from the ears of corn and then roast in the oven at 450F for about 45- 60 minutes. dice the bell peppers, finely chop the red onion, roughly chop the cilantro. once the corn is ready and toasty, cut it off the cob  and toss into a bowl with the other ingredients. add lime juice and salt and pepper to taste.

roasted corn salsa

rice: cook white or brown rice in a rice cooker following instructions but substitute some of the water for veggie or chicken broth. add chopped cilantro right before serving

black beans: soak beans overnight, dump out soaking water and then fill a pot with the beans and enough water to cover them. bring them to a boil and then turn the heat down to a simmer. cook until soft. add carmelized onions, and salt and pepper to taste.

black beans with caramelized onions

optional condiments: guacamole, sour cream, grated cheese, chopped tomatoes, crunchy shredded lettuce, hot sauce, sauteed vegetables.

heat tortilla, add fillings of choice, attempt to wrap the beast of a burrito you have created, try to eat without all of the fillings exploding out. burrito hunger has been satiated (for now).

below are the photos of the remains of last night’s dinner:

fresh salsa

grilled green bell pepper and summer squash with cumin and chipotle powder

crunchy lettuce

where the mexican wedding cake cookies used to be, next bowl of powdered sugar

where the mexican wedding cake cookies used to be, next bowl of powdered sugar

i promise next time i’ll take the pictures before all the food is devoured. all culinary credit is shared with my lovely co-cook alison 🙂


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