Brian's Burritos
From Brian Carli: This is something I used to make with my Dad all the time. I'm not sure if it is the food or the memories I like more, but they are super tasty. Don't eat them while wearing a nice shirt; they can be very messy sometimes. Just take the recipe as a starting place. I add different chilies or use different red meat and make it as a double or triple batch so there are leftovers. They taste even better the next day!
From Brian Carli: This is something I used to make with my Dad all the time. I'm not sure if it is the food or the memories I like more, but they are super tasty. Don't eat them while wearing a nice shirt; they can be very messy sometimes. Just take the recipe as a starting place. I add different chilies or use different red meat and make it as a double or triple batch so there are leftovers. They taste even better the next day!
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 6 flour tortillas
- 2 cups water boiling
- 2 tablespoons lard or cooking oil
- 1 pound beef cut in small cubes/strips
- 2 beef bouillon cubes
- 2 tablespoons butter or margerine
- 1 tomato cut up
- 4 ounce green chili chopped (can be canned)
- shredded chedder or monterey jack
- salsa or other sauce to taste
- Carbohydrate 144.044971978072 g
- Cholesterol 227.369360189227 mg
- Fat 104.296466336789 g
- Fiber 8.96831310963933 g
- Protein 38.056052417645 g
- Saturated Fat 53.5894373125126 g
- Serving Size 1 1 Serving (537g)
- Sodium 2362.64629327962 mg
- Sugar 135.076658868433 g
- Trans Fat 7.51666748278716 g
- Calories 1667 calories
Step-by-step
- Heat the fat/oil in roaster.
- Add meat and brown well over medium heat.
- Stir/dissolve beef cubes in hot water and pour over meat.
- Put next six ingredients in the blender, blend together.
- Pour mixture over the meat and stir.
- Cover and bake at 300 degrees F for about 2 hours - until the meat is tender.
- When you take the meat out of the oven, if you have larger pieces - shred them with a fork.
- If you have a lot of sauce left in the pan then boil uncovered to thicken it up.
- Spoon the meat mixture into tortillas, tuck in edges and roll them up.
- Put them seam side down in a baking pan and bake at 350 degrees for about 15 minutes.
- If you are feeling really adventurous you can deep fry them too, but then they magically become chimichangas!
- Top with cheese, salsa, mole sauce, sour cream or anything else you are in the mood to eat.
- Goes great with black beans and rice.
Thoughtful Accompaniments
Pairing rich, braised beef requires textural and acid-driven contrast. Black beans and rice supply earthy starch and stretch the meal across multiple helpings. Salsa cuts through the high fat content of the shredded cheddar and melted jack cheese. Mole sauce adds complex warmth and bitterness that balances the natural sweetness of cooked tomatoes. Keep sour cream cold until the exact moment of service to prevent separation on the hot plate.Kitchen Sequence and Timing
Managing the timeline requires patience because the long braise takes two hours at 300 degrees Fahrenheit. Shred large pieces of beef with a fork immediately after removing the roasting pan from the oven while the meat remains pliable. Boil any excess sauce uncovered on the stovetop to concentrate the flavors before rolling the flour tortillas. Placing the rolled cylinders seam side down in the pan prevents unravelling during the final 15-minute crisping stage at 350 degrees.
