Burrito Party!

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The Safeway by us isn’t in the greatest of areas. They still, however, get the same kinds of meats as “nicer” Safeways. Typically, this means we get our beef (usually NY strip), pork (usually chops), and lamb (varies) for 1/2 off. This week, along with 2 excellent looking NY Strip steaks, I picked up some very nice looking boneless short ribs for ridiculously cheap. Sounds like time for a Burrito Party!

Get ready for a party!

Get ready for a party!

I ended up doing this a little backwards. I first salted and peppered the short ribs and grilled them to get the grill flavor and those fun grill hash marks (I grilled to a step below rare). Then I marinated them for a few hours in a mixture I made up and pan cooked them to medium-rare. For the marinate, I kinda just splashed things in a 1-gallon sealable bag. I’ll do my best to estimate the proportions below.

Steak Marinade
Couple of tablespoons olive oil
1/2 c Orange Juice
Juice of 1/2 lime
1/4 c Tequila!
7-10 squirts of Worcestershire sauce
2 T of fresh herbs, loosely packed (way less if dried)
1/2 medium onion, sliced (with the grain/top to bottom, rather than crosswise)
3 garlic cloves, minced
hot peppers, chopped (to taste – I used 2 cayenne peppers)

Directions: Mix everything together! Add the beef (or meat of choice), give it a good smush around now and every few hours, and let it sit in the fridge for up to 24-hours.

Meanwhile, make your salsas, rice, beans, and condiments of choice. I love salsa. You can check out Rice’s salsa recipe. It’s pretty good. I used Roma tomatoes in the following recipes for 2 reasons. 1) They aren’t particularly juicy, so you don’t end up with salsa soup. 2) they were 49 cents a pound at La Grande Supermercado. Use whatever tomatoes you like. Otherwise, here’s what I did:

Salsa and Guac

Salsa (just mix them together)
4 Roma tomatoes, chopped to your favorite consistency
1/2 onion, chopped
2 cloves garlic (I like it garlicy)
handfull of cilantro, chopped
1 chili (I like jalapenos, but Serranos will do nicely)
1/4-1/2 tsp cumin or chipotle powder
Fresh lime juice (or lemon)

Guacamole (just mix them together)
2-3 avocados, chopped
1 Roma tomato
1/2 onion, chopped
2 cloves garlic (I like it garlicy)
handfull of cilantro, chopped
1 chili (I like jalapenos, but Serranos will do nicely)
1/4-1/2 tsp cumin or chipotle powder
Fresh lime juice (the lime juice here is pretty important. It prevents the avocados from turning brown. You can substitute lemon or orange juice, if needed)

Rice (adapted from Cookshelf Mexican)


2 c mixed long-grain and wild rice
2 T olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
2 1/2 c chicken or vegetable stock
juice of one lime
1 T chopped fresh cilantro

Heat the oil in a heavy bottomed pan. Saute the onion and garlic on med-low, stirring occasionally (about 2 minutes). Add the rice and cook for one minute, stirring. Pour in the stock, increase the heat and bring the rice to a boil. Reduce the heat to a very low simmer.

Here is where I dumped the whole thing into my rice cooker and let it do its thing. If you don’t have one of those, then cover and cook for 10 minutes, until the rice is tender and the stock is absorbed.

Sprinkle the lime juice and fluff the rice with a fork to mix. Sprinkle the cilantro leaves on top.

Mushrooms


1/2 to 1 lb mixed mushrooms, sliced (I used 1/2 lb regular white and 1/4 lb oyster)
A few T butter (I used chili lime butter – to make it vegan, use olive oil instead)

These are seriously easy. Saute until nicely browned. The key is to do them in one layer batches. It browns them without steaming them.

Fajita Meat

Time to saute the beef!

Time to saute the beef!

Now it’s time to cook the beef. Pan saute or grill to desired doneness. Don’t throw away that marinade! Add it to the beans and cook in the same pan to get all the yummy caramelized juices! (to make it vegetarian, obviously skip all beef parts and just make the marinade directly for the beans).

Beans and Corn

The magical fruit!

The magical fruit!

1 can pinto or black beans
1 can corn (or fresh)
Leftover marinade

Saute the beans and corn in the beef pan until they are browned slightly. Add the marinade to pick up the browned bits at the bottom of the pan. Reduce the liquid until you get your preferred consistency.

Cut up the beef (with the grain).

Cut up the beef (with the grain).

Cut up the beef (with the grain) and plate the sides! Add some tortillas and you’re ready for a burrito party!

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2 Responses to “Burrito Party!”

  1. Michelle Says:

    Aww, this looks super tasty! Wish Leisha and I could have been there for the burrito party!

  2. Recipe Master List « matzo&rice Says:

    […] burrito party […]

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