Chez Swid

As promised elsewhere, here’s a tasty Chipotle-style burrito recipe. My apologies in advance for the lack of precise measurements; many of the ingredients are used “to taste” anyway.

Ingredients:

• 1 lb. meat (shredded beef, steak or chicken)
• 1 medium can beans (black, pinto, or refried)
• 2 cups rice
• 4 large tortillas
• 2 – 4 cloves garlic, minced
• 1/4 onion, chopped
• 1 small can chipotle peppers in adobo sauce
• 1 – 2 tsp. lime or lemon juice
• 1 – 2 tbsp. butter or olive oil
• chopped cilantro (fresh or dried)
• cumin
• cloves
• oregano
• salt
• cheddar jack cheese, salsa, guacamole, sour cream, hot sauce (all optional)

The first decision you’ll make is to either marinate or braise the meat.
Marinating:

• Chop the meat into small pieces, and place in a bowl. Add to the bowl: adobo sauce from the small chipotle can, 1 – 3 minced chipotle peppers from the can, 1 – 2 cloves of garlic, cumin, cloves (sparingly) and oregano. Cover bowl and refrigerate for at least 12 hours. As you prepare the other ingredients, either grill the meat or fry in a pan using the butter/olive oil.

Braising:

• Chop the meat into small pieces, and place in a bowl. Add to the bowl: adobo sauce from the small chipotle can, 1 – 3 minced chipotle peppers from the can, 1 – 2 cloves of garlic, cumin, cloves (sparingly) and oregano. Turn stove burner to HIGH. Place meat and the butter/olive oil in a frying pan, stirring occasionally. When the outside of the meat is seared, transfer to a crock pot and cook for at least 3 hours.

Prepare the rice by steaming 2 cups in a pot or in a rice cooker. Add the salt at the beginning of steaming, and the juice and the cilantro in the last 2 minutes of cooking.

Prepare the beans by draining excess water from the can (if necessary) and place in a small pan or pot. Add onion, 1 -2 cloves of garlic and cumin. Turn stove burner to LOW, and place on stove.

Combine meat, beans and rice in tortilla, adding optional ingredients if desired.

Makes 4 large burritos.