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Comfort food from South Of the Border
Finally I am contributing something! Now that it is getting cooler, I'm getting into the winter food thing here in Mexico. One of my favorite things to eat is homemade burritos, and if you can find smaller flour tortillas it's better. The burritos here are much smaller than the ones served up in Mexican restaurants in the U.S.
Here's my recipe:
1 can black refried beans
1 small can of salsa ranchera
flour tortillas
sour cream
tomato
avocado
jack cheese or similar, thinly sliced
a little bit of milk
Heat the refried beans in a saucepan, and add about 1/4 cup milk, stirring it in. Once the milk and beans are stirred, add 1/2 the small can of salsa ranchera (I use Herdez brand). Lower the heat to keep this warm.
In a frying pan or on a griddle, preheat the pan/griddle. Place a tortilla on the hot pan and watch for it to begin to get puffy. Turn it over and immediately add the sliced cheese, in the middle of the tortilla. After about 30 seconds, transfer the tortilla to a plate, spread a thin layer of beans up the middle, add the sour cream, tomato and avocado, then wrap it like a burrito (first fold up the very bottom, then wrap the sides. Repeat for as many burritos as you want. I usually eat 2 or 3 of them.
Here's my recipe:
1 can black refried beans
1 small can of salsa ranchera
flour tortillas
sour cream
tomato
avocado
jack cheese or similar, thinly sliced
a little bit of milk
Heat the refried beans in a saucepan, and add about 1/4 cup milk, stirring it in. Once the milk and beans are stirred, add 1/2 the small can of salsa ranchera (I use Herdez brand). Lower the heat to keep this warm.
In a frying pan or on a griddle, preheat the pan/griddle. Place a tortilla on the hot pan and watch for it to begin to get puffy. Turn it over and immediately add the sliced cheese, in the middle of the tortilla. After about 30 seconds, transfer the tortilla to a plate, spread a thin layer of beans up the middle, add the sour cream, tomato and avocado, then wrap it like a burrito (first fold up the very bottom, then wrap the sides. Repeat for as many burritos as you want. I usually eat 2 or 3 of them.
I Made the Most Gorgeous Soup!
Just made it and I want to post what I used so I don't forget it!
I boiled (in chicken stock left over from the crock pot chicken)
2 white potatoes, 2 zucchini style squash, 1 onion, 4 chopped cloves of garlic, fresh chicken stock.
Added 1 tablespoon chicken bullion powder, 1/2 tsp. salt, pinch of mixed herbs, 1 bay leaf, 2 teaspoons saffron, pinch of red chili powder.
When it was all cooked and the potatoes were soft, I removed the bay leaf and put the soup in the blender to puree. While it was whirling in the blender, I added about 1/4 cup heavy cream and 1/4 cup milk.
FANTASTIC!!!!!
I boiled (in chicken stock left over from the crock pot chicken)
2 white potatoes, 2 zucchini style squash, 1 onion, 4 chopped cloves of garlic, fresh chicken stock.
Added 1 tablespoon chicken bullion powder, 1/2 tsp. salt, pinch of mixed herbs, 1 bay leaf, 2 teaspoons saffron, pinch of red chili powder.
When it was all cooked and the potatoes were soft, I removed the bay leaf and put the soup in the blender to puree. While it was whirling in the blender, I added about 1/4 cup heavy cream and 1/4 cup milk.
FANTASTIC!!!!!
