Burritos

I have been making some great food in the last couple days. I need to recycle an old post for the burritos, but I included a picture at the end.

This is my mom's recipe for burritos. She got it from this lady that we used to know that lived on a farm. My mom made them all the time after she got the recipe. I used to stay overnight at that farm occasionally when I was a kid and this lady made them one time. I remember the meal because I also got a Welch's grape pop. At the time I wasn't in to the whole red bean sauce, but I sure am now. I remember that when she made them it was the first time that I liked the burritos, and from then on I always looked forward to them. What I liked was that the tortilla was crispy on the outside and a little gooey on the inside. I also liked that the diced onions tasted a little sweet, because they carmelized when they baked. I was like any kid though, and I only ate the parts that I liked.

Why are these Iowa Farm Burritos? Because you can make them on an Iowa farm with no problems, and this lady lived on a farm. You will have no trouble getting the ingredients for these burritos. I was just in a small town with <500 people in it in northern Iowa. Its out in the middle of nowhere and they have an old time general store/grocery store there. I found all of the ingredients needed to make these burritos.

Another thing to mention is that the red bean sauce is what really makes the dish. You can make it as mild or as hot as you like, but I usually make it blisteringly hot so that I sweat when I eat these. I can't do that tonight because my wife is pregnant and she will kill my ass. I will have to add some fire to my own plate. Thats OK because I grew these carrabean red hot peppers in my garden this year. I have been drying them out in the food dehyrdrator. Then I grind them up real fine to make a supercharged version of cayenne pepper. The teeniest little pinch of this powder is enough to make an entire pot of soup spicy. Last year I made the mistake of pickling the red hots. They are far too hot even for me to eat more than every once in a while. I tricked my friend (who ate up all my Turkish leftovers) last year into eating one and he rolled around on the ground hiccuping for a half hour. I felt sorry for him so I ate one too and did the same thing. Don't worry, this sort of thing goes back and forth. He pulls tricks on me constantly.

Anyway these burritos are awesome. I like to serve up my burrito and then pour red bean sauce over. I like to let it sit for a couple minutes so that the red bean sauce has a little chance to soak into the tortilla. They smell SO awesome when they are cooking. I would highly recommend serving these with grape pop.

Iowa Farm Burritos

1 pound ground beef
1 package flour tortillas, burrito size
1 onion, finely diced
salt
pepper
grated yellow cheese of some sort. I like cheddar but if you like colby use it instead. The original lady made it with longhorn colby. I remember that specifically because she gave me a piece of it and I walked around mooing like a cow for 10 minutes in celebration.
Refried beans in a can.

Brown hamburger in a pan. Add onions and cook until the onions start to soften. To make the burritos take a tortilla and spread a little refired beans on using a butter knife. Then fill with hamburger, onion mix. Line them all up on a cookie sheet and bake at 350 until the tortillas start to get a little crisp. Then ends will just start to turn a little brown. Then sprinkle cheese over the top and bake until melted. Serve with red bean sauce poured over.

Red Bean Sauce


1 can pinto beans, drained
1 can old el paso enchilada sauce. For old ladies use mild. For me use hot or at least medium.
about 1/4 to 1/2 cup pace picante sauce.
Chopped green onions if desired.

Dump everything but the green onions into a sauce pan. Heat until boiling then reduce heat so that it just stays warm on the burner. Taste it and add salt if it needs it. About 2 minutes before you are going to serve it add the green onions and stir it up. You want these just to soften a teeny bit. YOu don't want the green onions to be overcooked and look like you added cheap spinach or something.

My friend has the world record for number of these eaten in one sitting. Can you believe he ate 7 of these things? I don't know how he did it but I remember the car being particularly fragrant the next day.