Paulino says I’m tired and in crisis with this recipe book. I think he’s right. I have two weeks with children, a husband and I’m sick, and I’ve forgotten a little about this blog. But I haven’t stopped cooking and getting new recipes for this annual menu. I’m thinking of divorcing myself from pork and being more friendly with fish. The body asks for it, and our gastronomy, the Mexican one, gives me for that. What to cook, what to eat, what to experiment with? Today with some very tasty Sonora-style beef and chili burritos:
Aldilla de res (meat to be shredded)
Garlic the necessary
Pinch of oregano
Pinch of cumin
5 whole peppers
6 mirasol or guajillo peppers
1 ancho chili
1/2 cup of meat broth
The meat is cut into large pieces and cooked in boiling water, with half a head of garlic and five whole peppers. The mirasol and ancho peppers are washed, deveined and cooked with half an onion, two cloves of garlic, a pinch of cumin and a pinch of oregano. Once cooked, grind them in a blender, strain them and fry them in a pan with a little oil.
Add the shredded meat to be incorporated well with the marinade. Add a little broth so that it takes body and let it boil.
To make the burrito, heat a large flour tortilla and fill it with the meat and chili. Decorate with a little cream, tomato slices and onion.
Another Beef Burrito Recipe
These burritos are wrapped in ZANUY Wheat Tortillas which included this month’s DISFRUTABOX and the one I’ll tell you about later. For these burritos we need:
1/2 kg. of ground beef
two cloves of garlic
a big onion
four tablespoons of fried tomatoes
1/2 glass of white wine
Brown the chopped garlic, add the onion cut in brunoise, let it brown and add the minced meat. Let the meat brown well and add salt, pepper, a little tabasco if you like it spicy, the tomato, turn it over a few times and add the white wine. Leave on a medium heat until all the wine has evaporated and the meat is well done. Put a little grated cheese in the mixture and set aside.
Put a frying pan on the fire without oil, and when it is very hot, brown the wheat tortillas, turn and turn. Stuff with the minced meat and place in an ovenproof dish. Put grated cheese on top and grill it. And eatrrrrr…
This month’s DISFRUTABOX is called ¡volando voy! where they encourage us to enjoy our holidays whatever they may be, because they are a variation on our routine and that is how varied this box is:
Socks relaxing and moisturizing mint mask by IROHA NATURE, an original way to take care of our feet by means of a mask shaped like a sock
3 tubes of KEMPHOR toothpaste in travel format
Protective oil SPF 30 Ecran Sur Lemonoil by ECRAN, to tan and protect us at the same time
ECRAN Ecran Aftersun, to soothe the skin after the sun
FRIT RAVICH Premium Potato Chips
Refreshing and low alcoholic drink LA VIDA EN COLORES Frizzante LaVida, which has three varieties: Blue Hawai, Green Apple and Orange Mimosa (this last one is the one included in my box)
POMPADOUR Cold Water. Infusions that do not need hot water or sweetener. They can be prepared with cold water and no sugar is needed. My box included Green Tea with mint.
Sanpellegrino Fruit by SAMPELLEGRINO, a 100% natural refreshing drink of Italian origin with a high concentration of natural juice.
AMSTEL RADLER, beer with natural lemon juice
And the ZANUY trio omelettes, the star of this recipe.
As I always say the DISFRUTABOX box you can receive monthly, brings us new products, food, cosmetics and personal care, give you the opportunity to know them for 15.99 euros per month, the first box you can receive for 9.99 euros, if you indicate the code MARIRECETAS when ordering. One box per month and you can cancel your order at any time.