For this week's project I decided to make a simple burrito, but I wanted to give it a twist and pan fry it almost like a chimichanga.
Ingredients
- large tortillas
- white rice
- black beans
- ground beef
- salt and pepper
- sour cream
- cheese
- taco sauce
- cooking oil
Process
I began this recipe as I do many recipes by getting the ground beef into a skillet so it could be browned.
I then loaded up my rice cooker so the rice would begin to cook and be fresh and ready when I needed it. I was not really sure what the best way to warm tortillas is so I tried turning my oven on to a low 200 degrees so I could put the tortillas in there for a short time before plating everything. I then drained and rinsed the black beans and put them in a container as I would not be using all of them. Once the beef was browned and the rice was cooked, I placed two tortillas (I was going to double wrap this burrito and make it huge) on a cooking sheet in the oven for about 30 seconds. I then took the warm tortillas out, put them right on top of each other on my clean counter so I could roll everything up. I placed a half cup of rice, a quarter cup of beans, 3oz of beef, 1tbsp of sour cream, 2oz of cheese, and a drizzle of taco sauce all into the tortillas and rolled it up into a burrito. I then placed the burrito into an oiled pan and attempted to fry one side and then flip it and fry the other side.
Discussion
As you can maybe tell from the picture, this was not my most successful cooking endeavor. The tortillas were not rolled nearly tight enough around the rest of the ingredients to stay together when transferred into the pan, resulting in a fairly messy end situation. I was still able to transfer it to a plate and eat it (I did not bother getting a picture of that mess) and despite its ugly appearance it was actually very tasty. The frying added exactly the flavor to the overall profile that I was looking for, but I think next time I will use butter instead of oil. It goes without saying but I would also next time try to wrap the burrito much tighter to ensure it stays together. Additionally, I would like to cook it at a lower temperature for a longer time next time to really get the cheese on the inside nice and melted. Perhaps next time I could also prepare some queso sauce alongside the burrito so that in the event it falls apart I could pour the queso and some more taco sauce over it to create a smothered burrito. Finally, this recipe felt really unhealthy (and that was kind of by design) but next time I think some peppers and tomatoes on the inside or even a fresh tex-mex side salad would have really complimented this dish.
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