Good things to eat

Mexican to me

 Happy Cinco de Mayo!!
 
I love Mexican food.  Would have to say it is in my top three of styles of food I like.  But it’s not always available around these parts so sometimes a girl has to improvise and make her own……..or what is “Mexican to me”.
 
Here is a version of what I make from time to time.
 
Let’s start with the rice first.  As I’ve mentioned a bunch of times, I always like to use short grain brown rice.  Not only cause it is chalked full of nutrients, but because I just love the nutty flavour.
 
So make up a pot of your favorite rice ONLY instead  of using water use a can of stewed or diced tomato.  Even better if you can get the ones that have onions and peppers in them, but regular are fine.  And if your tomatoes don’t measure up to enough liquid as you need, just top them up with water.
 
Then turn on your oven to 350 degrees.
 
What you’ll need next is:
  • ground meat (beef, chicken etc) or just omit if you are making the vegetarian version and use rice and beans
  • 1 onion cut in large slices
  • bell pepper of your choice (cut into long slices)
  • 1 tsp cumin
  • 1/2 tsp chili flakes or hot sauce
  • salt & pepper
  • 1 5.5 oz tin of tomato paste

I know what you are thinking…..sounds VERY similar to my BBQish pork.  You’re right!  And in fact, you could even use that stuff in this dish if you wanted.

So, you know the routine.  Brown up the meat, then add the onions, then peppers, then the spices.  When everything is mixed, brown, and wilted, add the tomato paste and mix well.  Continue cooking till well heated.

Now if you didn’t feel like making this stuff and had some thick left over chili of any kind, it would work real well too.

So now you will need some tortillas of your choice.  Flour or corn or any of those fancy coloured flavour ones.

Lay out a tortilla and grate on some of your favorite cheese.  On this occasion I used a spicy Monterey Jack.

 Then we will add a scoop of our chili mixture.

Then we roll it up burrito style.  You can either tuck in the ends or leave them open depending on your rolling skills.

When they are all nicely rolled, place on a tray, top them with some more cheese and then pop them in the oven.

This won’t take too long because you are just melting the cheese, everything else is already cooked.

So while your burritos are heating, go back to your rice.  It should be almost done by now. At this point you want to add 1/2 to 1 whole drained and rinsed can of black beans.  Or other beans of your liking and stir them into the rice, replacing the lid and let the rice finish, or at least long enough to heat the beans.

While these two other things are going on you can either whip up a quick batch of guacamole or just dice up a ripe avocado and sprinkle with some lemon or lime juice and put it on top of some salad greens.

Take your burritos out of the oven and plate them.  You can pour a few spoonfuls of your favorite salsa over them and or a dollop of sour cream.  Then a scoop of rice and your little salad and there you have it.  My version of Mexican without even to leave the house!

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