Lincoln Town Car of Burritos

Posted by Susan in the Boonies on SL
Bean Burritos
Gourmet Today Cookbook
Makes 6 burritos


Full of beans, pepper Jack, and one of our very favorite condiments - quick Mexican pickled onions - these burritos are outrageously good. Panfrying melts the cheese and crisps the outside of the tortillas.

For Pickled Onions

2 c. water
3 T. red wine vinegar
2 T. sugar
1 medium red onion, halved lengthwise and thinly sliced crosswise

For Bean Filling

3 T. vegetable oil
5 garlic cloves, finely chopped
1 t. ground cumin
1/2 t. salt
1/4 t. freshly ground black pepper
2 14 to 15 oz. cans pinto or black beans, rinsed and drained
1/3 c. water
3 scallions, finely chopped

For Assembling and Cooking Burritos:

6 (8- to 10-inch) flour tortillas
2 c. coarsely grated pepper Jack cheese (about 8 oz.)
1/3 c. finely choped fresh cilantro
1 1/2 T. vegetable oil

Accompaniments: salsa and sour cream

Prepare the Onions:
Bring water, vinegar, sugar, and salt to a boil in a 1 qt. heavy saucepan. Add onion and simmer, uncovered, until crisp-tender, about 3 minutes. Drain and cool to room temperature.

Make the Bean Filling:
Heat oil in a 12-inch skillet over moderate heat until hot but not smoking. Add garlic, cumin, salt, and pepper and cook, stirring until garlic is golden, about 1 minute. Stir in beans, coarsely mashing them with a potato masher or a large fork until combined. Add water and scallions and cook, stirring, until most of water ins absorbed, about 5 minutes. Remove from heat.

Assemble the Burritos:
Spread one sixth of bean filling across middle of 1 tortilla, leaving a 1" border at either end. Sprinkle with 1/3 c. cheese, 1 heaping T. pickled onions, and scant 1 T. cilantro. Fold ends of tortilla over filling, then roll up tightly, enclosing filling. Transfer seam side down to a plate and assemble 5 more burritos in same manner.

Cook the Burritos:
Heat 1 1/2 t. oil in a 10- to 11-inch cast-iron or other heavy skillet over moderately high heat until hot but not smoking. Add 2 burritos, seam side down and fry until lightly browned on underside, 1 to 2 minutes. Using tongs or a spatula, turn over and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then transfer to a platter and cover loosely with foil to keep warm. Fry remaining 4 burritos in 2 batches in remaining oil in same manner.

Serve with salsa and sour cream.

Mahogany Beef Stew

From: Bon Appétit, February 2002

4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 14.5-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce*
2 bay leaves

1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley

Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.

Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.