Re: [CH] burritos

T. Matthew Evans (tmattevans@yahoo.com)
Fri, 27 Feb 2004 06:20:21 -0800 (PST) 

Hi, John --

The burritos sound fantastic.  Two of my favorite things with shrimp are mojo
de ajo and chipotles.  The mojo is just minced garlic stewed very, very slowly
in an abundance of olive oil (with some kosher salt) -- it gets soft and sweet
like roasted garlic.  Once it has reached this stage, squeeze a lime into it
and taste for salt.  Once the lime juice has evaporated, you're good to go.  I
separate the excess oil (for sauteeing) and the goop (for seasoning).  In place
of the chipotles, you could use rehydrated, minced, smopked C. pubescens. 
Which raises an interesting question -- have you ever made "pubescens en
adobo"?  I have a recipe for chipotles en adobe, if you're interested in
trying....

Back to the burritos -- you'll need something (besides mojo and chipotle) to
bulk up the burritos -- how about carmelized onions, mashed potatoes, and white
cheddar.  Finish the whole thing with some fresh cilantro.

Matt


--- Love2Troll <Love2Troll@kc.rr.com> wrote:
> There aren't any good store-bought burritos in my area & the last few weeks
> I've been on a burrito making binge.  
> 
> I pressure cooked a 6# chicken for my first batch & then pressure cooked a
> 6.5# pork shoulder for the pulled pork second batch.  Both turned out very
> well.  
> 
> Yesterday & today I made breakfast burritos and they turned out fantastic. 
> Rather simply made.
> 
> 1 doz eggs scrambled 
> 1 lb bacon (cooked & crumbled)
> 20 oz package of Ore-Ida Potatoes O'Brien
> 1/2 large yellow onion chopped
> several cloves garlic minced
> 1/4 cup T. Matt Evans' fatalii/hab relish  (hot)
> 1 1/2 cup Ricco's aged cheddar cheese sauce
> SomeTone's Restaurant Grind black pepper
> 1/2 cup of my hot, sweet, pickled onion slices chopped
> 
> http://www.fototime.com/7713424BD7A6C6D/standard.jpg
> http://www.fototime.com/CD302B1B4285B08/standard.jpg
> 
> OK, I'm no RisaG, (I can only aspire) but I'm really happy with what I've
> made so far.  It was the sweet pickled onions that turned the breakfast
> burritos from OK to really good.  I lime & sweet pickle hot peppers too and
> if had used them could have omitted the pickled onions.   I grow heirloom
> tomatoes too.  And am overwintering a couple plants of Mexican Oregano.  Both
> would have helped some I think.  Next time will add. 
> 
> Next I want to make a shrimp burrito.  Purchased a 2# package of cooked
> cocktail shrimp (aprox 200 count) and would like some ideas as to what to mix
> them with.  Anyone have some suggestions?  
> 
> JohnT
> 
> 
> 
>   
> 


=====


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