Guzman and Gomez, Mexican right - well kind of? My son wanted to start working part time at 13 Years, 10 Months, and 14 Days of age and by Australian standards you can't work until you are 15 (14 and ¾, McDonalds slipped that one in) but there are exemptions and restrictions. Have you guessed it?
In Australia someone can be employed with the Guzman and Gomez Franchise. My son is sooooo happy. I love Mexico's steadfastness to business, and those who have grabbed the strength of it!!!!
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Needless to say Friday and Saturday night for my youngest is Mexican Night Burritos, loaded potatoes accompanied by ground beef or chicken and pulled pork. We love Mexican food and pay homage to their ancestors.
Mabheki and his cat Mōōshie, they love Nachos loaded with sour cream and my version of guacamole.
Tus hijos te lo van a pedir. No Manches.
Need I say more. Let's have a look at that. Capiche?
↟ my not so little last born @mabheki uniformed for his work.
The word burrito apparently translates as “little donkey” from Spanish. According to The plaza Restaurant Blog, as per most history there is little evidence to prove any of them true, never the less I am more inclined to believe the everyday people than the "so called" fabricate and tampered history presented by our systems.
One such story of the beginning of Burritos is that a man from from Chihuahua, Mexico named Juan Mendez sold food in a cart on the street, pulled by a donkey.
It is said that he kept the food warm by wrapping it with flour tortillas. It was the warmth of Mr. Juan Mendez's food that quickly became popular because of the convenience. The people were able to hold and eating the warm comforting dish by it's wrapping of flour tortillas, especially during the Mexican Revolution. This simplicity is a far cry from what is happening to day with foil, paper wraps and bags for convenience.
An entry in the Diccionario de Mexicanismos from 1895 describes the burrito as we know it today and makes comparison with the taco. So many stories of this delicious food! I cant wait to hear yours. Regardless in a wrapping or in a bowl, it is perfect for tonights dinner!
Burritos is an all time favourite, depending on the mood, budget or occasion. This dish is a traveller and has crossed cultures. It is welcomed for it's heartiness and yum. Nowadays it is often accompanied by sour cream and guacamole, adopted I think when it reached the United States and settled in!
You can now find Thai, Chinese, and Korean dishes melding with this classic food. Breakfast burritos are accompanied with eggs, potatoes, bacon, and a host of other options.
"Burrito, is one of Mexico's many ground beef recipes. This dish is a traveller and has crossed cultures welcomed for it's heartiness and definite yum !"
You will need so get it:
INGREDIENTS
➊ ❂❂ Beef Dish ❂❂
2 tbsp olive oil
4 garlic cloves
2 onions
➲ finely chopped
1kg ground beef (mince)
4 tbsp tomato paste
2 - 3 cups water
➋ ❂❂ Seasoning ❂❂
2 tbsp cumin (ground)
1½ tbsp paprika
➲ sweet, ground & smoked
1 tsp garlic (powder)
1 tsp onion powder (optional)
1 tsp salt (Himalayan pink & fine)
½ tsp dried oregano
½ tsp black pepper
¼ tsp cayenne pepper
➲ adjust according to your love
of heat, I add ground chilly if I am
in a big mood
➌ ❂❂ Assembly Burrito ❂❂
6 - 8 large soft flour tortillas or round wraps (note Tortillas)
3 cups Mexican rice
➲ use white long grain warm
and dry if you have no time for
making Mexican rice
3 cups iceberg lettuce (finely sliced)
1 cup corn kernels (canned, drained)
1 cup beans/peas (canned, drained)
➲ use your favourite kidney beans,
black beans, chick peas or butter
beans, are all good options
depending your tastes
3 tomatoes, (deseeded and diced)
½ red onion , (finely chopped)
Finely chopped coriander / cilantro (coriander is never optional, in my house)
1 ½ cups favourite shredded cheese (best for melting)
➍ ❂❂ Tortilla ❂❂
6 - 8 large soft flour tortillas or round wraps
➲ optional make your own tortillas
➲ optional I use Mission large soft wraps.
They are slightly larger than burrito
sold in the Mexican section of Supermarkets
in Australia. A little easier to manage when rolling.
➲ optional no tortillas enjoy a bowl, made on chickpeas
as below.
Get down & dirty :
Preparation
➊ ❂❂ BEEF DISH ❂❂
➊ Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add seasoning and ➠ bloom. Add beef in portions of 4 and bloom cook, breaking it up as you go, until it turns from red to brown, tiny tiny.
➠ Bloom is where you use ½ cup cold water over the seasoning and or meat and bring it back to the before you add the water. This will change the way you cook and your seasoning will be fragrant and the ground beef will be . . . . .ground, a little trick I learned in the Caribbean!
➋ Set beef aside to cool and dry for 10 minutes – no making soggy burrito's here.
➠ Cooking is rhythm and timing.
➋ ❂❂ Tortillas and Assembly ❂❂
➌ Flatten and roll a burrito on a floured work surface. Place a burrito on a work surface. Place ¼ - ⅓ cup of rice just below the centre. Top with ¼ - ⅓ cup beef, then some lettuce, corn, beans or peas, tomato, a sprinkle of red onion, coriander and cheese.
➠ Fold up the bottom to cover the filling then fold the edges in.
Roll tightly, option to wrap in foil or baking paper (historically this is what
the Tortilla is for. Heat and eat as per below.
➠ Warm through, pan fry (dry pan) in the wrap over medium high
heat for a few minutes on each side to slightly crisp and warm the
outside. or alternatively on a medium low heat to melt the cheese.
Oven bake standard 180
➠ Burritos are best accompanied. Some favourites are - sour cream,
yoghurt, tzatziki, chilli sauce, chutney, salsa or guacamole.
Mōōshie loves Burritos or perhaps, he just loves what Mabheki does? He will follow and call out when we cook this dish. No it's most definitely a love of Tex - Mex Burritos, unaccompanied by guac but loaded in cheese - please.
Got Questions? I've got Answers!
Tried it & got result's or something happened - I would love to see or hear that! I want it! Where the "bloody hell are you?" translates to where were you when you made it?
Do you prepare this recipe differently? Let me know. I want (my/our/your) recipes and the history/herstory to be authentic as possible. I love evidence, I love folktale & lineage (my great great grandmother told me this, kind of stuff!!) Share it with me, in the comments below! You never know where your story will go!
" Until we greet again - May the God &
Goddess,'MyEvery
thing', hold you well in his hands & her heart.
Jet 'Aime - Moi xx "
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This is Mōōshie's idea of helping, with the cooking!!!! He becomes proactive around serving time. 😆
Ooo this recipe is gooood