Maureen's Mexicali Texmexi Burrito filling<br>
(I so rarely cook from a recipe, that it's hard for me to give any, but I made this last night and I more or less know what I put in, because I actually had DH do the work <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/wink.gif" style="border:0px solid;" title="Wink"> )<br><br>
olive oil<br>
1 onion, chopped<br>
1 large clove garlic, chopped<br>
1 lb ground beef (or turkey or chicken or pork or a mixture or tofu crumbles; whatever floats your boat)<br>
2 tbls ground cumin<br>
Chipotle in adobo, canned, 1-2, with a little adobo sauce<br>
Canned toms, whole, 2-3, with a little liquid<br>
salt and pepper to taste<br><br>
Heat large saute pan and add 2-3 tsp olive oil. Saute onion on med-high until wilted, and turning golden, but take care not to burn. Add garlic and ground beef. Brown beef, taking care not to burn garlic. Pour off excess fat if there is any. Add cumin, give a couple of quick stirs, then toss in chipolte. Smoosh pepper(s) on bottom of pan to break it up, and stir it in. With your hands, over the pan, squish the toms into pan, and add a little liquid if the mixture looks dry. Stir in, and let cook, covered, over med-low, for 5-10 mins. Uncover pan, add s&p to taste, toss a little and let some excess liquid cook down.<br><br>
Make burritos with flour tortillas, avocado, salsa of choice, cheese, and whatever else you like in them. I serve refried beans, rice and something green (salad?) on the side.