Sunday, March 14, 2010

Let's wrap and roll!

Yesterday, I did a "Rachel Ray"... meaning I made dinner that basically uses off-the-shelf ingredients. Fast and convenient AND in 30 minutes.
In the Philippines, there is no particular tex-mex section as you would a japanese section or an oriental section of ingredients. And so, with a little innovation and tweaking, I made my own version. Thankfully we have the likes of McCormick Taco Seasoning so that pretty much removed any thinking of spices to mix.

I have been wanting to experiment on some sorta tex-mex food as my youngest is a Taco Bell fan. And since my boys (hubby and 2 teens) have to have rice, I figured a hearty burrito would do it nicely. Plus, I can hide some greens like lettuce in it so my eldest would have more vegetables in his diet.

What I made was heavily flavored with a little heat so salsa is optional. What could complement this is sour cream if you want some coolness and tartness to balance the meal.

On a summer's evening, we capped dinner with fresh pineapple, one of the many succulent fruits in season. Just get yourself a golden ripe pineapple, peel of the skin and eyes, remove the core and cut into small chunks. Pop it in the refrigerator/freezer. This sweet, tart, icy cold fruit counters the heat of the burrito. And cools you down.
Satisfying and healthy.
  • 1/4 kilo ground sirloin
  • 1 medium onion, finely chopped
  • 1 pack McCormick Taco Seasoning less 1 tsp, set this aside
  • 1/2 small can of tomato paste
  • 1/2 can of red kidney beans, mashed
  • 2 to 2 1/2 cups cooked rice (white, brown or red)
  • 3 T annatto or achuete oil for color (To render color from annatto, put 1/4 c oil in small pan or sauce pan, add 3-4 T annatto/achuete seeds. Put over low heat for about 3-5 minutes. Set extra oil aside for future use like java rice)
  • 2 cups shredded lettuce (Any kind will do.I used green and purple baby oak)
  • 1/2 block cheese, grated
  • 4 pcs large soft flour tortilla
Saute onions and add ground beef. Add taco seasoning and tomato paste. Stir and put on low heat till cooked. Meanwhile mash the beans and set aside.
In a teflon pan, put annatto oil and stir in cooked rice. Add the 1 tsp taco seasoning that was set aside earlier. This gives the rice flavor and binds the tex-mex flavor and feel together. Stir until fragrant and the orange color of the annatto is evenly spread. This deep orang-y flavor also gives it an appetizing, inviting look. Set aside.

Getting it together!
Get your large flour tortilla, and spread about 2 T of mashed red kidney beans on 1/2 side. On this same side, spread about 3 T meat mix on top of the bean.
Again, pile on the rice mix, about a little over 1/2 heaping cup. Pile on the shredded lettuce and sprinkle with grated cheese. You can add more cheese if you want to--it's not a crime :-)
Proceed to roll. It's a hefty roll that you might want to wrap in tin foil and heat in the oven for about 5-10 minutes.
What I did was place the burrito seam side down on the silicon mat and put in the toaster over low heat for no more than 10 minutes. I just wanted my brood to have a warm meal.

So, to put it simply: spread(mashed beans)- spread (meat mixture)- pile (rice)- pile(lettuce)-top( with cheese)-then roll!
This is not only great for a summer's evening. This is also a smart "baon"and picnic idea.

It's summer and my kids are spending more time at home-- so that means I'll be doing more wrap and roll. Watch out for it!

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