Homemade Burrito Fixings - Sunday Cooking Extravaganza

Grill-em for even more awesomeness. 

I need to talk to you about Sundays. And Burritos. And so many other things.

Sundays are probably my favourite day of the week (ssshhhh). Ok, well they’re my favourite if Saturday didn’t involve me peering through the bottom of a vodka soda glass, but still.

Sundays are the days that I cook and clean and read my book. Sometimes I take big walks that end in big bubble baths. There’s always ice cream.

Last Sunday my dad was in town and we capped off an amazing weekend visit with a stroll through Kensington Market and a big kitchen-trashin’ cooking session in the afternoon.

Look a GIF! technology is soo cool. 

 Burritos sound innocuous enough, but I promise there so much more than that. These ones were dad and boo burritos. (Yes. My parents call me Boo. And judge all you want. I’m into it). Burritos with real Mexican peppers and tortillas from a little latino grocery store that smelled like mole. Burritos that can only be made on Sundays.

But don’t fret about the time they might take, because they’ll last you all week at lunch. A week of burritos! (Ok, maybe switch it up a bit, or share with your loved ones, or do like I do, and burrito-fest your way through an otherwise kindof iffy week. Olé!).

Also: you could just make the Pineapple Habanero Salsa from this troupe, it’s a knockout on its own.

A fabulous idea for back to school too! Your kids will be the coolest with these babies. 

Burrito Fillings – BBC Style

Readdddyyyyy:

• Triple Pepper Beer Braised Pork
• Pineapple Habanero Salsa
• Mexican Rice
• Refried Beans
• Cabbage
• Cheese
• Avocado

Now tell me those don’t sound amazing. Nope. You can’t do it.

I've always wanted to work with dried peppers. So much flavour! 

Triple-Pepper Beer Braised Pork – A BBC Original

• 2 Dried Ancho Chili
• 1 Dried Guajillo Pepper
• 1 regular cooking onion
• 3 cloves of garlic
• Water to cover
• 2 tbs of canola oil
• 1.5 lbs of ground pork (or lean chopped pork)
• 1 bell pepper, chopped fine.
• 2 big TBS of honey
• 2 big TBS of chili powder
• 1 tsp of Cumin
• 1 tsp of Mexican oregano
• ¾ cup of beer (or as much as you can wrestle away from your dad)
• 2 tablespoons of chipotle pepper puree (you can buy this at a mexican grocer)
• Salt and Pepper

Roughly chop your peppers, onion and garlic and plop in a pot with enough water to cover them completely. Bring to a boil and simmer for 30 minutes (or until the peppers are soft). Puree this mix in a food processor or blender until smooth. You can strain this if you want a really smooth sauce, but we didn’t because we wanted the heat from the seeds.

Pre-pureeing 

Get a pan heating up to medium high and add your oil. Add the peppers, pork and spices to the pan and fry until mostly cooked (about 5 minutes). Then pour in your beer to deglaze (get the sticky bits off the bottom of the pan). Add the remaining ingredients, including the pureed peppers and onions and simmer on low until the sauce has thickened and the mix resembles saucy tacos (saucy!).

I really do think this would be awesome on most things.

Pineapple Habanero Salsa – The idea taken from a restaurant in Arizona, but adapted by me

• ½ of a fresh pineapple, peeled, cored and roughly chopped (or a can of pineapple, drained)
• 1 habanero pepper chopped and seeded
• ½ red onion or one small yellow onion
• Handful of cilantro
• Juice of one lime
• Salt and pepper

Note the cracks and holes in my food processor. She's on her last legs. 

Add the pepper, cilantro and onion to a food processor and pulse until chopped fine. Toss in the pineapple, lime juice, salt and pepper and puree until almost smooth. Let it sit for an hour or so. 

This stuff is also awesome on chips, chicken, fish or anything really!

Stay tuned for my perfected Mexican rice recipe! I want to do it justice on its own.

Holy moly I have lots to share with you this week!

Love,

BBC

p.s. More exclamation points!