Burrito Meat

Burrito Meat

1 whole Chicken or large Round Steak or 1 small Beef or Pork roast
Salt and Pepper, to taste
4+ cloves of Garlic, minced or 2 tsp Garlic powder
1/4 to 1/2 tsp Cumin
1 lb fresh or canned Tomatoes, chopped and undrained
1/2 to 1 tsp Red Pepper
2 to 4 Tbsp Chili Powder
1 large Green Bell Pepper, chopped
2 large Onions, chopped

Best method: Boil the meat with salt, pepper and one of the onions, quartered, in a covered pan with enough water to just cover the meat, for 2 hours, or until it falls apart. Drain or fish out the meat, saving the broth-like water, and shred.

(My friend's "quick and dirty" method: Cube meat in small pieces. Coat in flour and brown. Add spices and enough water to cover. (You can use the water you boiled the meat in if you go that route.) Cover and simmer 15 minutes. Add water as necessary.)

Add veggies, including juice from canned tomatoes if you use them. Add more water if necessary to cover. Cover and simmer until tender, about 30 minutes to an hour.

This is good in burritos, chimichungas, etc.

For chimichungas, put the meat and whatever else you like in a chimi, in a flour tortilla, roll partially, fold the ends over and finish rolling up tightly. Grease a baking pan in manteca/lard. Lay the chimis with the "flap" down in the pan. Brush lard over the chimis. Bake at 350° F until crisp. This is more flavorful than fried chimis and less mess.

Manteca/lard (pork fat) is what gives Mexican food the best flavor.



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