Pasilla Chili Ground Meat Burritos Recipes

Steps:

• With your clean hands start by adding 3/4 to 1 cup of warm water and the burrito seasoning packet in a large pot. Place the raw hamburger in the liquid and use your hands to break all down so there are no chunks. Bring the mixture to a full boil then reduce the heat and allow to simmer, stirring occasionally, until all the liquid has been absorbed.
• Place a tortilla on a plate and cover with a damp towel. Microwave on high for 15 seconds. Remove tortilla from the microwave, uncover. Slightly off center of the tortilla, spread on 2 tablespoons of sour cream on the tortilla. Place 1/4 of the ground beef on top of the sour cream. Place 1/4 cup of the cheese blend on top of the ground beef. Sprinkle on tomatoes and green onions. Top with 2 tablespoons of Recipe #311703.
• Fold the front of the tortilla over the filling. Tuck the left and right sides of the tortilla inside as you roll. Roll the belly on top of the back so the weight of the filling holds it together. Use a small piece of masking tape if necessary, but remember to use only edible tape. : ).

Steps:

• For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
• For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
• Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.

Steps:

• Bring water and peppers to boil in medium saucepan on medium-high heat; simmer on medium-low heat 10 min. or until peppers are tender. Drain peppers, reserving 1/2 cup of the cooking water. Place peppers, reserved cooking water, half the tomatoes and garlic in blender; blend until smooth.
• Cook ground beef and chorizo in Dutch oven or small stockpot on medium-high heat 10 min. or until done, stirring frequently; drain. Return meat to pan.
• Add chili puree, remaining tomatoes and all remaining ingredients except cheese; cover. Simmer on medium-low heat 30 min., stirring frequently.
• Serve topped with cheese.

Steps:

• Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn.
• Drain on paper towels.
• Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt.
• Serve with cheese on top, or serve with cheese separate.

Steps:

• Toast the chiles in a dry saute pan over medium heat for 4-5 minutes.
• Cool, stem, seed and break into pieces.
• Place onion, tomato and garlic in large saute pan.
• Put under broiler until well browned/blackened-about 15 minutes.
• Cool slightly, scrape into blender or processor.
• Deglaze pan with stock and pour into blender.
• Add chiles, process until you get a coarse puree.
• Set aside.
• Salt and pepper steaks, sear in pan with a little oil until a nice crust forms.
• Remove steaks to plate.
• Pour any oil out of pan, pour in sauce and fry sauce stirring with wooden spoon.
• Once boiling, reduce to simmer, add sugar, S&P to taste and cook for 20 minutes.
• If sauce becomes too thick add a tbl or so of water.
• Can be made ahead to this point.
• Keeping the sauce at the barest simmer, add cilantro and steaks.
• Continuously spoon sauce over steaks and poach them to desired doneness.
• About 5 minutes to med rare.
• Pool sauce on plate, place steak on plate, spooning a little sauce over.
• Top steak with avocado relish and sprinkle plate with grated cheese.

Steps:

• Spread refried beans over tortillas. Top each with beef and 2 tablespoons of cheese. Fold ends and sides over filling and roll up; place seam side down in a greased 13x9-in. baking dish. Sprinkle with chilies and remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.

Steps:

• Sautee the ground meat with the butter.
• Add bouillon cube or powder until meat is thoroughly cooked.
• Add the pasilla chili sauce and the cubed cream cheese.
• Simmer for 10 minutes.
• Fill the burritos with this preparation.