Who Doesn’t Love Tuesdays!

I know it seems like we have been eating a lot of burritos lately, and you would be right. There truly is a reason, besides the fact that we love our spicy Mexican suppers.

One of the nice things about having two refrigerators, two pantries and three freezers is the ability to stock up. When Hubby was getting ready for his hip replacement surgery, we had no idea what his recovery time might look like. Had someone say he’ll miss eight days of work, graduate from a walker to a cane in three days, toss that in another two and never miss a Sunday Mass, we might not have gone so crazy stockpiling food. Six weeks recovery, that was the best we were told to hope for although two to three months was more typical. Hubby is anything but typical, and we are grateful to God for that.

Anyway, in the days leading up to his surgery we became food hoarders in a sense. Yeah, we filled the freezers with beef, pork, chicken and seafood. The refrigerators were packed with butters, beverages, things that had reasonable shelf-lives. The pantries were bursting with canned and boxed goods. Much came from the big-box store – Costco. This included a giant package of burrito-size flour tortillas. Now I gotta tell you, not only were these tortillas perfect for making giant burritos, they were soft, with just the right thickness – not so thin that that fell apart, nor so thick that all you got was flour tortilla. We had never bought our tortillas at Costco before. I mean how the heck do you use up that many tortillas before they go stale. Here’s the weird part – they are just as soft and fresh as the day we bought them. Yeah, weird I know.

So hey, let’s make more burritos! The left-over burritos are great for my guys to have as a lunch. Wrapped in foil, they can be frozen and then tossed into the air fryer. Whoever invented the burrito, my hat is off to you.

Spicy Ro-Tel Burritos
1/2 lb Chorizo
1 lb Ground Beef
1 (10 oz) can Ro-Tel Tomatoes
1 (16 oz) can Jalapeño Refried Beans
3 tablespoons Taco Seasoning
Pinch Hot Pepper Spice Blend
2 tablespoons Masa Flour
1 cup Sour Cream or Mexican Crema
1 cup Mexican Cheese Blend
6 Burrito Size Flour Tortillas
Cooking Spray as needed

Brown chorizo with ground beef in a large skillet, breaking into small pieces as the meat cooks. Drain off any excess fat. Add Ro-Tel tomatoes and refried beans. Stir to blend. Season with taco seasoning and a pinch of very hot pepper spice blend. If necessary, sprinkle with Masa Flour as a binding-thickening agent. Keep warm.

Spray tortillas with a little cooking spray, warm on a flat skillet or griddle until soft and pliable.

Working with one warm tortilla at a time spread sour cream over the tortilla. Run a wide line of the spicy meat mixture down the center, top with a handful of cheese. Tuck in the ends, then fold over and roll into a burrito. Repeat until all the burritos have been made.

Grill burritos on the flat skillet or griddle until golden. Flip and grill other side. Serve and enjoy. Great with Mexican Rice and lots of Margaritas

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I will send to you the Spirit of truth, says the Lord;
he will guide you to all truth.