Wednesday, September 15, 2010

burrito loco

There is a local Mexican resturaunt that everyone in my family and group of friends loves. Personally I'm a fan of the chorizo with eggs or the chicken quesidilla's but my boyfriend and his siblings all love the burrito loco. It's a huge flour tortilla stuffed with rice, beans, either sliced beef or shredded chicken and then it's topped with a white cheese sauce. It is a ridiculous amount of food but, I guess that's why it's the crazy burrito. Recently my boyfriend and I decided that we would make our own burrito loco's at home and I'd have to say ours might even be a little better than there's. We took a sort of Meixan Italian fusion route.


Burrito Loco

cheese sauce
1/2 stick of butter(4 Tbs.)
1/2 onion
1 clove garlic
1/4 all purpose flour
1 cup of chicken broth
3/4 cup of milk
1 tsp. dried oregano
1 tsp. dried basil
1/4 cup parmesan cheese
1 cup mozzarella cheese
jarred jalapenos to taste
salt and pepper to taste

everything else
2lb. beef roast
salt and pepper
1/4 cup red wine
1 box of Spanish rice
1/4 cup ricotta cheese
6 burrito sized tortillas

Pre-heat your oven to 375. Salt and pepper your roast and then place a cast iron skillet on the stove over medium high heat and when the pan comes up to temperature place the chuck roast in the pan and sear on all sides. Remove the pan from the heat and pour in the red wine. Transfer the pan to the oven and continue to cook the roast for 0ne hour. When the roast is done remove it from the pan and allow to rest for ten minutes. After it has rested slice the beef first into rounds and then into smaller strips or shred the beef using two forks.
Melt the butter and then sauté the onions until slightly soft add the garlic and sauté for about 30 seconds. Add the flour and stir until bubbly. Add the milk and the stock stir constantly until it comes just to a bubble. Add the herbs, jalapenos and the cheese. stir until the cheese is melted.
Prepare your box of Spanish rice per the manufacturers instructions.
In a large bowl mix the rice and the sliced beef together and stir in the ricotta cheese. Spray two 9x13" glass baking pans with non stick spray. Fill each of the burrito wraps with filling and then lay them seam side down in the baking dishes putting three in each. Top the burritos with the cheese sauce and bake at 350 for 20 minutes.

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