Recipe for the Burrito manchego
The manchego cheese, also known as "cheese from La Mancha" refers to a popular type of cheese from Spain, which is also used in many mexican dishes such as this one. The queso manchego is a cheese with character; it can theoretically be substituted with Monterey Jack or sharp (old) cheddar cheeses; not to be confused with the aged manchego, which is better substituted with Romano cheese. Of course none of these substituted cheeses fully replace this spanish cheese but you can get close...
| Yield: 6 servings | Preparation: | Cooking time: | Total time: | | by: admin
Recipe for the burrito manchego:
Ingredients:
1 lb. of lean ground beef,
Canola or olive oil,
2 cloves of garlic,
2 anchos chilis, seeds removed and chopped
6 large wheat flour tortillas or more if you have smaller ones,
1 cup dry black beans, (or use canned precooked beans)
20 pitted black olives
1 lb. of Manchego cheese, grated
salt and pepper to your taste,
lettuce,
guacamole sauce.
Preparation:
1) Soak the dry black beans in water for 6-8 hours, let them simmer in a covered pot with the onion, the garlic and one of the two chiles, for 3 hours, check from time to time to make sure the water hasn't evaporated at any time, or this will burn... at this point we like to have too much water!
2) Strain the beans, preserving the excess water.
After this, pour some oil in a frying pan, and bring it up to heat. Pour the black beans in the pan; while frying them, mash them with the back of a fork, add back some of the excess water from the baking of the beans and cook them for a few minutes; reserve separately in a bowl.
3) Fry the ground beef meat in oil, and add some salt, garlic and the other chopped chile. Warm the tortillas in the oven to soften them. Garnish them with the meat, the beans, the grated cheese and the olives.
Wrap the tortillas and secure them with toothpicks, then fry them in the frying pan with hot oil for up until the burrito browns nicely.
We serve them with guacamole and lettuce.
1 lb. of lean ground beef,
Canola or olive oil,
2 cloves of garlic,
2 anchos chilis, seeds removed and chopped
6 large wheat flour tortillas or more if you have smaller ones,
1 cup dry black beans, (or use canned precooked beans)
20 pitted black olives
1 lb. of Manchego cheese, grated
salt and pepper to your taste,
lettuce,
guacamole sauce.
Preparation:
1) Soak the dry black beans in water for 6-8 hours, let them simmer in a covered pot with the onion, the garlic and one of the two chiles, for 3 hours, check from time to time to make sure the water hasn't evaporated at any time, or this will burn... at this point we like to have too much water!
2) Strain the beans, preserving the excess water.
After this, pour some oil in a frying pan, and bring it up to heat. Pour the black beans in the pan; while frying them, mash them with the back of a fork, add back some of the excess water from the baking of the beans and cook them for a few minutes; reserve separately in a bowl.
3) Fry the ground beef meat in oil, and add some salt, garlic and the other chopped chile. Warm the tortillas in the oven to soften them. Garnish them with the meat, the beans, the grated cheese and the olives.
Wrap the tortillas and secure them with toothpicks, then fry them in the frying pan with hot oil for up until the burrito browns nicely.
We serve them with guacamole and lettuce.
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