Rocksushi


Ground vegetarian beef burritos
Ingredients

2 cups refried beans, cheese omitted
1,5 pounds ground vegetarian beef
1 pound vegetarian pork
1 cup chopped white onion
1 carrot, sliced

Fresh tomato salsa
12 flour tortillas
2 medium firm-ripe avocados pitted & diced
1 cup shredded monterey jack cheese

green onions,carrot sticks
1/6 'madam jeanette' chopped or any other hot chili pepper

MORE INGREDIENTS:
1 clove garlic minced
1 teaspoon salt
1/2 teaspoon dried epazote
1/2 teaspoon ground cumin
1/2 teaspoon coriander seeds slightly crushed

HOW TO MAKE:
Beginning a colorful&tasty Mexican~Latin week ! Prepare refried beans,omitting cheese. Place vegetarian beef and vegetarian pork, jeanette, onion, sliced carrot ,garlic, salt, epazote,cumin and coriander seeds in 5 or 6-quart dutch oven. Add just enough water to cover vegetarian meat.Heat over high heat to boiling;reduce heat to low, simmer ,covered, untill vegetarian meat is ready, 2 hours. Prepare fresh tomato salsa. Heat oven to 350 F (180C) Remove vegetarian meat from cooking liquid; strain and reserve 1/2 cup of the liquid. Place vegetarian meat on rack in roasting pan; roast turning once, untill well browned, 40 to 45 minutes. Trim and discard outer fat from vegetarian meat.Using 2 forks, pull vegetarian meat into coarse shreds. STEP 2 Combine vegetarian pork and reserved cooking liquid in medium skillet. Cook and stir over medium heat untill vegetarian pork is evenly moistened and hot, 3 to 5 minutes. If not freshly made, soften and warm tortillas. Reheat beans, if necessary for each burrito, place 1/12 of the beans crosswise in a row on lower half of 1 tortillo; spread out slightly.Top each with vegetarian meat, tomato salsa,avocado and cheese. Fold right edge of tortilla over filling; fold bottom edge over filling and loosely roll up, leaving left end of buritto open. Place 2 burritos on each serving plate.Garnish with carrot sticks and green onions;serve immediately. Bon appetit

HOW TO MAKE:

Beginning a colorful&tasty Mexican~Latin week !

Prepare refried beans,omitting cheese. Place vegetarian beef and vegetarian pork, jeanette, onion, sliced carrot ,garlic, salt, epazote,cumin and coriander seeds in 5 or 6-quart dutch oven. Add just enough water to cover vegetarian meat.Heat over high heat to boiling;reduce heat to low, simmer ,covered, untill vegetarian meat is ready, 2 hours. Prepare fresh tomato salsa. Heat oven to 350 F (180C) Remove vegetarian meat from cooking liquid; strain and reserve 1/2 cup of the liquid. Place vegetarian meat on rack in roasting pan; roast turning once, untill well browned, 40 to 45 minutes. Trim and discard outer fat from vegetarian meat.Using 2 forks, pull vegetarian meat into coarse shreds.

STEP 2
Combine vegetarian pork and reserved cooking liquid in medium skillet. Cook and stir over medium heat untill vegetarian pork is evenly moistened and hot, 3 to 5 minutes. If not freshly made, soften and warm tortillas. Reheat beans, if necessary for each burrito, place 1/12 of the beans crosswise in a row on lower half of 1 tortillo; spread out slightly.Top each with vegetarian meat, tomato salsa,avocado and cheese. Fold right edge of tortilla over filling; fold bottom edge over filling and loosely roll up, leaving left end of buritto open. Place 2 burritos on each serving plate.Garnish with carrot sticks and green onions;serve immediately.
Bon appetit

rocksushi wishes you a fine & tasty meal !