California Farm Burrito Grande

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Serving this burrito for field luncheons lets people feel appreciated through the extra quality ingredients, the home made freshness, and the large portions.

You can elect to buy prepared tortillas, cooked beans, fresh cheese, greek yoghurt, and prepared guacamole and pico de gallo sauce to save preparation time, or follow the scratch recipes here and save money. Served with a large bottle of cold home made beer or hot tea.

California Farm Burrito Grande

Serving this burrito for field luncheons lets people feel appreciated through the extra quality ingredients, the home made freshness, and the large portions.

You can elect to buy prepared tortillas, cooked beans, fresh cheese, greek yoghurt, and prepared guacamole and pico de gallo sauce to save preparation time, or follow the scratch recipes here and save money. Served with a large bottle of cold home made beer or hot tea.

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Ingredients

Overnight prep, plus an hour at lunchtime
4 people, 4 burritos, 8 meals
  1. Fresh 12” burrito flour tortillas:
  2. 1 1/2 cupAll purpose flour to make 300 grams dough for large 12” tortillas
  3. 1 tspBaking powder
  4. 1/4 tspSalt
  5. 1/4 cuplard
  6. 1/4 cup+ 2 Tbs water
  7. Carne Asada:
  8. 1 1/4 poundflank steak, fat cap trimmed after grilling, to make 1 pound lean barbecued steak
  9. Juice of two oranges
  10. Juice of one large meyer lemon
  11. Juice of one lime
  12. 2 tspchipotle powder
  13. 2 Tsporegano
  14. 4elephant garlic cloves
  15. 2 Tspblack pepper
  16. Tspflaked seasalt
  17. Chimney full of mesquite charcoal
  18. Refried black beans:
  19. 1 cupDried black beans
  20. 1 cupchicken bouillion from cube
  21. 1 cupwater
  22. 1chopped shallot
  23. Minced clove of elephant garlic
  24. Tbslard
  25. TspCoriander
  26. TspCumin
  27. 1/2 tspPepper
  28. Toasted california long grain rice:
  29. Cupdry rice
  30. Cupchicken bouillion from cube
  31. Cupwater
  32. Shallot, diced
  33. Cloveelephant garlic, diced
  34. tspCumin
  35. Tbslard
  36. Chunky Guacamole:
  37. 2large ripe but not mushy Haas avocados, diced, 2 cups full
  38. 3Roma tomatoes, diced, 2 cups full
  39. 1 tspseasalt
  40. 3jalapeno peppers, deseeded, chopped, one cup full
  41. 2shallots, diced, one cup full
  42. 3mild Elephant garlic cloves, minced
  43. 1 cupfresh cilantro leaves, no stems, chopped
  44. Juice of 1 fresh lime
  45. Fresh mexican crumbly cheese: “queso fresco
  46. Pintfull milk, NOT ultrapasteurized
  47. Juice of large meyer lemon
  48. Fresh thick creamy greek yoghurt:
  49. Pintfull milk, not ultrapasteurized
  50. 1/4 cupleftover greek yoghurt
  51. Fresh creamy Avocado mayonaise:
  52. 1avocado
  53. 1lime
  54. 10mint leaves
  55. 1elephant garlic clove
  56. Pico de Gallo sauce:
  57. 2Chopped roma tomatoes, salted and drained
  58. 2Chopped jalapeno peppers, seeds removed
  59. 2Chopped whole shallots
  60. 1/2 CupChopped fresh cilantro leaves, chopped
  61. Juice of fresh lime
  62. Equipment: BBQ, breadmixer, large 12” cast iron skillet, aluminum foil to wrap burritos, ziplock bag to marinade the steak, handheld thermometer, dutch oven, sauce pan, sieve, food processor
  63. Cost: flank steak $3, lemon, lime, tomato, jalapeno,shallot, garlic, cilantro $3, avocados $3, milk, rice, beans, charcoal, flour, oil, lard,other, $3 together, $3 per burrito grande, $1.50 per dinner

Cooking Instructions

Overnight prep, plus an hour at lunchtime
  1. 1

    Make the tortillas (40 minutes). Mix 1 1/2 cup of flour, tsp of baking powder, 1/4 cup of lard, salt and water, knead 2 minutes, rub some lard on your hands and roll into ball, rest fifteen minutes, repeat kneading and resting. Roll into four tortillas of 12”, 75 grams each, dust with flour. Heat dry cast iron pan to medium, cook tortilla till bubbles appear, flip, brown bubbles on other side, done. Flourdust, cover with damp towel to to keep flexible.

  2. 2

    Soak black beans overnight in cup of cold chicken bouillion with coriander and cumin. Next morning, add water to cover beans, bring to boil, then simmer in cast iron pan. Then add chopped onion, fresh cilantro and refry in Tbs lard. Serve 1/2 cup per burrito.

  3. 3

    Marinade the carne asada overnight. Marinade steak in juices and spices in ziplock bag in fridge. Next day, heat chimney of mesquite charcoal in grill, when white hot, grill steak in direct heat, 15 minutes. Rest on cutting board five minutes. Cut in 1/2” strips, cut in 1/2” pieces. Serve 1/4 pound per burrito.

  4. 4

    Make 8 heaping tablespoons of fresh cheese (15 minutes). Bring 2 cups of full milk to 180F degrees in saucepan, add juice of one lemon, stir till it curdles and drain into sieve. Ready. Serve 2 Tbs per burrito. To make 2 cups of fresh yoghurt, warm 2 cups of full milk to 180F degrees, cool to 115F, stir in 1/4 cup greek yoghurt, let ferment overnight. Mix with pico de gallo sauce.

  5. 5

    Toast and boil the rice (15 minutes). Rinse and drain california rice, toast in dry hot cast iron skillet till rice starts to jump, 2 minutes. Add garlic, shallot, cumin, lard, toast 4 minutes. Add chicken bouillion, bring to boil, simmer till rice is soft. Add cup of water if running dry before rice is soft. Serve 1/2 cup cooked rice per burrito.

  6. 6

    Make the guacamole (30 minutes): Measure. Start with quartering 3 roma tomatoes, sprinkle with seasalt, drain half an hour in collander, then dice. Dice 3 shallots, mince 3 peeled elephant garlic cloves, dice 3 jalapeno peppers, seeds removed. Chop half a cup of fresh washed cilantro leaves, no stems. Dice 2 big, ripe, but not mushy, avocados last, so they are super fresh. Mix all ingredients together in bowl with juice of one lime. Serve 1/2 cup per burrito.

  7. 7

    Make the pico de gallo (30 minutes): chop cup full of fresh tomatoes in 1/4” pieces. Sprinkle with 1/2 tsp of seasalt, let drain 20 minutes. Chop cup full of jalapeno pepper, 1/4” pieces, seeds removed. Chop 2 whole shallots in 1/4” pieces. Chop half cup cilantro leaves. Mix together with juice from one lime. Mix with freshly made greek yoghurt, or mayo made from an avocado, a lime, ten mint leaves and 2 garlic cloves. Serve 1/2 cup per burrito.

  8. 8

    Wrap the burrito: lay tortilla down, make rectangle with 1/4 cup refried beans in center, leaving enough tortilla on sides, top and bottom to make a wrap.
    Cover with fresh cheese. Add roasted rice.

  9. 9

    Add layer of carne asada. Cover with guacamole. Layer of pico de gallo on top, mixed with greek yoghurt, avocado mayo, or mixture of both. Wrap in aluminum foil, cut in half, serve cold. To reheat, wrap tightly in aluminum foil, put 30 minutes in oven at 250F degrees. Enjoy.

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Cook Today
Hobby Horseman
Hobby Horseman @HobbyHorseman
on
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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Comments

AntoniAAT
AntoniAAT @ant1
This looks & sounds so delicious. If only I weren't such a lazy slug

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