Potato and Ground Beef Burritos
My grandmother made a version of this that was a lot less picky, with just salt, pepper and onion powder. But I've had a pretty positive response to this version, so I like to share it. She served it with soup and Spanish rice. I think it's fine to keep it simple with a salad or some raw veg, like carrots or whatever you like. Jalapeños may be optional but the tang of them is a strong plus, so substitute pepperoncini if jalapeños are too spicy.
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- 1
Peel and cut potato into half-inch cubes and set aside.
- 2
Dice onion.
- 3
Heat a medium lidded pan on high heat for a few minutes then add in the olive oil to just below smoking point.
- 4
Add onion and saute a few minutes until it begins to brown.
- 5
Add ground beef and break up as it browns, meanwhile the Montreal seasoning or salt/pepper should be added at this point.
- 6
Continue to allow the ground beef to brown without lowering the temperature until the beef is well browned and has just begun to *slightly* caramelize and the liquid has evaporated. Remove from heat and quickly take out all but three tablespoons of the fat.
- 7
Replace pan to high heat, pushing meat to sides so fat is heating in the middle.
- 8
In quick succession, stir in first the cumin powder agitating briefly, followed by the diced potatoes stirring first to coat with oil, then mixing with the meat.
- 9
Reduce heat to very low and cover tightly. Allow to cook, covered, for 5 to 10 minutes, checking and stirring once or twice to prevent burning and to see that the potatoes have finished.
- 10
Remove from heat when potatoes are tender then taste for salt and pepper, adding some if needed.
- 11
Heat tortillas in a very hot dry pan. Roll 3-4 tablespoons of filling into each one adding jalapeños as desired.
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