La Mexican Menu

Have you ever tried eating Burritos for lunch everyday for a year? Well we have, and surprisingly LOVE them still!

Recipe Included!

Mexican Cuisine has played an integral part in our menu here on the homestead for a whole list of reasons. Some of which being that our Mexican style of cooking uses lots of Garden Produce. From breakfast Chili Rellno casserole, to a pile of Mexican salad at dinner, -canned, pickled, and fresh veggies make Mexican food delicious. South of the border cooking is Super Economic. I’m sure you have looked with dismay at the rising food prices and Mexican cooking gets your a lot more dining for your dinero. Also it’s just a fact that big families eat a lot, so we save where we can. Finally, it’s Simply Delicious! I can’t get around how satisfying and yummy rice and beans are when dressed up every different way.

I can truthfully say we have mastered the Burrito. After eating them for a year, and even now having them on the lunch menu 3 times a week, we have the process down. Delicious yet simple, regular yet loved. Kids at the dining table at 12:00 working on their home-school, reply to Mom’s question of What should we have for lunch?-“Burritos!” Dad comes thru the door at 1:00 from working, he smells the house and says “Ooh is it Burritos for lunch?”

The Recipe starts on the stove-top and ends up with 10 burritos wrapped on the counter. Each contain Mexican rice with home canned tomatoes, grilled peppers and onions, a blend of pinto beans and favorite spices.Topped with cheese, and pickled jalapeño peppers for a little something extra. Fresh tomatoes and cilantro garnish in summer. Finally they are wrapped in a tortilla, glued shut with sour cream or nacho cheese (when Dad’s feeling cheesy). Then we eat them either fresh or pan fried golden with butter. Served with our own hot sauce (a must), a side of rice, with homemade Salsa and a dollop of sour cream – lunch is ready!

We grow all the veggies we use in our Mexican meals. In summer when we have an abundance of ripe tomatoes, we add them into everything. Lettuce grown and chopped up for Mexican salad and tacos, with mountains of onions stored to be grilled in fajitas.
A variety of Peppers are a major crop that we love: mellow pickled Anahiem Chilis, fresh and frozen bells to be grilled in burritos, pickled jalapenos, and the fiery dried cayenne in our homemade Hot Sauce and Salsa. Peppers are a part of each Mexican meal!

Conchas, are a colorful breakfast or afternoon treat – especially for the kids – they love the colors. These Mexican sweet bread or “Pan-deluce” buns have been a fun addition in my baking journey. Super fluffy, moist and extremely fun to eat they go well with coffee for us adults. They’re similar to a foreign version of a no fry sweet doughnut! Here is a great YouTube tutorial – Conchas

We made the goal of trying to eating burritos almost every day for a year as an economical choice and as a practice in contentment. It is ok to eat a simple and satisfying meal regularly without having to make something new and fancy every time. The resolution of a burrito year helped our family financially to build habits of saving, and also it grew us together as well. We learned to be content and to praise God for all that we have, especially for our Burritos.

~Jean

-Philippians 4:11-13
For I have learned, in whatsoever state I am, therewith to be content… I can do all things through Christ which strengtheneth me.

– Burrito Recipe-

–Rosehaven’s Burrito Recipe-
– Makes 10, Can easily be frozen for later.

-For Mexican rice.
-2 cups white rice
-1 Tbsp Butter
-1/2 small diced onion.
-2 Tbsp diced green Chili
-1 Tbsp Chili powder
-1 tsp salt.
-1/2 tsp. Pepper, garlic powder, Cumin,
-2 Cups canned tomato
-2 Cups Water

In an 8 cup sauce pot on high on the stove let butter melt with rice and all seasonings and diced onion. Once sightly translucent add all water and tomato, let boil on high, until water is to rice level with occasional stirring.
Set heat to low and cover with lid. Let rice simmer for 15min. Stir/fluff it up and you’re done!

–For Bean Filling
-1-2 Tbsp Lard
-1/2 Onion small diced
– some diced Bell peppers
-1 quart canned Pinto Beans
-1 lb ground Beef
-1 1/2 tsp Salt, or to taste
-1/2 tsp Pepper, ground Cayenne pepper and Oregano.
– 2 Tbsp ground Chili pepper
– 1 tsp Garlic and Cumin.

In large wide sauce pan or skillet, saute diced onion and peppers in lard. Then add in beans and beef. Use a potato masher to mix together until mostly well combined and smooth. Add in all your spices, stirring regularly. Let beans get nice and hot and bubbly. Taste test for salt content and add any if you think needed. Ready!

–To make the Burritos

-Rice
-Beans
-Ten,10 in. flour Tortillas
-Some Sour Cream or Nacho cheese
-Mexican blend Cheese
-Pickled Jalapeños
-Diced fresh Tomatoes and Cilantro

1) While you are getting you beans and rice made, you can start laying out on a clean counter ten flour tortillas. Use spatula and spread Sour Cream or Nacho Cheese around the edge of tortilla.

2) Using a spoon, put two generous spoonfuls of Mexican rice along center of tortilla. Next pour 1/3 cup of bean and beef mixture over rice spreading evenly. Sprinkle on Mexican blend of cheese. Place on top pickled hot Jalapeños. Sprinkle on diced fresh Tomatoes and Cilantro – if you have it.

3) Fold and Wrap up your Burritos!

4) Now you can either serve your Burritos fresh with a soft tortilla, or you can pan fry them golden in a little butter- Your choice!

Serve with Hot Sauce, Sour Cream and Salsa and a side of hot Mexican Rice if desired.

–Enjoy!

• Recipe for Homemade Salsa from “Ball Canning”