Smoky, crunchy, creamy and hearty….
I salivate over the smoky heat of chipotle peppers. They come in that tiny can in the “Mexican” section of most grocery stores– the adobo sauce is what the peppers are in. If you really want to spike the heat in this, blend in an actual chipotle, but the adobo sauce is really all you need.
Check the International or Mexican section of most supermarkets for these hotties
This is the kind of dish you can make ahead— get the filling sauteed and stash it in the fridge until you’re ready to eat. Then stuff and heat your burritos– and stuff your pie hole. It’s a winner.
Ingredients
2 pounds ground beef
1 Tb canola oil
1 medium onion or 1/2 large onion
1 cup beef broth
1 can Rotel tomatoes regular (drained)
1 can black beans (drained)
3 Tb adobo sauce from chipotle can
Palmful of cilantro chopped
Grated Mexican style cheese
Spice Mixture
1 Tb chipotle chili powder
1 Tb paprika
1 Tb cumin
1 Tb coriander
1 Tb dried minced onion (in spice section)
1/2 Tb garlic powder
1/2 Tb onion powder
1/2 tsp cinnamon
1/2 tsp kosher salt (more to taste if you prefer)
Saute 2 pounds ground beef in a Tb of canola oil until cooked through. Drain meat. In same pan that you used to brown the meat, sauté 1 medium chopped onion (I prefer Vidalia). After 5 minutes of sautéing onion, add meat back to pan and stir to combine. Add spice mixture with 1 cup of beef broth and simmer on medium/low for 15 minutes. Add 3 Tb adobo sauce, drained rotel tomatoes and drained black beans.
Stuff meat mixture into a tortilla and sprinkle cheese in. Fold seam side down and top with more cheese. Bake at 400 until cheese gets bubbly and browned on top (about 7-10 minutes) or broil for a few minutes. Pull out of oven and top with chopped cilantro, whipped avocado cream, jalapeño and more cheeeeeeeese if you pleeeeeeeeeease.
Whipped Avocado Cream
Mix in food processor:
2 avocados
2 fresh garlic cloves
2 Tb cilantro
1 Tb sour cream
1 tsp honey
juice from 1/2 lime squeezed
pinch of kosher salt
Top avocado cream on your burrito!
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