Jalapeno Burritos With Red Chili Gravy |
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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 10 |
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To shorten future prep time, make extra gravy and freeze up to 3 months. Onight soaking of beans not included in preparation time. Ingredients:
2 1/2 cups dried pinto beans |
6 cups water |
2 onions, diced |
1 pinch salt (optional) |
2 jalapeno peppers, minced |
4 large garlic cloves, minced |
1/2-3/4 cup chopped onion |
3 teaspoons cumin |
2 teaspoons chili powder |
2 teaspoons oregano |
1 teaspoon sea salt |
2 cups corn kernels |
10 flour tortillas |
1 green onion |
2 teaspoons minced chili peppers (jalepeno or serrano) |
1/4 teaspoon paprika |
1/2 teaspoon salt (optional) |
1 tablespoon oregano |
1/2 teaspoon coarse chopped fresh cilantro |
1/4 onion, chopped |
1 garlic clove, chopped |
1/2 cup tomato sauce |
2 cups water |
3 tablespoons flour |
2 tablespoons oil |
salt |
Directions:
1. Filling: place beans in large pot, cover with water and soak overnight.
2. Drain water off and rinse well return to pot.
3. Add 6 cups water, onions and pinch of salt. Bring to boil; reduce heat to simmer, add more water if needed till beans are soft, about 3 hrs cooking time.
4. Drain and mash bean with masher.
5. Stir in jalapenos, garlic, onion, spices and corn.
6. Taste and adjust seasonings, keep warm.
7. Gravy: combine chili pepper, spices, cilantro, onion, garlic, tomato sauce and water in pan, bring to boil, reduce heat and simmer 5 minutes.
8. Meanwhile, in small bowl combine flour and oil, mix well.
9. Whisk slowly into gravy mixture; return to boil and cook, stirring often, till sauce thickens.
10. Salt to taste.
11. Warm tortillas one at a time for few seconds over hot burner, place a small amount of bean mixture in center and roll up.
12. Cover with gravy and garnish with green onions.
13. Serve.
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