In a medium sauce pot, add 1 ½ cups of water, 1 cup of uncooked white rice, 1 tbsp of cooking oil, 1 tsp of salt. Bring water and rice to a boil, lower to simmer and check frequently till water is completely dissolved. Approximately 15 min.
In a cast-iron skillet or frying pan, brown meat, then strain, and return to pan. It is ready now to be seasoned and cooked.
In a small mixing bowl blend the seasonings using a fork to fold and combine the ingredients evenly. Start by adding ¼ cup of warm tap water and lime juice to seasonings mix and whisk gently. Add 1 full cup or a little less of warm tap water, just enough to dilute mix and whisk vigorously to blend. Pour over browned meat in the skillet and bring to slow boil continuously stirring and folding to blend with meat. Set aside to cool.
You will need a very large bowl or Dutch oven style pot to combine and mix the meat, rice, and cooked beans. Once all are fully prepared and mildly cool, start to combine the three ingredients to make one mixture consisting of seasoned meat, beans, and rice.
Using a ladle or large cooking spoon, scoop two generous scoops of mix on to a flour tortilla laid on a flat surface. Add one spoon size scoop of refried beans in to the middle of the meat pile and spread it a little. Then cover by sprinkling shredded sharp cheddar cheese over the burrito mixture.
Fold and place them on a baking sheet. Bake at 350 for 20-30 minutes or until burritos start to brown around the edges.
*Serve with fresh made Guacamole, Salsa, and/or Sour Cream
2 tsp garlic (minced or pressed with a garlic press)
1 large onion (chopped)
1 bunch fresh cilantro
2 cans diced tomatoes 14.5 oz. (do not drain)
1 lb. black beans or red kidney beans (soaked overnight in salt water)
2 tbsp cooking oil (vegetable, canola, safflower)
1/2 cup water
8 oz. shredded sharp cheddar cheese
1-2 splashes of your favorite hot sauce
Chili Seasoning Mix from Scratch Note: 2 packets of any pre-mix chili seasoning if preferred
2 tbsp chili powder
2 tbsp cumin
1 tbsp paprika
1/4 tsp cayenne pepper
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
Brown the turkey meat in a skillet, strain and set aside.
In a large dutch oven style pot, add 2 tbsp of cooking oil on low heat.
Once oil is hot, add onion, garlic, and minced chili peppers cook until the onions turn translucent.
Next puree all the peppers (poblano peppers, jalapeno peppers, and green chili peppers) together in a food processor, cover and continue to cook on low heat, covered. Then add the beans and diced tomatoes, continue cooking for roughly 8 mins covered.
Next add meat (turkey or beef) and start folding in the seasoning mix + 2 cups of water till mix is completely blended into the ingredients and simmer a bit longer.
Add a splash of hot sauce (more if desired), and cilantro leaves. Simmer on lowest possible heat for 30 minutes.
Serve hot in a cup or a bowl and topped with shredded cheddar cheese. *Sour Cream (optional) *Saltine Crackers (optional) Makes 6-8 servings
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