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Burritos With Green Mole

I actually made this a few years ago for dinner. Actually it was longer then that I am leaving the links now on how to make the Frejoles and the Whole Wheat Soft Tortillas. Without these in place there whould not be possible at all and these two are the backbones of this dish.

Next you will need to take 3 types of red chilies and they can be any type of mexican chilies and soak it in 1/4 cup of water then add to blender and make a sauce keep to the side for now and add 1 cup each of avocado oil, corn oil,vegetable oil or canola oil to a cast iron skillet on high heat. Chop 1 onion or shallot then cook until bown, chop 4 cloves of garlic, add the chili sauce from the blender and add 1 pinch each of peppercorns of any color and cumin seeds to mortar and pestlen to grind. Add this to the cast iron skillet. Add 1 pinch of oregano, 1 bay leaf, 3 dashes of adobo or goya seasonador. Stir and Add 1 kg or 1 lb of ground beef, chicken, turkey, lamb, goat or veal that has been rinsed off and drained in a strainer. Cook these and set these aside or you can add some beef or chicken that has been slow cooked for 4 hours too in place of the ground meat if you desire.

Now cover the meat filling and keep it aside for now and now we are on to the green mole. Now if I want another dish I am going to redirect back here via a link for the green mole and the other types of mole I see myself doing in the forseeable future Inshallah are going to be published on seperate posts. Kindly look out for them when I do post them.

For the green mole which is their sauce they put over meat chilies and even these types of burrito dishes and makes the burritos taste even better. In a large blender I will need 4 tomitillos, 1 each of sesame seeds and shelled pumpin seeds, 1 pablano, 1 jalepeno, 1 serrano, 1 onion or shallot or 4 green onions, 1 clove of garlic, 1 handful of cilantro, 1 pinch of culantro, 1 pinch of peppercorns, 2 cloves, either 1 zucchini chopped or 1 chayote squash also chopped, 5 Mexican tortillia chips broken, 1/4 cup of water for processing and press grind and then liquify and blend. Add this to a small pot and add 3 dashes of either goya seasonador or adobo on low heat for 10 minutes.

Now for assembly at the top part of the tortillia away from you by adding the 6 tbs each of frejoles and the meat mixture. Chop up 1 tomato some onion you may have leftover and 1 head of Boston baby lettuce and add just a little to the meat and beans filling and then fold the sides in a little and then fold the rest towards you. This keeps the fillings inside the burrito itself from falling out and then ladle the hot mole on to the burrito itself or you can serve the burrito without any sauces at all whatsoever and it is your choice. Oh you can top with either crumbly cheese or sour cream even plain yogurt like me but there is a difference. Yogurt is better for your health. Drink with horchata. Cheers.

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