beef burritos with a killer mole sauce...
Got that certain "yen" again for something south of the border? Burritos is always a good answer! And this recipe for pretty straight-forward beef burrito has some very interesting flavors that make it a "keeper." I promise: your guests will love it!
The key to this recipe is the mole sauce. But, before getting to that, how this all works and comes together requires just a little bit of planning.
The meat must merinate for a couple of hours, so slice the beef after lunch and combine it with the ingredients in a Ziploc bag. Shake and press everything together so that it gets well-incorporated. Put the Ziploc bag into the refrigerator. Done. All that's required is to make the beef (on a stovetop grill or BBQ pit doesn't really matter because the mole sauce is the star).
I like to make the mole
sauce ahead of time, normally the day before, and I usually will make double and
freeze what I don't use so that I have some available whenever that certain
"yen" arises...and all I have to do is merinate the meat. In this
particular preparation, the bacon base is crucial, adding a dimension of flavor
to the dish that makes it a killer.
I've accompanied this dish with some sour cream but homemade guacamole goes just as well. The salad is a variation on the insalada caprese found on The Motley Monk webpage. This particular preparation sports fresh blueberries and saga blue cheese.
Like the idea? Here's the recipe:
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