Good day, sir.
The IE recipe is just as good as the LA one is, in my opinion. All the recipe really does is explain how to cook beans, which is easy enough for even the people culinarily retarded. It's actually almost easier to cook everything without the recipe, as the recipe makes it seem like cooking beans and rice is a huge production.
Anyway, I'd just use the IE recipe as a guideline, and spice up the beans and rice as desired. After a few tries, you start to yield some burritos that are actually rather tasty.
That's what I've been told by others, at least.
kyber06.2.08 - 12:03 pm
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It takes a few times to get the flavor right.
makes apx. 60 burritos
Ingredients:
rice - 3 cups dry
beans (black or pinto)- 3 lbs. dry
McCormic Burrito Seasoning Packets (6 tbls. each)- 3 count
salsa - 64 oz.
10" flour tortillas - 60 count
Process:
1. Soak beans for 12 hrs. (water level should be 3" above beans)
2. Bring beans to a boil, then reduce heat to a simmer
3. Slowly stir in burrito seasoning - avoid clumping
4. Simmer beans uncovered for 2 hrs. or until soft, stir frequently
5. Cook rice
6. Once beans are cooked, drain apx. 2/3 of the water (juice)
- retain bean juice in a bowl to thin bean mixture later if needed
7. Combine beans, rice, and salsa in a large bowl and mix thoroughly
8. Scoop mixture (apx. 3/4 cup) onto a warm tortilla
9. Roll it, wrap it, go back to step 8
*as you wrap burritos:
-Wrap each burrito in a paper towel and a sheet of foil. The paper towel is the inner layer of the wrap and keeps the tortilla from sticking to the foil. The paper towel also makes for a nice napkin later on! We recomend using pre-cut food service sheets of foil for the sake of your sanity.
-Store them in the oven at 200 degrees to keep them warm.
-Check bean mixture frequently for consistency - add bean juice as necessary.
Joe Borfo06.2.08 - 1:43 pm
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Ridazz Roulette!
This helps too -