Soft homemade flour tortillas filled with a rich picadillo made from roasted poblano peppers, ground beef, and potatoes, layered with refried beans and melted cheese. The burritos are grilled until golden and crispy, creating a perfect family meal.
queso oaxaca or monterey jack cheeseshredded~2 cupsest.
Steps
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1
In a large bowl, combine 4 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder.
2
Crumble 1/4 cup of lard or beef tallow into the flour mixture with your hands until it resembles coarse sand.
3
Slowly pour in warm water (as hot as your hand can handle), gradually mixing until the flour is well hydrated. Use approximately 1¾ to 2 cups total.
4
Knead the dough on a clean counter for about 5 minutes until it no longer sticks to your hand but remains soft and hydrated.
5
Divide the dough into 10 balls of approximately 100 grams each, shape each into a round, place on parchment paper, and cover with plastic wrap or a damp kitchen towel.
6
Roast three poblano peppers, three tomatoes, one jalapeno, and a piece of onion over high heat until charred and softened.
7
Transfer the softened onion, tomatoes, and jalapeno to a blender. Place the poblano peppers in a ziplock bag and let them steam for 5 minutes.
8
After 5 minutes, peel the poblano peppers and remove the seeds and stems. Cut into strips and then into small cubes.
9
Add two garlic cloves, one chile de arbol, 1/4 cup tomato sauce, 1/4 cup water, and chicken and tomato bouillon to the blender. Blend until smooth.
10
Add 2 pounds of ground beef to a pan over medium-high heat and begin to break it down.
11
Add the spice blend (black pepper, onion powder, garlic powder, cumin, oregano, and chili powder). Mix well and cook for a couple of minutes.
12
Add one finely chopped tomato and 1/4 of a finely chopped onion. Mix and cook for another minute.
13
Add three medium potatoes cut into small dice, mix well, season with salt, and cook for 5 minutes.
14
After 5 minutes, drain any excess fat from the ground beef.
15
Add the diced poblano peppers and mix. Then add the blended salsa and stir until combined.
16
Taste for salt and adjust if needed. Reduce heat to medium-low and simmer for 10 to 15 minutes until the potatoes are tender.
17
Heat a comal or griddle to medium heat. Dust your work surface and rolling pin with flour.
18
Take a dough ball, dust both sides with flour. Roll the dough by pushing up and down with the rolling pin, flip and repeat, until you have a large, evenly-thick round tortilla.
19
Shake off excess flour and place the tortilla on the hot comal. Cook for 25 seconds per side until bubbles form, then finish with a final 5 seconds on the first side.
20
Remove the cooked tortilla and place on a clean kitchen towel. Repeat with the remaining dough.
21
Lay out a tortilla and layer with refried beans, cheese, the picadillo filling, and more cheese.
22
Starting from the edge nearest you, roll up the burrito tightly.
23
Place the burrito seam-side down on a hot pan with melted queso Oaxaca. Let the cheese create a crust, then flip and cook a few more minutes until golden on both sides.
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