Ingredients with Measurements:
- 1 lb. cahuamanta (dried manta ray meat)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 1 can (14.5 oz.) diced tomatoes
- 1 can (4 oz.) diced green chilies
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 8 large flour tortillas
- 2 cups cooked rice
- 1 can (15 oz.) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup sliced green onions
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Rinse the cahuamanta under cold water and place it in a slow cooker.
2. Add the onion, garlic, cumin, oregano, chili powder, diced tomatoes, green chilies, cilantro, salt, and pepper to the slow cooker.
3. Cover and cook on low for 8-10 hours or until the cahuamanta is tender.
4. Remove the cahuamanta from the slow cooker and shred it with a fork.
5. Return the shredded cahuamanta to the slow cooker and stir to combine with the sauce.
6. Warm the tortillas in the microwave or on a griddle.
7. To assemble the burritos, place a tortilla on a plate and spoon some rice, black beans, and cahuamanta mixture down the center.
8. Top with shredded cheese, sour cream, and sliced green onions.
9. Fold the sides of the tortilla over the filling and roll up tightly.
10. Repeat with the remaining tortillas and filling.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 hours
Temperature:
- Slow cooker on low heat
Serving size:
- Makes 8 burritos
Nutritional information:
- Calories: 450
- Fat: 16g
- Carbohydrates: 52g
- Protein: 24g
- Fiber: 8g
Substitutions for ingredients:
- Cahuamanta can be substituted with shredded beef or pork.
- Black beans can be substituted with pinto beans or kidney beans.
- Cheddar cheese can be substituted with Monterey Jack cheese or queso fresco.
Variations:
- Add sliced jalapenos or hot sauce for extra spice.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add diced avocado or guacamole for added creaminess.
Tips and tricks:
- Make sure to rinse the cahuamanta thoroughly before cooking to remove any excess salt.
- If the burritos are too large, cut them in half before serving.
- Leftover burritos can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the burritos for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the burritos on a platter with a side of salsa and guacamole.
- Garnish with additional cilantro and sliced jalapenos.
Garnishes:
- Sliced jalapenos
- Chopped cilantro
- Diced avocado
- Salsa
- Guacamole
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the cahuamanta is too tough, cook it for an additional hour or until tender.
Food safety advice:
- Make sure to cook the cahuamanta to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Cahuamanta is a traditional Mexican ingredient that has been used for centuries in dishes like this burrito recipe.
Flavor profiles:
- The cahuamanta has a salty and slightly fishy flavor that is balanced by the spices and tomato sauce in this recipe.
Serving suggestions:
- Serve the burritos with a cold beer or a margarita for a refreshing drink pairing.
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Region: Mexican