Ingredients with Measurements:
- 1 lb. charque (dried beef)
- 2 cups cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. dried oregano
- Salt and pepper to taste
- 8 flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Wooden spoon
- Cutting board
- Chef's knife
- Grater
Step-by-step instructions:
1. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the chopped onion and garlic and cook until softened, about 3 minutes.
2. Add the chopped red and green bell peppers and cook for another 5 minutes, or until the peppers are tender.
3. Add the charque to the skillet and cook for 5-7 minutes, or until the meat is heated through.
4. Add the cooked rice to the skillet and stir to combine with the charque and vegetables.
5. Add the ground cumin, paprika, dried oregano, salt, and pepper to the skillet and stir to combine.
6. Warm the flour tortillas in the microwave or on a griddle.
7. Spoon the charque and rice mixture onto the center of each tortilla.
8. Sprinkle shredded cheddar cheese and chopped cilantro over the charque and rice mixture.
9. Fold the sides of the tortilla towards the center, then roll up tightly to form a burrito.
10. Serve the burritos warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 8 burritos
Nutritional information:
- Calories per serving: 380
- Total fat: 12g
- Saturated fat: 5g
- Cholesterol: 50mg
- Sodium: 800mg
- Total carbohydrates: 42g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 25g
Substitutions for ingredients:
- Charque can be substituted with shredded beef or chicken.
- Red and green bell peppers can be substituted with any color bell pepper or poblano pepper.
- Cheddar cheese can be substituted with any type of shredded cheese.
Variations:
- Add black beans or corn to the charque and rice mixture for added flavor and texture.
- Top the burritos with salsa, guacamole, or sour cream.
- Use the charque and rice mixture as a filling for tacos or enchiladas.
Tips and tricks:
- To make the burritos easier to roll, warm the tortillas in the microwave for 10-15 seconds before filling.
- Use a non-stick skillet to prevent the charque and rice mixture from sticking to the pan.
- Make sure to season the charque and rice mixture well with salt and pepper to enhance the flavors.
Storage instructions:
- Store any leftover charque and rice mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the charque and rice mixture, microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the burritos on a platter with a side of salsa and guacamole for dipping.
Garnishes:
- Top the burritos with chopped fresh cilantro, diced tomatoes, or sliced avocado.
Pairings:
- Serve the burritos with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the charque and rice mixture is too dry, add a splash of chicken or vegetable broth to moisten.
Food safety advice:
- Make sure to cook the charque and rice mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Charque is a traditional South American dish made from dried and salted beef. It was originally developed as a way to preserve meat for long periods of time.
Flavor profiles:
- The charque and rice mixture is savory and slightly salty, with hints of cumin and paprika.
Serving suggestions:
- Serve the burritos with a side of salsa and guacamole for dipping.
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Region: Mexican