burrito soup

2016-01-12

I went to our local grocery store Peppers today and bought some ‘smothered burritos.’ These are ground beef burritos with a creamy cheese sauce. Or at least that’s what they were when last I bought one about a year ago.

Whoever makes them now seems to have a fetish for hot peppers. Both the ground meat and the sauce were outright painful just touching my lips, in other words deadly heat and impossible to eat.

Rather than throw them away, I turned them into something more edible and a lot more enjoyable: burrito soup by smothering (pun intended) the pepper heat in a cheesy milk sauce.

INGREDIENTS

This is what you need for 4 servings:

2 super-hot burritos
To make it from scratch:
- 2 flour tortillas, cut small
- ½ lb. of 80% ground beef
- hot peppers or hot pepper sauce
8 oz. of button mushrooms, washed, sliced
½ stick of butter
2 cups milk
1 cup of Mexican mix cheese
S&P

Pic1: burrito soup

Directions

Pic2: simmering
Pic3: ready to be served

In a 2-qt saucepan, sauté the mushrooms in some butter 15-20 minutes or until tender.
Add one tortilla and milk to the saucepan.
Bring to a quick boil.
optional:
- Use a stick blender to puree all. This will thicken the mix.
- Alternatively, stir in some flour dissolved in water to thicken further.
If making this from scratch,
- brown the meat separately.
- Add the meat and the second tortilla.
- Add hot peppers or sauce to taste.
If making this with the smoking hot burrito,
- cut the burrito in small pieces and add it to the mix.
  The heat from the peppers should be diluted enough that you can actually enjoy this.
Add the remaining butter, the cheese and S&P.
Simmer for 10 minutes.
Serve immediately.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org