Pic2: dehydrated picadillo mix
Pic4: ground beef and sausages
- Combine the content of the package (Pic2) with 4 cups of water.
If using fresh ingredients, stir-fry the onions and potatoes instead.
- Bring to a boil, Reduce heat and simmer 30 minutes. (Pic3)
- Stir-fry ground meat and sliced sausages until brown. (Pic4)
Pic5: beef, burrito filling
Pic6: add water
- Because the potatoes did not rehydrate properly, I switched to a crockpot. (Pic5)
- After overnighting the crockpot on high setting (Pic6) the mixture looked quite different. (Pic7)
- Drain excess fat and/or liquid.
- Heat the tortilla.
- Add burrito filling. (Pic8)
- Add melting cheese. (Pic9)
- I am not a great fan of tortillas, so I served the meat mix as a side dish instead. (Pic11)
- I served this with linguini Stroganoff. (Pic12)
- I like to mix and mash it all together. (Pic13)
b. crockpot green chile duck soup
To reduce the excessive spiciness, I turned the leftovers from the above picadillo burritos recipe into soup by adding several quarts of water. I added the carcass from the bacon-wrapped sausage-stuffed roast duck because I had it available anyway.
The description is for an easy crockpot recipe from scratch. Use the fresh ingredient listing from above.
A duck carcass is optional, but it adds a lot of that rich duck flavor. Be careful with the duck carcass. You might want to cut away the ribs. They tend to become very brittle and can turn into needle-like bone splinters.
Pic16: with cream
- Combine the stir-fried onions and potatoes, stir-fried meat and optionally a duck carcass in a crockpot.
- Add 2 qts. hot water.
- Season to taste, including green chile a.o. hot spices you like.
- Run 3 hrs. to overnight on high setting
- Serve and enjoy the soup.
- Add heavy cream to each bowl.
The spiciness from the burrito filling was greatly diluted into the soup and as a result, the solids were now considerably less spicy, acceptable for another go at those burritos.
There wasn't all that much left, so I served it with a variety of other leftover meats and potato salad.
Pic17-19: separating the solids
- Strain the soup to remove the remaining solids. (Pic17+18)
- Carefully go through all the meat and remove all the bones you can find. (Pic19)
- Refrigerate for later use.
Pic20: soup meat
- Stir-fry the drained soup solids until dark-brown.
- Serve and enjoy.
Pic23-25: served #1
- Served with the tortilla on the side, with potato salad, beef tongue and duck.
Pic26-28: served #2
- Served as a burrito with chicken and potato salad
- Marielos liked this 3rd-stage burrito, and it went down a lot easier than the original one.
- Truly, it would have been so much simpler to make it from scratch and add green chile to taste instead. But we didn't know that until we tried it. :-)