SUNKEN MEAT BURRITO

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Sunken Meat Burrito image

Toucan Taco, an old, hole-in-the-wall family-owned and operated restaurant in Laurel, Maryland, serves some of the best and most unique Mexican food I have ever tasted. Until I was diagnosed with congestive heart failure, I had gone to Toucan Taco at least once a week for a delicious Sunken Meat Burrito. But now that I am on a low sodium diet, Toucan Taco is "off limits" to me. So I embarked on a mission to clone these sunken beauties and, after numerous "close-but-no-cigar" attempts, I did it! I have isted "regular" ingredients, but it's incredibly easy to significantly reduce the sodium content by using reduced-sodium, low-sodium, or sodium-free beef stock, tomato paste, canned tomatoes, and tortillas.

Provided by Millereg

Categories     One Dish Meal

Time 3h

Yield 4 burritos, 4 serving(s)

Number Of Ingredients 38

4 flour tortillas, at least 9-inch diameter
dried onion flakes
shredded colby cheese or shredded monterey jack cheese
hot sauce (optional)
crumbled tostados (optional)
sour cream (optional) or guacamole (optional)
1 lb lean ground beef
1 1/2 ounces all-purpose flour
1 red bell pepper, roughly chopped
1/4 teaspoon cocoa powder
1 tablespoon chili powder (or more, to taste)
1 -2 tablespoon recaito (optional)
1 teaspoon salt or 1 teaspoon salt substitute
2 ounces onions, finely chopped
1/2 teaspoon dried onion flakes
1/2 teaspoon paprika
1/4 teaspoon onion powder
1 dash garlic powder
3 ounces beef stock
1 ounce white vinegar
3 tablespoons bacon fat (or cooking oil of choice)
1 onion, roughly chopped
3 -4 ounces mushrooms, roughly chopped
3 tablespoons all-purpose flour
3 cups beef stock
6 ounces tomato paste
1 1/2 tablespoons Kitchen Bouquet (or Marmite, or other prepared seasoning/browning sauce)
1 teaspoon liquid smoke
1 (14 1/2 ounce) can crushed tomatoes or 1 (14 1/2 ounce) can crushed diced tomatoes, , drained
2 teaspoons chili powder (or more, to taste)
1/2 teaspoon red pepper flakes
1 dash white pepper
3 tablespoons prepared jalapeno relish (, or other hot pickle or pepper relish)
1 tablespoon minced onion
1/2 teaspoon onion powder
1 jalapeno pepper, finely chopped (or more, to taste)
6 ounces cider vinegar
3 ounces molasses

Steps:

  • ------TheFilling--------------.
  • In a medium bowl, combine the ground beef with the flour, red pepper, chili powder, salt, minced onion, paprika, onion powder, and garlic powder.
  • DO NOT include the cocoa powder.
  • Use your hands to thoroughly mix the ingredients into the ground beef.
  • Add the seasoned beef mixture and all the liquid to a crock pot.
  • Sprinkle a little cocoa powder on the mixture.
  • Cook on low for about 2 hours.
  • Every 20 to 30 minutes, sprinkle a tiny amount of cocoa powder on the mixture, and mash with a potato masher.
  • Remove meat and water to saucepan.
  • Add refried beans, if desired.
  • Simmer gently until water evaporates.
  • ----------TheSinking Gravy---------------.
  • Melt bacon fat or oil.
  • Gently sauté chopped onion and mushrooms until tender.
  • Set this mixture aside.
  • Combine ¼ cup of the beef stock with the flour in a jar with a tight-fitting lid- shake mixture vigorously until smooth.
  • Combine stock/flour mixture with remaining stock in a heavy saucepan.
  • Add tomato paste and whisk until tomato paste is thoroughly mixed in.
  • Bring the stock mixture to a boil, and then reduce heat to low and simmer for 10-15 minutes or so, whisking frequently, until mixture begins to thicken.
  • Add all remaining ingredients as well as onion/mushroom/fat mixture.
  • Simmer until heated throughout.
  • Add salt, pepper and other spices to taste.
  • ----PUTTINGIT ALL TOGETHER----.
  • Preheat oven to 375 degrees.
  • Place 3 to 4 ounces of beef or beef/bean mixture in the center of each tortilla.
  • Sprinkle minced onion and then cheese, generously, on top of beef.
  • Fold the filled tortillas into oblong burritos.
  • Place each burrito, folded side down, into an 8" x 4" baking pan OR place all the burritos into a baking pan large enough to accommodate them without letting them touch one another.
  • Pour gravy into baking pan until burrito is barely covered.
  • Sprinkle more cheese, generously, on top of each burrito.
  • Bake for 15 to 20 minutes OR bake 10 to 15 minutes and then broil until cheese is bubbling.
  • Add hot sauce, crumbled tostados, sour cream and/or guacamole, if desired.
  • Serve with a taco salad (or other salad of your choice) on the side.

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