What up dudes! Radical!

If you’re in Chicago tonight, you should go to this. I’ll be there– if you don’t know what I look like, just walk around asking everyone if they run “this amazing website called mikeschramm.com.” You’ll find me eventually.

It’s Wednesday, which means it’s time for…

I’ve been meaning to make these for a while, ever since finding a terrific burrito place here in Chicago (don’t remember the name, but it’s at Clybourne and Sheffield if you’re in the area– man those things are good). There are, of course, all kinds of burritos you can make. I decided on beef and bean, and found a recipe here.

We’ll need:

1 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon dried whole oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) refried beans
1 can (10 ounces) enchilada sauce, divided
6 flour tortillas, 8-inch size
shredded lettuce
Optional garnishes: shredded lettuce, chopped tomatoes, sour cream, salsa, sliced ripe olives, shredded cheese (I used cheddar)

Actually, I got to the supermarket, shopped a little bit, and then decided I wanted a steak burrito instead of just a beef burrito, so I picked up a few strips of pepper steak instead. Also, instead of a can or jar of enchilada sauce, I found a bag of enchiliada seasoning that I was supposed to mix with tomato paste, and figured I would use that instead. Probably a mistake, though– should probably go with premade enchilada sauce.

Back at home, I put the steak (beef, if that’s what you’re using) in the skillet and browned it up with the garlic and the onion. Add the seasonings and let simmer for a while (I already expounded a few weeks ago on my love of the smell of sizzling meats), and then add the refried beans and enchilada sauce.

Now, for my sauce, like I said, I bought this little bag of enchilada seasoning. You probably shouldn’t do this, because it didn’t really work. I poured the seasoning into a mixing bowl, and then spooned tomato paste in there, which made lumps of tomato paste in dry seasoning. Then, the packaging said to add 3 cups of water, and I did so, but instead of enchilada sauce, I made some kind of soupy stuff that had chunks floating in it. Not appetizing. Once I stirred it up a little bit and let it simmer with the meat and the beans, it worked ok, but in the future, I’m just going to stick with premade enchilada sauce.

Let it all simmer together for a while, and you end up with a great mix of beans, spices, and beef. Then comes the real fun.

One of the reasons I wanted to make these is because, watching these guys at the burrito place, I finally figured out how to fold a burrito. It’s like freaking origami– whenever I’ve made tacos or anything else that involves folding, everything eventually falls apart on me, but finally I’ve learned how to make an indestructable burrito.

1) Put filling in the center of the tortilla. At this point, you should add garnishes– lettuce, tomatoes, sour cream, a little salsa, or a lot of cheddar cheese. Some other time, I’m going to follow Chipotle’s example and start adding some rice and black beans to my steak burritos.

2) Fold the bottom third of the tortilla up over the filling, like a lopsided taco.

3) Then, fold either side up to the center: fold the right side up to the center, and then the left.

4) Finally, just roll the bottom of the burrito away from you over to the top. Voila! Indestructable burrito.

I know, that description wasn’t all that clear. Luckily for you, Ortega made this fun gif that should show you everything you need to know.

The recipe says to spoon more enchilada sauce over the burritos after they’re made, but I couldn’t be bothered. I folded up and chowed down.

I Require Sustenance runs every Wednesday on mikeschramm.com.