¼ cup finely chopped onion or thinly sliced green onions
¼ cup finely chopped cilantro
(1 to 2 jalapeño or serrano peppers, seeded and minced)
1 to 2 garlic cloves, minced
(½ teaspoon ground cumin)
Salt to taste
(½ to 1 cup finely diced tomatoes)
Sub-recipe steps
Peel and pit: 4 Hass avocados (about 2 pounds)
Place in a bowl and mash to a coarse consistency with a fork or potato masher. Stir in: 3 tablespoons lime juice, or more to taste; ¼ cup finely chopped onion or thinly sliced green onions; ¼ cup finely chopped cilantro; (1 to 2 jalapeño or serrano peppers, seeded and minced); 1 to 2 garlic cloves, minced; (½ teaspoon ground cumin); Salt to taste
Taste and adjust seasoning; more lime juice and/or salt may be needed. Gently stir in, if desired: (½ to 1 cup finely diced tomatoes)
Preheat the oven to 350°F. Combine in a Dutch oven or 10-inch ovenproof skillet and cook, stirring, over medium heat until the onions are golden, about 8 minutes: 1 tablespoon vegetable oil; 2 slices bacon, minced; ½ medium onion, chopped; ½ green bell pepper, chopped; 1 garlic clove, minced
Add and stir until well coated: 1 cup long-grain white rice
Add and bring to a boil: 1¾ cups chicken stock or broth; 1 cup drained canned diced tomatoes; ½ teaspoon sweet or hot paprika; ¼ teaspoon salt; ¼ teaspoon black pepper
Stir once, cover, transfer to the oven, and bake until the liquid is absorbed and the rice is tender, about 25 minutes. Uncover and let stand 5 minutes before serving.
1 pound dried beans, such as pintos or black beans, rinsed and picked over
1 medium onion, quartered
2 garlic cloves, smashed
3 sprigs epazote or oregano
(1 dried chile, such as New Mexico or guajillo)
(1 dried avocado leaf)
1 teaspoon salt
Warm corn tortillas
Crema or sour cream
Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese
Sub-recipe steps
If desired, soak overnight in a pot: 1 pound dried beans, such as pintos or black beans, rinsed and picked over
Drain, return to the pot, and cover with water by 1 inch. Add to the beans in the pot: 1 medium onion, quartered; 2 garlic cloves, smashed; 3 sprigs epazote or oregano; (1 dried chile, such as New Mexico or guajillo); (1 dried avocado leaf)
Bring to a boil, then reduce the heat, partially cover, and simmer until the beans are almost tender, 30 minutes to 1 hour. Add: 1 teaspoon salt
Continue to cook until the beans are completely tender and creamy, about 15 minutes more. Mash some of the beans with a potato masher or remove 1 cup of beans and puree in a food processor, then stir back into the pot. Serve with: Warm corn tortillas; Crema or sour cream; Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese
2 cups any of the Fillings for Tacos and Burritos
1 ½ cups shredded Cheddar or Monterey Jack (6 ounces)
2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced
½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped
¼ to ½ cup chopped cilantro leaves and tender stems, to taste
3 to 5 serrano or jalapeño peppers, to taste, seeded and minced
(6 radishes, finely chopped)
2 tablespoons lime juice
(1 garlic clove, minced)
Salt
Sub-recipe steps
Combine in a medium bowl: 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced; ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped; ¼ to ½ cup chopped cilantro leaves and tender stems, to taste; 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced; (6 radishes, finely chopped); 2 tablespoons lime juice; (1 garlic clove, minced)
Stir together. Season to taste with: Salt
Serve immediately.
(½ cup sour cream or crema)
1 tablespoon vegetable oil
Hot sauce
Chopped cilantro
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
Four 12-inch flour tortillas
1 1 cup Guacamole
1 1 ⅓ cups cooked rice or Spanish Rice
1 One 15-ounce can pinto or black beans, drained and rinsed, or 1 ⅓ cups Frijoles de la Olla
2 cups any of the Fillings for Tacos and Burritos
1 ½ cups shredded Cheddar or Monterey Jack (6 ounces)
1 1 cup Pico de Gallo or any salsa
(½ cup sour cream or crema)
1 tablespoon vegetable oil
Hot sauce
Chopped cilantro
Let's Cook
Step 1.
Preheat the oven to 350°F. Wrap in foil and warm in the oven for 10 minutes: Four 12-inch flour tortillas
Step 2.
Have ready: 1 cup Guacamole; 1 ⅓ cups cooked rice or Spanish Rice; One 15-ounce can pinto or black beans, drained and rinsed, or 1 ⅓ cups Frijoles de la Olla; 2 cups any of the Fillings for Tacos and Burritos; 1 ½ cups shredded Cheddar or Monterey Jack (6 ounces); 1 cup Pico de Gallo or any salsa; (½ cup sour cream or crema)
Step 3.
Remove the tortillas from the oven and slip 1 tortilla out of the foil, leaving the rest wrapped. Place the tortilla on a work surface. In a wide strip parallel to you in the center of the tortilla, spread ¼ cup guacamole. Top with ⅓ cup rice, ⅓ cup beans, and ½ cup filling of choice. Sprinkle with about ⅓ cup cheese, ¼ cup salsa, and 2 tablespoons sour cream (if using). Fold the sides of the tortilla in. Then fold the edge closer to you over the center and roll up tightly. Place seam side down on a baking sheet lined with foil. Make 3 more burritos in the same way and heat in the oven until warmed through, about 10 minutes. Or for a burrito dorado, heat in a large skillet over medium heat: 1 tablespoon vegetable oil
Step 4.
Fry the burritos 2 at a time, flipping once, until golden on both sides. Serve with: Hot sauce; Chopped cilantro
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