Mexican Feast

Gathering the Ingredients

Ingredients:               

• Hamburger
• Chopped Beef
• Cheese
• Eggs
• Sour Cream
• Lettuce
• Tomato
• Red Onion
• Brown Onion
• Garlic Bulb
• Corn Meal
• Half & Half
• Limes
• 2 Can Olives
• Corn Tortillas
• Sprouted Flour Tortillas
• Garlic Powder
• Annatto
• Cilantro
• Jalapeños
• Rice
• Red Beans
• Avocados



Washing the Beans

• Stevia

1st Thing-Get Beans and Beef Cooking

It's important to allow a few hours to cook the beans and the shredded beef.

Chop the tomatoes.

 

Chop the onions & jalapeños.

 

Squeeze limes & add a few
Tbs. to the Salsa.

 

Add vinegar, salt and stir.

Freshly Grated  Cheese

Freshly and finely grated extra sharp cheddar cheese is important.

Keeping an eye on the beans and beef

If necessary add water to the beef so it will become tender and shred.  Be sure to rinse your beans well before putting them back on to cook.

Chopping the garlic, jalapeño, carrots and onion.

Making the Rice-

Adding 2 cups rice, 1Tbs. each annatto
& garlic powder, lard then 3 cups hot water.

After adding all ingredients bring to a boil, cover and simmer exactly 20 minutes.  Do NOT lift lid during cooking!!

Use a Microwave Safe Bowl

Making the Sweet Corn Pudding:

• 1 cup corn meal 
• 4 mini scoops 100% Organic Stevia powder
• 1 egg
• enough half and half to make a thick batter

Cook in the microwave in 30 second intervals, stirring with a whisk each time, until it becomes thick enough to scoop out and form into a ball on the plate.

Cooking the Ground Beef

Cooking up the hamburger for the burritos.

Have the toppings all ready to go.

Frying the Corn Tortillas

When the beef and beans are done mash the beans, keep everything warm and prepare the hot lard for cooking the corn tortillas.

Keep the mashed beans warm

Preparing the Burrito

Sprouted flour tortillas warmed in the microwave.  Spread with mashed red beans, sprinkle hamburger, cheese and red onions.  Fold burrito and top with fresh salsa.

A Mexican Feast

Prepare the tacos, add rice to the plate along with corn pudding, olives, salsa, avocado and a couple dollops of sour cream.

Spur of the Moment Mexican Rice

I don't usually have frozen hamburger patties in my fridge, but when I got back from my trip, I grabbed a box of them from +Sam's Club .  I wasn't sure how I would be feeling and if I wasn't able to cook, then at least hamburger patties would be easy.  I figured I could just add them to meals or cook them like that for a simple meal.   If anyone else was interested in cooking they would be able to throw them in an iron skillet, add some cheese, onion or a vegetable and have something good to eat rather quickly.

I had tried many times to make Mexican rice from ancient days ago to even a few years back.  I tried everything.  Someone told me just to add extra oil when cooking the rice and then add orange food coloring!  I wanted to make an authentic Mexican Restaurant style rice. Finally, a Puerto Rican woman revealed the secret and said to me rather matter-of-factly, "Use a little annatto."  Annatto? I had never even heard of it. So my search for annatto began.  Turns out, I found it very easily at the Supermarket across the street.  It's bright red and looks like beautiful little clay pieces.  They are very uniform in size and they taste very earthy, how I would think clay might taste. Sometimes I pop a few into my mouth and eat them just like that.

I did finally learn how to make a good Mexican rice, but now when I make it I add stuff to it.  I mean plain Mexican rice IS great just like that, but when I make it as a meal, I add meat, veggies and lots of spices.  This time I left the cumin whole for some added texture.  I left the bay leaves whole as well and removed them when it was done cooking.

Delicious Mexican Rice

Ingredients:

• 5 Frozen Hamburger Patties
• 1 Quart Mason Jar White Rice
• 1 1/2 Quarts Water
• 5 Bay Leaves
• 4 Dried Whole Red Chilis
• 1 Onion
• 1 Tbs. Spicy Steak Seasoning
• 1 Tbs. Granulated Garlic
• 1 Tbs. Powdered Annatto
• 1 Tbs. Whole Cumin
• 1 Tbs. Chili Powder
• 1/2 Tbs. White Pepper
• 1/2 Tbs. Salt
• Carrots and 1 Jalapeño from a can of whole Jalapeños

Brown hamburger patties and cut them up into bite size pieces as they thaw.  I used my iron dutch oven which is very nice and heavy and makes rice very well. Cook meat thoroughly until nicely browned.  Add rice and water.  Chop up the onion rather coarsely and add to the pot.  Turn the heat very high to get it simmering nicely.  

Breaking Up the Hamburger Patties

Add all the spices, carrots and jalapeños.  Stir gently so as not to breakup the bay leaves and peppers.  Immediately when it begins to simmer turn the temperature down to warm and place the heavy lid on top.  Set a timer for 20 minutes.  DO NOT lift lid or stir.  After it has been cooking for 20 minutes, remove lid and gently fluff rice.  Remove the bay leaves and serve.  Delicious!