Thursday, March 22, 2012

He Ain't Heavy, He's My Bur-rito

Enchiladas and Tostadas are my personal favorites. But you have to give burritos a go every now and then. Flour torts, not the gigantic ones but reasonably sized, wrap your favorite meats in soft love.

I rolled leftover pork meat and black beans inside and put cheddar cheese and pickled jalapeno slices on top before putting them under the broiler to melt and get slightly toasted. I like burritos with limited ingredients, not like the huge torpedoes in San Francisco with beans and rice and every other thing.

A side spinach and tomato salad topped with Mexican Cotija cheese replaces the rice and beans to lighten the meal. Because no one needs a lard ass.

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