- Details
- Category: Past Issues
Greetings. Sometimes meals are completely unplanned. The refrigerator and freezer doors are opened, and one stares inside until icicles begin to form on the end of one’s nose. It is only then that a dinner plan materializes. The following recipe is of this derivation. The jalapeno peppers can be omitted if you want to avoid the heat – I used one tablespoon, and thought it was just enough to add some kick, but not overwhelm the mushrooms and herbes de Provence.
‘French’ Burritos
2 tablespoons olive oil
1 lb. ground beef sirloin
1½ cups chopped onions
2 cups chopped bell peppers (any kind)
1 – 2 tablespoons minced jalapeno peppers (according to taste)
2 cups sliced mushrooms
1 tablespoon herbes de Provence
¼ cup dry, red wine ~ ¼ cup heavy cream
½ teaspoon salt ~ ¼ teaspoon ground black pepper
6 – 8 large flour tortillas
garnishes: crumbled bleu cheese (approx. 6 ozs.), chopped tomatoes (approx. 1½ cups), shredded lettuce (approx. 2 cups), sliced black olives (approx. ½ cup)
Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Cook beef until no longer pink. Transfer to dish, and set aside.
Heat remaining tablespoon of olive oil over medium-low heat. Saute onions and bell peppers until softened, but do not brown.
Push onions and peppers to sides of pan, and turn up heat to medium-high. Add jalapeno peppers, and sauté for 1 – 2 minutes.
Stir in mushrooms, and continue to sauté until liquid has evaporated.
Stir in herbes de Provence, and allow to cook for about 1 minute.
Stir in cooked beef. Add wine to pan, and allow to reduce until there is very little liquid left in pan, being careful not to scorch pan. Add cream, stirring until mixture bubbles up. Remove from heat, and keep warm. Heat tortillas according to package directions.
Fill tortillas with meat mixture, bleu cheese, tomatoes, lettuce, and black olives. Roll up and serve.