So I just didn't feel like going to the grocery store today and normally this is a loose recipe for hot engine lunches on our off-road forays. But they taste mighty good for a quick lunch or dinner at home too!
Beno aka Onur was my inspiration for these. A few years ago when he was under CDan's tutelage he somehow figured out their UPS driver's Mom made "epic" burritos. So, apart of many, many of our fine off-road forays together he would bring about 50 or more for all of our lunches throughout the week...or as long as they'd last for the group. Well...as so typical..."all things come to pass" as my Italian Grandma used to say to me; the burrito connection dissolved. So I started making them for the guys.
1lb ground beef (we are able to get 100% grass fed from a local rancher and it has incredible flavor...almost "wild". Hole In One Ranch, Janesville, CA.
1/2 onion, chopped
2-3 cloves garlic, chopped
1 poblano pepper, chopped
1 large russet or yukon gold, diced
1/2lb or so of chard or spinach, chopped
Pieces of your favorite cheese. I like organic monterey jack as it always seems to have much more flavor than the bargain basement stuff. Able to use less with more flavor
A little this, that and the other thing
Boil the potato cubes in salted water. About 1/2 way through to al dente stage add the chard or spinach. At al dente drain and set aside.
Saute the ground beef until cooked through...S&P&Cumin along the way. Pull out of the pan and set aside.
In the remaining fat from the ground beef saute the onion and pepper until the onions start to get some color...then add the garlic and continue sauteing for several minutes.
Add the ground beef, potato & chard/spinach back to the pan of onions/peppers/garlic. Add ground cumin to taste.
Nuke a couple 10" flour tortillas for a minute or so until pliable.
Place about 1/2-3/4C burrito mixture atop the soft flour tortilla and add a suitable amount of cheese for your taste.
Wrap up burrito style and then wrap in parchment paper. Repeat for the remaining tortillas.
If I'm prepping these for engine bays I'll wrap them again in foil. Seems redundant but trust me the double wrap, parchment paper then foil, pays off dividends after sitting on the engine/radiator for several hours. Otherwise I throw them in a large ziploc bag and into the freezer for a quick but delicious and relatively healthy lunch or dinner at the house.
For variations sometimes I'll lightly smoke a pork butt until tender but not pulling type tender. Cube it and sub for the burger. Add beans, sweet potatoes in lieu of white potatoes, etc. and it keeps them from getting boring on the trail.
Mr. & Mrs. Rusty_tlc gave us a nice winter supply of their incredible home-grown swiss chard and that's what I used in these burritos today. Incredibly delicious if you're a chard fan!
Beno aka Onur was my inspiration for these. A few years ago when he was under CDan's tutelage he somehow figured out their UPS driver's Mom made "epic" burritos. So, apart of many, many of our fine off-road forays together he would bring about 50 or more for all of our lunches throughout the week...or as long as they'd last for the group. Well...as so typical..."all things come to pass" as my Italian Grandma used to say to me; the burrito connection dissolved. So I started making them for the guys.
1lb ground beef (we are able to get 100% grass fed from a local rancher and it has incredible flavor...almost "wild". Hole In One Ranch, Janesville, CA.
1/2 onion, chopped
2-3 cloves garlic, chopped
1 poblano pepper, chopped
1 large russet or yukon gold, diced
1/2lb or so of chard or spinach, chopped
Pieces of your favorite cheese. I like organic monterey jack as it always seems to have much more flavor than the bargain basement stuff. Able to use less with more flavor
A little this, that and the other thing
Boil the potato cubes in salted water. About 1/2 way through to al dente stage add the chard or spinach. At al dente drain and set aside.
Saute the ground beef until cooked through...S&P&Cumin along the way. Pull out of the pan and set aside.
In the remaining fat from the ground beef saute the onion and pepper until the onions start to get some color...then add the garlic and continue sauteing for several minutes.
Add the ground beef, potato & chard/spinach back to the pan of onions/peppers/garlic. Add ground cumin to taste.
Nuke a couple 10" flour tortillas for a minute or so until pliable.
Place about 1/2-3/4C burrito mixture atop the soft flour tortilla and add a suitable amount of cheese for your taste.
Wrap up burrito style and then wrap in parchment paper. Repeat for the remaining tortillas.
If I'm prepping these for engine bays I'll wrap them again in foil. Seems redundant but trust me the double wrap, parchment paper then foil, pays off dividends after sitting on the engine/radiator for several hours. Otherwise I throw them in a large ziploc bag and into the freezer for a quick but delicious and relatively healthy lunch or dinner at the house.
For variations sometimes I'll lightly smoke a pork butt until tender but not pulling type tender. Cube it and sub for the burger. Add beans, sweet potatoes in lieu of white potatoes, etc. and it keeps them from getting boring on the trail.
Mr. & Mrs. Rusty_tlc gave us a nice winter supply of their incredible home-grown swiss chard and that's what I used in these burritos today. Incredibly delicious if you're a chard fan!
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