Going to make a bunch of bean burritos tomorrow. Then freeze them in freezer safe ziplock bags. Anytips to make them "better'' on a limited budget. last time i just did straight up beans, s&p, tortillas. surprisingly good and kept well in the freezer.
get one of those dirt cheap logs of chorizo and fry the beans in the chorizo. consider adding a layer of cheap cheese.
>>22094772I really like white beans or Peruvian beans, if you can find them. They are much more creamier and nutty than pinto beans, for example. What I do is boil them with garlic, bay leaf, and half and onion. Then for the "refried" preparation, either lard or oil, sauteed some onions and a whole jalapeno/serrano pepper, get them nice and golden brown toasty, then add the beans, and loosely mash. Correct the consistency with bean water. The advantage of white/Peruvian beans is that they are very viscous and form nice cement-like globs very easily, plus the taste is more buttery.Add cheese, wrap, and freeze in an airtight bag.
>>22094778Seconding this, but please please, if you can, use pic related instead. Longaniza is CLOSER to what Mexicans in Mexico would refer to as chorizo. Not perfect (still very good) but certainly a trillion miles better than that glandular slop they sell in tubes marketed as chorizo, the latter being truly vile in comparison to a good chorizo. When I lived in the Midwest and the South I could still find pic related in Wal-Mart. Mexican grocery stores might have better options. The texture of chorizo should be chunky, crumbly, and oily pepper spicy.
>>22094783Fuck i thought that was a raider’s logo in mexican flag colors
>>22094783>chorizo snob
>>22094783the glandular stuff is dirt cheap and tastes really good. there's nothing wrong with it other than oh no organ meat
A hot sauce you like and come cumin to go in the beans, friend.
>>22094772season your beans better, in quantity of least to most:>cumin>cayenne>pasilla>chili powderit's very easy to overdo the cumin so that's why you should use the least amount of it comparatively
>>22094783you’re a retard. look at what this guy is making. the insides should be goop. mexican style chorizo will maintain its shape.
>>22094783oooh good call, i actually have some chicken choirizo in the freezer i got last week from the food bank, wasnt really sure what to do with it until now, awesome, thanks!.>>22095223so, i cant afford all those spices, do you think just a taco seasoning pack or something similair would work? I have a shit ton of taco bell sauce packets i was thinking of putting a few in there? or bad call?
>>22094772Get $1 containers of cumin, onion powder, oregano, garlic powder from Aldi. Get a tablespoon of cooking oil hot in a pan for every couple of cups of beans, throw in a mix of 1 tsp of each of those powders in for each tablespoon of oil and cook it for about 30 seconds to get all the taste out of the powder. Mix that into the beans and grind them into paste. Then burrito them up.
>>22095889ah haaa, i didnt know aldi had $1 spices, good to know.I'll do that, I also plan on gettng 1 onion and 1 jalapeno, i also have some frozen habaneros that i grew last summer. Now for the chorizo that i have, is that stuff pre cooked? so i should saute all the spices/onion,jap then break up the chorizo, i'm learning it already has a shit ton of oil and spices as is?
>>22095919sometimes it's cooked, sometimes it isn'tanother inexpensive thing that's good in cheap food and lasts forever because you use it in tiny amounts is liquid smoke.
Havine prepped dozens of brcsI can confidently say a detectable but modest layer of cheddar cheese going throughout the burrito makes them so much more palatable. I also think if your beans dry out too much the flavors dont mix in your mouth/each bite and it tastes off tooGood luck burritoanon
>>22094783God Mexican food is just crappy low budget Spanish food without the quality spices
>>22095931Would it be a bad idea to mix in cooked rice after cooking the beans to bulk it up even more? I have jasmine rice.
>>22095943oh i also forgot to mention I have some frozen veggie stock that i planned on using during the cooking phase of the beans, good idea or no?
I'M GONNA MAKE A BUNCH OF BEAN BURRITOS ON YOUR FACE NIGGER
>>22094806I have no problem with glandular stuff and offal, I am simply pointing out that the longaniza I pointed out, based on my experience, provides a superior texture and flavor when made with refried beans. It's also only like $1 more. Give it a shot
>>22095944No, save it for something else. Beans don't need much aside from garlic, onion, maybe a bay leaf. Up to you, however. Feel free to experiment
>>22095223Or just buy one big shaker of taco seasoning which is the exact same thing. The nice part about the premixed is that it also contains a thickening agent so the beans won't be runny when you get to rolling. Diced white onions and throw some raw green chilis and garlic to steam on top. Stir em in halfway through and pick them out when you're done. Or if you're hardcore: roast, peel and dice. It's a lot more work though for a small difference.
>>22094772I've always wanted to try this but never had the courage.
>>22095880You'd be better off squirting the sauce on the burritos after they're already made.
>>22094778this guy knows ball.After I made a burrito last week I was thinking of how good of an idea it would be to just cook rice/beans/meat one day and make a ton of burritos.
OP here. Started a little bit later than expected, but started soaking my beans 20 hours ago. Pinto only. Thanks to the anon who mentioned aldi $1 spices, picked up a a few after work today. Decided to splurge and got some cheese as well. I remember I had some ground beef also. I think I’m going to skip on the chorizo as I’m making like 20 of the burritos and don’t know if I’ll like it. Also got some white onion and japs. Here goes nothing. Oh also I have some veggie stock I’m gonna throw in there, figured it wouldn’t hurt
>>22097219so, i'm wondering about the order of how to do things/ I'm probably over thinking it, but i'm thinking. Cook the beans in a big ass pot with water/veg stock (bean water? why?) then cook the beef/onions/japs in a separate pan...add when beans are done. Should i mix in the shredded cheese to the beans or put a layer down on tortilla then beans? does it even matter? ...fuck....i just realized in the future i might want to buy a small ice wand to rapid cool the beans after cooking to make them more...formable when wrapping...
>>22095223You can never have enough cumin my friend.
>>22097219That’s going to be a big batch, good luck!>>22097247Unfortunately I don’t make beans often enough to provide an informed opinion, but personally for bean burritos I prefer if the cheese is distinct and not fully incorporated
>cilantro rice 1 cup of long grain rice sea salt bay leaf garlic powder chicken bullion when rice is finished add 1 tbsp of lime juice chopped cilantro and a bunch of butter and mix >beans1 can of refried beans chicken bullion paparika cumin onion powder ground pepper water way too much butter burrito is cheese plus rice plus beans plus cubed trader joes chili lime chicken breasts in a jumbo 14 inch heated tortilla
>>22095932How many successful Mexican restaurants are there compared to “spanish” ones
Never thought of meal prepping bean burritos before interesting
>>22094772>s&psausage and peppers?
>>22097219the beans should really have some fat in them>>22097247you can rapidly cool any pot of food by just filling your sink with cold water and half submerging the pot and stirring the food
>>22094772Add beans and rice and buy cheap bottles of hot sauce. And maybe some fine diced onion.
>>22098162Oh and shredded cheese
