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Sabroso - Winter2008
TRADITIONS
By Felipa Solis
Photo by Marty Snortum Studio
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Cabbage & Beef Burritos
Made with a Sesame Seed Tortilla
By Anela Borrego
When I was younger, living in the place many would consider the boonies (a super-small town in northern New Mexico) had its advantages. Since the closest grocery was almost 40 minutes away much of the food we ate came from our garden, which was totally healthy for us. In addition, many of the dishes that my mom prepared had a unique flare to them, which made each meal exciting and new. My mom used what she had on hand. There was no running out to the store to pick up missing ingredients. She had to be creative.
One of my favorite dishes that resulted from my mom’s creative cooking and our “off the beaten path” living location were these wonderful cabbage and beef burritos wrapped in a sesame seed tortilla. They were, and are, absolutely delicious and they seem to be tastiest on a cold winter day.
Serves 4 to 6
Sesame Seed Tortillas
• 2 cups of white flour
• 1 cup of whole wheat flour
• 1⁄4 cup sesame seed, unhulled
• 1⁄4 cup butter, at room temperature
• 1⁄2 tbsp salt
• 2 tsp baking powder
• 1 cup warm water
Mix together all dry ingredients: flour, sesame seeds, salt and baking powder. Work in room-temperature butter into the dry mixture. Begin to slowly add warm water (a little at a time). Add water until dough is soft but not too sticky. Divide dough into 1⁄4 cup portions and form them into balls. Roll each ball out into a 6-inch circle. Place rolled-out dough (one at a time) onto a dry, hot skillet; slightly brown on each side. Set tortillas aside in a warm cloth.
Cabbage & Beef Mixture
• 1 medium cabbage, shredded
• 1⁄2 tbsp butter
• 1⁄2 tbsp olive oil
• 1⁄2 cup beef stock
• 1⁄2 lb hamburger meat
• 1 fresh ear of white corn, kernels shaved off
• 1 medium onion, diced
• 1 garlic glove, diced
• 1 stem cilantro (leaves only)
• 1 large carrot, diced
• Salt and pepper to taste
• Pinch of basil
• Pinch of wild celery
In medium skillet, brown hamburger meat.
In a medium sauce pan over medium heat, sauté onions and garlic with butter and olive oil. Once the onions and garlic are caramelized, add in carrots, corn and cabbage; season with cilantro leaves, salt, pepper, basil and wild celery. Add beef stock (just enough cover the bottom of the pan). Cover and allow vegetables to steam. Once cabbage is wilted, remove from heat and drain any additional liquid.
Take cabbage mixture and wrap in sesame seed tortilla. |
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