Saturday, June 25, 2005

Greek Burritos

I had a pack of ground beef laying in the fridge that I had thawed out on Friday afternoon. I knew that I had to cook it soon else it would go bad, but Pat and I didn’t want hamburgers tonight.

Besides hamburgers and meat loaf, what else can you do with ground beef? Oh, I almost forgot stuffed bell peppers…any way…

A quick Google search yielded this recipe for Greek Pocket Sandwiches. The only problem was, I didn’t have any pita bread in the house. What I did have instead was some large flour tortillas.

Is there such a thing as Greek Burritos? No?

Well, I'd like to take this opportunity to announce that there is now something called “Greek Burritos,” and here is what you need to make four of them:

For the meat filling:

¼ large white onion-diced
¼ large red onion-diced
1 carrot, chopped fine
2 cloves garlic, diced fine

2 tbsp bacon grease (or olive oil)
10 oz ground beef
(1) 8 oz can diced tomatoes
½ small can tomato paste
2/3 can of beef stock

½ tsp cinnamon
½ tsp cumin powder
¼ tsp red pepper
¼ tsp allspice
¼ tsp paprika
¼ tsp salt

For the cucumber yogurt sauce:

½ medium cucumber, seeded and diced super fine
4 oz plain yogurt
garlic powder or one clove fresh garlic, diced super fine
1 scallion, diced (you guessed it) super fine

2 handfuls of organic salad greens if you want a little salad on the side

Now get out your largest heavy skillet and put it and the bacon grease on the stove over medium low heat. Add your diced onions and sauté for five minutes or so. Now add the carrots and keep sautéing.

When the carrots have softened a little, add the garlic and a splash of beef broth. Cook everything for another five minutes or so, then add your ground beef and break it up well with your spatula.

Now add all of your spices.

Redneck Tip: Be careful not to burn off your nose hairs enjoying the spice aroma—keep your face a safe distance away from the skillet.

Continue cooking the beef until it is nicely browned, then tilt your skillet sideways and spoon off any excess grease.

Redneck Tip: I left my grease in my skillet because I have a food induced death wish.

Now add the diced tomatoes, the tomato paste, and pour in some more of your beef stock. Bring everything to a nice low simmer, cover the mixture, and make your dressing.

Place your cucumber in a fine mesh colander and add ½ tsp salt. Let it set for five or ten minutes, then press the cucumber with the back of a large spoon to drain the water, then put your pressed cucumber into a small mixing bowl. Now add the yogurt, garlic, and scallion and stir it all up to combine well. Place it in the fridge to chill.

Place your plates in the oven to pre-heat and get out your chargers. Wrap your tortillas in aluminum foil and toss them in the oven on top of your plates.

Check the meat mixture every five or ten minutes and stir it with your spatula to keep it from sticking. Keep cooking the meat until it is nice and thick, then pull the lid off and cook five minutes more.

Pull the plates out of the oven, place a warm tortilla in the middle, spoon out some of the meat mixture, drizzle some of your sauce down the middle, roll the whole thing up, and EAT.

(Place your greens on a chilled plate on the side and top with some more cucumber sauce if you want a salad.)

Enjoy Y’all,

The Redneck Gourmet.

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