BIG DADDY'S BURRITO MADNESS related from the fast-choppah Joe Sauer to the plebian Dave Ryan

A Cast of Swarthy and Shifty Characters

cloves(/bulbs!) garlic
bunch(es) of cilantro
roma tomatoes
fresh jalapeño pepper(s)
fresh serrano pepper(s)
fresh poblano pepper(s)
fresh red pepper(s)
fresh green pepper(s)

can(s) of black beans
frozen/canned corn
frozen/canned peas
can(s) of tomato sauce
can(s) of vegetable broth
can(s) chipotle peppers

dried aji mirasol pepper
dried oaxaca pepper
dried ancho pepper
dried guajillo pepper

canola oil olive oil
Vegebase powder or vegetable bouillion cubes

sour cream
(dark chocolate)
(peanut butter)
(brown sugar)

-------<<< The First Testament: Fillers and Their Ilk >>>-------

The Holy Rice Filler Roller

canola oil
3/4 onion, chopped
2-3 cloves garlic, minced
2 cp rice
1/2 can tomato sauce
olive oil
1/2 can vegetable broth
1 cup (canned) corn
1-2 cups peas
cilantro to taste
1/2-2 cups Pico de Gallo de...

Fry onion in olive and canola oils until translucent but not brown. Add in garlic. Coat and stir fry rice in oil for ~1.5 minutes, then add it to onion/garlic mix and then add tomato sauce, vegetable broth. When this comes to a boil, add corn and peas and bring to a boil again. 5 minutes later, cilantro, pico de gallo. Simmer very low for 15-30 minutes.

El Black Bean Filler Sagrado

3/4 onion, chopped
2-3 cloves garlic, chopped
2 cans black beans, drained
1/2 can vegetable broth
1/2 can tomato sauce
1/2 tsp vegebase (or equiv.)
tomato seeds, juice (from other salsas)
??? Salsa #1 2 1/2 cup Pico de Gallo...

Brown onion, adding garlic enroute (don't burn!!!). Add beans. Add vegetable broth and tomato sauce. 10 minutes later, add vegebase, tomato seeds/juice. Put in a little of salsa #1. Cook for 30-120 minutes. When near reduced, add pico de gallo.

Psalm of the Potato Filler, A Sacred Music

4 poblano peppers, roasted
2 serrano peppers, roasted
1 green peppers, roasted
1 red peppers, roasted
2 jalapeño peppers, roasted
2 anaheim peppers, roasted
4-5 potatoes, chunked
1 cp onion, finely chopped
olive oil
1 can corn, drained
1 cp vegetable broth
green salsa (opt.)

Roast peppers until turning black. Remove and cool for 5 minutes. optionally peel skin off. Or not! Remove seeds, chopping the peppers into coarse pieces. In a pan, put chunked potatoes and sauté on high until starting to brown. Then add onion. In a different pan, put corn in and fry in olive oil until just toasting. Then dump the oil out, putting the corn into the potato mix. Stir, add broth, then add peppers, bring to a boil, then simmer. Add salt and pepper to taste. Can add green salsa, too.

-----<<< Les chapitres nouveaux: Las Salsas del Diablo >>>----

Salsa #1: Ajiaca Anchajillo

aji mirasol pepper, chopped small w/o veins or seeds
oaxaca pepper, chopped small w/o veins or seeds
ancho pepper, chopped small w/o veins or seeds
guajillo pepper, minced
1 jalapeño pepper, chopped
1/2 cp onions, chopped
2 cloves garlic, minced
1/3 can chipotle peppers (not juice)
1+ cp tomato sauce
several dashes salt
1/4 lemon, juiced
1/4 lime, juiced
1 serrano pepper, chopped
??? cilantro
1 cup vegetable broth
peanut butter (opt.)
cumin (opt., a bit to taste)
dark chocolate (opt.)
brown sugar (opt.)
almond butter (opt.)

Put aji mirasol, oaxaca, ancho, and guajillo peppers into 1-2 cups of boiling water w/ onions and garlic. Bring back to boil. Add chipotle, tomato sauce. Cook to reduce to paste. Add salt. Blend all until smooth, adding at end lemon and lime juices, serrano/jalapeño mix, and cilantro. Could also add any or all of peanut butter, dark chocolate, or brown sugar.

Salsa #2: Pico de Gallo de José Papa Grande

1-1/2 onions, chopped
1/2-1 lemon, juiced
1/2-1 lime, juiced
jalapeño pepper, minced
serrano pepper, minced
2 dashes salt
1 tbsp olive oil
1 bunch cilantro, fully chopped - no stems
5-6 roma tomatoes, chopped (3/4 cm), juice and seeds set aside

In a bowl put onions, romas. Add some of lemon juice, lime juice. Add jalapeño and serrano peppers. Add cilantro. Add more of lemon/lime juice. Add salt and olive oil.

Salsa #3: Chipotcoolzal

1/3 of a can of chipotle peppers (3-4+ of them, including can mush)
small handful cilantro
1/3 lime, juiced
1/3 cp sour cream
1/3 cp yogurt

Put chipotles in a blender. Add cilantro, lime juice, sour cream, yogurt. Blend.

Salsa #4: Chipotlicatl

7-10 cloves garlic, whole, peeled
olive oil
2-3+ chipotles
lime juice (to taste)
cilantro (to taste)

On medium heat in olive oil, sautee garlic until very soft, not browned. Set aside oil. Add chipotles. Mash in mortar and pestle and add salt to taste. Add lime juice and/or cilantro, too.

Salsa #5: Jalapeñogurtán

handful of cilantro, chopped very fine
1 cp sour cream
1 lime, juiced
1 jalapeño pepper, minced
1 serrano pepper, minced
1/3 cup yogurt
4 raw scallions (opt., rec.)

Mix cilantro with sour cream. Squeeze lime over this. Add jalapeño and serrano peppers. Add a little salt. Add yogurt (and scallions). Blend or mix by hand.

Salsa #6: La Verde Enojada

handful cilantro, chopped
2 serrano peppers
1 jalapeño pepper
1 tbsp chipotle juice
tbsp juice of Black Bean Filler ???
lime, juiced
1/2 cp yogurt
1 cp sour cream
1 onion

Blend. Add salt.

Salsa #7: El Pueblo del Poblano

4 poblano peppers
1 can corn, drained
olive oil (from Salsa #4)
2 jalapeño peppers
handful of onion, chopped
1 clove garlic, chopped
pinch of cilantro, chopped
1/4 lime, juiced

Roast poblano peppers in oven. Brown corn in butter and olive oil until turning brown. Drain oil. Roast jalapeños in oven until almost black (rotate as necessary). Add & sautée onions in oil/corn mix, then add garlic. De-seed, de-vein and chop the roasted peppers, then add to mix. Mix and add a cilantro and lime juice.

Salsa #8: Anaranjado Llorando

2 bulbs garlic, all cloves peeled whole
olive oil
1-2 cp sour cream
1/2 lemon, juiced
2 tbsp vegetable broth
1/2 cup yogurt (opt.)
2 tbsp Black Bean Filler
3/4-1 can chipotle (all)

Cover garlic in olive oil, then heat until soft and only slightly brown. Put in blender with other ingredients. Blend!

Salsa #9: Fruta-Gruta

2 small cans minced pineapple (opt. roast, then cool)
1 can/2 fresh ripe mangos, chunked
1/2 cup Pico de gallo...
1/4 cup Salsa #6, la verde enojada
orange juice
1 onion (opt.), quartered and roasted (carmelized), then chopped

Mix by hand.

En el nombre del Dios del Pimiento, ¡Rezamos!

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