Fifty-Nifty Recipes....Save room for dessert...

New Mexico...a state full of flavor!  A little trivia...State trivia...vegetable? Chile and pinto beans.  Bird?  Roadrunner.  Insect?  Tarantula hawk wasp....

Burritos

A burrito is a staple of this state.  A flour tortilla wrapped or folded around a filling. Try a breakfast burrito sometime.  Scramble eggs, add cooked sausage, bacon, cheese, hashbrowns.  Just add your favorite breakfast items.

Burrito Recipe:

1 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon dried leaf oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 can (16 ounces) refried beans
1 can (10 ounces) enchilada sauce, divided
6 (8-inch) flour tortillas
shredded lettuce
garnishes...for your taste
Directions:
1. In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned, stirring often to break up meat.
2. Drain well.
3. Add chili powder, oregano, salt, and pepper; simmer for 10 minutes.
4. Add refried beans and 1/2 cup of enchilada sauce. Heat thoroughly.
5. Warm tortillas in microwave.
 6. Spoon about 1/2 cup of the ground beef mixture onto each tortilla; roll tightly and place seam-side down on serving platter lined with shredded lettuce.
7. Spoon remaining enchilada sauce over tortillas and garnish.
8. Can be served with any of the following: shredded cheese, sliced ripe olives, black olives, chopped tomatoes, chopped onion, sour cream or guacamole, and more shredded lettuce.
Yield: 6 burritos.

Sopaipillas

Sopaipillas are an incredibly light, puffy bread. To eat, tear them open and spread with honey. They must be eaten immediately while steaming hot!  Alittle time consuming, but worth it.  I first had these at a Mexican restaurant....always a favorite of mine!

Sopaipillas Recipe:

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons lard* or vegetable shortening
1/2 cup lukewarm water
shortening or oil for frying
Directions:
1. Sift together flour, baking powder, and salt.
2. Work the lard and water in to make a soft dough. Cover and leave in refrigerator until chilled.
3. Roll out to 1/4-inch thickness on a floured surface, then cut into 3-inch squares or similar-sized triangles (about a 4 1/2-inch square, cut diagonally).
4. Deep fry a few at a time at 400F degrees until light golden brown, turning once.
5. Drain on paper towels.
6. Sprinkle with powder sugar or open and spread with honey.
*Using lard in the recipe, and frying with shortening rather than oil will make the sopaipillas lighter and is traditional.

Thanks for visiting with us!  See you next time in another state....