Friends,
Today's message brings a word of warning; burritos have a dark side. Much like African wild life they are a source of awe and wonder but must be treated with respect or you can get seriously hurt. Such was the case when I visited Chipotle in Wauwatosa, WI yesterday. I enjoyed the burrito tremendously. Chipotle does a great job and even though they are a chain they make a solid burrito. My burrito had grilled chicken, rice, black beans, cheese, sour cream and hot sauce. Fairly benign burrito, yes? No! The hot sauce at Chipotle is actually hot unlike hot sauce at other burrito joints that claim to be hot only to be mildly tingly. This sauce has some kick. My mouth can handle eating the hottest of hot sauces with no problem. Unfortunately, my colon, Ted, sometimes takes umbrage with my burrito eating hobby ( I named my colon after Ted Lange - Isaac from The Love Boat.....its a long story involving Pad Thai and a lido deck). On more than one occasion he has requested I stop eating so much hot sauce. I typically tell Ted to go bother someone else but since he's connected to my GI tract it's sort of hard for him to do that. It'd be like asking a set of rambunctious Siamese twins to go stand in opposite corners during a timeout. Anyway, when Ted objects and I ignore him he tends to act out quite aggressively. He's very patient too. He'll lie in wait for hours upon hours and rise up against me just as I'm about to bring an attractive Filipino girl back to my tastefully decorated condo.
Take yesterday for example. I ate my Chipotle around 4:00pm, met some friends for dinner around 8:00pm and then made my way to the singles bar about 11:00. Just as I was making headway with a girl I knew from a kosher cooking class I took a few months back, Ted reared his ugly head. It was bar time. There was no way I could bring her back to my tastefully decorated condo with Ted in one of his "moods" so I just left and deficated loudly and angrily behind a dumpster. I could hear Ted laughing on the drive home. I'll show him though....tomorrow I plan on eating Indian food.
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Chipotle's Barbacoa Burrito
BARBACOA:
4 guijillo chiles
2 teaspoons cumin seeds
1 teaspoon ground cloves
10 allspice berries
1/3 cup Mexican oregano
12 sprigs fresh thyme
6 garlic cloves
1 Spanish onion, roughly chopped
1/3 cup cider vinegar
1 (6 to 8-pound) beef roast
Salt and pepper
1 (2-pound) package dried avocado leaves***
Large tortilla for wrap, beans, rice and vegetables of your choice.
Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes.
Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.
Preheat the oven to 325 degrees F.
In a deep roaster pan scatter half of the avocado leaves on the bottom,
place meat on top of the avocado leaves and scatter the remaining leaves
over the meat. Cover the pan tightly with aluminum foil.
Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb
shoulder cook for 4 hours.
Heat tortilla till its warm and soft. Place barbacoa, beans, rice and
vegetables of choice on tortilla. Wrap tortilla in long circular manner to
create burrito.
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