Steak Burritos with Blueberry

Flavor Combos Muy Deliciosos

You’re on your second Margarita and want something more substantial than chips and guac. But Blueberry–Stout Salsa??? Are we serious? Absolutely. The sweetness of the Maine blueberries mitigates the heat from the jalapeños and other hot peppers, and, mixed with stout, creates a dizzyingly delicious, mouth-watering alternative to the standard jar of store-bought salsa.

Combine it with a side of seasoned black beans mixed with some fruit picante and you’ve got yourself a fiesta.

Entry No. 2: October 8, 2007

Steak Burritos with Blueberry–Stout Salsa

Tools:

sharp knife for chopping and slicing

cutting board

deep baking dish or Tupperware (for marinating)

large, deep skillet or wok

grill fork

broiler

Ingredients:

For the meat and salsa:

1 1/2 lbs London broil (1-inch thick)

1 cup blueberries (preferably from Maine, which are smaller and sweeter)

1 large jalapeño, seeded and diced

2 pepperoncini, seeded and diced

2 large ancho chilies, peeled and seeded

1 medium Spanish (white) onion, diced

2 large cloves garlic, minced

1 sweet apple or pear, diced

1 12-oz. bottle stout (such as Guinness)

1 16-oz. bottle juice (such as apple, pear, or Pom Blueberry)

1/8 cup apple-cider or fruit vinegar (such as fig or raspberry)

1/8 cup olive oil

1/2 tbsp salt

1 tsp black pepper

For the burritos:

1 package large flour tortillas

lettuce, chopped

sour cream

cheddar cheese, grated

sour cream (try reduced fat)

lime

How:

Place the London broil in a deep baking dish or a sealable marinating container. Add all the ingredients for the salsa. Make sure the liquid level covers the meat. Cover with aluminum foil or seal with lid and put in fridge for up to 2 days. Flip the meat halfway through marinating time.

When you’re ready to cook, preheat the oven to Broil (or you can ready a grill as well). Broil the meat for about 5 minutes on each side for rare (we recommend rare if you are going to have leftovers so that you don’t overcook the meat when you reheat it). You can always cut into the meat to check it, but remember that it cooks slightly even after removal from the oven. After you’ve removed it from broiler, place on cutting board and lit sit for about 5 minutes. Cut the meat into thin slices against the grain, and then into smaller bite-size pieces.

To heat the tortilla, place over an open flame on the burner. Watch carefully as it can burn quickly. Flip and repeat for other side. (If you have an electric oven, heat up a cast-iron pan or a stovetop grill to warm it.)

Lay your tortilla out on a plate and add a big spoonful of the meat and salsa. Sprinkle some cheese on top, then add a dollop of the sour cream, some lettuce and a squeeze of lime juice. Don’t overfill or you won’t be able to fold your burrito.

To fold your burrito, turn up the bottom portion of it so that it covers slightly the bottom portion of the stuffing. Then take the left side of the tortilla and fold it over the stuffing. Do the same for the right side. Make sure the folds are tight enough so that the stuffing does not fall out. Flip the burrito over. Now you can hold it before taking your first bite. Now bite and chew.

Quick & Easy Black Beans

Tools:

can opener

sauce pan

wooden spoon

Ingredients:

1/2 tbsp olive or canola oil

16-oz can black beans (low sodium)

shallot, diced

1 tsp chili powder

garlic powder

How:

Over low heat, saute shallots in oil. When tender add beans, chili powder, and garlic powder. Heat thoroughly, careful not to let the bottom of the pan burn. You can add a little water to prevent burning.

Extra:

After plating your beans, you can top with a sweet and savory picante. Just dice whatever fleshy fruits you have lying around the kitchen (mangoes, kiwi, plums, apricots, peaches, nectarines, grapes), add some diced onion, a little herbs such as oregano and marjoram), salt, and then some cherry tomatoes and any kind of peppers, diced. Mix it all up. Olé. Instant fruit picante.

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