So, sometimes I love Albertson's. Don't get me wrong. I love the HEB. But sadly we don't have one of those in my neck of the woods. We don't have an Albertson's either. I had to drive to Saginaw. But anyway, I digress. The other day, Albertson's had pot roasts that were buy one get one. And I am not one to turn down free meat.
I put said 'free' roast in the oven with a little salt and pepper, a sliced onion and some broth. Now at this point I still didn't know what we were having for dinner. And I don't usually cook like this. I usually have a menu plan. But I was trying to use what we had on hand. So, I scrounged around in the cupboard and found refried beans and a can of duck sauce. The PW (The Pioneer Woman) first turned me on to this sauce. It is actually called 'El Pato' but it has a duck on the front so that's what we call it. Next time you need refried beans for something take a can of the yellow (they have a green can too) duck sauce and just mix it in with the beans. I use about 3/4 of a can. Seriously good.
Instead of tacos, I decided to change it up and have burritos. And by the time all the toppings were added, we realized there were 7 layers. And because I know you want to know, here are the seven layers. Start with your tortilla (not a layer), smear on some beans, add the meat, then spanish rice (I used Zatarain's), then cheese, then lettuce, then guacamole and finally sour cream. I actually added some salsa too. But Jason said that wasn't a proper layer. Just a condiment.
Jason and I quite agreed that if Taco Bell was a gourmet restaurant instead of just fast food, this is what their 7 layer would taste like. Since it isn't, and since we don't have ANY gourmet restaurants in town, I cook almost every day of the week. "It's my lot in life. It's not a lot, but it's my life." (Name that movie.) But we eat well. And you will too.
For the burritos almost everything was homemade. So this is a bonus post. You will receive not one, not two, but THREE recipes. That's right folks! Everyone's a winner today here on hartbeats!
The Roast
Pot Roast (I think mine was a 6-8 pound roast)
1 onion-sliced
2 c beef broth
salt and pepper to taste
Place your roast fat side up in a heavy pan. Sprinkle generously with salt and pepper. Add in the sliced onion and pour the broth over the top. I just use bouillon and water. Cover the roast and place in a 325 degree oven for 3-5 hours. Or until the roast is fork tender. When it is done, take it out and let it cool a little. Since we were eating this in burritos, I shredded the meat. I used to feel bad about using such a nice piece of meat in this way, but darn it it's just too good. And we ate this 2 or 3 times and I still had enough meat to throw in a pot of black bean chili. So just go for it!
The Tortillas
Jason has become quite the master at making tortillas. They are really easy and they are so good we hardly ever buy them from the store anymore. He started making them with a basic recipe I found somewhere, but has since modified it in his brain. I asked him what he did so that I could post it, but...
Our conversation went something like this.
Me: How do you make your tortillas? I want to blog the recipe.
Him: I just put some flour in a bowl. Then I add a little salt and some baking powder. I cut in the lard and then add some water. I mix them up and they're done.
Me: Do you have exact measurements? I want to blog this.
Him: No.
Me: Great. Just great.
So, I will provide you with this recipe. Which is basically the same. Just be forewarned. Once you start making your own, you won't go back to store bought. Oh, and use lard. It really is the best way to make them.
The guacamole
4-5 ripe avocados
2 T finely diced onion
2 T finely diced tomato
juice of one lemon
2 T chopped fresh cilantro
2-3 T chopped pickled jalapenos
1/4 t garlic powder
salt and pepper to taste
Start by dicing your avocados and putting them in a bowl. Next add in the lemon juice so they don't start to turn brown. Add in the tomato and onion. This is when I mash up the avocados. I like the onion and tomato to get a little mashed too. Now add in the jalapenos and cilantro. And then add your seasonings. Check the flavor and adjust as needed.
Now, I have had some really good and fancy guacamole. But this is how I usually make it. Just really simple, and really good. And a good tip on how to store your guac so it doesn't turn brown. Just cover it with saran wrap. Literally lay the stuff down right on top of the guacamole. Then put the lid on and you are good to go. You can now enjoy fresh and green guacamole for days.
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