on the menu I By Sue Hutchison
M
ay brings a host of special, spring-y, sunny days to celebrate and even more so, as families hunker down together in an effort to get past current events. Along with more recognized holidays: May Day, Cinco de Mayo, Mother’s Day, and Memorial Day, the month also plays host to a variety of lesser known reasons to celebrate. According to National Today’s website: May 2-Brother/Sister Day, May 6-No Diet Day, May 11-Eat What You Want Day, May 13- National Hummus Day, May 16-Armed Forces Day. Let’s just plan family celebrations all month long!
During a January visit to sunny San Diego, California, longtime residents were asked what menu item screamed: “I love California food!” The loudest response? California Burritos. While most burritos contain a combination of protein, starch and vegetables, California Burritos swap out traditional rice for potatoes, add unique spices and roll out for a quick and portable, “let’s go outdoors and enjoy springtime” meal. Dig out your flipflops and head into the warmth of a fresh, spring-filled world with the following takealong recipes.
California Burritos 1 lb. flank steak, cut into quarters with thickness no more than ½ inch 2 jalapenos, seeded and diced ½ cup fresh cilantro, chopped ½ tsp. garlic powder 2 tsp. lime juice 2 tsp. ground cumin ½ tsp. salt
½ tsp. ground pepper ½ cup extra virgin olive oil 8 large flour tortillas 4 cups frozen hash browns, thawed 2 cups grated cheese salsa of choice sour cream prepared guacamole
! ' n i k o o C t e G 1. To prepare meat, mix jalapenos, cilantro, garlic powder, lime juice, cumin, salt, pepper, and olive oil in a gallon-sized 2. 3. 4. 5. 6. 7. 8.
ziplock bag. Place steak in bag, seal and toss to coat steak sections. Refrigerate 4-6 hours or overnight. Remove steak from bag, place in nonstick skillet, and sear on both sides until browned using medium-high heat. Remove steak from skillet onto plate, tent with aluminum foil and allow to rest. Place hash browns between paper towels, roll to remove moisture and in same skillet, fry until lightly browned and crisp. Remove from heat when browned. Wrap tortillas flat in a clean towel and warm for one minute in microwave. Slice steak thin, across the bias of the meat. Portion steak, hash browns and cheese into 8 sections. Assemble burritos as follows: place one portion steak, grilled hash browns, grated cheese in bottom third of each tortilla, adding salsa of choice, sour cream, and guacamole as desired. Roll once, fold sides in, and complete rolling. While warm, wrap individual burritos in foil if desired. Serves 8.
20 May 2020 • enchantment.coop
