Thursday, May 8, 2008

Aye, yi, yi, yi . . . .

I like Mexican food. There are no 2 ways about it, bring me some chips and guacamole, an enchilada and I am a happy camper.



When I was first married, I lived on base housing in a duplex. On the other side was a Mexican couple. Thomasita was so much fun!! We talked and laughed. She was taking a photography class and chose me as the subject for one of her class projects. For one of the pictures we went down by an aqueduct in a state park and I fell in. We just laughed and she took my picture, wet and all.



Thomasita was such a good cook. Whenever she made enchiladas and rice, she would always bring us some. If I had been interested in cooking then, I would have gotten her recipes.



Although I do not have many good memories of those years, the times I spent with Thomasita are some of the best. We never kept in touch. I am not in touch with anyone from those years. Makes me kind of sad sometimes, but most of our "friends" were not at all kind to me when we were going through our divorce. Thomasita, however, never let me down. She stood by me the whole time.



I would imagine that her and her husband have moved back to California, as that is where their families were.



So this one is for you, Tomi!



Wet Burritos

Makes 6 LARGE burritos!

1 lb lean ground beef
2 cloves garlic, pressed
1/2 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Mexican oregano
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1/2 teaspoon black pepper
1 (15 ounce) can diced tomato, in sauce, divided
2 cups cheddar cheese, shredded (or you can use mexican blend)
6 large flour tortillas
2 cups refried beans
1 (10 ounce) can enchilada sauce
1 (18 ounce) jar homestyle beef gravy

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Brown beef, garlic and onions in skillet. Drain fat off. Add next 6 ingredients and half of tomatoes. In a pan, heat enchilada sauce, remaining tomatoes and gravy.

Assemble burritos: Beans, beef mixture, cheese. Roll up and place in greased 9 x 13 pan. Pour sauce over top. Bake for about 20 minutes at 350 degrees F.

Optional toppings include:
Diced avacado, finely diced onion, finely diced peppers, sour cream, shredded lettuce, sliced black olives, sliced jalapenos, guacamole, salsa and shredded cheese.

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3 comments:

Jan said...

WOW - They look so good! I'll have mine with ALL those 'optional' toppings (except the avacado, which, must be the only thing in the world I don't like lol).
Raquel, I love this recipe of yours!
Not too sure where/if I'd be able to get 'Mexican' Oregano though - is it fresh or dried?

Raquel said...

Jan, I just used regular oregano, dried. Mexican has a little bit different flavor, but not enough to make a big difference. Thanks for the comment!

Marie said...

Oh yumm!! Raquel, one thing that I really miss over here is Mexican Food!!! What a lovely story you have shared with us of a well loved past neighbour and friend. I had a friend like that once. Her name was Mabel. She lived next door to me at one of the air bases I was posted to with my ex. Oh we did get along so well on many levels. She was about 10 years older than me and she taught me so much. I miss her!