Subj : Re: Sweet Potato Burritos
To   : Ben Collver
From : Dave Drum
Date : Wed Nov 16 2022 06:42:00

-=> Ben Collver wrote to Dave Drum <=-

 > So what you have there is not a burrito but a baked (rather than deep-
 > fried) chimichanga. I prefer my burritos as burritos - but chimichangas

 BC> I forgot to mention that i cut the water in half because i like the
 BC> beans thicker than the recipe calls for.  I only lightly brushed them
 BC> with oil. I am familiar with chimichangas as served in restaurants and
 BC> these burritos turned out nothing like that.

 BC> Some of the best Mexican food was invented in the US.  Chimichanga,
 BC> Fajitas, Nachos, etc.  On the other hand, many of the areas these foods
 BC> were invented in used to be part of Mexico.
 
A large part of the southwestern US used to was a part of Mexico as it
was claimed by the Spanish. Amazing that many of the staples of world
cuisine - corn (maize), chilies, tomatoes, and potatoes came from the 
Americas (mostly from the area of Peru giving some credence to the old
"Chariots of the Gods" theories).

Corn, interestingly enough, used to mean any of various cereal plants 
or grains, especially the principal crop cultivated in a particular 
region, such as wheat in England or oats in Scotland.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean & Corn Salsa
 Categories: Salsa, Chilies, Citrus, Beans, Vegetables
      Yield: 4 Servings
 
  1 1/2 c  Fresh corn kernels *
     15 oz Can black beans; rinsed,
           - drained
     15 oz Can diced tomatoes w/chilies
      1 md Bell pepper; diced fine
      1 md Onion; diced fine
      3    (to 4)jalapeno &/or serrano
           - chilies; seeded, fine
           - diced
      4 oz Can chopped green chilies;
           - undrained
      2 cl Garlic; diced fine
      1 ts (to 1/2 tb) ground cumin
      8 oz Can plain tomato sauce
           +=OR=+
      8 oz Can El Pato tomato sauce
           +=OR=+
      8 oz Can Snap-E-Tom tomato sauce
    1/2    Avocado; peeled, pitted,
           - diced 3/16"
      2    Limes; juiced
    1/2 bn Fresh cilantro; chopped
           Salt & Pepper
 
  Cook corn in a small amount of boiling water for 4 minutes
  or until crisp-tender; drain and cool. Combine corn and
  remaining ingredients.
  
  Makes 4 cups of Pico de Gallo.
  
  * 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
  Green Giant Niblets or Mexi-Corn may be substituted.
  
  I've won prizes at several chilli cook-offs with this
  recipe.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM


.... To a cat, "NO!" means "Not while I'm looking".
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