Victoria’s Mojo Burritos

Victoria’s Mojo Burritos

INGREDIENTS

1 Pound Ground Sirloin

1 Large Chopped Onion

1 Small Chopped Green Sweet Pepper

1 Clove Minced Garlic

¼ Cup Beer

1 Tablespoon Hot Chili Powder

¼ Teaspoon Salt

¼ Teaspoon Ground Cumin

1 Cup Cooked Rice

4 Ounce Can Diced Green Chile Peppers Drain or

4 Ounces Fresh Diced Green Chile Peppers

1 Large Chopped Tomato

8 Ten Inch Flour Tortillas

2 Cups Shredded Cheddar or Monterey Jack Cheese

2 Cups Shredded Lettuce

Guacamole

Salsa

For the filling: In a large skillet cook the ground sirloin, onion, sweet pepper and garlic until the meat is brown and the onion is tender.  Drain off the fat.  Stir in the beer, chili powder, cumin and salt.  Cook for 5 minutes until most of the beer has evaporated.  Remove from the heat and stir in the cooked rice and chile peppers.  Meanwhile, wrap the tortillas tightly in foil.  Heat a preheated 350° F oven for 10 minutes to soften.  When you are ready to fill the tortillas, remove only half of them from the oven at a time.  Keep the remaining tortillas warm in the oven.  Spoon about ½ cup filling onto each tortilla just below the center.  Top the filling with cheese and tomato.  Fold the bottom edge of each tortilla up and over the filling.  Fold the opposite sides in and over filling.  Roll up the bottom and secure with wooden toothpicks if needed.  Makes 8 delicious Mojo Burritos!