Tacos, Burritos What's That Coming Out Of Your Speedo?

Carne picada is spicy minced meat ground to add more surface and increase flavor.  Buying it prepackaged can save time and energy and can be used in a number of dishes and for many ethnic foods as a filling.  Here a MarkdownMom Chic uses it for burritos.

Elise’s Speed ‘o Burrito


* 2 Tbsp. vegetable oil
* 1/2 c. diced peeled white onion
* 5 x jalepeno chiles, seeds and ribs removed, finely chop
* 1 lb beef tri-tip (carne picada) cut in 1-inch cubes
* 2 med -large tomatoes, peeled, seeded, diced
* 2 x cloves garlic, peeled and finely minced
* 2 tsp beef bouillon granules
* 1 x salt and freshly grnd pepper to taste


METHOD:  # Preheat the oven to 375°F.
# Heat the vegetable oil in a heavy heatproof casserole. Add in the onion
and cook gently ’til translucent/soft, 15 min. Add in the chiles and cook
10 min more. Remove the onion and chile to a dish and set aside. Raise the
heat under the skillet and quickly brown the beef on all sides, a fiew pcs
at a time. Return the onions and the chiles to the pan. Add in the
tomatoes, garlic, bouillon granules, salt and pepper. Bake for 1 hour or
possibly till the meat is tender. Serve in hot flour tortillas.

2 Replies to “Tacos, Burritos What's That Coming Out Of Your Speedo?”

  1. I don’t think I want to try this recipe if the claims of “speedo burrito” are true. I don’t think my stomach or my pants can afford to take that kind of heat.

    1. LOL! Come on live a little. Try it,you’ll like it! You know the title accomplished its’ purpose with the SNL cheer to have you take a looksee–seriously ,you’ll love it ,Stephanie, sans any “accidents.” Promise, MarkdownMom

Leave a Reply

Your email address will not be published. Required fields are marked *