Big Beefy Burritos, Lhj
--------STEP ONE--------
3 lb well trimmed Tri-Tip;cut : -into 1/4 inch, dice (flank : -steak can be used) 2 tb grease; rendered from salt : -pork
--------STEP TWO--------
1/2 lb ground beef; 22 % fat 6 oz Jimmy Dean sausage; regular : -flavor 1 1/2 tb grease; rendered from salt : -pork
-------STEP THREE-------
2 ts salt 1/2 ts ground black pepper 2 ts sweet red paprika 2 tb plus 2 tsp cumin 4 ts Mexican chile powder; : -Schilling hot 1 ts oregano flakes; crushed 2 ts garlic powder (rounded tsps : -of; Lawry's coarse ground : -with parsley) 1/2 ts ground coriander 1 ts Chile Con Carne seasoning; : -Spice Islands brand 1/8 ts ground thyme 1/2 ts cayenne pepper powder 1 tb mild California red chile : -powder; Hico brand 21 1/2 oz chicken broth 14 1/2 oz canned S&W Ready Cut : -Tomatoes; blended until : -smooth 4 oz diced green chiles; Ortega : -brand 6 tb Mexican tomato sauce; El : -Pato brand in, yellow can. 1 1/2 lg onions; minced 1 lg fresh jalapeno chile; seeded : -and minced
-------STEP FOUR-------
2 ts brown sugar; (heaping)
In a large frying pan saute the tri-tip in the salt pork grease until all the liquid is gone and the meat is lightly browned. Cover and set aside. In a large saucepan saute the ground beef and sausage in the salt pork grease until well crumbled and cooked. Add all the ingredients in step three, cover and simmer for about 2 hours stirring occasionally. If the sauce begins to thicken and dry out add a little water. The sauce should have the consistency of a good spaghetti sauce when done and the vegetables should be cooked down and well blended. Add the meat to the sauce, cover and simmer about 1 hour, stirring occasionally. Add water if necessary to keep the sauce at the proper consistency. Just before the judging or serving add the brown sugar and mix well. Serve hot. Makes 2 quarts.
NOTES : I have used this recipe in cookoffs and taken a first and second place with it.
3 lb well trimmed Tri-Tip;cut : -into 1/4 inch, dice (flank : -steak can be used) 2 tb grease; rendered from salt : -pork
--------STEP TWO--------
1/2 lb ground beef; 22 % fat 6 oz Jimmy Dean sausage; regular : -flavor 1 1/2 tb grease; rendered from salt : -pork
-------STEP THREE-------
2 ts salt 1/2 ts ground black pepper 2 ts sweet red paprika 2 tb plus 2 tsp cumin 4 ts Mexican chile powder; : -Schilling hot 1 ts oregano flakes; crushed 2 ts garlic powder (rounded tsps : -of; Lawry's coarse ground : -with parsley) 1/2 ts ground coriander 1 ts Chile Con Carne seasoning; : -Spice Islands brand 1/8 ts ground thyme 1/2 ts cayenne pepper powder 1 tb mild California red chile : -powder; Hico brand 21 1/2 oz chicken broth 14 1/2 oz canned S&W Ready Cut : -Tomatoes; blended until : -smooth 4 oz diced green chiles; Ortega : -brand 6 tb Mexican tomato sauce; El : -Pato brand in, yellow can. 1 1/2 lg onions; minced 1 lg fresh jalapeno chile; seeded : -and minced
-------STEP FOUR-------
2 ts brown sugar; (heaping)
In a large frying pan saute the tri-tip in the salt pork grease until all the liquid is gone and the meat is lightly browned. Cover and set aside. In a large saucepan saute the ground beef and sausage in the salt pork grease until well crumbled and cooked. Add all the ingredients in step three, cover and simmer for about 2 hours stirring occasionally. If the sauce begins to thicken and dry out add a little water. The sauce should have the consistency of a good spaghetti sauce when done and the vegetables should be cooked down and well blended. Add the meat to the sauce, cover and simmer about 1 hour, stirring occasionally. Add water if necessary to keep the sauce at the proper consistency. Just before the judging or serving add the brown sugar and mix well. Serve hot. Makes 2 quarts.
NOTES : I have used this recipe in cookoffs and taken a first and second place with it.