Serves 6
1 pound ground beef
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 russet potatoes, peeled and cubed
1 cup Monterey jack cheese, shredded
2 cups tomatillo salsa
1 tablespoon thyme
1 teaspoon ground cumin
Salt and pepper
Toothpicks
Flour tortillas, burrito size
Oil for frying

Tomatillo Salsa:
20 tomatillos, husked, cleaned and chopped
Salt and pepper
1 onion, peeled and halved
1 teaspoon cumin
1 teaspoon sugar
1 bunch cilantro, cleaned
Sour cream

In small frying pan, cook beef over medium heat until browned, about 7 minutes.  Place beef in a mixing bowl to cool.  In same pan, sauté onions and garlic for 7 minutes until soft.  Add onion mixture to beef.  In large pot, place potatoes with water to cover.  Bring to boil.  Cook potatoes for 2 minutes.  Drain and add to meat mixture.  Add cheese, thyme, cumin, salt and pepper, and 1/2 cup tomatillo salsa.  Add 1/2 cup of mixture to each tortilla.  Fold tortilla like a burrito and secure with toothpicks.  In a large wok, heat oil to 350 degrees.  Fry each burrito until golden brown, about 5 minutes, turning once.  Drain on paper towels.  Serve with remaining tomatillo salsa, cheese and sour cream.

Patriot Fact

Cumin is a flowering plant in the family Apiaceae, native to the East Mediterranean to India.  Cumin seeds are used as a spice for its distinctive aroma.  The spice is familiar to Tex-Mex dishes and has a sweet, earthy flavor.

Southwest

Recipes