Sources: Somers/Lakeside MT School District #29
5 pounds extra lean ground beef
½ pound onion, chopped
3 Tablespoons butter
1 Tablespoons + 1 teaspoon salt
1 Tablespoons + 1 teaspoon garlic, granulated
2 teaspoons black pepper
2 Tablespoons chili powder
1 Tablespoons + 1 ½ teaspoons ground cumin
1 ½ teaspoons onion powder
10 cups cooked brown rice
6 cups mushrooms, coarsely chopped
2 pounds shredded cheddar cheese
70- 8” flour tortillas
Chili Verde Sauce
2 large onions, chopped
6 cloves raw garlic, minced
2 fresh jalapenos, stemmed, seeded, minced
2 pounds fresh poblano peppers, stemmed, seeded, chopped
2 large fresh yellow bell peppers- stemmed, seeded, chopped
3 pounds raw tomatillos, husked, rough chopped
¼ cup vegetable oil
1 Tablespoon salt
1 teaspoon black pepper
1 Tablespoon ground cumin
4 ½ quarts chicken stock
1 cup cold water
½ cup corn starch
1. On medium high heat, in a large pot, cook ground beef until browned. Remove from heat. Drain beef and return to pot.
2. In a small bowl, measure the salt and spices. Mix well.
3. In a separate small pan, melt 3 T of butter. Add onions and mushrooms. Saute until vegetables are soft. Add the onion and mushroom blend to the beef along with the spice blend, mixing well.
4. Bring pot to a simmer and cook with a lid on for about 10 minutes. Add the cooked rice and shredded cheese to pot, folding ingredients together. Continue to cook until cheese is melted and internal temperature reaches 155 degrees – CCP
5. Measure 1/3 cup of beef filling into each tortilla. Roll burrito style. Serve immediately or hold at 135 degrees –CCP
6. To serve, smother burrito with chili verde sauce.
Chili Verde Sauce
1. Heat the vegetable oil in a large pot. Add the chopped onion, garlic, salt & pepper and sautee until onions are translucent.
2. Add the cumin and chicken stock. Simmer ½ hour.
3. Puree the tomatillos in a food processor until smooth. Add a little water if necessary.
4. Add the poblano peppers, bell peppers and minced jalapenos and tomatillo puree to the simmering pot. Cook and additional 30-45 minutes.
5. Make a slurry with the cold water and corn starch, stirring well until smooth. Pour slurry into the sauce, stirring continuously until the sauce has thickened and the starch is incorporated. Cook an additional 5 minutes.
6. Ladle 1/3 cup of sauce over each burrito to serve.