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Ultimate Burrito | Stuffed Meat, Bean and Cheese Burrito
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Aug 23, 2023
We are turning up the flavor on this stuffed burrito. This ultimate burrito is full of meat, beans, cheese and rice. #burrito #ultimateburrito #beefandbeanburrito Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Kent’s taco seasoning https://kentrollins.com/shop-1/ Kent's Salsa https://kentrollins.com/shop-1/ Great Day Kitchen Towel https://kentrollins.com/shop-1/ Stargazer 12-inch skillet: https://bit.ly/3MFjg2c Field skillet 12-inch skillet: https://bit.ly/3vXzopY Mesquite Spatula: https://kentrollins.com/shop-1/ Skillet handle cover https://kentrollins.com/shop-1/ Hasty Bake Legacy 131 grill: https://bit.ly/3q8Dl6D Use code: KENTROLLINS for 10% off Rode wireless mic: https://amzn.to/2ShDyEq
View Video Transcript
0:00
Folks, we'll be talking about layer after layer after layer and some more meat and another layer of ultimate goodness in the ultimate cowboy beef and bean burrito
0:09
Come on, because I am not going to the drive-up window. I am going right here to have me some of these
0:14
I am so glad y'all joined me under the barn today
0:30
I am because ain't nothing I really like much better than Shan and the Beagle and major size
0:35
What? A good old beef and bean burrito. And man. So why
0:40
I'm curious. Is it ultimate? Why is it the ultimate, Shan? You ask
0:44
Hey, because the cowboy unloaded the shoot and the trailer, the bulls and the horses and got it all in there to go in
0:50
And then we're going to take like a 60-foot tortilla and wrap all the way around it
0:53
And we ultimate cowboy goodness. We're fitting to start. The first thing we got to do before we start this ultimateness is to make the sauce that go on their bottom
1:03
I know everybody be saying, well, we just get some sour cream and slap on it
1:07
We're going to have about two of them a sour cream. Now, what is that
1:11
I will tell you exactly. It is in one third of a cup. I have measured it many times
1:16
Duke's mayonnaise. The good folks in the southeastern part of the United States turned me on to Duke's mayonnaise
1:20
They did. And another childproof label. It's a fresh one. Yes, it is
1:25
Folks, I guarantee you if you ain't be trying some Duke's, you need to right now
1:30
Pardon me while I get one of these. And for those of y'all that are just joining us maybe for the first time
1:38
hey, we have done revamped the kitchen out here under the barn we have
1:42
We hope y'all like it. And another thing while we're working on this, let me get this mayonnaise in there
1:47
Another one of these and these, which make another third of a cup
1:52
And also, this guy. You know this guy? He looks very familiar
1:59
This guy, yes. It's not like Willard used to be on this Today Show
2:03
And today, he turns 118 years old. Gets a prize. Well, I ain't quite that old, but I am going to use this salsa
2:09
And folks, if y'all ain't got none, I can tell you where to get it. Kent Rollins.com. Now give it a little shake in there. Get about, hey, let's go another third of
2:19
a cup. Let's go over here to the forest. Uh-huh, right behind me. Tropical it is. And pick a lime
2:26
right off the tree, Mage. Did you see that? But if we're going to do that, we're going to have to
2:32
have something to cut it with. Give it a little rolling. That's tip 47. What did I do? Helps the
2:38
juices it does. And then just give it a little squeeze in there. Give it a good mixing and I
2:46
need you to put it in the cool somewhere. Folks, you'll be wanting to make this stuff spread on
2:52
your sandwich. Let me get this in the ice box and folks, we'll meet you over there to the Hasty
2:58
Bake. Well, we'll be over here at the Hasty Bake we are and folks, hey, if you'll be looking down
3:03
there in the little link below, there'll be a place to where you can find it and you can even
3:07
get a discount too. I also got a special deal coming along. We're going to be at the Downstream
3:11
Casino this month in March. There'll be a little deal pop up there. Andy's going to take care of
3:16
you, but be sure and check our website out occasionally, if not daily, to see vents that
3:20
are coming to us because warm weather is getting here. Now in this little red and white pot
3:26
which is entirely hot it is, we have about four slices of thick cut bacon that have cooked down
3:33
there just a little because people be telling yourself if he gonna use beans
3:38
we couldn't didn't have to cook them did we oh too much how do you spell that
3:42
Shan with beans uh-huh you sure do now I can got me a big old heaping can of
3:48
black beans 26.5 ounces I think what it said go ahead and dump them in there and
3:52
you can tell they wasn't much liquid there you know why rinse them black
3:56
beans thoroughly three four times I don't want to see no more that water
4:00
coming off of them that is discolored or dark. The beans is in there with the bacon
4:05
and we need a little something to make it taste really good to have just a little liquid since we drained all that off
4:11
So we gonna add some chicken broth we are And you may have to keep an eye on it folks and add a little more occasionally To that we gonna add some diced onion Yes we are
4:28
Make sure you get it all in there because we need it And a lot of you are gonna think to yourself
4:35
Why didn't he just mix all that in the meat and he wouldn't have had to dirty two pots up
4:41
Well folks, I'm doing the dishes so it really don't bother to me But you're gonna get so much more flavor out of them beans this way because we are doctoring them beans up
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We're gonna get the most flavor out of you won't even never know that they was canned not none some at all any
4:55
Now the onion the beans the bacon are in there. So it's time to add a little bit of seasoning
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pause Now while y'all wasn't here to be watching I done got me a serrano pepper and roasted it up
5:10
Oh so fine get that good wood smoke flavor out of there
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Be sure you let it cool before we do anything to it But at this time and moment in your life you be thinking to yourself. We got to have some butter
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Yeah, so we're gonna put about three tablespoons in there. We are Some of our taco seasoning now you don't be having none of this
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I done told you where to get it and folks you can put this on tacos
5:33
You can put it taco soup. You can put it straight on a salad chicken beef pork. It don't make no difference
5:39
So let's give it some in there To get it things really going well a little bit of cumin fresh oregano
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Remember I told you don't be using that other stuff. This has got so much more flavor. It does
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So just give it a good little grinding and put it in there get everything incorporated well
5:58
So we got it stirred got it in good shape slide it over here to the simmerest side of the grill
6:04
You got you like that word simmerest side now We done broke out our big old field skillet
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We are and since we'll be talking about ultimate you'll be thinking
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Maybe a half pound three-quarter pound of meat a big pound and half. No, no
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Let's just go ahead and do two pounds 80 20 certified Angus beef and I'll be having some if the beagle ain't got it
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So we're just going to put her right. Hear that sizzle? I like that sound
6:35
I do. Give it a good mashing down in there. Once your meat has begun to brown, you have diced up that onion
6:43
You have. And I need you just to slide it all back in there
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One more little pro tip comes from page 374. It does. Use the back side of your knife when you're scraping that in there off your cutting board
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And see this cutting board? They'll be coming to you sometime soon. They will mesquite they are that way you ain't dulling the knife as you go along. Let's go ahead and stir them onions in
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So when you get your onions in now I'm going to let this all cook down and let it get really good and tender that meat and get us some great flavors going
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I want you to take two tablespoons of this taco seasoning And don't just dump it. I need you to be sprinkling it around there. I do
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Come on two tablespoon. I know you in there Give it an oven
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And we got this probably on what I would call a medium-low heat
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I done roasted me up what? Two Anaheim's or two hatch green chilies is what I used today
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If you can't find them, get you some of them Anaheim's, but ooh folks, hatch has got so
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much flavor they do. One big old poblano pepper and two jalapenos
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Now when you roast them like that, you're going to get them really good and tender before you ever get any, but you're getting that sort of waxy skin off of them as you go along
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And then off that charred smoke and everything gets in there, what are you doing? Adding more flavor
8:02
Yes, you are. And you get them all in there and let them cook. It is a blend so well
8:06
Now, all of those peppers that we put in there have been stemmed and the seeds took out
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But if you really think you need a little more heat, leave them seeds in the jalapeno
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The reason I like them big old poblano peppers, they got a smoky flavor to them anyway
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I'd say on a heat scale, maybe you might want to find one that is a medium
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But there so much flavor that they bring to it now when you get to this point We gonna put the garlic in last Because we don want to burn no garlic and if you got Means and the ways I need you to go ahead and turn that heat down to
8:42
Probably low because we just want this to simmer now I'm gonna give you an optional deal here because I like you now as you watch that simmering along
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And it is what the meat is done everything is ready to go But we're gonna let it simmer some more so we can bring in all them flavors together
8:59
But you watch it. I don't want to see a dry spot in here. You've got to have a little bit of that
9:05
moisture left from that meat But if you begin to dry out a little add you a fourth of a cup of water or a fourth of a cup of brief beef broth or chicken broth
9:13
Just don't let it dry out Well beans on simmer meats simmering what do you got to have to put all that together in the ultimate burrito
9:21
You need some kind of vessel to hang on to it to wrap around at what a A flour tortilla. Now we're not talking about going down there to the store. I know you're tempted
9:30
Some of you are leaving right now to get in the pickup to drive to the grocery store and buy a sack of them big old 12 inch jumbo mambo
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Tortillas don't do it Folks we have a video on homemade tortillas and I went to all the trouble today as to make some of them up
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And I'm gonna give you the biggest tip I've got It is in our cookbook
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Faith, Family, and the Feast about how to make Shannon's homemade tortillas
10:00
Come on in here. I'm going to tell you. Bacon grease. Yes
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Bacon grease is what's happening for some homemade tortillas. And folks, you make sure that you get
10:09
everything just right and you want that water to be warm when you get back in there
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to mix some of these up. That way it helps break down that bacon grease or that lard even more
10:18
So get you a floured surface. And folks, These got to be pretty big
10:24
This can't be like none of your little bitty old midget tortillas. And we usually say pinch them off golf ball size
10:30
But I'm thinking we might go like baseball size. Nearly don't you, Shan
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Because I mean we need some big tortilla. So give it a little rolling and a coating of flour
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Give it a mashing on that side. Turn it over and give it a mashing there
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I like to sprinkle a little flour right back on there. Get the husband trainer out
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and let's go to town. I want this perfectly round. That is not going to happen
10:58
Now I'm going to tell you as you roll along, whoa, be sure and flip it over
11:03
about every three or four times and that way it's going to help this increase
11:08
as you go along, but it also helps it not stick so bad
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That's impressive. It's kind of round. It's getting closer, it is. It'll look like the state of New Hampshire
11:17
time I'm finished. Now, Shan is going to tell us the desired thickness of a homemade tortilla
11:28
I mean, I like mine pretty thin. Yeah, I do too. Because, folks, in the tortilla itself, there is some baking powder, which is going to help them puff just a little
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And when you go to cook these, they're all the time going to shrink a little
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So get bigger than what you think you need because it's going to shrink up a little as we go along
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So, give you a bunch of them rolled out. I'll meet you back over here at the fire, and we'll go at it again
11:55
Well, folks, when you go to cook these tortillas, make sure that your skillet is big enough as to what you're cooking
12:00
That's what Major's barking about. He said, Dad, your skillet likes a little being big enough. But lay them in there
12:05
Make sure that skillet is hot before you start. I don't want it smoking, but I want it hot
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And you can see these little bubbles that are popping up here. That's when I say, hey, it's time to roll this rascal over
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because if you cook him too long, you know what happens? He becomes brittle like a Frisbee, and you can sail him out there like a sail rabbit
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Sail rabbit, you say? What is a sail rabbit? Well, that is a rabbit that's been run over in the road about 687 times
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until he's like a Frisbee with fur mashed down there, and you can throw him
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A lot of entertainment come that way when I was a small child. It did. Got my tortillas in here all keeping warm
12:43
They are all the players are nearly ready to go, but we missing one more star attraction We are What is that Our Mexican rice Traditional it was We did a video on it some time ago It was back down there at the river in the snake country It was what do we do when we got everybody fixing to go to ready
12:59
Whoo we saddle a horse and we load everybody in the trailer. So let me get the trailer loaded
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I'll haul it right over here and we'll put them together Thank you
13:48
Woo-wee, the ultimate beef and bean burrito
14:00
I'm talking about, this ain't going to fit in one of them little packages you get at the store called Don Jose Federico something or another
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These here are what's happening. They are. Now, I really wanted to maybe dress them beans up a little, so what'd I do
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Got the tater masher out I did and put them on there because I sort of like it when it
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sort of makes nearly like a gravy, them beans are. It's all smooth like a paste, but they have so
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much flavor in them. They do. But I had some really good help out here today. Did you though? I did
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And they boycotted the video that come out before this one. They did, didn't they? Yeah. It was the
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rice video and there was no meat involved. So today there is some ground beef, certified Angus
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beef. There is my big who has been around for a long time, made with his brand new sporty haircut
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And here is the sideloo. Yup. And Duggar woke up from his nap to have a bite of beef
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Come on, Duggar. Attaboy. Everybody got one. Mm, mm, mm. Now, folks, I like to take this and just pour me some on there
15:00
Shan said she'd probably re-dip it down there in that sour cream sauce. But, ooh, folks, this salsa is what's happening
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It don't come in a packet. It come in a jar, and it is oh so good. Mmm
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Sometimes even I amaze myself at how good the creations are that I make, and this is
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one of them, so I'm going back again. Mm-hmm. Everybody get back
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Ooh say to Lou, I do love me a burrito. In fact, I'm gonna have another bite, say
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Ooh folks, they're so good. And it was so nice of y'all to take time out of your day
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to drop by and visit with us today. Learn about the ultimate cowboy burrito, maybe something about rice cooking, and a little bit of homemade tortilla
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We tried to cover it all through the spectrum. We did. Everything we used will be listed down there in them little links below
16:10
And you're going to want to find out what's going on. Be sure and check the website for our upcoming events
16:15
But as always, and with great honor, I tip my hat to all our servicemen and women for letting old glory fly safely wherever we be
16:24
Folks, I know there's a lot of things going on in the world today. Be sure and lift up all them leaders with prayers, folks, because we're going to be needing them
16:31
The rest of you, I need you to come on in here. I'll share maybe one bite with you
16:35
You know what's finna happen. We're going to get that great big hug. We are
16:39
God bless you each and every one, and I'll see you down the ultimate cowboy beef and bean burrito trail
16:46
That is sure a good looking major. Paying down there. Folks, he done got a championship haircut by his daddy last night
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I mean, so I ain't that much. Hang on, I got something crawling on me
16:59
Hey, did y'all know that on our YouTube channel, we had a playlist of authentic Mexican food and recipes
17:06
Y'all need to check it out, and so do y'all folks. It is some good eating, I guarantee you
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