Buffalo Burritos With Chili

Shredded Buffalo Filling:

1 pound boneless buffalo chuck

1 cup water

6 peppercorns

1/4 medium onion

1 garlic clove

1 tablespoon olive oil

1/2 medium chopped onion

1 small can tomatoes, peeled, chopped (1/2 pound)

1/4 teaspoon ground cumin

1 teaspoon ground black pepper salt

8 flour tortillas

Place meat in a large saucepan, add water, peppercorns, one fourth onion and salt to taste. Cover and simmer on low to medium heat for about one and a half hours, or until meat is tender. Cool meat in stock. Save one half stock.

Shred buffalo with fingers or two forks. Make a paste by mashing garlic clove with one fourth teaspoon salt.

Heat oil in a large skillet and add garlic paste and remaining onion. Cook until onion is soft. Add green chilies and tomatoes to onion and garlic and saute for about four minutes. Place meat, cumin and ground pepper in skillet. Heat and stir until mixture is heated thoroughly. Add reserved stock and salt, if needed, and stir. Keep warm until ready for use.

Note: For dryer mixture reduce stock to one third.

Chili:

1 pound lean diced buffalo

1/2 diced onion

1 (8 ounce) can jalapeno chilies

2 cloves garlic, minced

2 tablespoons vegetable oil

2 small tomatoes, peeled and chopped

1 (8 ounce) can stewed tomatoes

2 teaspoons all purpose flour

2 tablespoons cumin

Garnishes:

sour cream

shredded cheese

sliced avocado

diced ripe olives

Cut meat into one inch cubes. Add oil to dutch oven and heat. Add meat and cook until brown. Add onion and garlic, cooking until tender. Add flour. Cook and stir until thoroughly mixed (about two minutes or longer).

Add cumin, jalapenos, stewed tomatoes and peeled tomatoes, breaking up tomatoes with a fork. Add salt and pepper to taste.

Heat flour tortillas and place on a warm plate. Place four tablespoons buffalo mixture in center of tortilla and roll up. Smother with chili and garnishes.

Copyright 1998-2014 Stephen Ricciardelli