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.
