My friend Rachel forwarded me a link to the 5th Annual Dark Days Challenge.
So what's the challenge? Cooking once a week a meal that is SOLE (sustainable, organic, local, ethical) and posting about on my blog.
Local means about 150 mile radius with a few minor exemptions that are set up ahead of time (i.e. oil, spices, coffee, and chocolate). I am ready and this will keep me posting weekly recipes (I've been slacking).
My exemptions will include: spices, citrus (who can go all winter without Oranges or Grapefruit?), olive oil, yeast, baking powder/soda, and salt.
Who doesn't love Mexican food? Only if I had tequila to make some Margaritas would make this meal perfect (although not local). The Homemade Tortillas really make the Burrito. It has been a really long time since I have bought pitas, flat bread, or tortillas from the grocery store. They always are bland tasting and stale. I can guide you on making very simple, but delicious tortillas to go with your favorite style Burritos.
2/3 cup of water
~2 cups of flour (Mt. Marcy Organic Flour from Westport, NY)
1 teaspoon of baking powder
1/2 teaspoon of salt
3 tablespoons of soften butter (Cabot, from VT)
Mix together your flour, baking powder, and salt in a separate bowl. Place your water and flour mixture into your Kitchen Aid mixer and add in the butter. Knead with a dough hook until dough is soft and does not stick to the sides of the bowl. Add in additional flour if needed. Cover with a towel for 30 minutes.
Divide dough into 6-8 balls. Roll out each one with flour while heating up a griddle. Cook each one a couple minutes on each side till you get some lightly brown spots. If you cook them too long they will get hard and not really good for the next day. As you are cooking the next ones, place the cooked ones on a plate and keep covered with a kitchen towel.
1 lb of ground beef (Chestnut Farms CSA Hardwick, MA)
1 medium onion diced (from our garden)
3 cloves of garlic diced (from our garden)
Chili Powder -to taste
~ 1 tablespoon Worcestershire Sauce
1/2 teaspoon Salt
Heat a tablespoon of butter in a skillet and add in your onions and garlic. Saute till tender and the beginning stages of caramelizing. Add in your beef and cook till the pink is almost gone. Next add in your Chili Powder, Worcestershire sauce, and salt to taste. Cook till the meat is all brown.
Now it's time to create and layer your Burrito. My Favorite starts with sour cream, next comes the beef, then the Cabot cheese, and lastly the home canned peach salsa.