Yucatan Style Beef, Chevre, Rice and Black Bean Burritos

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Serves: 4-8 2lbs Beef Cubes – 1inch thick (I used the trimmings of rib eye steak rib bone meat), Diced Stew meat works well for this too. 1 Tablespoon Oil 1 teaspoon Cumin Ground Pinch Ground Cloves 1 teaspoon Black Pepper 1 teaspoon Paprika 1 teaspoon Chile Powder 1 teaspoon Achiote (ground annatto seed) 3 cloves Garlic chopped fine 1 bay leaf 1 pinch Cinnamon Water 1 Cup Chopped Cilantro Plain White Rice Pre-cooked and cooled 1 – 14 oz can Black Beans, strain liquid off 8 oz. Chevre (Soft Goat Cheese) Flour Tortillas
MAKE AHEAD AT HOME: In heavy bottom pot heat the oil over medium heat. Add the beef cubes and let sear/brown on all sides. Add in the garlic and other spices, incorporate well. Pour in water to cover the meat and stir well, especially the caramelized bottom bits and pieces on the bottom of the pan. Bring to a boil and reduce to simmer. Simmer until almost dry. Sample a piece as it should be fork tender, if not add more water to cover again. Bring to a boil, reduce to simmer. Let simmer until almost all the liquid is gone. Once the meat has become fork tender, take out of pan and let cool. Assemble all of the cooled ingredients, layout tortillas and begin by putting a little of each of the ingredients in them. Roll into a burrito and wrap in heavy duty foil. Refrigerate or freeze until needed. When reheating in a lunchbox oven or on the engine block, make sure that the internal temperature reaches 165°F. ENJOY!

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