ADD BREAD OR CHUMUTH

16.9 OZ BOTTLED WATER

COCA-COLA, DIET COKE, SPRITE, DR. PEPPER, PINK LEMONADE, ICED TEA, RED CREAM SODA

FOUNTAIN DRINKS

BEEF, BEANS, ONIONS, CHEESE LETTUCE AND SOUR CREAM

COLOSSAL BURRO

TRADITIONAL BURRO

BEEF WITH BEANS

BEEF BURRO

BEAN BURRO

BABY BEAN AND CHEESE

QUAIL

VEGETARIAN (BEANS, RICE, GREEN CHILI, CHESE AND ONIONS)

GREEN CHILLI SHREDDED CHICKEN

TAMALES

CHEESE MELT

GROUND BEEF, BEANS ONIONS, CHEESE, LETTUCE, TOMATO, SOUR CREAM, GREEN ONIONS & CILANTRO

LOADED TOSTADA

BEAN TOSTADA

FOLDED CHEESE CRISP

CORN TACO

GROUND BEEF, CILANTRO, ONIONS, BEANS CHEESE, LETTUCE AND SOUR CREAM

TACO SALAD

OPEN-FACED TORTILLA, GROUND BEEF, GREEN ONIONS, MELTED CHEESE, TOMATOES & SOUR CREAM

LOADED CHEESE CRISP

PORK, GREEN ONIONS, CILANTRO AND RED CHILI PODS (ASK FOR GREEN ONIONS, CILANTRO AND LEMON ON THE SIDE)

POSOLE

CHUNKS OF BEEF, POTATOES, STEWED TOMATOES,

VEGETABLE BEEF STEW

HOMINY STEW

OUR FATHER JOEDD'S FAVORITE

Chumuth with Olive Oil and Spices

Warm the olive oil in a large heavy pot over medium heat. Add the onion and garlic and sauté until the onion becomes translucent and fragrant, about 5 minutes.

Add the diced carrots and celery. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes.

Sprinkle in the ground cumin, smoked paprika, and red chili flakes (if using). Stir and cook for 1 minute to bloom the spices.

Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.

Pour in the crushed tomatoes and vegetable broth. Add the chickpeas and bring the mixture to a gentle simmer.

Simmer uncovered for 25-30 minutes, or until the stew thickens and the vegetables are tender.

Season with salt and black pepper. Taste and adjust seasoning as needed.

If you like, stir in fresh herbs at the end or a squeeze of lemon juice for brightness.

Toast the bread slices lightly to serve on the side. Place bowls of chutney nearby if using chutney.

To serve, ladle the stew into bowls and accompany with warm bread slices. Offer chutney on the side for dipping or swiping.

olive oil

onion, large, diced

garlic, minced

carrots, diced

celery, diced

ground cumin

smoked paprika

red chili flakes

crushed tomatoes, canned

chickpeas, drained and rinsed

vegetable broth

tomato paste

salt

black pepper

bread, for serving

chutney, for serving

Uncap the 500 ml bottled water and pour its contents into a clean glass, yielding approximately 500 ml of water ready to drink.

Pour water

Serve immediately. Enjoy the pure taste of bottled water.

Serve

Bottled water

Chill all beverages and ice in the refrigerator for at least 30 minutes before mixing to ensure a cold punch.

Chill ingredients

Pour 500 ml Coca-Cola into a large clean punch bowl.

Add Coca-Cola

Pour 500 ml Diet Coke into the punch bowl.

Add Diet Coke

Add Sprite

Pour 400 ml Dr Pepper into the punch bowl.

Add Dr Pepper

Pour 400 ml Pink Lemonade into the punch bowl.

Add Pink Lemonade

Pour 400 ml Iced Tea into the punch bowl.

Add Iced Tea

Pour 400 ml Red Cream Soda into the punch bowl.

Add Red Cream Soda

Add 4 cups of ice to the bowl to chill the mixture and keep it cold during serving.

Add ice

Gently stir with a long spoon to combine all flavors without flattening the fizz.

Stir

Ladle into glasses over extra ice if desired; garnish with a lemon wheel on the rim for a festive touch.

Coca-Cola

Diet Coke

Sprite

Dr Pepper

Pink Lemonade

Iced Tea

Red Cream Soda

Gather all ingredients. Pre-measure and set out the beans, cheese, lettuce, sour cream, tortillas, and seasonings for easy assembly. If desired, warm the refried beans slightly to ease spreading.

Prepare toppings and tortillas

In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent and fragrant. Add ground beef and cook, breaking it apart, until fully browned and no pink remains.

Cook the onions and beef

Stir in taco seasoning, salt, and pepper. Cook 1-2 more minutes to bloom the spices and evenly coat the meat.

Season the beef

In a small pot, heat refried beans over low heat, stirring occasionally until smooth and warmed through.

Warm beans

Warm flour tortillas in a dry skillet for about 15-20 seconds per side or microwave until pliable.

Warm the tortillas

Lay a tortilla on a flat surface. Spread a thin layer of warm beans, add a portion of seasoned beef, sprinkle with shredded cheese, top with shredded lettuce, and pipe or spoon a dollop of sour cream. Roll tightly into a burrito, tucking in the sides as you go.

Assemble the burritos

Optionally toast the seam-side burritos in a dry skillet for 1-2 minutes per side to seal. Cut in half if desired and serve with extra sour cream and lettuce.

Finish and serve

Ground beef

Refried beans

Onions

Shredded cheddar cheese

Shredded lettuce

Sour cream

Flour tortillas

Olive oil

Taco seasoning

Salt

Black pepper

Warm four large flour tortillas in a dry skillet over medium heat for 20-30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5-7 minutes until pliable.

In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Add the sliced onions with a pinch of salt and pepper. Sauté until softened and translucent, about 6-8 minutes. Add minced garlic and sauté 30 seconds until fragrant.

Prepare the fillings

Add the sliced squash to the onions. Season with a pinch more salt and pepper. Sauté until the squash is tender-crisp, about 5-7 minutes. Remove from heat and keep warm.

Cook the squash

In a small saucepan, gently warm the refried beans over low heat, stirring occasionally. If using cooked beans, mash slightly to a spreadable consistency.

Warm the beans

Lay a warm tortilla on a plate. Spread about 1/4 cup of beans in the center. Top with the onion-squash mixture (about 1/2 to 2/3 cup). Sprinkle with 1/4 cup shredded cheese and 1 tablespoon chopped cilantro. Add 1-2 tablespoons salsa. Finish with a squeeze of lime.

Fold the sides of the tortilla over the filling and roll tightly to close. Place seam-side down in a lightly oiled skillet and cook 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted.

Roll and melt

Cut burritos in half if desired. Serve with additional salsa and lime wedges on the side.

Large flour tortillas

Onion

Squash (zucchini or yellow)

Vegetable oil

Garlic

Shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, chopped

Salsa

Lime

Dice the onion and mince the garlic. Rinse and drain the kidney beans if using canned beans. Measure out the remaining ingredients.

Prep ingredients

Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook until evenly browned, breaking it apart as it cooks, about 6-8 minutes. Drain excess fat and transfer beef to a plate.

Brown the beef

In the same pot, add the onion to the rendered fat. Sauté until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds.

Sauté aromatics

Stir in chili powder, cumin, and paprika. Cook for 30 seconds to bloom the spices.

Season

Pour in crushed tomatoes and beef broth. Bring to a simmer.

Add tomatoes and broth

Return the browned beef to the pot. Add kidney beans. Simmer gently for 10-15 minutes, stirring occasionally, until flavors meld and the sauce thickens slightly.

Add beans and simmer

Taste and adjust salt and pepper as needed. Garnish with chopped cilantro. Serve hot, with rice, tortillas, or crusty bread if desired.

Onion, diced

Garlic, minced

Beef broth

Crushed tomatoes

Kidney beans, canned, drained and rinsed

Chili powder

Ground cumin

Paprika

Salt (to taste)

Fresh cilantro, chopped (garnish)

Rinse 1 cup white rice. In a saucepan, combine with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until water is absorbed and grains are tender. Remove from heat and let stand 5 minutes, then fluff with a fork.

Step 1: Cook the rice

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onion and red bell pepper; sauté until softened, about 5 minutes. Add the garlic and sauté 30 seconds. Add the ground beef; break apart with a spoon and cook until browned, about 6-8 minutes.

Step 2: Sauté vegetables and brown the beef

Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the beef. Stir to coat and cook 1-2 minutes until fragrant.

Step 3: Add spices

Stir in the black beans and 1/2 cup salsa. Simmer 4-5 minutes, until heated through and flavors meld. Taste and adjust seasoning.

Step 4: Add beans and salsa

Chop lettuce, dice tomato, slice avocado, and grate cheese. Set aside with cilantro and sour cream.

Step 5: Prepare toppings

Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in a low oven until pliable.

Step 6: Warm tortillas

To each tortilla, layer 2-3 tablespoons of rice, followed by beef and bean filling, then cheese, lettuce, tomato, sour cream, avocado, and cilantro. Fold in the sides and roll tightly to enclose filling.

Step 7: Assemble burritos

Optional: place rolled burritos seam-side down in a lightly oiled skillet over medium heat for 1-2 minutes to lightly toast the exterior. Serve warm with extra salsa or lime wedges.

Step 8: Optional fry finish and serving

To make a meat-free version, substitute 1 lb plant-based crumbles or 8 oz sliced mushrooms sautéed with a touch more oil. Use the same spices and beans, and proceed with Steps 5-7. Adjust salt and chili powder to taste.

Alternative fillings (vegetarian option)

Flour tortillas, large

Smoked paprika

Dried oregano

Red bell pepper

Long-grain white rice (uncooked)

Black beans

Shredded cheese (Cheddar or Monterrey Jack)

Lettuce

Tomato

Avocado

1. Warm the large flour tortillas in a dry skillet or microwave until pliable. 2. In a skillet, heat olive oil over medium heat. Add the diced yellow onion and minced garlic; sauté until translucent and fragrant (about 3–4 minutes). 3. Stir in ground cumin, chili powder, and smoked paprika; toast the spices 30 seconds until they bloom. 4. Add the canned black beans and corn; mash the beans lightly with a spoon to your desired texture; season with salt. Stir in lime juice and chopped fresh cilantro. 5. Fold in the cooked white rice and adjust seasoning to taste. 6. To assemble, spoon filling onto each tortilla, sprinkle with shredded cheddar cheese, and top with avocado slices and a spoonful of salsa. Roll the tortilla burrito-style and, if desired, toast seam-side down in a skillet until lightly browned. 7. Serve with extra salsa on the side.

Classic Bean Burrito

1. Warm large flour tortillas. 2. In a skillet, heat olive oil over medium heat; sauté diced onion and minced garlic until softened. Add chipotle peppers in adobo sauce and a pinch of salt; cook 1 minute to bloom the smoky flavor. 3. Stir in black beans and corn; splash in a tablespoon or two of water to loosen as needed. Add cooked white rice; season with cumin and paprika; adjust heat with additional chili powder if you like. 4. Fold in fresh cilantro and lime juice. 5. Assemble on tortillas with shredded cheddar cheese, avocado, and salsa; roll tightly. 6. Optional: toast seam-side down in a skillet until golden. 7. Serve with extra salsa or a dollop of salsa verde.

Add Bread Or Chumuth

16.9 Oz Bottled Water

Fountain Drinks

Colossal Burro

Traditional Burro

Beef With Beans

Beef Burro

Bean Burro

Baby Bean And Cheese

Quail

Vegetarian (beans, Rice, Green Chili, Chese And Onions)

Green Chilli Shredded Chicken

Tamales

Cheese Melt

Loaded Tostada

Bean Tostada

Folded Cheese Crisp

Corn Taco

Taco Salad

Loaded Cheese Crisp

Posole

Vegetable Beef Stew

Hominy Stew

Our Father Joedd's Favorite