CARNE ASADA BURRITOS

Reheating time: 7-10 minutes

Tradition- why is it so important to us? Think about every tradition that you are a part of- whether it’s gathering with friends and loved ones on holidays, some sort of superstitious act on game day, or even just something silly, like wearing green on Saturdays (this is one of mine…!). Somewhere, sometime, there was a first instance of this tradition- and it was so great, so enjoyable, that it cemented itself in your life. Every reiteration of that tradition feels new, yet still harkens back to the original time and place of enjoyment. Thinking about how traditions start is like unraveling a roll of tape. The single strand of adhesive material wraps around itself again and again and again until you finally reach the point where the tape was stuck on to the cardboard roll. Well, we are the cardboard roll, and carne asada is the tape. This amazing dinner has found its way into all of our hearts, and if you ask me, should definitely be a part of some sort of WECO tradition. No frills, nothing special, just really, really good food. That’s definitely a WECO tradition. I’m starting to forget how to actually use the word tradition. Probably because I can’t stop thinking about carne asada burritos. Get in there!

For the beef:

All jokes about me liking to eat cold food aside, try a piece cold… it’s… a revelation. Now that your taste buds are squealing with apprehension, time to heat it all up! Best way is to broil on a sheet tray- set your oven to high broil, line a sheet tray with tinfoil, and lay out the steak and veggies in an even layer. Broil for 3-4 minutes, give it a stir, and broil for 2-3 more minutes till it’s hot. 

For the rice:

Either pop the rice in the microwave for a few minutes, or fry it in a nonstick pan with a bit of oil or butter. Method is up to you (I definitely wouldn’t use the microwave), we just need to get the rice nice and hot for burrito assembly. 

For the beans:

Bring a splash or two of water to a simmer in a small saucepan, and add the beans, stirring to mix them together. Turn the heat to medium high, and keep stirring till the beans are hot hot hot! Add a bit more water if they are too thick, or cook for a bit longer if they are too thin. Get em hot 🙂

For burrito assembly:

I think somewhere there is a video on our instagram of me rolling a burrito, but now that I think of it, I am incredibly bad on camera and I don’t really want you to watch it… but I suppose it’s out of my hands now. So here goes. Warm the flour tortillas in a nonstick pan over medium heat until they are malleable and soft. Start with a horizontal line of rice right down the middle, then a line of carne asada, then beans on top. Make sure to leave about an inch on each side of your lines to allow for proper folding. Next, pico, pickles, and a squeeze of lime. Ready to roll? Using both hands, slowly bring the bottom of the wrap up and over the filling, compressing it gently with your hands to form it into a cylinder. Tuck the bottom of the wrap beneath the filling, fold the ends in, and finish the roll. You did it 🙂 Enjoy!

Dinner is served, and solved.

CAJUN SHRIMP SALAD

Thanks for ordering!

We are very lucky over here. Our amazing purveyors love us- not only because of how much business we give them (it’s a lot), but because of our ethics when it comes to product- we are more willing to spend a bit more money on something that is ethically and sustainably sourced, which in turn makes our purveyors happier about sourcing this product for us. It’s a beautiful symbiotic relationship, and it comes with many perks for both sides- our sales reps order WECO all the time (talking to you Tedd and Jeremy!), and in return, they bring us cool gifts and products to try. This salad features many of these products, from freeze-dried local corn (harvested peak season, freeze dried and stored for the winter), local pickled peppers, chem-free sustainably farmed shrimp, hydroponic local greens, it’s basically a mashup of everything good about the buyer/seller relationship in the time of transcendent sourcing goals. But besides the cool products and thought that goes into this salad, the flavors are out of this world… You’ll see. To enjoy, simply mix everything up in a big bowl and drizzle over the paprika + roasted pepper vinaigrette. Give it a season with some salt and fresh cracked black pepper, and dig in!