WECO Menu 11/23-11/27

Next week’s menuuu! If you haven’t, sign up for our newsletter on our website. The order form will be hitting your inbox at 8 pm tonight. Lots of tasty dishes to contrast with this week’s Thursday feast! Give your palate some variety my friends 🙂

Thanks for ordering!

Happy Taco Tuesday! Wait a second… Something’s wrong… We’re not having tacos for dinner… What are we having again? Oh yeah. BURRITOS. That’s what’s up. Slow braised pork shoulder with peppers and onions, tomato and paprika rice, black beans with lime juce and cilantro, pickled red onions, lime, and of course, chips and guac. What an awesome Tuesday. Here are some quick instructions for your burrito rolling party! Get in there.

For the rice, beans, and pork:

Really simple here. Just empty the containers out into a large casserole dish or onto a sheet tray lined with tinfoil, and bake them in the oven at 425F until everything is nice and hot. Set these components next to your burrito rolling station.

For the tortillas:

The trick to rolling a good burrito starts with the temperature of your tortillas. They need to be warmed somehow, so that they are nice and malleable for rolling. I like to char mine over an open flame, for about 10-15 seconds on each side, but you can also warm them in the oven with the rest of the components, or in a nonstick pan. Get them warm, and then cover them with a slightly damp and warm kitchen towel.

Setting up your station:

This is key! Once you have all your components hot and ready, pop the lids off the guac, pickled onion + lime, and the charred poblano crema. Pop some spoons in the guac and the crema, then let’s roll.

Rolling it up!:

Start with a warm tortilla. First, add a small line of rice at the bottom. Then beans, then pork, in equal proportions. Drizzle some crema on there, add a few pickled onions and a squeeze of lime, and finally, a dash of guac. Don’t over-fill! You can always make another one :) Now the fun part. Check out our instagram for tips! First, roll the bottom of the tortilla up so that the whole burrito is folded in half. Gently form the burrito in a cylinder with both hands, applying pressure to the filling from the top of the tortilla, and pulling back slowly. Once the filling is contained by the bottom quarter of the tortilla, roll the whole thing forward, tuck in the sides around halfway, and finish rolling! Remember, practice makes perfect :)