Happy National burrito day! 🎉🌯We are going way back with this nostalgic and comforting picadillo. I made a burrito with this delicious ground beef dish and some creamy refried pinto beans. Always hits the spot.
Finely chop one garlic clove and ¼ piece of onion. Set the other garlic clove and remaining ¼ piece aside.
Heat oil in a large skillet over medium heat. Add chopped garlic clove and chopped onion. Cook for 2 minutes. Add ground beef and stir, breaking up into crumbles. Add bouillon and bay leaves, reduce heat to medium low. Cook until beef browns, stirring every few minutes.
While beef browns, add tomatoes, remaining ¼ piece of onion, remaining garlic clove, cumin, salt and water to blender. Blend until smooth. Set mixture aside.
Add potatoes, carrots and peas to ground beef mixture. Stir in blended mixture, bring to a simmer and cover. Cook for 15 minutes, uncover and continue cooking for 5 minutes more or until potatoes are tender. Remove from heat and let cool for 15 minutes.
Warm up a tortilla on a comal or skillet over medium heat for a few seconds. Remove from heat. On a working surface spread 3 tablespoons of refried beans top with 1/3 cup picadillo. Roll tortilla, tucking in the sides. Return burrito to comal or skillet and toast on all sides until golden; about 8 minutes. Serve with salsa ad sour cream.
