Makes 12-15 mini burritos
- 1 tablespoon grassfed butter (or your choice of fat)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 purple potatoes, chopped
- 1 banana pepper, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 2 packages lamb oysters, cubed
- 12-15 round spring roll skins
- green onions, sliced
- 2 hard boiled eggs, sliced (optional)
- 1-2 prickly pears (optional)
- Melt butter in a large frying pan over medium heat.
- Add onion and garlic, stir to combine. Cook over medium until onions turn translucent, around 5 minutes.
- Add in purple potatoes, banana pepper, garlic powder, black pepper, sea salt, cinnamon, cumin and cayenne pepper. Stir everything, reduce heat to medium-low, cover and cook for 15 minutes.
- Add lamb oysters (or your choice of ground meat, if you don’t want to be adventurous) and stir to combine.
- Cook 20-30 more minutes, or until potatoes are soft. Occasionally stir the mixture so it doesn’t burn.
- You’ll know it is done when the potato and onion start to mash together with the meat and form a refried bean-like texture.
- Remove pan from heat, now it’s time to put the burrito’s together!
- Add water to a shallow bowl or rimmed plate.
- Emerse one entire single spring roll skin in the water, flip over and repeat so both sides are wet and the spring roll skins becomes limber.
- Transfer spring roll skin to a second plate, spoon 1 tablespoon of the meat and bean-like mixture onto the spring roll skin on the end that is closest to you.
- Start to roll the burrito away from you, folding the ends in tight as you go. When you get halfway lay the sliced green onion in the crease and continue to roll.
- Continue to repeat step 10 & 11 until you’ve run out of spring roll skins and/or meat and bean-like mixture.
- Optionally at the step when you add the sliced green onions you can add hard boiled eggs to the green onions to mellow out the spice. Another option is to add sliced prickly pear melon to the green onion to sweeten the flavor and compliment the spice. (To slice the prickly pear cut off both ends, slice the outside of the pear from top to bottom and peel the outer skin off the pear. Slice the pear in half, remove the seeds from inside and slice the fruit thin enough to add to the green onion. Note: The seeds are edible but unnecessary for this dish.)
- Serve as an appetizer or main dish.
Back to Top