Joshua's Burrito Fryday
A rolled-up mattress and cardboard laid across the rack aren't uncommon in San Quentin. But the two plywood boards I place on top of the cardboard? That’s The Chop Shop. That’s my kitchen.Balanced across those boards sit two hot plates—removed from standard-issue hot pots and on top of them, two gallon cans I’ve cut down into deep skillets. This is where I cook every Burrito Fryday.Once a week, I make 24 burritos for residents who preorder them. I sit hunched over this makeshift kitchen for hours, rolling and cooking what feels like an endless stream of burritos. Part hustle, part passion, being a chef is who I am. It’s also how I stay fed.Some guys here take a shortcut: they toss all their ingredients in a plastic bag, add boiling water, and let it sit. Once it absorbs, they dump it onto a tortilla and call it done. Not this chef. Around here, they call me Porkchop. And Burrito Fryday? You already know when that is.
Ingredients
- Shredded Beef
- Rice
- Sazon
- Garlic Salt
- 1 tbsp Oil
- 1 tbsp Hot Sauce
- Beans
- Dried Jalepenos
- Crushed Cheese Crunches
- Cayenne
- Onion Powder
- Lemon Pepper
Instructions
Meat & Sauce:
- A mix of roast and shredded beef is seasoned and simmered in my homemade sauce until bubbling and rich.
Rice:
- Cooked separately with sazon, garlic salt, a tablespoon of oil, and a splash of hot sauce.
Beans:
- Blended with oil, dried jalapeños, crushed cheese crunches, and a seasoning mix of cayenne, garlic, salt, onion, and lemon pepper.
Assembly:
- The burrito starts with a base layer of beans to anchor everything. Then comes the rice and meat, grilled onions, melted cheese, and a line of hot sauce.Each burrito is grilled or fried, then wrapped and delivered.
