COOK’S NOTE: David shares how to toast spices and grind them, but if you don’t have whole spices or the equipment to do so, you may use ground spices.

Makes 6 burritos. Makes guacamole for 4-6. Makes 2 margaritas.

INSTRUCTIONS

For the Burritos:

Preheat oven to 375. On a large baking sheet spread cumin and coriander and cook for 2-3 minutes or until fragrant. Pull out and grind with a spice grinder or mortar and pestle. 

Over medium heat, add canola oil to a large skillet. When oil is shimmering, add onion, a pinch of salt, and a splash of water. Cook 3 to 4 minutes or until soft and translucent. Next add garlic and cook for another 1-2 minutes. In small batches, add meat to the pan, breaking as it cooks. While the meat is browning, drain grease in a jar. Add chili powder, cumin, coriander, oregano and a pinch of salt and pepper to the meat. Drain more grease if needed, and add in chipotle and fire-roasted tomatoes. Cook until incorporated, about 6-7 minutes.  

Turn oven to broil and on the same baking sheet you toasted the spices on, add ½ bag of chips followed by the meat and cheese. Broil until cheese is melted, about 2-3 mins. Remove nachos from the oven.

With a spatula, cut the nachos into 6 squares. Heat each tortilla on a lit burner or flat top so it’s malleable. Remove tortilla from the heat and build your burrito. On one side of the tortilla, add a tablespoon of sour cream, then layer nachos, lettuce, tomato, and a dash of hot sauce. Flip in 2 sides of the tortilla, and roll to make a burrito. Cut in half and enjoy.  

For the Guacamole:

In a medium bowl, use your hands to mash the avocados with the lemon juice, garlic, red onion, cilantro, and a large pinch each of salt and pepper. (Or have your kids mash up the avocado with their hands first. Kids love getting their hands dirty.) Wash your hands, then use a spoon or spatula to stir in the jalapeño, half the tomatoes, and hot sauce to taste. Taste the guacamole and season with salt and pepper.

Transfer the guacamole to a serving bowl and garnish with the rest of the tomatoes and the whole cilantro leaves. Serve immediately with tortilla chips. Transfer any leftover guacamole to an airtight container and nestle an avocado pit into the guacamole to prevent browning. Press plastic wrap directly onto the surface of the guacamole and seal the container. Store in the refrigerator and eat within 1 day.

For the Margaritas:

Fill a cocktail shaker to the top with ice, then add the tequila, triple sec, lime juice, and simple syrup. Shake like crazy, then strain into two rocks glasses filled with fresh ice.

Dip a lime wedge halfway into salt, then make a shallow cut in the wedge and perch it on the rim of the glass. Repeat with another lime wedge for the second glass. Serve immediately.