Tapas have been on my mind nonstop lately.
They were really trendy and popular when they first came on the scene years ago, then sort of took the back seat for a while. Recently a few new tapas restaurants popped up in Boston with the best meals I have had all year! You guys know that I love meatballs from any and all cultures
, so it probably isn't a surprise that one of my favorite tapas dishes is albondigas.
This week I thought of putting albondigas into a burrito
. The subtle spice in albondigas was perfect, and come on – how good does a meatball burrito sound? I swapped out pinto beans (my burrito fave) for chickpeas, which are common in Spanish cuisine.
I made a quick salsa
for this burrito. Tomatillos, tomatoes, and jalapeno in the broiler for a few minutes, then mix with raw onion, garlic, and cilantro in the blender. Feel free to use store bought.
But I like to make my own sometimes. It’s quick and easy!
Brown up the meatballs in a hot pan, then build the sauce around them.
Finally, make the burrito!
Very tasty, a little spice, and some unique burrito flavors and textures.Dan Whalen is very happy to have found a new vessel for eating meatballs. He has been blogging for over 3 years at The Food in my Beard
; check Dan's Tablespoon profile often to try his recipes with creative international spins!