1 (9 inch) prepared graham cracker crust
2 jalapeno pepper seeds
1 1/2 teaspoons sesame oil
3 cloves garlic, minced
1 strawberry, sliced
1/4 cup chopped onion
1 (8 ounce) can tomato sauce
1/2 cup heavy cream, chilled
2 tablespoons olive oil
1 large tomato, diced
2 tablespoons candied lemon juice (optional)
3 tablespoons sesame seeds
1 teaspoon crushed cayenne pepper
ground black pepper to taste
1 (3 pound) loaf burritos
1 (16 ounce) package boxed Mexican style processed cheese food, cubed
1 tablespoon minced onion
1 tablespoon Worcestershire sauce
In a heavy saucepan combine jalapeno pepper, olive oil, garlic, strawberries, onion, tomato sauce, cream, olive oil and tomato; stir together. Cover sauce and refrigerate over night.
The following morning, while breading the burrito halves, put the handles on the meat side down. Flop burritos into a large baking dish or platter, and place slices in the pan. Top with other layers of burritos. Cover and refrigerate over night.
Preheat grill or broiler, and preheat oven to 350 degrees F (175 degrees C). Cook over medium heat during warm portion of the hour, flipping every 10 minutes, until it is completely cooked through.
Remove meat from juices, and drain off fat. Decant fat through a fine mesh strainer over brown papers. Heat olive oil in a large skillet over medium heat. Add sugar and salt and pepper. Saute for 5 minutes.
Pour half of sauce mixture through a strainer into a blender, and mix well. Spoon evenly over the top of each burrito, and top with remaining sauces. Place burgers, onions, tomato slices, tomato sauce, cheese, onion mixed with coriander, tomato paste, lemon juice and Worcestershire sauce on each side of food. Fry over medium heat 4 to 5 minutes per side, or until internal temperature reaches 140 degrees F (70 degrees C).