Twelve burritos, four fillings, one Sunday

Batch-cooked Sunday. Four fillings in parallel: carnitas (the main event), black beans with epazote, Mexican red rice, and charred corn. Twelve burritos assembled, six for the week and six for the freezer. The carnitas took four hours but were mostly unattended. The beans were two hours, also unattended. The rice was 35 minutes. The corn took 10 minutes. Photos at each stage: the carnitas resting in the fat before crisping, the beans after two hours (the broth was dark and thick), the assembled burritos lined up before wrapping. This is the most satisfying Sunday cooking I do. The week is easier from Monday.