Levantine dishes

BURRITO

burrito

This post is also available in: العربية (Arabic)

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Introduction

An everyday Beef Burrito recipe, stuffed with a simple, super tasty seasoned beef, rice and other fillings of choice. This Burrito is a brilliant freezer standby because they are just as good made fresh or frozen then reheated. The burrito beef filling is especially good – made with a homemade Mexican seasoning that’s way better than a packet. burrito has the added bonus that you don’t even need to dirty a tray to reheat them, or a plate to eat them. Food you can eat with your hands. it’s a terrific one for adding in what you have and what you want. The key part of this recipe is the Beef Burrito Filling – highly seasoned with a homemade spice mix that tastes like heaven!

Ingredients

BURRITO SEASONING

  1. Onion Powder: 1 tsp.
  2. Salt: 1 tsp.
  3. Dried Oregano: 1 tsp.
  4. Cumin Powder: 2 tsp.
  5. Paprika: 2 tsp.
  6. Black Pepper: ¼ tsp.
  7. cayenne pepper: ¼ tsp, or to taste (optional).

BEEF

  1. Olive Oil: ½ tbsp.
  2. Garlic: 2 cloves.
  3. Onion: ½ finely chopped.
  4. Beef: 500g / 1 lb. mince (ground beef).
  5. Tomato Paste: 2 tbsp.
  6. Taco Seasoning: 1 tbsp
  7. Water: 3 tbsp.

BURRITOS

  1. Tortillas or Round Wraps: 6 – 8 large.
  2. Rice: 3 cups cooked, warm not piping hot.
  3. Lettuce or Cabbage: 3 cups, finely sliced.
  4. Corn Kernels: 1 cup.
  5. Black Beans: 1 cup.
  6. Tomatoes: 3 deseeded and diced.
  7. Red Onion: ½ finely chopped.
  8. Coriander: Finely chopped (optional).
  9. Shredded Cheese of Choice: 1 1/2 cups / 150g (melting kind).

How To Prepare

First step: Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add beef and cook, breaking it up as you go, until it turns from red to brown.

Second step: Add Taco Seasoning and cook for 1 minute. Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out. Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.

Third step: Optional: If not warming rolled burrito, warm the tortillas before rolling.

Forth step: Place a burrito on a work surface. Place 1/4 – 1/3 cup of rice just below the center. Top with 1/4 – 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion, coriander and cheese.

Fifth step: Fold up the bottom to cover the filling then fold the edges in (video helpful to see how to do this). Roll up tightly, then wrap in foil. Serve as is.

Sixth step: HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for 10+ minutes on a medium low heat if you want to melt the cheese. Or they can be baked at 180C/350F for 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly. If they are straight from the fridge, they will take around 30 minutes to warm through.

Seventh step: Burritos are best served with something to dollop/dip – sour cream (or yoghurt) and some sort of chili sauce.

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