Mexican cuisine takes on a homemade style, that everyone will love!
These burritos feature the best crunchy outside shell, while keeping the melting cheese on the inside. You can customize the burrito just to your own liking, it’s like having your favorite Mexican restaurant right in the comfort of your own home!
Valerie Jachimski
Ingredients
BURRITO/TACO SEASONING:
- 1 tsp each onion powder , dried oregano, salt
- 2 tsp each dried cumin powder , paprika
- 1/4 tsp black pepper
- ¼ tsp cayenne pepper , or to taste (optional)
BEEF:
- 1/2 tbsp olive oil
- 2 garlic cloves
- ½ onion , finely chopped
- 1 lb beef mince (ground beef), I use lean
- 2 tbsp tomato paste
- 3 tbsp water
BURRITOS:
- 6 - 8 large soft flour tortillas or round wraps
- 3 cups long grain cooked rice
- 3 cups iceberg lettuce or cabbage , finely sliced
- 1 cup drained canned corn kernels
- 1 cup canned drained black beans
- 3 tomatoes, de-seeded and diced
- 1/2 red onion , finely chopped
- Finely chopped cilantro
- 1 1/2 cups shredded cheese of choice
- 2 avocados, cut into slices
Instructions
1. 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.
2. Add Taco Seasoning and cook for 1 minute. Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated. (This is so 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.
3. While cooking the meat…
a. Prepare the cilantro and slice the avocado into vertical slices.
b. Cook three cups of rice
4. Place a burrito wrap on a table 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, cilantro, coriander and cheese.
5. Fold up the bottom to cover the filling then fold the edges in. Roll up tightly, then wrap in foil.
6. 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 350F for 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly.)
7. Burritos are best served with something to dollop/dip - sour cream and some sort of chill sauce are my usual because it's easy.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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