Beef Burrito

I cannot say Mexican is high on my list of favourite cuisines but I wanted to try and move beyond my fear of the (let’s face it) quite beige coloured food. I think the fear stems from my student lifestyle where people thought they were being adventurous by adding bell peppers and poor quality chicken breast to the infamous DIY fajita kits. Challenged with preparing a Mexican meal I chose burritos, which could have ended in disaster only knowing that they consisted of rice and a wrap. However I am happy to report I loved them and ate them all week long. But I will say there are some ingredients in this that a Mexican aficionado might not agree with.

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  What you need to make 6:

  • 500 g good quality minced beef 
  • 1 carrot
  • 1 chilli
  • 1 red onion
  • 2 stick of celery 
  • Some form of tortillas 
  • 3 cloves of garlic
  • Coriander
  • 1 tbsp of soy sauce
  • 1 tsp of Worcestershire sauce
  • 2 tomatos
  • 1 lime
  • Sour cream
  • Your favourite hard cheese
  • 1 tsp of ground coriander
  • 1 tsp of ground cumin
  • 1 tsp of paprika
  • Half a mug of rice
  • Annnnnd some pickled jalapenos

  
  

  How to make it:

  1. Get your rice cooking but keep it warm for when your assembling the burrito.  
  2. Brown off the beef in a very hot frying pan by adding in some veg oil then the beef. You want some good colour on it - brown not beige. Once the beef is cooled add in the soy and Wostershire sauces, keep stirring until the liquid has boiled off and set aside in a bowl.
  3. In the same pan on a medium heat  fry off diced onion, carrot, fresh chilli and celery – you may need to add a little extra oil. Don’t rush the cooking of the veg. Cook low and slow so you don’t burn the goods.  
  4. Once the veg is soft and has taken on some colour add back in the beef, along with the ground spices. Mix well and cook for another 1 -2 minutes.
  5. With the rice is cooked and the meat / veg is ready it’s time to assemble. Start by warming up the wrap in the pan the veg was cooked in and place it on some tin foil. Pile up 2 tbsp of rice on the wrap and the same of beef filling. Keep building the flavour mountain by placing on slices of tomato, grated cheese, chopped coriander, a few slices of jalapenos, top with some sour cream and a quick squeeze of lime.
  6. Wrap that bad boy up in the tortilla then roll it up in the foil. Place the burrito in a warm-ish oven ( ~70 degrees C) while you make the others.
     
     

  Serve with the Hangry Cook Guacamole