Burritos

Burritos

Tasty Mexican-style burritos filled with spicy meat, black beans, crispy vegetables and cool sour cream. Great for lunch or dinner when you need to whip up something quick. Burritos easily become a new everyday favourite!
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Instructions

  • Brown the beef and finely grated garlic in butter & rapeseed oil for 3-4 minutes.
  • Add the spices and cook for a further 2-3 minutes.
  • Dice the peppers, drain and rinse the beans. Stir in the peppers and beans. Let everything get hot.
  • Stir in the sour cream after everything is cooked.
To serve with:
  • Mix the avocado and lime. Slice the jalapeño thinly. Peel and finely chop the onion.
  • Fill the bread with the mince, avocado, vegetables and cheese. Fold in the edges and sides of the bread.
  • Place the loaves, folded down, in a hot frying pan. Fry on both sides until the bread is crispy.
  • Serve freshly fried burritos with sour cream and coriander.
  • Ready!
Enjoy!

Burritos

My burrito is bursting, what am I doing wrong?
Flour tortillas are flexible when they are warm but tend to tear or split open if they get wet, so make sure your filling is creamy, but not too sloppy. They will also burst if they are overfilled, or if you place them on your plate seam-side up.
How should I store leftovers?
Leftover burritos are microwaveable on medium setting, so you can store them in a glass container in your fridge. If you would like them to retain their shape you can wrap them in waxed or sandwich paper first. You can also wrap them in waxed paper and then in aluminium foil if you would like to freeze them. Let them thaw at room temperature, still wrapped, before unwrapping and warming them in the microwave or in a toaster on a light setting.
Is there a difference between burritos in Mexico and burritos in the US?
Yes, just as there is a difference between sushi in England and sushi in Japan. One of the biggest differences between authentic Mexican cuisine vs Tex-Mex is the dominance of cheese, which is far more common north of the border. The herb epazote is also ubiquitous in Mexican cuisine and is an important ingredient in most bean dishes. It is less common in the US.

Ingredients

Beef mince
500 g
Garlic cloves
2
Butter & rapeseed oil
1 tbsp
Sour cream, light, peppers and chilli
200 ml
Sambal oelek
1 tbsp
Onions powder
1 tsp
Ground cumin
1 tsp
Dried oregano
1 tsp
Salt
1 tsp
Red pepper
1
Black beans, about 400 g
1 can
Ripe avocado
1
Lime juice
1 tbsp
Fresh green jalapeño
1
Small red onion
1
Large tortilla bread
8
Grated cheese, tex mex
150 g
Fresh coriander
1 bunch
Sour cream
300 ml
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Burritos

In Mexico, burrito is the name given to a taco that is made in a wheat-flour tortilla, rather than a tortilla made of ground dried cornmeal (masa harina). Burritos are usually rolled rather than folded.

Getting the perfect amount of filling in a burrito

The amount of filling you use for your burrito will depend on the size of your tortilla. The best way to find the right amount is to experiment. Place the filling in the middle of the tortilla, fold the sides in, fold the flap that’s closest to you over the filling (and the sides), and then roll the burrito forward until the filling is completely enclosed. Place it on your plate seam-side down.

Tips for more fillings in a burritos

Mexican burritos are traditionally filled with chilorio, a filling of shredded pork, chilis, and spices; mochomos, a filling of crispy beef and onions; machado de huevo, eggs scrambled with shredded beef jerky, serrano chilis, onion, and tomato; or refried pinto beans.

Learn how to fold burritos like a pro

Start with a warm flour tortilla, which is far more flexible than a cold tortilla. Place the filling in the middle of the tortilla, fold the sides in, fold the flap that’s closest to you over the filling (and the sides), and then roll the burrito forward until the filling is completely enclosed. When you serve it, make sure to place it on the plate seam-side down. If you are still stumped, why not watch a YouTube video?

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