Beef burritos recipe
Share this recipe on FacebookBeef burritos is a favourite Mexican dish. In this recipe, the tortillas are filled with a beef paste, refried beans, sour cream, grated cheese and enchilada sauce and served with shredded lettuce, sliced onion and tomato.
Preparation time: 10 minutes, Cooking time: 15 minutes, Serves: 4
Ingredients
1 lb lean ground beef
1/4 cup all-purpose flour
1 Tbsp chili powder
1 tsp salt
1/2 onion, finely chopped
1/2 tsp paprika
1 clove garlic, minced
1/2 cup water
8 (10 inch) flour tortillas
1 (16 oz) can refried beans
1/2 cup enchilada sauce (see recipe below)
1 cup sour cream
2 cups shredded cheddar cheese
2 cups shredded lettuce
1 tomato, diced
1 onion, thinly sliced
Directions
Prepare the beef mixture
In a medium bowl add the ground beef, flour, chili powder, salt,
onion, paprika and garlic. Using your hands mix the ingredients for 2 to 3 minutes, until well combined. Add the beef mixture in a frying pan over medium heat. Stir in the water and mix well. Cook for 5 to 6 minutes, until well browned, stirring often and breaking up any pieces of meat that may form. The beef mixture must have the consistency of a roughly smooth paste, with no big meat chunks.
Heat the refried beans and tortillas.
Assemble the burritos
Spread 1/8th of the refried beans along the center of the tortilla, top with 1/8th of the beef mixture and pour over about a tablespoon of the enchilada sauce over the beef. Spread 1 or 2 tablespoons of sour cream over the burrito, add some cheese and wrap up the tortilla by first folding the left and right sides and then rolling it up.
Repeat with the remaining tortillas.
Serve with lettuce, tomato, onion and extra cheese and sour cream.
Notes and tips
Enchilada sauce recipe
Ingredients4 Tbsp minced onion
1 medium clove garlic, minced
1 Tbsp olive oil
1 cup chopped tomatoes
1/4 tsp chili powder
1 tsp ground cumin
3/4 tsp salt
1/2 tsp parpica
1/4 tsp sugar
1/4 tsp cayenne pepper
1 Tbsp white wine vinegar
1/3 cup water
Directions
Add the olive oil, onion,
garlic and tomatoes in a sauce pan over medium heat and cook for 3-4
minutes, stirring constantly. Add the remaining ingredients (spices,
vinegar and water), stir well, lower heat and simmer for about 20
minutes, stirring one or two times more.
Remove from the heat and cool. Makes about 1 1/2 cup of enchilada sauce.
You can refrigerate remaining sauce for 1 to 2 weeks.
