Mexican recipes
Beef burritos
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25 min
Serves 4
Mexican
Ingredients
- 1 lb lean ground beef 455 g lean ground beef
- 1/4 cup all-purpose flour 60 ml all-purpose flour
- 1 tbsp chili powder 15 ml chili powder
- 1 tsp salt 4.9 ml salt
- 1/2 onion, finely chopped 1/2 onion, finely chopped
- 1/2 tsp paprika 2.5 ml paprika
- 1 clove garlic (minced) 1 clove garlic (minced)
- 1/2 cup water 120 ml water
- 8 (10 inch) flour tortillas 8 (10 inch) flour tortillas
- 1 (16 oz) can refried beans 1 (16 oz) can refried beans
- 1/2 cup enchilada sauce (see recipe below) 120 ml enchilada sauce (see recipe below)
- 1 cup sour cream 240 ml sour cream
- 2 cup shredded cheddar cheese 480 ml shredded cheddar cheese
- 2 cup shredded lettuce 480 ml shredded lettuce
- 1 tomato, diced 1 tomato, diced
- 1 onion, thinly sliced 1 onion, thinly sliced
Method
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.
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.
Cook's notes
Enchilada sauce recipe
4 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
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.
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.
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