{"id":192271,"title":"Beef Burritos","modified":"2026-10-17T12:32:08+02:00","plain":"Ground beef, rice, kidney beans, green bell pepper and melted cheddar, rolled up in large, soft flour tortillas, all cooked in a single frying pan.\n\n\n\nIt\u2019s a weeknight, it\u2019s late, and nobody feels like waiting. In the frying pan, the ground beef sizzles with the garlic, the cumin warms up and the whole kitchen already smells like Tex-Mex. \n\n\n\nYesterday\u2019s rice, the kidney beans and the green bell pepper join the meat, then the cheddar melts into the still-hot filling. You roll it all up in a large, soft tortilla, cut it in half, and the cheese stretches from the very first bite.\n\n\n\nThe same ground beef and kidney bean duo, this time slow-simmered: chili con carne\n\n\n\nWhat Is a Beef Burrito?\n\n\n\nA beef burrito is a large, soft flour tortilla that is filled and then rolled up, with the ends folded in so the filling stays sealed inside. In this homemade version, everything is made in a single frying pan: first the ground beef, browned with garlic and a whole clove, then removed, followed by a filling of tomato, onion, green bell pepper, cooked rice and kidney beans. Cumin and mild chili powder flavor the whole thing, and the shredded cheese is melted in off the heat to bind it all together. Toppings are left to each person\u2019s taste.\n\n\n\nIn Spanish, \u201cburrito\u201d means \u201clittle donkey.\u201d The most widespread legend tells of a vendor in Ciudad Ju\u00e1rez who carried his filled tortillas on a donkey\u2019s back during the Mexican Revolution, but the word already appears in a dictionary of Mexicanisms published in 1895.\n\n\n\nFrom Northern Mexico to the Taquerias of San Francisco\n\n\n\nThe burrito comes from northern Mexico, from the wheat-growing regions of Chihuahua and Sonora, around Ciudad Ju\u00e1rez. There, wheat makes soft, sturdy tortillas that are handy for taking a meal along and eating it with your hands.\n\n\n\nThe original burrito is small and thin. It pairs refried beans with a single stewed meat, often carne deshebrada, a Mexican shredded beef, or chile colorado, beef in a red chile sauce. Rice is not part of it.\n\n\n\nAnother American bean classic: Boston baked beans\n\n\n\nIn the United States, Tex-Mex cooking and the taquerias of San Francisco turned it into a big roll filled with rice, beans, meat and cheese, often held together with aluminum foil. \n\n\n\nIt\u2019s this burrito from American cuisine that traveled abroad. Its version with ground beef, rice and kidney beans, cooked in a single frying pan, is the one people make at home today in France and Germany.\n\n\n\nThe Main Ingredients in a Beef Burrito\n\n\n\n\n\n\n\nGround beef cooks quickly and mixes easily with the rest of the filling. Cooked rice, ideally leftovers from the day before, and canned kidney beans, rinsed and drained, make the burrito hearty. Black beans work too. Diced tomato adds juiciness, onion brings sweetness, and the green bell pepper, cut into thin strips, adds a fresh, slightly bitter note.\n\n\n\nThe garlic and the whole clove flavor the meat; the clove is taken out before the filling goes in. Onion salt and pepper season the beef, and cumin adds a warm, earthy note. Chili powder here means the mild spice blend sold under that name (chile pepper, cumin, oregano, garlic): it adds color and flavor without too much heat.\n\n\n\nThe shredded cheese, sharp cheddar for example, goes in off the heat and melts into the hot filling. The large flour tortillas need to stay soft so they fold without cracking. Fresh cilantro, lettuce, black olives, sour cream, guacamole, hot sauce or fresh salsa can be added to taste.\n\n\n\nTechnique Tips for a Well-Rolled Burrito\n\n\n\nSpoon the hot filling in a strip down the center of the tortilla, leaving room around the edges. Fold the ends in first, then roll it up tightly so nothing escapes. Aluminum foil is optional: it holds the burrito together and gives a cleaner cut.\n\n\n\nLeftover sharp cheddar? It will be right at home in mac and cheese\n\n\n\nServed right away, the burritos keep their cheese nice and melty. In the same spirit, you can also serve beef tacos or beef nachos.\n\n\n\n\n\n\tBeef Burritos\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMeat1 tablespoon vegetable oil250 g beef (ground)2 cloves garlic, (minced)1 whole cloveonion salt, (to taste)pepper, (to taste)Filling1 tablespoon vegetable oil1 small tomato, (diced)1 small onion, (chopped)1 small green bell pepper, (cut into thin strips)80 g rice (cooked, for example leftovers from the day before)90 g kidney beans (canned, or black beans, rinsed and drained)1 tablespoon cumin (ground)1 tablespoon chili (powder)55 g cheese (shredded, of your choice, such as sharp cheddar)Assembly2 large flour tortillassauces and toppings, (to taste: fresh cilantro, lettuce, black olives, sour cream, guacamole, hot sauce, fresh salsa)\t\n\t\n\t\tMeatIn a frying pan, heat the oil over medium-high heat.Add the ground beef and brown it for about 5 minutes, stirring.Add the garlic and the clove.Season with onion salt and pepper.Continue cooking for about 2 minutes, stirring.Remove and discard the clove: it was only there to flavor the meat.Set the meat aside on a plate and keep the pan for the filling.FillingIn the same pan, heat the rest of the oil over medium heat.Cook the tomato in it for about 3 minutes.Add the onion and bell pepper.Saut\u00e9 everything for about 3 minutes, stirring.Add the rice, beans, reserved meat, cumin and chili powder.Continue cooking for about 2 minutes, stirring to distribute the spices evenly.Remove the pan from the heat.Add the cheese and mix well so that it melts into the still-hot filling.AssemblyDivide the filling between the two tortillas.Add the sauces and toppings of your choice.Roll up the tortillas, taking care to fold the ends in, so that the filling stays sealed inside.If you like, wrap each burrito in a sheet of aluminum foil: it holds together better and you lose less of it when you cut it.Cut the burritos in half and serve.\t\n\t\n\t\tThe burrito was born in northern Mexico, in the wheat-growing regions of Chihuahua and Sonora, around Ciudad Ju\u00e1rez. The original burrito de carne is small and thin: a flour tortilla filled with refried beans and a single stewed meat, often shredded beef (carne deshebrada) or beef with red chiles (chile colorado), with no rice.\nThe large burrito filled with rice, beans, meat and cheese developed later in the United States, in Tex-Mex cooking and in the taquerias of San Francisco. This version with ground beef, rice and kidney beans is the one people make at home in France and Germany.\nThe chili powder in this recipe is the mild spice blend sold under that name (chili pepper, cumin, oregano, garlic), not pure ground chili pepper.\n\t\n\t\n\t\tPlat principalMexicaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/192271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=192271"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/192271\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/192010"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=192271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=192271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=192271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}