Servings: 2 large burritos
Ingredients
Meat
- 1 tablespoon vegetable oil
- 250 g beef ground
- 2 cloves garlic, minced
- 1 whole clove
- onion salt, to taste
- pepper, to taste
Filling
- 1 tablespoon vegetable oil
- 1 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
Assembly
- 2 large flour tortillas
- sauces and toppings, to taste: fresh cilantro, lettuce, black olives, sour cream, guacamole, hot sauce, fresh salsa
Procédé
Meat
- In a frying pan, heat the oil over medium-high heat.1 tablespoon vegetable oil
- Add the ground beef and brown it for about 5 minutes, stirring.250 g beef
- Add the garlic and the clove.2 cloves garlic,, 1 whole clove
- Season with onion salt and pepper.onion salt,, 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.
Filling
- In the same pan, heat the rest of the oil over medium heat.1 tablespoon vegetable oil
- Cook the tomato in it for about 3 minutes.1 small tomato,
- Add the onion and bell pepper.1 small onion,, 1 small green bell pepper,
- Sauté everything for about 3 minutes, stirring.
- Add the rice, beans, reserved meat, cumin and chili powder.80 g rice, 90 g kidney beans, 1 tablespoon cumin, 1 tablespoon chili
- 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.55 g cheese
Assembly
- Divide the filling between the two tortillas.2 large flour tortillas
- Add the sauces and toppings of your choice.sauces and toppings,
- 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.
Notes
The burrito was born in northern Mexico, in the wheat-growing regions of Chihuahua and Sonora, around Ciudad Juárez. 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.
The 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.
The chili powder in this recipe is the mild spice blend sold under that name (chili pepper, cumin, oregano, garlic), not pure ground chili pepper.
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