Burrito is a Mexican dish and it consists of filled tortilla, which when rolled, takes the shape of a cylinder. The tortilla is filled with a savoury filling that includes meat such as beef, chicken or pork and often other additions such as rice, canned beans, fresh vegetables, cheese, guacamole or salsa. This dish is eaten warm after heating, for example in the oven or in a pan.
The burrito recipe I am sharing below is a recipe for a simple dinner dish, but also one that can be taken for lunch to work or on a picnic. When it comes to meat, for this particular burrito I chose minced beef. I fried the meat with onion, garlic, spices, a bit of tomato paste and water. In the meantime, I cooked long-grain rice. I like to use rice in bags for these types of dishes, so that’s what I did this time as well. Only after cooking the rice for 15 minutes and letting it cool down did I take it out of the bags. I cut fresh vegetables into smaller pieces and drained the canned vegetables from the brine they were in. When I had all the burrito elements prepared, I started putting them together.
I placed rice, vegetables, cheese and filling in layers on a wheat tortilla, then rolled the whole thing into something like a croquette, which I wrapped in aluminium foil. The aluminium foil in this case ensures that the burrito does not fall apart when heated and has a compact form. Additionally, it is easier to store a foil-wrapped burrito in the refrigerator, thus ensuring that the tortilla will not become dry. As I already mentioned, the burrito can be warmed in the oven, in a frying pan or, as I do it, in a sandwich maker. After removing it from the sandwich maker, simply cut the burrito in half, remove the foil and serve it hot with sour cream and a bit of lime juice.
Ingredients for burrito.
- 500 g minced beef
- 50 ml water
- 1 teaspoon of dried oregano
- 50 g onion
- 1/2 teaspoon of freshly ground black pepper
- 2 tablespoons of olive oil
- 2 big cloves of garlic
- 1 tablespoon of tomato paste
- 1/2 teaspoon of sweet paprika powder
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of chili flakes
- 1/2 teaspoon of salt
- 400 g cooked rice
- 6 wheat tortilla wraps
- 100 g fresh tomatoes
- 120 g lettuce
- 150 g grated cheese
- 20 g red onion
- 120 g canned kidney beans
- 100 g canned sweetcorn
- sour cream and lime juice
How to make burrito.
Pour olive oil into a pot, add diced onion and mashed garlic and fry over a medium heat for 4 minutes. Next, add the minced meat and try to break it up a bit with a spoon while frying. Continue frying for 8 minutes, then add all the spices, tomato paste and water. Continue cooking over a low heat for 15 minutes, stirring occasionally. Cool it down.
Place a tortilla on a kitchen counter, place a large amount of cooked rice on one of its sides, place the meat, lettuce, kidney beans, sweetcorn, tomatoes, red onion and cheese on it. Fold the sides towards the center and roll up the burrito, then wrap it in an aluminium foil and place it in the broiler for 12 minutes. Turn the burrito over halfway through the toasting time. Serve with sour cream, sprinkled with lime juice.
Good to know when making burrito.
The tortillas I used had a diameter of 25 centimetres each. You should remove the tortilla wraps from their packaging only when forming the burrito; do not do this earlier and do not leave them on the kitchen counter, as they may dry out. Burritos with such tortillas will not only be difficult to roll, but if they are too dry, they may crack.
I used romaine lettuce, but iceberg lettuce and a mix of lettuces will also work well here.
Each tortilla should be filled with filling and additions, but there is no point in overdoing their quantity, because it will be difficult to roll the whole thing. The proportions of the ingredients given in the list above should be divided into six parts so that each tortilla contains the same amount of filling.
Do you like beef dishes? If so, try our recipe for Bulgogi Korean beef.