Beef Burrito
























After our trip to Achiote some weeks back, I decided to whip up some wet burritos at home. I can't exactly call them enchiladas since while looking for a recipe, I found out that you had to use corn tortillas for enchiladas. Well, I only had whole wheat tortillas at hand so I just ended up calling this a wet burrito. (Haha! Technicalities!)

To make this, you'll need:


beef, thinly sliced then chopped into bite-sized pieces
soy sauce and worcestershire sauce
garlic and onions, chopped
olive oil
salt, black and cayenne pepper
paprika
cooked red rice (The secret is to use the 1cup rice to 2 1/2 cup water ratio to make the rice soft!)
chopped tomatoes
salsa
jalapenos
lemon- Or you can use lime
cheese sauce- I had Prego bottled cheese sauce in the ref so I used that
sour cream
black beans- The canned variety. I am not friends with dried beans! Can never manage to cook them right.
lettuce- chopped
tortillas- I used whole wheat tortillas from French Baker

Marinate the beef in a mixture of chopped garlic, soy sauce and worcestershire sauce. To cook, heat some oil in a pan, add some garlic and onions, then add the meat and fry for a few minutes until edges are crisp. Set aside.

Combine minced garlic and sour cream to make a delicious sauce. Season with salt then add a bit of lemon juice. Set aside.

Add olive oil in a pan, then saute some garlic and onions. Add black beans then add the red rice. Season with a bit of salt and a liberal amount of cayenne pepper and paprika. Combine well.
























To assemble, place tortillas on a plate. Add the rice and bean mixture, lettuce, tomatoes, chopped onions, jalapenos and beef. 


Place burritos in a baking dish then top with salsa and cheese sauce. Heat in the oven for a few minutes. Top with sour cream and more salsa before serving!
























Yumyum! Messy and delicious!

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