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
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
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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