Mexican Steak Burrito
In this recipe, you will find a delightful combination of flavors and textures. The freshness of the tomato salsa complements the savory and slightly spicy burrito filling, creating a satisfying and flavorful meal. The creamy guacamole adds a rich and creamy element that brings everything together. Whether you are looking for a quick weeknight dinner or a dish to impress your guests, this recipe is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 2 small ripe avocados
- 1 garlic
- ½ small onion
- 1 small red chilli
- 1 lime
- salt and freshly ground black pepper
- 2 medium ripe tomatoes
- ½ onion
- small handful fresh coriander
- 2 tbsp vegetable oil
- 1 small onion
- 350g/12oz rump
- 1 garlic
- ½ red or green chilli
- dash Worcestershire sauce
- dash Tabasco
- pinch cayenne pepper
- small handful fresh coriander
- 2 ready-made soft flour tortillas
- 1 Little Gem lettuce
- 100g/3½oz rice
- 75g/2½oz cheddar
- 100ml/3½fl oz soured cream
Instructions
- To make the tomato salsa, mix the tomatoes, onion and coriander in a bowl. Set aside.
- To make the burrito filling, heat the oil in a pan and fry the onion for 1-2 minutes until softened but not browned. Add the chopped steak or beef mince to the pan with the garlic and chilli and stir fry for a few minutes until browned all over.
- Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat.
- To assemble the burrito, place the warmed tortillas on serving plates and divide the steak between them. Top with salsa and lettuce and fold to enclose the filling.
- Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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