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00:00-00:14 Intro
00:14-01:13 Cook the Meat
01:13-02:08 Prepare the Vegetable
02:08-02:44 Prepare the Rice
02:44-03:55 Make the Tortillas
03:55-04:53 Make the Guacamole
04:53-05:14 Make the Sauce
05:14-05:59 Assemble the Burrito
Today I'm showing you the recipe for my all-time favorite burrito, made from scratch-juicy, fresh, and full of flavor! Give it a try!
Ingredients:
For the Tortillas:
250g flour
20g butter (softened)
10g olive oil
135g water (warm)
4g salt
2g baking powder
For the Meat:
400g ground beef and pork
1 tbsp olive oil
1/2 onion, finely chopped
2 garlic cloves, minced
1 tsp smoked paprika
1 tbsp tomato paste
50ml meat broth
Salt and pepper to taste
1 tsp sugar
For the Lime Parsley Rice:
150g basmati or jasmine rice
300ml chicken or vegetable broth
Juice of lime or lemon
1 tbsp fresh chopped parsley (or cilantro)
1 tsp butter
For the Vegetables:
2 bell peppers
1 onion
100g pre-cooked black beans
Salt and pepper to taste
For the Guacamole: 1 ripe avocado
Juice of 1/2 lime or lemon
1 shallot
1 ripe tomato
1 tbsp fresh chopped cilantro
Salt and pepper to taste
For the Yogurt Sauce:
150g natural Greek yogurt
2 tsp Tabasco or other hot sauce
1 tbsp lemon juice
black pepper
1 tsp smoked paprika
Other Toppings:
Pre-cooked corn
Cheese slices
Preparation:
1. Prepare the Ground Meat:
In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and translucent.
Add the ground meat and cook, breaking up the clumps with a wooden spoon, until browned.
Season with smoked paprika, cumin, chili powder, salt, and pepper. Stir well.
Add the tomato paste and broth. Reduce heat and simmer for 5-7 minutes, until the liquid reduces and the meat is juicy.
Just before turning off the heat, add lime juice and mix.
2. Prepare the Vegetables and Beans:
In the same pan used for the meat, add olive oil and heat over medium heat.
Add the sliced onions and bell peppers. Cook until they start to soften.
Add the black beans, salt, and pepper. Stir well and cook for another 5 minutes, allowing the flavors to combine.
3. Prepare the Rice:
Rinse the rice under cold water until the water runs clear.
In a pot, bring the broth to a boil. Add the rice, reduce heat to low, cover, and cook for 15 minutes or until the liquid is absorbed.
Once cooked, add lime juice, chopped parsley, and butter. Stir gently and set aside.
4. Make the Tortillas:
In a bowl, mix the flour, salt, and baking powder.
Add the softened butter and olive oil, working them into the flour with your fingertips until the mixture becomes sandy.
Gradually add the water, mixing until a smooth and homogeneous dough forms.
Transfer the dough to a lightly floured surface and knead for about 5-10 minutes until smooth and elastic.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 1 hour at room temperature.
After resting, divide the dough into 4 equal balls.
Roll each ball with a rolling pin on a lightly floured surface into thin discs about 25 cm in diameter.
Heat a non-stick pan or griddle over medium-high heat.
Cook each tortilla for about 1 minute and 30 seconds on each side or until slightly puffed.
Once cooked, cover the tortillas with a clean cloth to keep them soft.
5. Prepare the Guacamole:
In a bowl, mash the avocado with lime juice and salt using a fork or mortar until creamy.
Add the chopped shallot, deseeded and diced tomatoes, chopped cilantro, and mix well.
6. Prepare the Yogurt Sauce:
In a bowl, mix the Greek yogurt with Tabasco, lemon juice, black pepper, and smoked paprika.
7. Assemble the Burrito:
In the center of each tortilla, place a portion of rice.
Add a layer of ground meat.
On top of the meat, add the onion, pepper, and bean mix.
Add a spoonful of guacamole and some yogurt sauce.
Add pre-cooked corn and a slice of cheese.
Wrap the burritos tightly in aluminum foil and heat in the oven at 200°C (400°F) for 10-15 minutes.
Enjoy your burrito!
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