The burrito is one of the world's most popular Tex-Mex classics. It originally comes from northern Mexican cuisine, but is also a popular lunch in the USA and is simply an integral part of the menus in restaurants, snack bars and fast food chains. Like enchiladas and tacos, a burrito recipe can be prepared in an original way with meat and corn tortillas or varied with vegetarian fillings. We will soon be presenting a classic recipe, a vegetarian variation and how you can make the tortillas yourself.
What exactly is a burrito?
A burrito is actually onerolled tortilla, which is traditionally filled with one or two ingredients. It is a traditional Mexican dish that has also become established in the USA as a very simple and delicious filling meal. A round corn or wheat tortilla is filled, folded, rolled, baked briefly and served warm. The name “Burrito” comes from the Spanish word “burro” and means a small donkey. The court probably received it because of its shape, which is reminiscent of a bag or piece of luggage that donkeys used to carry on their backs for transportation.
Original Mexican style burrito recipe
The classic burrito recipe usually includes ingredients such as ground beef, beans and rice.The tortilla pocketscan be homemade or purchased ready-made. You can also find a burrito dough recipe below. In addition, different toppings and ingredients can be added as desired and thus create a burrito recipe of your own unique kind.
Ingredients for 4 servings:
- 4 Weizentortillas
- 200 g minced beef/beef
- 2 small onions
- 150 g The tomato
- ½ can kidney beans
- 120 g uncooked long grain rice
- 60 g grated cheddar (optional Gouda)
- 1 green pepper
- ¼ tsp Coriander
- Salt and pepper
- oil for frying
- ½ tsp chili powder
Sour cream sauce:
- 125 g sour cream
- Fresh parsley, finely chopped
- Salt and pepper
- Cook the rice according to package instructions and set aside, covered. Dice tomatoes, peppers and onions small. Finely chop the coriander and parsley. Divide the onion into two. Take two spoonfuls of tomatoes and puree them.
- Fry one half of the onion in oil for around 4 - 5 minutes until translucent. Add the minced beef and season with chili powder and coriander. Stir constantly. After a minute, add 7 tablespoons of water and the pureed tomatoes. Fry the meat to the desired degree and add the drained beans. Season with salt and pepper and if you like it spicy, season with a little cayenne pepper. Allow to boil down to a creamy consistency.
- Mix the diced peppers, tomatoes, onion and coriander and refrigerate to use.
- Mix the listed ingredients for the sour cream sauce, season with finely chopped parsley, salt and pepper and set aside to cool.
- Fill the tortillas: If you bought them, warm them slightly first so that they become pliable. Line a plate with baking paper and place a tortilla on top. Spread the ingredients for the filling in the middle of a strip. Start with grated cheese, then fill with rice, minced meat and beans, sour cream sauce and tomato mix.
- First close the dough from below. Fold the bottom end over the filling and overlap the two sides of the dough to the middle. Roll with baking paper and wrap tightly.
Although the burrito is traditionally prepared with meat, vegetarians don't have to go without it either. The beef can be wonderfully replaced with avocado in the style of delicious guacamole. Fresh and delicious, this vegetarian burrito variant is ideal for the summer. In addition, it can be served cold and therefore you do not have to prepare all the main ingredients strictly one after the other if you want to prepare the flatbread yourself.
Ingredients for 4 servings:
- 4 Tortillas
- 1 root Paprika
- 400 ml vegetable broth
- 1 can of kidney beans
- 1 Dose But
- 1 tbsp tomato paste
- 1 Romanian Salad
- 100g Cheddar cheese
- 200 g sour cream
- 2 Avocados
- 1 onion
- 2 cloves of garlic
- 1 bunch of coriander
- 1 lime
- 1 pinch of sugar
- Salt
- Black pepper
- Chili powder
- 1 pinch of cumin
- Finely dice the onion, garlic and cut the pepper into strips. Heat some oil in a larger pan. First fry the onion and garlic cubes until translucent, then add the peppers and let them brown slightly. Now add the tomato paste and deglaze everything with the vegetable broth.
- Drain the red beans and corn and add them to the pan. Season with salt, pepper, sugar, chili and cumin and simmer for five minutes. As soon as the sauce thickens a little, remove it from the heat.
- Cut the lettuce into strips and roughly grate the cheese.
- Season the sour cream with salt, pepper, lime juice and spread on the tortillas. Top with a handful of lettuce and five tablespoons of the sauce in the middle. Sprinkle with the grated cheese and roll up carefully.
- Lightly fry the rolled burritos in a hot pan without fat for around 5 minutes.
- De-seed the avocado and mash the flesh with a fork. Roughly chop the coriander and mix it with the avocado, then season with salt, chili, pepper and lime juice and serve together as a topping on the burrito.
Make your own burrito dough
If you want to knead the dough for the tortillas yourself, you should coordinate this with the preparation of the filling and serve the burritos warm. When everything else except the meat is ready, you can start rolling out the tortillas. Each tortilla requires a very short baking time - around 2 - 3 minutes, so it's better to roll out the dough first, then prepare the filling and finally simply bake the flatbread quickly.
Ingredients for 4 tortillas:
- 180 g Flour
- 100 ml hot water
- 1 ½ tbsp olive oil
- ¾ tsp salt
- Mix water, oil and salt. Using a spoon, add the flour in portions, stirring constantly. As soon as the mixture can be kneaded, knead the dough for 10 minutes until it becomes smooth. Cover and let rest for at least 30 minutes.
- Flour the work surface and shape the entire dough into 4 equal-sized balls. Using a rolling pin, roll each ball out as thinly as possible. If necessary, stretch the dough with your hands. Each dough ball should form a circle with a diameter of approximately 23 cm.
- Heat a non-stick pan and fry the flatbread without oil for about 1 minute on each side. It is better to avoid baking for too long as it makes the dough hard and dry. When the dough takes on a slight color, the tortilla is already ready.
- Spread the filling onto the finished flatbread as quickly as possible, preferably until it is still in the pan. Start with the grated cheese, let it melt, then add the warm ingredients and then the cold ones. Finally, wrap in aluminum foil and keep warm in the oven until all the dough flatbreads are baked and filled and the tortillas are ready to serve.
