Andy Cooks - Beef burrito served wet style

Beef · Dinner · Easy · Lunch · QUick ·

Rindfleisch-Burrito, nass serviert

Name: Beef burrito served wet style
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 red onions, diced; 3 cloves garlic, crushed; pinch of chilli flakes (adjust to desired spiciness); 2 tbsp smoked paprika, divided; 2 tbsp ground coriander seeds, divided; 3 tbsp cumin, divided; 1 can crushed tomatoes; 2 tins black beans, drained; 1 kg (2.2 lbs) beef rump, cut into strips; 2 tbsp olive oil, plus more for frying; salt, to taste; 4 tomatoes, diced; bunch of coriander, finely diced; zest and juice of 2 limes; 16 flour tortillas; 500g (1.1 lbs) mozzarella cheese, grated; 1/2 head iceberg lettuce, finely sliced

Dieses Rezept für Rindfleisch-Burritos eignet sich hervorragend zum Abendessen und zur Vorbereitung des Mittagessens am nächsten Tag. Wir werden sie zum Abendessen in der Nassform und zum Mittagessen klassisch servieren. Dieses Rezept eignet sich hervorragend für das Mittagessen bei der Arbeit oder in der Schule.

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Servings

Prep time

10 minutes

Cook time

10 minutes

This beef burrito recipe is great to make for dinner, and for lunch prep the next day. We're going to serve them wet-style for dinner and classic for lunch. This is a great one for work or school lunches.

Ingredients

3 red onions, diced
3 cloves garlic, crushed
pinch of chilli flakes (adjust to desired spiciness)
2 tbsp smoked paprika, divided
2 tbsp ground coriander seeds, divided
3 tbsp cumin, divided
1 can crushed tomatoes
2 tins black beans, drained
1 kg (2.2 lbs) beef rump, cut into strips
2 tbsp olive oil, plus more for frying
salt, to taste
4 tomatoes, diced
bunch of coriander, finely diced
zest and juice of 2 limes
16 flour tortillas
500g (1.1 lbs) mozzarella cheese, grated
1/2 head iceberg lettuce, finely sliced

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Directions

Heat two frying pans with a drizzle of olive oil in each. Once hot, add diced onions to both pans, seasoning with a pinch of salt. Add garlic to one pan.
In the pan with garlic, add chilli flakes, 1 tbsp smoked paprika, 1 tbsp ground coriander seeds, and 1 tbsp cumin. Add 1 tbsp cumin to the other pan. Sauté both pans, stirring for 1-2 minutes.
In the garlic pan, add the can of crushed tomatoes. Mix well and simmer on medium heat for 6-7 minutes. In the other pan, add the black beans and 1 cup water, cooking for 6-7 minutes. Mash the beans with a masher.
To marinate the beef, mix beef strips in a bowl with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tbsp cumin, 1 tbsp ground coriander seeds, a big pinch of salt, and a pinch of chilli flakes.
Cook the beef in a hot cast iron pan, careful not to overcrowd. Once cooked, set aside.
For the pico de gallo, mix diced tomatoes, remaining onions, coriander, a pinch of salt, and zest and juice of limes.
To assemble, toast each tortilla and lay them out. Spread a smear of black beans on each, followed by beef, a sprinkle of cheese (reserve some for topping), some pico de gallo, and lettuce. Wrap tightly and place seam side down in an oven tray. Note: If you are planning to keep some for lunch the next day, remove them and wrap each one individually in foil.
Pour the tomato salsa over the burritos, spread evenly, and top with the remaining cheese. Grill in the oven for 5-6 minutes until the cheese is melted and golden.
Serve and enjoy!