Burritos27 October 2013
Burritos are probably my favourite summer weeknight meal; there is something deeply satisfying about a huge pile of crunchy greens, creamy avocado, and spicy meat. I don’t usually bother with tortillas because I find most varieties available in supermarkets limp and disappointing. However, one of the most exciting things about burritos is that you can pretty much chuck anything in them according to your preferences. Below I have described my recipe for spicy stewed beef, but you could use the same method for cooking pork or chicken.
- For four servings of spicy beef:
700–800 g diced beef (such as chuck or rump steak)
An onion, chopped
3–6 garlic cloves, chopped
2–3 tsp cumin seeds
1–2 tsp coriander seeds
2–3 tsp smoked paprika
1–2 tsp ground cinnamon
2–3 black cardamom pods (optional)
A generous pinch of dried oregano
Chilli or cayenne pepper, to taste
2 tsp smoked or regular salt
400 g tinned tomatoes
400 g tinned beans (such as black or kidney beans), rinsed
- To serve: Rice, lettuce, fresh coriander, avocado tomato, sour cream or yoghurt, jalapeños, hot sauce, lime juice, and/or anything else you might like!
- In a wide pan, fry the beef in some olive oil over a high heat until at least one side of each piece is well-browned. Remove from the pan, then reduce the heat to medium and add the onions along with a little more oil. Cook the onion until soft (about 5–10 minutes), then add the garlic, cumin, and coriander seeds and cook for another minute. Return the beef to the pan and add the remaining spices along with the tomatoes and a little water.
- Cover the mixture and leave it to simmer over a low heat for at least two hours, until the meat is tender. Add the beans about five minutes before serving to heat them through. Serve layered with your preferred burrito ingredients, with or without tortillas.