Recipe for Burritos:
Ingredients: For the chili with meat:
500g ground beef
1 green bell pepper, diced
1 onion, julienned
2 cloves garlic, minced
Olive oil
Salt and pepper to taste
1 tablespoon jalap lemon spice powder (green jalapeno and lemon)
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
500ml tomato passata
1 liter beef broth
400g canned beans
For flour tortillas:
300g flour
50g lard
1 teaspoon salt
1 teaspoon instant yeast
180ml lukewarm water
For the filling:
Edam cheese, sliced or grated
Corn
Sliced avocado
Procedure:
Prepare the beef broth and set it aside.
Begin preparing the chili with meat. In a saucepan, heat a bit of olive oil and add the ground beef. Brown the meat well, seasoning it with salt and pepper.
Once the liquid has dried up, deglaze with a ladle of broth and let it evaporate. Transfer the meat to a bowl and set it aside.
In the same saucepan, add a bit more olive oil and add chili, garlic, onion, and bell peppers. Season with salt and pepper.
Add brown sugar, cumin, and ground coriander. Brown everything well, then deglaze with a ladle of broth and cook over medium-high heat for 10 minutes.
Once the vegetables have softened, add the previously browned ground meat, tomato passata, and the remaining broth. Cover with a lid and let it simmer over medium-low heat for 60 minutes, stirring occasionally.
While the chili is cooking, prepare the flour tortillas. In a bowl, combine the flour and lard. Add salt and instant yeast.
Add lukewarm water and knead until you get a smooth and elastic dough. Form a ball, cover the bowl, and let it rest for about 30 minutes.
Divide the dough into 4 portions and form balls. Roll out each ball with a rolling pin until you get thin disks about 27 cm in diameter.
Heat a cast iron or non-stick skillet and cook the tortillas for 40 seconds on each side. Cover them with a cloth while you continue cooking the others.
After 60 minutes of cooking the chili, add the beans with their preserving liquid and cook for another 40 minutes over medium-low heat.
Once ready, remove the saucepan from the heat and let the chili cool slightly.
Prepare the ingredients for filling the tortillas, such as Edam cheese, corn, and avocado.
Place the tortillas on a cutting board and place a generous spoonful of lukewarm chili in the center. Distribute the cheese, corn, and avocado.
Fold the sides of the tortilla first, then fold the bottom over the filling and roll the tortilla from bottom to top, keeping the closure down.
Heat a non-stick skillet with a little oil and cook the burritos on both sides until golden and the cheese has melted.
Transfer the burritos to a cutting board, cut them in half, and enjoy them while still hot!
