Getting Cooked - Beef Burritos
Guys, I know the recipe looks long and reads like a real process, however as you can see from the video - easy breezy, and well worth it. You will find this is your go to recipe for your family and friends! GC
Homemade Beef Burritos
Try making this recipe with the 14” tortilla wraps, you can pack more delicious items into theses such as spicy rice, or corn and one wrap can feed two hungry people. You do not have to make your own refried beans (RFB); a can of RFB are readily available in most grocery stores. I like to make my own, because we find homemade RFB juicier, fresher, easier to spread and have less sodium.
This easy homemade taco/burrito seasoning can be used to spice up any food.
Taco/Burrito Seasoning
Ingredients
• ¼ cup chili powder
• 2 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon Kosher salt
• 1/8 teaspoon cayenne pepper
Combine all ingredients and stir together well, store in an airtight container.
Beef Burritos – makes 10 burritos
Ingredients:
• 4 tbsp Extra Virgin Olive Oil (EVOO)
• 1 large red and green bell pepper, sliced
• 1 large yellow onion, sliced
• Salt and pepper to taste ( suggestion ½ tsp salt, ¼ tsp pepper)
• 19 oz (540 ml) can of pinto beans, drained and rinsed
I often use one can of each, white and red kidney beans, easier to smash/crush
down, and much more economical
• 4 large garlic cloves, peeled and sliced
• 4 cups mild salsa (not chunky), depending on your heat tolerance
• 1 lb lean ground beef
• ½ cup to ¾ cups water
• 10 tortilla wraps
• 3 cups grated cheese (cheddar, 3 cheese blends, or Monetary Jack are all good)
• Canola Oil spray
• Sour cream, more salsa, guacamole for serving
Directions:
Vegetables
In a medium hot skillet pour 1 tbsp of EVOO, add sliced red and green peppers along with sliced onion. Cook and stir over medium heat until vegetables are just tender, but not throuhly cooked through, season with salt and pepper to taste. Remove from heat and set aside.
Beef Mixture
In a large skillet over medium high heat add 1 lb of ground beef (you can change this up with ground chicken/turkey, pulled pork, strips of chicken – all great burritos). Break up beef and cook until brown. Remove from heat and drain all excess oil, return to heat.
Add 2 tbsp of the taco/burrito seasoning stir well and add ½ - ¾ cups water, bring to a gentle boil. Simmer and cook until all liquid is absorbed. Taste for flavour and adjust as necessary.
Add one cup of salsa into meat mixture and mix together well. Mixture should be firm but juicy.
Set aside.
Refried Beans
In a large skillet over medium high heat, pour 3 tbsp EVOO and add sliced garlic cloves. Stir garlic around oil until garlic is tender. At this point start crushing the garlic to break the fibres down, they will start to break apart and absorb the oil. Cook on low heat, until almost all oil is absorbed into the garlic, about 5 minutes, reduce heat if necessary.
Add drained pinto beans to garlic and cook for about 3 minutes, at which point start crushing the beans down, into the skillet. Continue to do this over the heat until almost all the beans have been crushed down.
Add salsa, one cup at a time, stir in with the beans and continue to crush beans. Add more salsa until beans become a soft spreadable texture.
Add 1 tbsp of the Taco/burrito seasoning and stir together well. Take off heat and set aside.
Assembling your wrap:
Lay out your 10 tortillas, overlapping each other for easy assembly.
Spread the RFB mixture onto the top half of the wrap. Place a generous ¼ cup of meat mixture about 1 inch from the other half of the wrap. Add vegetables and grated cheese.
To wrap: start with the bottom, end which is closest to you and flap about 3” of the wrap over the mixture, while holding down the flap with your thumbs bring in the two sides towards the middle and continue to roll from the bottom up.
Lay seam side down on serving plate.
At this point you can either, eat as is; put cheese on top and cook in a 350F oven for 10 minutes until cheese has melted, OR the best way, heat a large skillet like a cast iron pan and spray with canola spray. When skillet is hot, place a couple of the burritos, seam side down, into the skillet; with a flat pan lid (with handle to avoid burns) press down onto the burrito until each side is toasted. Of course a tortilla press is ideal. Cut your tortilla on a diagonal for a fabulous presentation.
Serve with sour cream, salsa, guacamole, etc.
Enjoy!
10 Cooking Skills I Wish I Had Known...
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Sardel 14 piece set:
Wooden Rolling Pin:
Plastic Dough Scraper:
Kitchenaid Silicone Tipped Tongs:
Mortar & Pestle:
BPA Free Plastic Containers:
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Todays video is all about reflecting on the early days in my cooking career when I was just getting my chops in the kitchen. What were those vital skills I was missing at the time that would have made much a better cook. We'll today you going to find out with the 10 most important skills I've learned over the last decade of my cooking career!
part 2 -