Burrito with Beef Steak, Bell Peppers and Pinto Beans - Recipe
Burrito is a traditional Mexican and south-western dish. In this recipe we show how to easily prepare and fold a burrito with beef steak and bell peppers. A wrapped delicacy ready in no time.
- Level: Medium
- Preparation time: 30 minutes
- Total time: 40 minutes
- Yield: 4 servings
Preparing the filling:
1. The Beef and Vegetable Filling
Slice the meat in thin strips about 2 inches long. You can either follow this recipe and use beef steaks or choose chicken, pork or your favorite meat.
Wash the vegetables. Cut the onions in thin slices. Clean and cut the bell peppers in long strips.
Heat a large iron cast or a large skillet. When very hot, carefully add the oil and stir fry the beef steak strips.
Add the onions and the bell peppers and, stirring frequently, let cook for 5/10 minutes or until the vegetables are wilt and ready.
Adjust of salt and pepper and, if desired, add some lime juice and some fresh cilantro leaves.
2. The Rice
Rinse well the rice under cold water to remove any starch in excess and avoid excessive sticking of the grains upon cooking.
In a small sauce pan add 1 cup of water and 1/2 cup of rice heat up at high heat stirring it from time to time. When the water starts to boil cover, lower the heat and let cook for about 15 to 20 minutes or according to the package instructions.
Fluff with a fork before using it.
3. The Pinto Beans
In a sauce pan add some oil and heat.
Add a whole clove of garlic and, if desired, a whole habanero pepper. Remember to remove the garlic and the hot pepper before consuming the beans.
Open the can of pinto beans. Add the beans in the pan with all the juices and let cook for 5 to 10 minutes. When ready, remove from heat and let cool a little.
How to Fill and Fold a Burrito:
Heat a covered 12 inches wide flour tortillas in the microwave or on top of a iron cast for few seconds. Warmed up tortilla are softer and easier to fold.
Lay the tortilla on a flat surface and add the fillings. The filling should be placed near the center of the tortilla, leaving enough room to fold it up. Don't overfill the burrito or it will be very difficult to close.
First add two spoons of rice, then two spoons of beans and, on top, three spoons of meat and bell peppers.
Fold the bottom flap of the tortilla halfway on top of the filling.
Fold, wrapping tightly, the left side of the tortilla over the filling.
Fold 2 inches of the remaining part from the bottom up towards the top part of the burrito covering part of the previous folds. This fold keeps the burrito in shape once closed.
Fold up tightly the remaining right side of the tortilla to complete the wrapping.
Serve the burrito immediately with your favorite mole or salsa.
The secret for a great burrito is to use hot filling and fresh tortillas and to complete the folding before the tortilla becomes cold and loses its softness.
You can enhance the flavor of the meat by marinating the raw steaks with lime juice and cilantro for few hours before cooking the beef strips.
If you like you can also add some tomato paste and some garlic to the rice while cooking it.