First of all before our recipe for today I am proud to announce that “Ang Sarap” now offers ZipList – the must have shopping list that makes life easier. Many of you may already use ZipList on other sites. For those of you who aren’t familiar, you can now add the ingredients for any recipe from “Ang Sarap” to your shopping list with just one click. Or just save recipes that you know you want to make later to the ZipList recipe box. Now you can keep all your favorite recipes from all your favorite sites in one organized place – on the web or on-the-go with the free ZipList mobile app on Android or Apple Device. What could be better? What are you waiting for try it now by saving this recipe using the save button below.
Once you have your saved collection you can click on the Recipe Box menu along the top navigation on this site and it will take you to your own personalized recipe box which will contain any recipes collection you had saved from my “Ang Sarap” or any other sites and/or blog that uses Zip List (here is a list of them)
And from the recipe box you can add the ingredients to a shopping list and access all of those from your mobile app or from the website.
I hope you try this new feature and get the most out of it. Now lets to our recipe.
Burritos, Soft Tacos or Taco de harina is a type of Mexican food that consists of a wheat flour tortilla wrapped around a mixture of refried beans, rice and minced meat. Another Mexican dish with a long history and was existing ever since the Spanish colonized Mexico. Aztecs were known to sell and consume hand held food items such as corn, popcorn, tamales and tortillas in local marketplaces. Those tortillas consist of beans and meat sauce fillings that is prepared similar to the modern burrito we know today. Burrito if translated means “little donkey” in Spanish. It was named such as appearance of a rolled tortilla resembles the ear of a donkey or from the packs that donkeys carries during its travel.
Although burritos is a very popular Mexican cuisine, in Mexico they are only popular in the northern part of the country. Also in Mexico burritos are smaller in size and usually consist of fewer ingredients compared to the American style which is larger and stuffed with a number of ingredients such as meats, beans, rice, cheese and different sauces.
For this post we will be making a cheesy burrito, our favourite burrito flavour. It’s a simple mixture of beans, lettuce, minced beef, seasoned brown rice and a layer of melted cheese. How about you what’s your favourite burrito filling.
- 3 pcs plump tomatoes, chopped
- 1 small white onion, finely chopped
- 2 pcs jalapeno peppers, seeded and finely chopped
- 1 tbsp lime juice
- cilantro, chopped
- 1 cup brown rice
- 1¼ cup beef stock
- 2 tsp cumin
- 500g ground beef
- 1 large can, kidney beans
- ½ cup chopped onion
- 1 clove garlic, minced
- 2 tsp cayenne pepper
- 3 tsp ground cumin
- 2 tbsp tomato paste
- ¼ cup tomato puree / tomato sauce
- freshly ground black pepper
- flour tortillas
- lettuce, shredded
- quick melt smoked cheddar cheese
- parsley, chopped
- Mix all Pico de Gallo ingredients together then set aside.
- Combine Mexican Rice ingredients in a rice cooker, then cook according to rice cookers instructions.
- In a pan add oil then sauté garlic and onion. Add beef and cook until meat is browned.
- Add cayenne pepper, cumin, kidney beans, tomato paste and tomato puree. Cook while continuously mixing for 10 minutes or until cooked adding water if needed. Season with salt and pepper. Remove from pan then set aside.
- In a separate pan, heat flour tortillas individually.
- Place tortilla in a flat surface, place a thin layer of cooked brown rice on the bottom then add a layer of the minced meat mixture then top it with slices of smoked cheddar cheese, wrap the tortilla then place another layer of sliced cheese on top. Place in an oven proof serving platter. Prepare the remaining tortillas.
- Place serving platter in a preheated oven then grill in the highest setting just until the cheese melts. Remove from oven.
- Serve with chopped lettuce and Pico de Gallo.