Tapa Burritos

One day I was thinking if burrito is just a beef and rice wrapped in tortilla then why can’t the usual breakfast tapsilog of the Filipinos fill that warm flat bread. This is the day that we join these two together, I made my decision I will be filling that tortilla with beef tapa and sinangag alongside other ingredients like tomatoes, lettuce and avocado.

Another Ang Sarap original recipe and the result was amazing, it did actually work well and it did taste like the Filipino favourite mixed with some Mexican goodness, its garlicky, creamy, spicy and meaty, I urge you to try it out and let me know how it goes.

Tapa Burritos
Prep time
Cook time
Total time
Serves: 4
  • 2 cups cooked tapa (recipe here)
  • 2 cups sinangag (recipe here)
  • 2 tomatoes, chopped
  • 2 large avocadoes, sliced
  • 4 pcs large flour tortillas
  • lettuce, shredded
  • 2 pcs calamansi, cut in half
  • garlic aioli
  • sriracha
  1. On each flour tortilla fill it with ½ cup tapa, ½ cup sinangag, tomatoes, avocado and chopped lettuce.
  2. Squeeze juice from ½ of the calamansi, drizzle some garlic aioli and sriracha on top then roll and wrap with parchment paper or aluminium foil tightly. Do it with the remaining tortilla.
  3. Heat up a flat cast iron pan, slightly toast burrito on both sides. Serve while hot.



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