200 grams wheat flour
50 grams 02 Maskmeal IPA
1/2 teaspoon salt
11/2 dl water
1/2 piece lettuce head, finely chopped
1 handful coriander
400 grams of cut meat or meat (beef, lamb, chicken, etc.)
2 tsp cumin, ground
2 tsp coriander, ground
1 piece red beans, canned
2 pieces corn cob
3 pieces red onion
2 dl sour cream
2 pieces avocado
1/2 tsp baking powder
2 cloves garlic
1 piece red chilli
2 dl vinegar
2 dl sugar
The recipe gives 4 burritos:
- The first step is to get your tortillas made. Mix the baking soda and Agrain flour together with the wheat flour to a monotonous mass.
- Then dissolve the salt in the water to make sure it is fully touched. Now mix the water in the flour little by little - start with 1 deciliter and work upwards with a few tablespoons running.
- It may be to the dry side, but simply hang together without crumbling. Leave the dough to rest on the kitchen table for 15 minutes, then divide the dough into four equal portions.
- Roll each of them out as thinly as possible. Like max 0.5 centimeters - just think a thin pancake!
- Heat a dry pan to medium heat and place a pancake on. It should have about 30-45 seconds on each side, depending on how hot the pan is. It's finished when it's got a few fine frying spots and looks done at the edges.
- Put them aside in a small pile and let it cool a little of the angle into a tea towel - which means that the steam stays with them so that they remain co-or-biting when they need to be rolled out.
- Cut the salad finely and place in a bowl for later. Also cut avocado into slices.
- Use your corn cobs completely raw - simply cut the knife down the side so you get all the crispy corn off. Slice your red onions completely thin and cook them up in a mixture of 50/50 sugar and vinegar, where they are allowed to simmer for a few minutes, then pull on until they need to be used.
- Make a tomato salsa by chopping your tomatoes, chilli and 1 red onion just fine, then pour it over a strainer and sprinkle a little salt on - then extract the water so you don't get a burrito that pours in the juice. Grate some coriander stalks and finely chop and add to the salsa.
- If using cut meat, cut it into thin wok strips and fry them on a hot pan with 1 tsp. cumin, 1 tsp. coriander, 2 cloves of minced garlic and salt and pepper. If you're using Daddy's, stir in the rush for a few minutes with salt, then add the spices and possibly a little grated onion. The pharaoh is roasted on the pan either as shish kebab (on skewers) or as minced meat.
- The beans are poured free of liquid, rinsed and poured directly onto a hot pan with a little oil. Add 1 tsp. cumin, 1 tsp. coriander, possibly a little apple cider vinegar and leave to flicker on medium-high heat - they should have a little temperature and become a little dry in the consistency.
- THE COLLECTION: Put a tortilla on the table and fill the filling slightly below the center of the circle - stuffed with beans, tomato salsa, meat, avocado, lettuce, pickled red onions, fresh coriander and corn in an oblong, horizontal 'sausage'. There should be a little air for both the bottom and the sides.
- Top with a pair of blobs of sour cream, and bend the two sides overwards to cover the ends of the filling. While they remain bent inside, you begin to roll the bottom over the filling and thus also the side closures, until you can finally roll a burrito where you can put it with the joint down. Let it sit for a few minutes and you can cut it and go to war with the meal!
Of course, you can always freestyle with your filling if you prefer your burrito in a different way. The tortillas can also just be rolled like normal food pancakes if you want it to go fast. However, we can definitely recommend this version of Burritos.
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Dietary fibre, g