The recipe is for 4 burritos:
- The first step is to get your tortillas made. Mix the baking powder and Agrain Super Grain Flour with the wheat flour to a smooth mixture.
- Dissolve the salt in the water. Now mix the water with the flour little by little - start with 1 deciliter and work your way through it with a few tablespoons at a time.
- It's okay if the dough is a bit dry, as long as it's not crumbling. Leave the dough to rest on the kitchen table for 15 minutes, then divide it into four equal portions.
- Roll each of them out as thinly as possible. Max 0.5 centimeters - just think of a thin pancake!
- Heat up a dry pan to medium heat and place a pancake on it. It should get about 30-45 seconds on each side, depending on how hot the pan is. It's finished when it's got a few, nice frying spots and looks done at the edges.
- Put them aside in a small pile and let it cool for a bit while wrapped in a tea towel- it ensures that the steam stays inside so they remain soft when it's time to roll them.
- Chop the salad finely and place in a bowl for later. Also cut avocado into slices.
- Use your corn cobs raw - simply cut off all the crispy corns by sliding your knife down the side of the cob. Slice your red onions very thin and boil them with a mixture of sugar and vinegar (50/50) and let it simmer for a few minutes. Take them off the heat and let it sit until they need to be used.
- Make a tomato salsa by finely chopping your tomatoes, chilli and 1 red onion. Then pour it over a strainer and sprinkle a little salt on - that will extract the water so you don't get a wet burrito. Take some cilantro stalks, finely chop it and add to the salsa.
- If using meat cuts, cut it into thin 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 ground meat, stir it for a few minutes with salt, then add the spices and possibly a little grated onion. The ground meat is roasted on the pan either as shish kebab (on skewers) or as minced meat.
- Rinse the beans and pour them directly onto a hot pan with a little oil. Add 1 tsp. cumin, 1 tsp. coriander, possibly a little apple cider vinegar and let it roast on medium-high heat. The beans need a good amount of heat and it's fine if they get a bit dry.
- ASSEMBLING: Put a tortilla on the table and place the filling slightly below the center of the circle - place some beans, tomato salsa, meat, avocado, lettuce, pickled red onion, fresh cilantro and corn in an long, horizontal 'sausage'. There should be some air in both the bottom and sides.
- Top it off with some blobs of sour cream, and bend the two sides so they cover the ends of the filling. While they remain bent, you begin to roll the bottom over the filling and thus also the sides, until you can finally roll a burrito. Let it sit for a few minutes, then cut it and enjoy 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 pancakes if you want it to go fast. However, we can definitely recommend this version of Burritos.
OBS. Nutritional information applies to tortillas only.