Burritos are a staple in Mexican cuisine, and there are few better days to enjoy them than on National Burrito Day (April 4).
While there is an abundance of flavours and fillings to experiment with when cooking burritos, recipe box provider Gousto’s expert chef Sophie Nahmad shared one of her favourites.
Embracing classic burritos in their spicy style, Sophie’s Mexican sticky, chilli beef burritos are easy to make from scratch.
Her recipe comprises a simple list of ingredients, including beef mince for ease and a cooling lime yoghurt to cut through the heat.
The quantities make plenty for two people to enjoy, but they can be increased by one and a half for three people, or double for four.
Method
Rinse the brown rice under cold running water then transfer it to a pot with plenty of cold water and bring it to a boil over high heat.
Once boiling, reduce the heat to medium and cook for 15 to 20 minutes or until the rice is tender with a slight bite. Once cooked, drain, return it to the pot and keep covered until serving.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over high heat. Once hot, add the beef mince with a generous pinch of salt and cook for three to four minutes or until browned.
Break the beef up with a wooden spoon as you go to ensure it cooks evenly. While the mince is cooking, chop the tomato finely and halve the lime.
Combine the juice of half the lime with the natural yoghurt and a drizzle of olive oil in a small bowl. Season with a pinch of salt and pepper – this is your lime yoghurt.
Once the beef is browned, reduce the heat to medium-high and add the ground smoked paprika, ground cumin and chilli flakes to the pan and cook for one minute until fragrant.
Add the sweet honey and cook for two minutes, or until the beef becomes crispy, sticky and cooked through. Check there’s no pink meat in the pan, then prepare to serve everything up.
Add the tortillas to a plate and pop them in the microwave for 20 seconds on high or until warmed through. Wash the gem lettuce, then pat it dry with kitchen paper and shred it finely. Grate the cheddar cheese.
Cut the remaining lime into wedges, fluff the brown rice with a fork and season with a pinch of salt. Build the burritos by layering up a warmed tortilla with some brown rice, a spoonful of chopped tomato and shredded lettuce and a dollop of the sticky chilli beef mince.
Sprinkle over some grated cheese and a drizzle of lime yoghurt, then roll your burritos up tightly.
