Badass Burritos (Chef Scotty B)

Burrito fillings
Burrito showing fillings

Mexican food in our neck of the woods is all to often relegated to the realm of greasy late night takeaways,  or lazy bar menu items, devoid of any real love or attention. How many of you have turned to the welcoming embrace of a dirty, post-night-out burrito upon failing to find someone to go home with, and ended up making a mess of yourself, and the unfortunate taxi that foolishly offered to give your drunk ass a ride home?

It is in fact a rich culture of amazingly diverse and complex flavours, handed down through generations of home cooks and housewives. In fact upon researching this project I was astonished to find recipes that rivalled some of the most complex Thai recipes I have ever come across, but for the sake of practicality I have avoided offering such complicated examples here.  My aim with this recipe was to present the ordinary burrito, and with only minor adjustments, show it can become an extraordinary experience.

Tortilla wraps

  • Servings: 4-6
  • Time: 40mins
  • Difficulty: easy
  • Print

Ingredients
  • 250g Flour
  • 6g Salt
  • 3g Baking powder
  • 40g Olive oil
  • 125g Warm water
Method

Mix together and kneed lightly for a few minutes until elastic. Allow to rest for 30 min and then divide into 8 x 50g balls. Roll these out into large flat discs, approx 15-20cm in diameter. Fry lightly in a hot fry pan until spots are light brown. Cover each tortilla with a sheet of tin foil as this will keep from drying out and going crispy. Before use; microwave for 30 sec or steam as this will soften them and allow you to fold without breaking.

Beef Adobo paste

  • Servings: 4-6
  • Time: 10mins
  • Difficulty: easy
  • Print

Ingredients
  • 200g Fresh red chillis
  • 250g Onion
  • 20g Coriander root
  • 85g Tomato paste
  • 2 tsp Cumin seed
  • 1 tsp Coriander seed
  • 100g Water
  • 20g Garlic
  • 20g Lime juice (fresh is best!)
  • 6g Salt
Method

In a dry pan on medium heat, separately toast spices until they are aromatic, about 1 min. Chuck everything in a powerful blender and blend until smooth, scraping sides down as you go.

Braised Beef Adobo

  • Servings: 4-6
  • Time: 3hrs
  • Difficulty: med
  • Print

Ingredients
  • 500g Chuck steak
  • 400g Adobo paste
  • 1 Cinnamon stick (approx 5cm)
  • 2g Fresh oregano (2 sprigs)
  • 2 Bay leaves
  • 15g salt
  • 10g sugar
Method

Preheat oven to 200c. Cut beef into cubes and brown off in a heavy based saucepan, remove beef retaining cooking juices in the pan. Add a splash more oil and once it is smoking hot add your adobo paste and cook while stirring continuously for 4 mins. Add salt, sugar, and beef, and stir through. Move to a casserole dish and braise on 200c for 3 hours or until the beef is tender. If desired move to stove top and reduce heat to reduce sauce to an appropriate thickness before serving. Adjust seasoning with salt and sugar to suit your personal preference.

Refried beans

  • Servings: 4-6
  • Time: 30min
  • Difficulty: med-hard
  • Print

Ingredients
  • 250g Fatty Middle Bacon
  • 100g Onion Roughly Chopped
  • 10g Garlic Finely Chopped
  • 2g Smoked Paprika
  • 230g Pinto beans (tinned)
  • 2g Oregano
  • 20g Butter
Method

Roughly chop bacon and sautee in a pot until lightly browned. Cover with water and allow to reduce fully on a high heat. Cover with water again and repeat the process three times, until bacon has broken down and released as much fat as possible. Pour into a sieve retaining fat and discarding  rendered bacon. Heat bacon fat in a pot and sautee onions for 3 mins and then add garlic and butter. Cook out for 2 minutes then add paprika and oregano. Cook for a further minute then add pinto beans along with liquid from the can. Bring to the boil and reduce heat to a simmer. Cook while stirring occasionally for 10 minutes and then mash with a potato masher. Season with salt and pepper to suit your tastes.

Chillis in tubs for salsa
Fresh market chillis for salsa

Tomato Salsa

  • Servings: 4-6
  • Time: 30min
  • Difficulty: easy
  • Print

Ingredients
  • 300g Fresh tomato cored and diced
  • 100g Onion finely diced
  • 6g Garlic finely diced
  • 20g Fresh coriander leaves picked and finely chopped
  • 4g Salt
  • 2g Pepper
  • 50g Olive oil
Method

Combine all ingredients and allow to sit in the fridge for at least 30 minutes to allow flavour to infuse.

Fresh heirloom tomatoes
Fresh heirloom tomatoes

Spiced cream

  • Servings: 4-6
  • Time: 5min
  • Difficulty: easy
  • Print

Ingredients
  • 170g Sour cream
  • 2g Smoked paprika
  • 2g Salt
Method

Mix together ingredients until well combined.

To Assemble

Grate a handful of cheese (I prefer tasty cheddar for mine, none of that pussy colby shit here thanks!) and slice and avocado (optional). Finely slice half a red onion and half an iceberg lettuce, mix together and season lightly with salt. Microwave or steam your tortilla to soften it again, and working quickly, spread your refried beans generously on the bottom, then spread lettuce/onion salad over the top. Spoon reheated Adobo Beef onto salad and cover with grated cheese. Place avocado slices on top, add lashings of spiced cream and spoon a healthy amount of your tomato salsa all over that bitch! Roll tortilla carefully to avoid breaking, as it will become slightly brittle as it cools. Serve immediately with a cold jug of your favourite cerveza.

Burrito and salsa
Burrito and salsa

Or if this is all too much, you can go for Renee G’s Family Burrito Wraps….

Advertisements

2 comments

Please leave any feedback… We welcome your comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s