Beef Burrito with corn salsa

 

 

 

This is my easy recipe for delicious beef burritos. In this recipe I use my Mexican steak marinade to bring a truly authentic taste to the beef. The fresh homemade corn salsa is the perfect accompaniment.  Whilst it is easy to make your own refried beans, tortilla and tortilla chips I have used shop bought ones in this recipe for convenience. You could adapt the recipe by adding extras such as sliced jalapenos, guacamole, or sprinkle on some Mexican cheddar.

 

 

Whats needed

For the marinade

1 tablespoon of olive oil

2 teaspoons of Worcestershire sauce

1 teaspoon salt

1 teaspoon brown sugar

1 teaspoon ground black pepper

2 small brown onions

Half a red bell pepper- sliced

1 red chilli

Juice of one lime

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground coriander

 

 

For the corn salsa

300g tin of salad sweetcorn drained

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon salt (more to your taste)

3 round tomatoes

1 red chilli

Juice of a lime

Small bunch coriander

Half a red bell pepper- cubed

Ground black pepper (half teaspoon)

 

 

For the dish

Small bag of lightly salted tortilla chips

4 medium tortilla wraps

Can of refried beans

Sour cream

 

 

Preparation

1. Start by preparing the marinade. In a large bowl mix 2 table spoons olive oil, 2 teaspoons Worcestershire sauce, 1 teaspoon of coriander, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt and the same of ground black pepper. Mix then add the juice of a lime followed by a teaspoon of sugar and stir till it is dissolved.
2. Slice half the bell pepper, a red chilli, and 2 small brown onions.
3. Tenderise the steak by giving it a good beating with a meat hammer/rolling pin. Cut the steak into long thin strips.
4. Add the steak and the vegetables (apart from peppers- keep these separate) to the marinade, set aside in a fridge for at least 1 hour (ideally longer or overnight as the marinade will help tenderise the meat).
5. Drain the sweetcorn and add to another large bowl. Chop the tomatoes, Coriander and the other half of the red bell pepper into small pieces, then add to the bowl.
6. Add the juice of a lime followed by 1 teaspoon of smoked paprika, 1 teaspoon of salt, 1 teaspoon of ground coriander and half a teaspoon of ground black pepper.
7. Mix the salsa well in the bowl. Taste it and if required add more seasoning, it is possible depending on your taste that a small sprinkle o brown sugar may also be needed. Set aside in the fridge for at least 1 hour.
8. 30 mins before cooking remove both bowls from the fridge to bring to room temperature.

 



 



 

Get cooking

1. Start by heating a frying pan to a medium heat. Dry fry the sliced peppers for 2-3 minutes to colour them and help bring out flavour.
2. Next add the contents of the marinade bowl into the frying pan. Stir fry the beef and vegetables. This should only take 2-3 minutes at most, ensure you do not overcook the beef as it will become tough and chewy. If you are unsure if it is cooked remove a piece and test. In this case slightly rare beef is much better than overcooked beef.
3. Once cooked remove the pan from the heat and allow the beef to rest for 1-2 minutes.
4. While the beef is resting heat the tin of refried beans in a saucepan. In a separate frying pan heat the tortilla wraps.
5. Assemble the burritos by spooning in the beef mixture then fold to make a parcel (either roll the tortilla or fold in the sides one by one.) If you are unsure how to do this refer to the package of tortillas as most have a pictorial example.
6. Serve with a generous scoop of corn salsa, sour cream, refried beans and tortilla chips.