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Crisp Beef & Chorizo Burritos

Mexican.Chef's picture
Ingredients
  Tomato salsa 1 Cup (16 tbs)
  Chorizo 6 Ounce (170 Gram)
  Ground beef 1 Pound (450 Gram)
  Chopped white onion 125 Milliliter (1/2 Cup)
  Garlic 1 Clove (5 gm) (Minced)
  Garlic 1 Clove (5 gm), minced
  Ground cumin 1⁄2 Teaspoon (2 Milliliter)
  Canned tomato sauce 8 Ounce (1 Can, 225 Gram)
  Sliced pitted ripe olives 60 Milliliter (1/4 Cup)
  Flour tortillas 12 (8 inch each)
  Shredded muenster cheese/Monterey jack cheese 250 Milliliter (1 Cup)
  Vegetable oil 1 Tablespoon
  Mexican cream/Sour cream 250 Milliliter (1 Cup)
  Coriander sprig 1
  Radishes 1 Cup (16 tbs)
Directions

1. Prepare Fresh Tomato Salsa.
2. Remove and discard casing from chorizo. Heat 10-inch (25-cm) skillet over high heat about 45 seconds; reduce heat to medium. Crumble chorizo into skillet; cook, stirring frequently 5 minutes.
3. Crumble beef into skillet. Cook over medium-high heat, breaking meat up into small pieces, until no longer red, 6 to 8 minutes. Add onion, garlic and cumin; cook and stir until onion is soft, about 4 minutes. Spoon off and discard excess fat.
4. Add tomato sauce to skillet; mix well. Heat over high heat to boiling; reduce heat to low. Simmer, covered, 15 minutes. Uncover skillet; cook and stir over medium heat until most of the liquid has evaporated and meat is moistly coated with sauce, about 5 minutes. Stir in olives.
5. If not freshly made, soften and warm tortillas
6. For each burrito, place about 1/4 cup (60 mL) meat mixture on bottom half of 1 tortilla; spread to within 1 1/2 inches (4 cm) of bottom and side edges. Sprinkle with slightly rounded tablespoon (15 mL) cheese.
7. Fold bottom edge of tortilla up over filling; fold in right and left edges. Roll up to completely enclose filling; fasten top with wooden pick.
8. Heat oven to 250°F (120°C). Pour oil into deep, heavy skillet to depth of 1 inch (2.5 cm). Heat oil to 375°F (190°C); adjust heat to maintain temperature.
9. Fry 3 burritos at a time, turning once, until golden, 2 to 3 minutes. Remove with tongs; drain on paper toweling. Keep warm in oven on paper-towel-lined baking sheet until all have been fried.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Fried
Interest: 
Party
Servings: 
12

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