Crispy one-pot beef burritos

Name: Crispy one-pot beef burritos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 tbsp canola oil; 1 yellow onion, finely chopped; 2 garlic cloves, finely chopped; 1 red bell pepper, deseeded and cut into ½ inch squares; 1 lb ground beef; 2 tbsp tomato paste; 1 cup long-grain white rice, uncooked; 2¼ cups low-sodium chicken broth*; 1½ cups (7 oz) frozen corn kernels (or 15 oz canned corn kernels, drained); 15 oz canned black beans, drained; ½ tsp ground cayenne pepper; 1½ tbsp dried oregano; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp onion powder; 2 tsp paprika*; 1½ tsp kosher salt*; 8 jumbo (10 inch) tortillas*; 16 slices colby cheese' (or other cheese of choice); 2 tbsp vegetable oil, for crisping (optional); Avocado Crema or guacamole

6 steps

Prep:20minCook:20min

Page 86 of ‘Delicious Tonight’ by Nagi Maehashi aka RecipeTin Eats.

Updated at: Sun, 17 Nov 2024 18:01:59 GMT

Ingredients

8 servings

Avocado Crema

or guacamole

Instructions

Step 1

Spice mix-Put the spice mix ingredients in a bowl and mix to combine. Set aside.

Step 2

Prepare filling-Heat the canola oil in a large heavy-based pot* over high heat. Add the onion, garlic, and bell pepper and cook for 3 minutes or until the onion is soft. Add the beef and cook, breaking it up as you go, until you no longer see pink. Add 3 tablespoons of the spice mix and stir for 1 minute. Stir in the tomato paste. Add the rice, chicken broth, and the rest of the spice mix and stir them in. Scatter the corn and black beans across the surface-but do not stir them in.

Step 3

Cook filling-Once the liquid comes to a simmer, put the lid on and reduce the heat to low. Cook for 14 minutes or until the liquid has been absorbed. Remove the pot from the stove and leave to rest for 12 minutes with the lid on. Remove the lid and mix the rice gently.

Step 4

Roll burritos-Lay a tortilla on a work surface. Break two slices of cheese in half, then lay them on the bottom third of the tortilla. Loosely pack a 1 cup measure with the warm filling, then invert it on top of the cheese. Shape into a log, then roll up tightly, finishing with the seam-side down. Repeat with the remaining burritos to make eight.

Step 5

Crisp it-Heat 1 tablespoon of the vegetable oil in a large nonstick skillet* over medium-high heat. Pan-fry four burritos at a time to make the tortillas golden and crisp-about 1½ minutes on each side (I do four sides). Remove and repeat with the remaining burritos.

Step 6

Serve - Serve the burritos with Avocado Crema for dunking!

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