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beef burritos
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Beef Burritos

The ultimate homemade beef burritos! Here tortillas are filled with beef mince, rice, tomato salsa, avocado & cheese. They make for an easy midweek meal.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 8 Burritos
Author: Ben Racey

Equipment

  • Large Saucepan
  • Frying Pan
  • Microplane/Grater
  • Mixing Bowl
  • Cheese Grater

Ingredients

Beef Mince

  • 2 tbsp Vegetable Oil
  • 500 g Beef Mince (10-15% Fat)
  • 2 White Onions (Finely Diced)
  • 2 Red Peppers (Finely Diced)
  • 3 Garlic Cloves (Grated)
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • ¼ tsp Chilli Powder
  • 40 g Tomato Paste
  • 1 Beef Stock Pot (Optional - I Use Knorr)
  • 250 g Water
  • 400 g Tin Of Black Beans (Drained)

Tomato Salsa

  • 4 Large Vine Tomatoes (Or 2 Beef Tomatoes)
  • 1 Red Onion
  • 1 tbsp Finely Chopped Coriander
  • 2 Limes (Juiced)

Avocado Crema

  • 2 Large Avocadoes
  • 100 g Sour Cream
  • 1 tbsp Finely Chopped Coriander
  • 2 Limes (Juiced)

Rice

  • 750 g Cooked White Rice (See Notes)

Assembly

  • 8 Large Tortillas (See Notes)
  • 250 g Grated Cheddar

Instructions

Beef Mince

  • Set a large pan over a medium-high heat, add in the vegetable oil & leave to heat up for a couple of minutes.
  • Once the oil is hot, add in the beef mince & a pinch of salt then fry until well browned, using a spoon to break up the mince as you cook it. Once fried, use a slotted spoon to transfer the beef to a bowl, leaving the fat in the pan.
  • Add the diced onion & red peppers to the pan then cook until soft, stirring frequently. This will take 4-5 minutes.
    Add a splash more oil into the pan if needed!
  • Next, add the grated garlic, paprika, cumin, oregano, chilli powder & tomato paste into the pan then cook for a minute, stirring constantly then add the beef back in.
  • Lower the heat to medium-low then add in the beef stock pot & water. Cook the mince for 20-25 minutes, stirring occasionally until it has cooked down into a thick sauce then season to taste with salt & pepper. Set aside for now.

Tomato Salsa

  • Cut the tomatoes into quarters, remove the seeds then finely dice. Finely dice the onion as well then add both into a mixing bowl along with the chopped coriander & lime juice.
  • Season the salsa with salt & pepper then stir to combine. Store in the fridge until needed.

Avocado Crema

  • Cut the avocados in half, remove & discard the stones then scoop out the flesh with a spoon & add into a blender (or food processor).
  • Add the sour cream, coriander & lime juice to the avocado, season with salt & pepper then blend until smooth. Transfer to a bowl, press clingfilm onto the surface then store in the fridge until needed.
    It's best to use the avocado as soon as possible, as it can start to discolour.

Rice

  • If you're cooking your own rice, do this whilst your beef is cooking, following the packet instructions. If your using ready cooked rice (like a microwave pouch), heat it up just before assembling the burritos.

Assembly

  • Place a large frying pan over a low heat. We'll be using this to warm the tortillas. Alternatively, warm them up in a microwave.
  • To assemble a burrito, warm a tortilla in the pan for 20 seconds on each side. We're aiming to warm the tortilla slightly not crisp it up!
  • Next, lay the tortilla onto a work surface then add a tablespoon of the avocado crema into the middle then spread out into an even layer. Leave a 2 inch border on the left & right sides & 3 inch border above & below.
  • Top the avocado with a heaped tablespoon of rice, a generous spoonful of the beef mince, a good sprinkle of grated cheddar & 2 teaspoons of the tomato salsa.
  • To roll up the burrito, fold the left & right sides over the filling then bring the bottom side up over the filling, whilst keeping the 2 sides held in with your little fingers. Keep rolling the burrito, as tightly as possible until you get near the edge of the tortilla then tuck the top 2 corners in & roll the burrito up completely to seal.
    There's a video in the post above showing how to do this!
  • Place the burrito onto a tray then continue the filling & rolling process with the rest of the tortillas & filling.

Frying

  • Set a large frying pan over a medium heat then leave to heat up for a minute or two.
  • Place the burritos into the pan (seam side down) then fry for 1-2 minutes on each side, until golden brown all over. You'll need to fry the burritos in batches.
    Frying the seam side first seals the burritos properly!
  • Once fried, you can serve the burritos straight away or you can wrap them up in foil (individually) to keep them warm.

Notes

1. Tortillas - I used Mission XL wraps, which have a 30 cm diameter. This is the ideal size for these burritos as you can get more filling in. 
2. Rice - If you're cooking your own rice, you'll need around 250g of raw rice. I used basmati rice but feel free to use another type instead if you'd prefer.
3. Beef - It's best to use beef mince with a fat content between 10-15% so that it doesn't dry out. 
4. Leftovers - Leftover burritos will keep in the fridge for up to 2 days. Make sure to cool the burritos down as quickly as possible if you're planning to reheat them.
To reheat, wrap the burritos in foil then bake at 200°c/392°f for 20-30 minutes until piping hot. The filling should be at least 75°c/167°f once reheated. 
5. Cooking On An Aga - Use the boiling plate to brown the beef mince then move over to the simmering plate when you add in the stock & water. Use the boiling plate to fry the burritos.