SPICY BEEF BURRITO WITH GUACAMOLE AND TOMATO SALSA

Mexican food is very tasty and rich with aromas, therefore it is very much enjoyed by many of us. Tortilla based specialities are the symbol of a highly delightful cuisine which perfectly blends together two different cultures; on one side, there is the traditional food of the Mexican Indians and ,on the other side, recipes and culinary influences which had been brought by the Spanish conquistadors.

"BURRITOS" are maybe not very difficult to make, but they do take a certain time to prepare. However, the end result is always more than satisfying and makes you forget about all of the previous fiddlings you had to go through in order to create those heavenly "BURRITOS"...

~ FLOUR TORTILLAS ~

Serves 4/makes 12 tortillas

Ingredients:
380g Plain white flour
1 ½ Tsp Salt
1 ½ Tsp Baking powder
80 ml Peanut oil or sunflower oil
250ml Tepid water

Method:
Sieve the flour in a bowl with the salt and baking powder.
Make a well in the center, add the oil and water in order to get a smooth dough.
Knead well on a floured surface for about five minutes, so that the dough gets elastic.
Place the dough in a bowl cover and leave it for an hour in a warm place.
Divide the dough into 12 equal-sized pieces and shape them into a ball.
Flour your working surface and then roll out each ball into a thin 18-20cm round tortilla.
Place a frying pan or griddle over medium high heat (6 on a scale of 10).
Add a tortilla (one at a time) and cook for one minute until blisters appear, then turn and cook the other side (a little less than 1 minute).
Remove from the skillet and keep warm in cloth towel.

Remarks:
If the dough is a too sticky, add a little flour when kneading.
Never add oil in the frying pan when cooking the tortillas, you need a dry pan.
The cooked tortillas should still be soft and pliable, not hard and friable.
If you desire, you can put the tortillas in a plastic bag and either freeze them for no longer than a month or keep them overnight in the refrigerator. In both cases, you’ll have to pile them up, wrap them in an aluminium foil and heat them up in a moderate oven (150°C) for about 10-15 minutes.

~ TOMATO SALSA ~

Ingredients:
3 Medium tomatoes
1 Medium red onion, chopped
4 Tbs Fresh coriander, chopped
4 Tbs Lime juice
1 Fresh red chilli pepper (mild), deseeded and chopped or/and 14 drops red Tabasco

Method:
Empty and deseed the tomatoes, then chop them into very small cubes (5mm).
Put the tomatoes in a bowl and add the chopped onion, chopped coriander, chilli pepper/Tabasco and lime juice. Taste the salsa and rectify according to taste.

~ GUACAMOLE ~

Ingredients:
2 Avocados, pureed
1 Medium red onion, chopped
1/2 Fresh red chilli pepper (mild), deseeded and chopped
1/2 Small tomato, deseeded and chopped
3-4 Tbs Sour cream
4 Tbs Lime juice
4-6 Tbs Fresh coriander, chopped (depending on taste)
1/4 Tsp Garlic powder (optional)
1 Tsp Tabasco (red)
Salt to taste

Method:
1. Mix the pureed avocados with the chopped onions, chopped chilli pepper, chopped tomato, sour cream, lime juice, chopped coriander, garlic powder, Tabasco and salt.
2. Cover the bowl with plastic foil and set aside (in the refrigerator) for an hour, so that the taste fully develops itself.
3. Get out of the refrigerator 1/2 hour before you eat.

~ SPICY BEEF ~

Ingredients:
600g Lean ground beef
100g Bacon (Speck), thinly sliced (optional)
2 Medium onions, chopped
3 Cloves garlic, crushed
2 Tsp Paprika powder
2 Tsp Cumin powder
1 ½ Tsp Coriander powder
1 Tsp Onion powder
1 Tsp Garlic powder
1 1/3 Tsp Dry oregano
4 Tsp Sugar
2 ½ Tsp Salt (and more depending on your taste)
2 Tbs Tomato puree
3-4 Tbs Ketchup
1 Tsp Red Tabasco
1 Tbs Peanut oil

Method:
1. Heat up a frying pan.
2. Add the bacon/speck and fry until golden brown. Add the onions and stir-fry for about two minutes, until they are translucid.
3. Add the garlic, continue stir-frying for one minute.
4. Add the spices (paprika, cumin, coriander, origano, sugar, salt) and fry while stirring for about a minute.
5. Put the heat up and then add the ground meat and chilli pepper (or Tabasco), stir-fry for about 5 minutes.
6. Lower the heat, add the tomato puree and the ketchup, and cook for 10 more minutes.

Remarks:
Don't burn the spices otherwise you'll spoil them.
The beef mixture should not be too wet, but either not too dry.

Serving suggestions:
Take one hot tortilla, place it on a plate, put 4-5 tablespoons of ground meat in the middle from one side to the other, add grated cheddar on the meat and shape a roll with the tortilla. Eat this spicy and exotic delicacy with guacamole sauce and tomatoe salsa.

(Burrito -Pic by Rosa @Rosa's Yummy Yums)
(Tortilla -Pic by www.carenalpert.com)
(Salsa -Pic by Rosa @Rosa's Yummy Yums)
(Guacamole -Pic by Rosa @Rosa's Yummy Yums)