Christmas Burrito
6 servings
90 minutes
Christmas burrito is a true celebration of flavors! Inspired by Mexican cuisine, this hearty wrap combines tender beef, aromatic spices, and two types of sauces to create a vibrant explosion of taste sensations. The slow-cooked meat achieves incredible tenderness, while poblano peppers and spicy seasonings add rich flavor. The tortilla, infused with warmth and comfort, perfectly holds the filling, and melted cheese adds a gooey creamy texture. This dish is perfect for festive family dinners, creating an atmosphere of coziness and joy. Christmas burrito is not just food; it's a true gastronomic gift that brings people together at the holiday table!
1
Season the beef with salt and pepper. In a large pot, heat 2 tbsp of vegetable oil over medium heat. Sear the beef for 12-14 minutes, turning until golden brown. Pour in the beef broth, add 1/4 of chopped garlic, 1/3 of chopped onion, mix well, and reduce the heat slightly. Cover and simmer on low for about 3 hours. Then remove from heat and let cool. Shred the cooled beef by hand. Skim off the foam and fat from the broth and transfer it to a container.
- Beef tenderloin: 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 1 glass
- Beef broth: 2 glasss
- Garlic: 4 cloves
- White onion: 3 heads
2
In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add 1/4 chopped white onion and 1/3 garlic and cook for about 10 minutes until the onion becomes translucent. Stir in half the flour, 1 teaspoon of ground cumin, and half oregano. Cook until fragrant, then add ground chili and 1 1/2 cups of water. Stir well, increase the heat and bring to a boil. Mix thoroughly, reduce the heat and cook for another 2-3 minutes. Season with salt and pepper. Set aside.
- Vegetable oil: 1 glass
- White onion: 3 heads
- Garlic: 4 cloves
- Wheat flour: 1 glass
- Ground cumin: 1 teaspoon
- Dried oregano: 1 teaspoon
- Ground ancho chili pepper: 4 tablespoons
- Chicken broth: 1 glass
- Salt: to taste
- Ground black pepper: to taste
3
In a small saucepan over high heat, heat 2 tablespoons of vegetable oil. Add 1/3 of the chopped white onion and half of the garlic, stir, and sauté until the onion becomes translucent. Add the remaining flour, cumin, and 1/4 teaspoon of black pepper. Cook for 2 minutes. Pour in the chicken broth and stir, scraping up any bits stuck to the bottom. Add 2/3 of the poblano peppers (chopped, seeds removed) and the remaining dried oregano. Mix thoroughly. Bring to a boil, reduce the heat, cover, and simmer, stirring, for about 20 minutes. Then transfer the contents of the saucepan to a blender and puree until smooth. Set the resulting sauce aside.
- Vegetable oil: 1 glass
- White onion: 3 heads
- Garlic: 4 cloves
- Wheat flour: 1 glass
- Ground cumin: 1 teaspoon
- Ground black pepper: to taste
- Chicken broth: 1 glass
- Poblano chili pepper: 6 pieces
- Dried oregano: 1 teaspoon
4
Heat the remaining oil in a large skillet over high heat. Sauté the remaining white onion and garlic. Add the minced meat and cook, stirring, for 12-14 minutes. Then pour in the remaining broth, add the poblano pepper, half of the chopped tomatoes, and lime juice. Reduce the heat and cook until most of the liquid evaporates. Season with salt and pepper to taste.
- Vegetable oil: 1 glass
- White onion: 3 heads
- Garlic: 4 cloves
- Beef tenderloin: 1.5 kg
- Beef broth: 2 glasss
- Poblano chili pepper: 6 pieces
- Tomatoes: 6 pieces
- Freshly squeezed lime juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Heat the tortillas in a pan, then place beef and grated cheese on each tortilla. Wrap the burrito, tucking in the edges, place on plates, and drizzle with both sauces. Top with remaining cheese, diced tomato, lettuce leaves, and red onion.
- Tortillas: 4 pieces
- Beef tenderloin: 1.5 kg
- Monterey Jack Cheese: 200 g
- Red onion: 1 head
- Tomatoes: 6 pieces
- Iceberg lettuce: 70 g