Simple Burrito
6 servings
40 minutes
A simple burrito is a soulful embodiment of Mexican cuisine, blending rich aromas and tender textures. Its roots delve deep into the country's gastronomic culture, where the combination of meat, cheese, and spicy sauces forms the basis of many dishes. In this recipe, ground meat sautéed with aromatic spices combines with creamy cottage and melted cheese, while the addition of salsa sauce adds a zesty touch. Wrapped in soft tortillas, burritos make a wonderful choice for both cozy home dinners and friendly gatherings. Their convenient shape makes them ideal for on-the-go snacking, while their rich flavor brings a festive feeling in every bite.
1
We take any minced meat of your choice, I usually take homemade or lamb. Fry in a pan with a lid with a little vegetable oil (I do it without oil, as the pan has a non-stick coating), add salt and pepper. Stir occasionally and break up the lumps.
- Mince: 600 g
- Salt: to taste
- Ground black pepper: to taste
2
While the minced meat is frying, take a large and deep bowl, add a jar of herb Almette cream cheese (mascarpone is standard, but this cheese works better), add a box of processed cheese 200-250 g (I usually take 'Druzhba'), and grate any hard cheese 150-200 g on a fine grater (Russian, Poshekhonsky, etc.).
- Cream cheese (curd cheese spread): 1 jar
- Processed cheese: 1 jar
- Cheese: 150 g
3
When the minced meat is almost ready, add 250-300 g of salsa (or lecho) sauce and ground chili. Wait for about 7-10 minutes for everything to boil properly.
- Salsa: 0.5 glass
- Chili powder: to taste
4
Then quickly transfer the minced meat from the pan to a bowl with cheese and start mixing quickly.
- Mince: 600 g
5
We take tortillas, add 2-3 tablespoons of filling, and roll them up as you like (I usually fold them like a pocket so nothing falls out from the bottom).
- Tortillas: 12 pieces
6
If the mass is very liquid (too much sauce or the minced meat is too fatty), it can be corrected with melted or hard cheese.
- Processed cheese: 1 jar
- Cheese: 150 g
7
While the mass is hot, it is liquid; when it cools down, it will be solid (so don't be scared).
