The authentic version of Mexican burritos consists in a tortilla filled with ground or shredded beef and frijoles refritos aka refried beans. Some variants have appeared with other meats such as pork, chicken or even an omelette with chorizo. And it is now even allowed to add some extra ingredients, although rarely more than two or three including cheese, shredded lettuce or fresh chopped tomatoes.
Another interesting fact about these burritos, they are made with flour tortillas, specific to northern Mexico and not of corn tortillas, which are yet the most prevalent in the rest of Mexico.
One of the reasons that explains this choice is the fact that corn tortillas tend to cool and dry faster than flour tortillas and also become more brittle as they cool. Indeed, the primary concern of our friend Juan Mandez was to be able to deliver its burritos to all his customers in the best storage conditions.
Recipe of Burritos
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (serves 4)
- 8 flour tortillas (over 8 inch-diameter)
- 1 ½ lb minced beef
- 30 oz cooked red beans (or 2 15 oz cans)
- 3 onions, finely chopped
- 4 cloves of garlic, crushed
- 4 tablespoons cumin
- 2 tablespoons oregano
- Sunflower oil
- Lettuce leaves, shredded
- Tomatoes, finely diced
In a hot pan with two tablespoons of oil, brown the ground beef with two chopped onions.
When the meat is almost cooked, add the garlic, cumin, oregano, salt and pepper.
Stir for a few minutes over low/medium and set aside.
Cook the beans in water for 45 minutes and keep the cooking water.
In a hot pan with four tablespoons of oil, fry the remaining chopped onion over medium heat until it becomes translucent but not brown.
Then add the cooked beans, drained and 8 tablespoons of cooking water from the beans and salt.
Mash beans while cooking to get a rather coarse puree. Continue to stir.
Add a little cooking water if necessary so the mashed beans are fairly thick but not too compact.
Keep on low heat for about 5 minutes, stirring constantly.
Warm tortillas by steaming or baking them wrapped in aluminum foil to prevent them from drying.
Top tortillas with ground meat, frijoles refritos and any of the optional toppings.
To fold burritos, start by closing the top and bottom edges for about 2 inches so food is enclosed properly when folding is completed.
Finish by wrapping the burrito on itself.