Beef Burritos

• Prep25 min
• Cook40 min
• Total1 h 5 min
• Serves6

Ingredients

For the pico de gallo

• 50 g white onion, in pieces (1/3 small)
• 1/2 jalapeño pepper, seeded
• 5 g fresh cilantro leaves (1/4 cup)
• 250 g Roma tomatoes, quartered and seeded (3 medium)
• 1 tsp fresh lime juice
• 1/4 tsp salt

For the Mexican rice

• 100 g white onion, in pieces (1 small)
• 2 garlic cloves
• 30 g vegetable oil (2 tbsp)
• 250 g long grain white rice (1 1/4 cups), rinsed and drained
• 115 g tomato sauce (1/2 cup)
• 420 g chicken broth (1 3/4 cups)
• 1/2 tsp ground cumin
• 1 tsp salt (1/2 tsp if your broth is salted)

For the beef and beans

• 15 g vegetable oil (1 tbsp)
• 450 g lean ground beef (1 lb)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 3/4 tsp salt
• 80 g water (1/3 cup)
• 1 can pinto or red kidney beans (425 g, 15 oz), drained and rinsed

To assemble

• 6 large flour tortillas (25 to 30 cm, 10 to 12 in)
• 170 g shredded cheddar or Mexican blend cheese (1 1/2 cups)
• Red salsa and sour cream, to serve

Instructions

1. For the pico de gallo, place the onion, jalapeño and cilantro in the mixing bowl and chop 3 sec/speed 5. Add the tomatoes and chop 2 sec/speed 4. Stir in the lime juice and salt with the spatula, transfer to a bowl and wipe the mixing bowl.
2. For the rice, place the onion and garlic in the mixing bowl and chop 3 sec/speed 5. Scrape down the sides, add the oil and sauté 3 min/120°C (250°F)/speed 1.
3. Add the rice and sauté 3 min/120°C (250°F)/reverse/speed 1 to toast the grains.
4. Add the tomato sauce, broth, cumin and salt and stir with the spatula. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 20 min/100°C (212°F)/reverse/speed soft. Let the rice rest in the closed bowl 5 minutes.
5. Meanwhile, heat the oil in a large skillet on the stove over medium-high heat. Brown the beef 6 to 8 minutes, breaking it up with a spoon, until no pink remains and it reaches 71°C (160°F). Spoon off the excess fat.
6. Add the chili powder, cumin, garlic powder, oregano, salt and water and simmer 3 minutes. Stir in the beans and cook 2 minutes more, until heated through.
7. Warm the tortillas so they fold without cracking. Down the center of each one, layer rice, beef and beans, cheese and a spoonful of pico de gallo. Fold in the sides, then roll up tightly from the bottom.
8. Toast the burritos seam side down in a clean, dry skillet over medium heat, about 2 minutes per side, until golden and the cheese melts. Cut them in half and serve with salsa, sour cream and the extra rice on the side.

Tips

• Make ahead: wrap cooled burritos one by one in foil and freeze them up to 3 months. Reheat them, still wrapped, in the oven at 180°C (350°F) for 30 to 35 minutes.
• For a smoky, spicier filling, add 1 chopped chipotle pepper in adobo with the spices in step 6.
• Leftover rice keeps 4 days in the fridge and makes a quick side for any Mexican dinner.