Buritoes are TexMex. This version is probably not authentic. It's full of flavour, though. The photo above shows a burrito before it is rolled up.
2 tortillas person
uncooked rice per person
red sweet pepper
oil for frying
can of beans
jar of salsa
pot of sour cream
cheese (such as cheddar)
knife and board for chopping
spoon for stirring
ten minutes to cook rice and fry veg
time to put it together
- . It is a small amount of rice, and you can vary it. But the recipe has tortillas and beans in - both filling - so don't have too much.
- While the rice is cooking, put a little oil in the frying pan for frying. Peel and chop the and and fry it for a bit.
- Open the can of beans and drain the water off.
- When the rice is cooked, add the fried onion and pepper, the beans and the salsa, and heat everything together.
- Take the flesh from an avocado and mash it, with some lemon juice.
- Lay out a tortilla, spread some of the mix on, plus some sour cream, avocado and grated cheese. Roll up the tortilla, and eat!
- This recipe is a little vague about the beans, saying just 'a can of beans'. The originator of the recipe sternly stated black beans. It is possible to get these, but a little tricky. Big supermarkets sell quite a range of canned beans, such as kidney beans, pinto beans and so on. I got 'mixed beans', which adds to the variety of textures and tastes. I suspect that butter beans might not work, and baked beans (in tomato sauce) would be too sloppy. But try out various types! The beans don't have to be canned (or tinned) but cooking dried beans can be very time-consuming - soaking them first then cooking for a long time. Beans take to be canned well, so why not use them!
- TexMex dishes can be heavy on the chilli. Some people love chilli and others dislike it. On the grounds that you can add chilli but not take it away, I advise, when cooking for people where you are unsure of their tastes, make this with little or no chilli, and put a bottle of tabasco sauce or other addable chilli on the table, to allow chilli addicts to indulge without spoiling things for the rest of us!
- Salsa seems to be widely available. Check that it's not too hot (as in chilli - see above). If you can't find it, then probably chopped tomato (also widely available) would work as well, or you could even leave it out. Salsa does have chilli in it, so you might need a bit of chilli added to the frying stage if there is no salsa.
- Sour cream is also widely available. I think it would be better to get straight-forward sour cream (which is likely to be in a chill cabinet - try next to the normal creams, or the milk), rather than a specific 'sour cream for TexMex' bottle. The fresher and less mucked around with the ingredients, the better the taste. You might end up with surplus sour cream. It can be added to casseroles, or even puddings. Quite frankly, I can eat it with a spoon, as a treat!
- Tortillas are also widely available, possibly either as wheat or corn. They come in packs, and you will probably not be able to finish them all at once. The point of a burrito is that it is tortilla + filling, so you can't leave out the tortillas! But the rest of the recipe is very good by itself. Just not a burrito.
- The original recipe suggested constructing the burritoes, fastening them with toothpicks, then heating them in the overn for about 10 mins. This heated all the ingredients through. It also makes the tortillas slightly crispy, which may be a plus (or not). I've left this stage out. You can warm the tortillas beforehand slightly. I've added most of the ingredients together and warmed them as a last stage. Then everything was brought to the table, and everyone made their own tortillas, which meant that the avocado, cheese and sour cream could be added to taste. The cold sour cream is a rather pleasant addition, I think. Everyone always overfills their tortillas, which means that sour cream and salsa got spread over hands and elsewhere. But that's part of the fun, isn't it?
- Avocados can be trying. They can be under-ripe or bad. If bad - throw it away (it isn't essential for the recipe). If rock hard, ditto (it won't taste nice). But if it's ripe but not actually mashable, cut it into chunks instead. The lemon juice is, I suspect, to stop the avocado going brown. But lemon juice adds to the taste as well. You could use guacamole instead, but fresh avocado tastes better, I think. Generally, anything in a bottle prepared has problems. It will have additives to preserve it. I don't mind additives - they are useful if not essential. But they can affect the taste. It will also have taste additives that you may not want. When buying the ingredients for this, I looked at jars of guacamole (which had sour cream as well as avocado), beans (with added salsa), sour cream (with added avocado), and everything seemed to add chilli. Stick to the simple ingredients, and then you have far more control over what is actually going into your tortillas. And somehow fresh sour cream, simple salsa, an avocado (even if it's tricky to get ripe) give the food a zing that just seems to be missing from the mixtures.
- I haven't mentioned spices, apart from chilli. You could certainly add other spices to the frying stage. I don't find it necessary. The tastes of this seem well balanced without it, with the fresh taste of tomato (in the salsa), the sour cream, and the avocado constrasting with the comfort food blandness of the beans and tortillas and rice, with a back note of chilli (in the salsa).
- This recipe is vegetarian rather than vegan as it uses grated cheese and sour cream. YOu could delete them both, I suppose. The beans provide protein.
© Jo Edkins 2015 -