Beef Burrito with Mexican rice and chipotle soured cream
- Olive oil
- 2 tablespoons muscovado sugar
- 2 tablespoons fajita mix
- Zest & juice of 1 lime
- 450g sirloin steak
- 227g pot of soured cream
- 2 teaspoons chipotle
- 2 teaspoons Mexican oregano
- 400g tin chopped tomatoes
- 1 onion (peeled and finely chopped)
- 1 teaspoon ground cumin
- 300g basmati rice
- 2 garlic cloves (peeled and finely chopped)
- Small bunch of fresh coriander (finely chopped)
- Juice of 2 limes
- 500ml vegetable stock
- 2 teaspoons salt
- 4 fresh tomatoes
- 1 red pepper
- 4 spring onions
- 1 400g tin of refried beans
- 1 teaspoon epazote
- Grated Cheddar cheese
- Romaine lettuce (shredded)
- 8 large flour tortillas
How to make
Add 3 tablespoons oil, muscovado sugar, fajita mix, lime zest with juice and a tablespoon of water in a bowl until smooth.
Coat the steaks with the marinade until well covered. Cover and set aside in the fridge for at least 1 hour.
In a small bowl mix together the soured cream, chipotle and Mexican oregano. Cover and refrigerate until required.
Place the tin of chopped tomatoes, onion and cumin in a jug and blend using a hand blender until a smooth paste is achieved.
In a large pan heat the oil over a medium heat and fry the rice until it begins to turn golden brown. Add the garlic, ¾ of chopped coriander and the juice of 2 lines, frying for a further 2 minutes.
Add the tomato mixture and mix thoroughly. Continue to cook for another few minutes, pour over the stock and add the salt. Stir. Reduce the heat and cover pan with tight fitting lid and leave to gently simmer until all the liquid has been absorbed and the rice is just cooked. Leave to stand for a further 5 minutes and then mix together thoroughly.
Set-aside until ready to serve.
To make the accompanying salsa finely chop the 4 tomatoes, red pepper, 4 spring onions. Place into a small bowl and mix in the remainder of the chopped fresh coriander and the juice of 1 lime. Season well with salt and pepper then mix together. Set aside until ready to serve.
Mix together the refried beans and the epazote leaves in a small pan and gently reheat.
Shred the lettuce and grate the cheese. Set aside until ready to serve.
Remove the steak from the marinade and fry over a medium high heat in a heavy based frying pan for about 3-4 minutes on each side, or to your liking. Wrap in foil and leave to rest for 10 minutes. Slice on the diagonal into finger thick slices. Rewrap in foil until ready to serve.
Dry fry the tortillas to warm through (or heat in a microwave). Bring to the table along with the burrito filling ingredients and build your burrito. Try a dollop of refried beans, a few strips of beef, a dollop of chipotle soured cream, a generous spoonful of Mexican rice, some of the shredded lettuce and a pile of Cheddar cheese. Fold in the ends and roll to wrap tightly. Cut in half and enjoy!