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Mónica

Mónica Mateos

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Burrito Drowned in Red Sauce

25 mins
1h
Low
282
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This delicious burrito with flour tortilla, stuffed with chili-meat ground beef, with rice and guacamole, served with pickled purple onions, bathed in a smothered sandwich-style red sauce will make your day a happier one.
Learn more about Mónica Mateos

Ingredients

8 portions
  • 1/2 cups bacon, Finely chopped, for the filling
  • 1 cup white onion, Finely chopped for the filling
  • 1 tablespoon garlic, Finely chopped for the filling
  • 500 grams ground beef, for filling
  • 1 tablespoon paprika, for the filling
  • 1/4 teaspoons cumin, for the filling
  • 1/4 cups mashed tomatoes, for the filling
  • 1 cup whole black bean, for the filling
  • 1 pinch salt and pepper, for the filling
  • 1 tablespoon oil, for the sauce
  • 2 cloves garlic, chopped, for the sauce
  • 1/2 white onions, in pieces for the sauce
  • 5 tomatoes, in quarters, for the sauce
  • 4 chile de árbol peppers, clean, without seeds; for the sauce
  • 1 guajillo chili, clean, without seeds; for the sauce
  • 1/4 teaspoons clove, whole
  • 1/4 teaspoons allspices, whole
  • 1/2 cups beef broth, for the sauce
  • 1 pinch salt
  • 1/4 cups white vinegar
  • 1 cup rice, leftovers from the previous day, for burrito
  • 1 cup guacamole, for the burrito
  • 8 tortillas, for the burrito
  • to taste onion, pickled

Preparation

For the filling, in a pan over medium heat cook the bacon until the fat cecomes loose, add the onion, garlic and meat. Cook until it changes color and add the paprika, cumin, tomato puree, beans, season to taste with salt and pepper, cook for 20 minutes or until the liquid is reduced and reserve.
For the sauce, heat a pot over medium heat with the oil and cook the garlic with the onion and the tomato until it dissolves, around 20 minutes. Add the chiles, the clove, the pepper and fill with the broth, boil until it reduces the liquid, season with salt. Cool slightly
Blend the sauce with the vinegar until you obtain a smooth seasoning to your taste.
On a board, spread a burrito omelet with a little guacamole, place the meat and finish with a little rice, close like a burrito and cut in half.
Serve the burrito bathed with the sauce, top with the pickled purple onions and serve with lemon.

PRESENTATION

Serve your burrito cut in half with the onions and served with lemon.

TIPS

You can strain your sauce and return it to cook in order to make it smoother and softer.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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