Open Burrito

Burritos is an easy and delicious way to get vegetables, meat and bread. So when I fell over a recipe for homemade tortillas, I threw it over with a friend. The tortillas, however, became somewhat smaller and more chubby than we had thought. So instead of making a rolled burrito that you would normally do, it turned into small, cute and tasty open burritos … we also forgot to add grated cheese.

OPEN BURRITO
4-8 SERVINGS.

CHUBBY TORTILLAS:
260 G FLOUR
2 TSP. OIL
½ TSP. BAKING POWDER
1 TSP. SALT
2 DL. HOT MILK

Mix flour, baking powder, salt and oil, add milk little at a time until it is mixed into a sticky dough.

Knead the dough on a floured table, until soft and firm.

Let the dough rest under a damp cloth for 20 minutes.

Divide the dough into 8 pieces and roll them into balls.

Let them rest under the cloth for another 10 minutes.

Roll out the balls into thin pancakes and cook them on a dry pan at high heat for 30 seconds on each side until the dough is baked through.

Keep a constant eye on them, as they can quickly burn at the high heat, to remedy this, you can flip them once in a while

FILLING:
500 G MINCED BEEF
1 TBSP. OLIVE OIL
10 ML. WATER
3-4 TSP. MEXICAN SPICE
SALT AND PEPPER
SALAD
TOMATO
CUCUMBER
AVOCADO
CREME FRAICHE
GRATED CHEESE

Cook the meat in the oil, add water and seasoning, salt and pepper.

Let it cook, while preparing the vegetables.

Rinse and cut tomato, cucumber and avocado into cubes.

Rinse the salad and cut it into strips.

Assemble the open burritos with a tortilla, creme fraiche, beef, salad, tomato, avocado, more creme fraiche and grated cheese.

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