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WELCOME TO MY KITCHEN!!
I hope you enjoy the food!!!

Tuesday, July 26, 2011

Shredded Chilli Beef Burritos

No matter what type of filling I make, if it ends up being wrapped in a tortilla, it seems to be a winner!  In fact they love burritos so much that even if we are having a "make your own" dinner more often than not "The Darlings" will make some form of burrito - usually baked beans and cheese (which I am not complaining about, because it's vegetables, and they are eating it of their own free choice!!!).

I tend not to make the plain mince type that often, I like to experiment, so when I saw a recipe in the July edition of Good Taste Magazine for Shredded Chilli Beef I was pretty sure I was onto a winner!

This is one is easy to prepare, then you just let it simmer away for around 4 hours - trust me you will not be disappointed!



Shredded Chilli Beef
From Good Taste Magazine - July Edition

Serves 6 +

1.2kg beef chuck Steak, cut into thick slices
1 tbs olive oil
2 brown onions, finely chopped
2 cloves garlic, crushed
2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp allspice
500ml tomato passata (tomato pasta sauce)
1 1/2 cups water
1 tbs finely chopped pickled jalapenos
3 dried bay leaves


To Serve:
Flour tortillas
Avocado
Sour Cream
Salsa
Grated Cheese

Season the beef with salt and pepper.  Heat the oil in a large flameproof casserole dish over high heat.  Cook the beef in batches, for 3 minutes each side, or until golden.  Transfer to a plate to keep warm.  Repeat with remaining beef.

Reduce the heat to medium-low.  Cook the onion, stirring for 10 minutes, or until golden.  Add the garlic, and cook, stirring for 1 minute.

Mix the cumin, paprika and allspice in a bowl.  Add to the onion mixture, and cook for 30 seconds, or until fragrant.  Add the passata, water, jalapenos, and bay leaves.  Bring to the boil.  Reduce heat to low. Cover and cook, stirring occasionally for 2 hours, or until the beef is almost tender.

Uncover and cook, stirring occasionally, for an additional 1 1/2 hours, or until the liquid is reduced and the beef is very tender.

Using two forks, take pieces of the beef from the liquid, and gently shred.  Place in a bowl, and repeat until all the beef is shredded.  Season with salt and pepper, plus a small amount of the cooking liquid.

Place a tortilla on a paper towel, on a plate, and warm in the microwave for 20 seconds.  Add grated cheese, and the beef, roll up, and then garnish with avocado, sour cream and salsa.



We have just bought a sandwich press so we like to make our burritos in that now - they end up nice and crispy on the outside, and toasty warm in the middle!



So Dear Readers how do you like your burritos?  Do you have a favourite recipe you would like to share with us?  Do you like yours crispy on the outside, or just regular warmed tortillas?


2 comments:

  1. I never thought to toast the burrito in the sandwich press - clever thinking 99!

    ReplyDelete

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