I was a little disappointed as I posted a picture of this dish on Facebook and asked my fans to guess the dish. No body could guess this simple humble Mexican dish. A dish probably you have snacked on from a local takeaway or stopped by and wondered if you should try it as it looks so scrumptious. So when I first tried Mexican in London, with a very close friend of mine. I was not too sure what to expect. The menu had never ending choices of Quesadillas, Nachos, Fajitas, Tacos etc etc.. I could go on on as the menu looked like a garden of food. Unable to make up my mind we played safe by ordering a Nachos. Honestly not one of my favorites as I don’t like jalapenos.
3 years later my first Mexican experience KJ decides to get a pack of 50 odd corn flour Tortilla’s in an expectation I would cook Mexican. With a big pack of Tortilla’s plus limited storage space I had to come up with a easy dish that would make our Saturday go Loco. Preparing Burrito was very simple, I had the tomatoes for a simple salsa sauce, Steak was ready, Arroz Verde my Green Rice was already prepared the night before. So all I had to do was warm up the tortillas. Simple nah!!!!!
Ingredients : Serves 4
- 4 corn tortillas
For the Salsa Sauce:
- 2 tbsp of extra virgin olive oil/ good vegetable oil
- 1 medium sizes onion roughly
- 1 tsp of Spanish medium hot paprika
- 2 garlic chopped
- 1 red chilli finely chopped (deseeded if you run away from chillies like me)
- 2 tbsp of freshly chopped coriander stalks
- 1 tin of chopped tomatoes/ 2 freshly chopped tomatoes
For the Meat:
- 350 grams of rump steak (bashed up using a meat mallet or a rolling pin to tenderize)
- Salt and pepper to season
- Drizzle olive oil
- Chopped coriander leaves 1tsp
- Half lemon juice.
For the black beans
- 1 can organic black beans washed and drained
- 1 tsp of cumin powder
- 1 tsp oil
For the green rice
- 4 tbsp of green rice, 1 for each tortilla (recipe for green rice can be found on the blog)
- Freshly chopped coriander leaves
- Sour cream
- Heat oil in a pan and fry the black beans adding the cumin powder. Keep aside once the beans are done
- In a pot, heat olive oil and sweat the onions, followed by paprika, garlic, chilli, coriander stalks and finally the tomatoes. Stir and let it cook until the sauce is thick and the water has evaporated.
- In a griddle pan/ non stick pan fry the steak for about 5 minutes or until done as desired
- Cut the steak medium sizes strips along dress with chopped coriander leaves and a dash of lemon juice.
- Warm up a Tortilla in a pan for about 15-20 seconds each side.
- Place a layer of 1tbsp of Arroz Verde, top it up with the steak, followed by the tomato salsa and finally the black beans. Garnish this with coriander leaves and a dollop of sour cream.
- Now come the tricky part of fold the tortilla. The key is do not over fill the tortilla. Just follow the steps as below