Directions
Today we will go on a culinary journey that will take us to Mexico to prepare the real Mexican burritos with meat and beans.
But what about burritos, these legendary delicacies worthy of King Montezuma?
Take a tortilla, heat it up, and fill it with meat, beans, peppers, corn, tomatoes, and a good dose of Mexican chilies. You have to make a stew in ways with beef meat, so it is better to cut it into small pieces rather than the Tex-Mex-style ground beef, which is a much more trashy dish.
The burritos look like simple tortilla rolls, but they hide a beating heart of spicy and super hot flavor inside.
Of course, since they crossed over to the United States, burritos have seen a thousand interpretations and variations of the theme with endless recipes. There are breakfast burritos, from brunch with scrambled eggs and bacon, vegan burritos, burritos with queso fresco, or the classic grated cheddar.
Are burritos American or Mexican?
There is much discussion in this regard, but if it is true that burritos have their roots in Mexico, where they were born, it is also true that they are now much more widespread in the United States. Each food truck offers variations and gourmet or imaginative burritos when in Mexico. They are now only consumed in the country’s north and along the entire border—a case of happy culinary contamination.
The secret to making the perfect burritos
But today, let’s go simple, and we want to make the recipe for classic burritos, the simplest and tastiest ones. We tell you the secret to making burritos right away, using good quality ingredients, especially tortillas, and cooking the stew for a long time.
Well, are you ready to meet Montezuma’s burritos?
Ingredients and doses for making original Mexican burritos with meat, beans, peppers, and corn
For 4 burritos
- 400 grams of beef
- 2 onions
- 2 peppers
- 4 cloves of garlic
- 1 tablespoon of red pepper
- 300 grams of black beans
- 200 grams of corn
- 4 ripe tomatoes or 300 ml of tomato sauce
- 10 grams of salt and pepper
- 5 grams of cumin
- 4 tortillas
How to make original Mexican burritos with meat, beans, peppers, and corn
Put a few tablespoons of olive oil in a thick-bottomed pan and heat for 2 minutes over medium heat.
Meanwhile, cut the meat into small pieces.
Throw the meat into the pan and cook for 5 minutes, after seasoning with salt, pepper, and a dash of white wine to deglaze.
Remove the meat and set it aside.
Cut the onions, chop the garlic, and brown in the same pan with additional oil for 10 minutes.
Meanwhile, cut the peppers into pieces and remove the seeds.
When the onion has caramelized a little, throw in the peppers, season with salt, cumin, and pepper, and cook, after adding a drop of water.
After 15 minutes, throw in the tomato puree and the beans, season with 1 tablespoon of freshly ground chili pepper, and cook for 20 minutes.
When the chili is nice and thick, turn it off and add the meat.
Now let’s talk about corn. You can serve it separately or throw it in pans, you see. You can also serve a large ration of corn and offer it as a side dish. Just be there always!
You just have to heat your tortillas, then put the bean and meat stew on top, close in a roll, seal the sides, fold them under, and tighten them well.
It has to become a rectangular and compact burrito, tighten and compact firmly.
Cut the roll in half and serve Montezuma’s Mexican burritos.
Which wine goes well with Mexican burritos?
We choose a spicy, warm and powerful wine like the Colli della Toscana Centrale Syrah IGT “Case Via” 2013 from the Fontodi winery or a savory, fresh and delicious wine like the Piedmontese Freisa. Prosecco, Champagne, and Franciacorta are always welcome with such a good dish!
If you want to combine a cocktail, Paloma and Margarita are great.
