Mexican Chilli Beef Burritos
The secret of a good chilli is in the method, one important part of the method is SLOW COOKING.
So the ingredients for the filling that goes into these burritos can be altered to your own personal taste, but if you want to maintain that gorgeous rich spicy taste don’t change the method.
For 2 large burritos you will need
2 – Tortillas
2 cloves – Garlic (crushed & chopped)
1 – Red Chilli (deseeded & chopped)
1 – Thumb sized piece of Ginger (crushed & chopped)
2 – Beef Sock Cubes
100 Gm – Tomato Paste
1 teaspoon – Paprika
½ teaspoon – Cumin
1 teaspoon – Chilli Powder
½ teaspoon Dried Coriander
2 teaspoon – Tomato Ketchup
1 small square – Chocolate (grated)
800 Gm – Good Quality Minced Beef
250 Ml – Red Wine
A little olive oil
Salt to taste
Put the minced beef in a pan, cover with water and bring to the boil to get rid of any excess fat.
After it has boiled drain it off and smash the mince up with a wooden spoon to get rid of any lumps.
Add the red wine to the minced beef, stir and simmer on a low heat for 30 minutes.
After 30 minutes heat a little olive oil in a pan and add the onion, red chilli, garlic and ginger.
Cook on a medium heat until sweated down and the onion becomes transparent.
Then add the paprika, cumin, chilli powder and coriander then cook for a further 2 or3 minutes while stirring.
Then add the minced beef, tomato ketchup, tomato paste and chocolate, crumble in the stock cubes, stir well and leave on a low heat for 45 minutes stirring and tasting occasionally add salt to taste.
Make a cone with a tortilla and fill it with the gorgeous mixture.
This could also be the base for a quality chilli con carne, just add a can of tomatoes and a can of red kidney beans at the end and simmer for a further 15 minutes.
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