Burritos

Ingredients

• •4 pcs Flour tortillas
• •300 g Rice
• •1 teaspoon Salt
• •200 g Black beans
• •0.5 teaspoon Black pepper
• •2 tablespoons Olive oil
• •300 g Carnitas
• •0.5 tsp Pepper
• •3 cloves Garlic
• •150 g Cheese
• •120 ml Sour cream
• •1 medium Onion

Instructions

1. 1

   Make rice: rinse 300g long-grain rice until water runs clear. Cook with 600ml water, 1 tbsp lime juice, 1/2 cup cilantro, 1 tsp salt. Fluff and set aside.

   💡 Cilantro-lime rice is the foundation of a great burrito. Fresh cilantro adds brightness that canned cannot match.

2. 2

   Season 500g ground beef with 2 tbsp chili powder, 1 tbsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp oregano, salt and pepper. Brown in a skillet over medium-high heat, breaking up clumps. Drain excess fat.

   💡 Toast the spices in the dry pan first for 30 seconds - this blooms their flavor before adding meat.

3. 3

   Warm 8 large flour tortillas in a dry pan or microwave. Warm refried beans in a small pot. Shred 200g cheddar cheese. Dice 2 tomatoes, slice 1/2 onion, chop cilantro.

   💡 Warm tortillas are pliable and do not crack when rolled. Cold tortillas break and ruin the burrito.

4. 4

   Assemble burritos: center ingredients on each tortilla in this order - rice, beans, beef, cheese, tomatoes, onion, cilantro. Add sour cream and hot sauce if desired.

   💡 Layer strategically: rice first (base), then wet ingredients, then cheese on top (melts last).

5. 5

   Fold: fold sides in, then roll from bottom up, tucking tightly. Place seam-side down in a hot skillet to seal, 1-2 minutes per side until golden and crispy.

   💡 The seam-side sear is critical - it seals the burrito so it does not unravel when eating.