Name: Beef Burritos
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 tbsp sunflower oil; 2 onions, finely diced; 4 cloves garlic, very finely chopped; 1 tbsp ground cumin; 1 tbsp ground coriander seeds; 1 tsp dried oregano; 1 pinch cayenne pepper (use more for extra heat); 500 g minced beef; 1 red pepper, cut into small pieces; 1 green pepper, cut into small pieces; 1 tbsp tomato purée; 1 pinch sugar; 1 tbsp white wine vinegar or cider vinegar; 400 g tinned chopped tomatoes; 400 g tinned black beans or kidney beans (with the liquid from the can); 125 g sweetcorn, drained; salt; black pepper, freshly ground; 500 g cooked rice (equivalent to about 180 g uncooked); 8 wheat tortillas; 6 tbsp crème fraîche (for spreading on the tortillas); 200 g cheese, grated (e.g. Cheddar; half inside the rolls, half on top); 1 avocado, sliced (optional, for serving); 1 lime, cut into wedges (optional, for serving)

Preparation

Heat the oil in a large pot or casserole and sweat the onions for 8 minutes until soft. Add the garlic, cumin, coriander, oregano and cayenne pepper and toast for 1 minute.
Break up the mince, add the peppers and stir for about 5 minutes until the meat is browned and cooked through. Stir in the tomato purée and sugar and fry briefly, then deglaze with the vinegar and add the tinned tomatoes.
Simmer for 5 minutes, then add the beans with their liquid and the sweetcorn. Season with salt and pepper and simmer for about 20 minutes until the filling is thick and rich. Preheat the oven to 200 °C (conventional).
Warm the tortillas according to the packet instructions and spread thinly with crème fraîche. Place a little rice and beef filling on each, sprinkle with some cheese, fold in the ends and roll up tightly.
Place the burritos seam side down in a baking dish, sprinkle with the remaining cheese and bake for 4 to 5 minutes until the cheese melts. Serve immediately, with avocado and lime if you like.

Drink with it

Pale lager · excellent match
Mexican lager with a lime wedge, ice cold
Cold and fizz cut through the fat of the cheese and mince, and the light malt sweetness suits the sweetcorn and tomato.
Pils or Helles: What's the Difference?
Tequila blanco · excellent match
Paloma: blanco tequila, grapefruit soda, lime, plenty of ice
The grapefruit acidity and fizz cut through the cheese and crème fraîche, while the peppery agave spice picks up the cumin and coriander.
Tequila Blanco, Reposado, and Añejo: what aging changes
Mezcal · good match
Mezcal joven, neat in small sips, with an orange slice
Smoke and herbal spice echo the cumin and oregano; neat, it is powerful, so sip slowly.
Tequila and Mezcal: What's the Difference?
Red wine · good match
Zinfandel or young Tempranillo
Ripe dark fruit and soft tannins stand up to the beef, beans and cumin.
Which wine pairs with food? A simple approach to choosing
Rosé · good match
Dry rosé, well chilled
Red berry fruit and acidity match the tomato and peppers, and the rosé is light enough for the bean and rice filling.

Preparation

Heat the oil in a large pot or casserole and sweat the onions for 8 minutes until soft. Add the garlic, cumin, coriander, oregano and cayenne pepper and toast for 1 minute.
Break up the mince, add the peppers and stir for about 5 minutes until the meat is browned and cooked through. Stir in the tomato purée and sugar and fry briefly, then deglaze with the vinegar and add the tinned tomatoes.
Simmer for 5 minutes, then add the beans with their liquid and the sweetcorn. Season with salt and pepper and simmer for about 20 minutes until the filling is thick and rich. Preheat the oven to 200 °C (conventional).
Warm the tortillas according to the packet instructions and spread thinly with crème fraîche. Place a little rice and beef filling on each, sprinkle with some cheese, fold in the ends and roll up tightly.
Place the burritos seam side down in a baking dish, sprinkle with the remaining cheese and bake for 4 to 5 minutes until the cheese melts. Serve immediately, with avocado and lime if you like.

Drink with it

Pale lager · excellent match
Mexican lager with a lime wedge, ice cold
Cold and fizz cut through the fat of the cheese and mince, and the light malt sweetness suits the sweetcorn and tomato.
Pils or Helles: What's the Difference?
Tequila blanco · excellent match
Paloma: blanco tequila, grapefruit soda, lime, plenty of ice
The grapefruit acidity and fizz cut through the cheese and crème fraîche, while the peppery agave spice picks up the cumin and coriander.
Tequila Blanco, Reposado, and Añejo: what aging changes
Mezcal · good match
Mezcal joven, neat in small sips, with an orange slice
Smoke and herbal spice echo the cumin and oregano; neat, it is powerful, so sip slowly.
Tequila and Mezcal: What's the Difference?
Red wine · good match
Zinfandel or young Tempranillo
Ripe dark fruit and soft tannins stand up to the beef, beans and cumin.
Which wine pairs with food? A simple approach to choosing
Rosé · good match
Dry rosé, well chilled
Red berry fruit and acidity match the tomato and peppers, and the rosé is light enough for the bean and rice filling.

Beef Burritos

Preparation

Drink with it

Mexican lager with a lime wedge, ice cold

Paloma: blanco tequila, grapefruit soda, lime, plenty of ice

Mezcal joven, neat in small sips, with an orange slice

Zinfandel or young Tempranillo

Dry rosé, well chilled

This pairs well too.

Beef Tacos (ground beef tacos)

Black Bean Tacos

Carnitas (Slow-Braised Pork)

Chicken Enchiladas

Beef Burritos

Preparation

Drink with it

Mexican lager with a lime wedge, ice cold

Paloma: blanco tequila, grapefruit soda, lime, plenty of ice

Mezcal joven, neat in small sips, with an orange slice

Zinfandel or young Tempranillo

Dry rosé, well chilled

This pairs well too.

Beef Tacos (ground beef tacos)

Black Bean Tacos

Carnitas (Slow-Braised Pork)

Chicken Enchiladas