This is our favourite weekend dinner. Perhaps it’s not an original Mexican recipe, but it’s yummy none the less.
- 1kg minced beef
- 2 medium onions, diced
- 1 can of pinto beans
- optional: 1 small can of refried beans (275 g)
- 200 g tomato passata (or half a can of chopped tomatoes)
- Herbs and spices: ground cumin, oregano, chilli, ginger, salt, turmeric, ground black pepper
- Tortilla wraps,
- To garnish: natural yoghurt, grated cheese, cooked rice, pickled jalapeno peppers, shredded salad leaves
- Fry meat in batches, in a non stick deep pan, until well browned. Remove the meat and add diced onions. You may need to add some oil for frying at this point. Sweat the onions then return meat back to the pan. Sprinkle with a heaped teaspoon of ground cumin.
- Add 1 tsp of dried oregano, 1 tsp of ground ginger and chilli to taste. Mix the sauce.
- Add refried beans, if using, and a can of pinto beans together with water from the can. Mix again and add salt to taste, about 1 tsp.
- Add tomatoes and 1 tsp of turmeric. Mix everything well, cover with a lid and simmer on a low heat for about 1 hour. You may need to add some boiling water if the sauce is too dry.
- Finish off with a sprinkling of ground cumin and some black pepper at the end. Keep it cooking for another couple of minutes.
To make a burrito spread the sauce and garnishes on a tortilla wrap, fold the wrap in from two sides and then roll from one end to the other.