Mexican beef burritos
- 2 red onions (1 large and 1 small)
- 75 ml (5 tbsp) oil
- 3 or 4 garlic cloves, chopped
- 1 can of 796 ml (27 oz) of crushed tomatoes
- 60 ml (4 tbsp) tomato paste
- 1 pinch of dried chili pepper
- 15 ml (1 tbsp) sugar
- 30 ml (2 tbsp) red wine vinegar
- Salt and freshly ground black pepper
- 500 g (1 lb) ground beef
- 1 red onion, diced
- 30 ml (2 tbsp) ground coriander seeds
- A few drops of Tabasco sauce
- 3 red, ripe and firm tomatoes, diced
- 1 large, ripe and firm avocado, diced
- 12 whole wheat tortillas
- 250 ml (1 cup) jalapeno cheese, shredded
- A few leaves of lettuce, torn (optional)
- Slice the small onion thinly. Dice the big onion.
- In a skillet, heat half of the oil. Brown the thinly sliced onion and 1/3 of the garlic.
- Add the crushed tomatoes and 45 ml (3 tbsp) tomato paste.
- Cook over low heat for 2 minutes.
- Add the chili pepper, sugar and vinegar.
- Cook for another 2 minutes.
- Mix in the food processor.
- Divide into 4 portions, place in 4 bowls and set aside.
- Preheat the oven to 160°C (325°F).
- In the same skillet (add some oil if needed), brown the meat.
- Add the onion, garlic and coriander. Continue cooking.
- Add the rest of the tomato paste and the Tabasco sauce. Season with salt and pepper.
- Add the fresh tomatoes. Stir.
- Spread the tortillas on the countertop.
- Garnish with the beef mix, diced avocado and cheese.
- Roll the tortillas wrapping them partially in aluminum foil or closing them with a toothpick.
- Place on a baking sheet.
- Cook in the oven for 3 minutes.
- If desired, garnish the hot burritos with fresh lettuce.
- Serve with a green salad and corn chips, and a sauce on the side.