These easy, delicious and healthy beef burritos are made with quality aromatic beef, a refreshing pico de gallo and just a little rice and black beans.
- 1 large rump steak (about 250-300g) sliced thinly
- 1 lime juiced
- 1 tbsp olive oil
- 2 tbsp light soy sauce
- 1 tsp white wine vinegar
- 1 tsp muscovado sugar you can also use demerara instead
- 1 heaped tsp ancho chillies
- 2 tsp ground cumin
- 1 tsp black pepper freshly ground
- 1 small handful fresh coriander finely chopped
- 4 garlic cloves pressed
- 1 tbsp pickled jalapenos finely chopped
- 1 tsp salt
- 150 g tomatoes finely chopped
- 1 tbsp pickled jalapenos finely chopped
- 1 handful fresh coriander finely chopped
- 1 shallot finely chopped
- 1 lime juiced
- 1/2 tsp salt
- 4 large tortillas
- 4 heaped tbsp cooked rice
- 2 tbsp cooked black beans
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First of all prepare the meat marinade by mixing all the ingredients in a medium sized bowl. Once ready, marinate for at least 20 minutes in the fridge. (For the best aromas, marinate the meat overnight.)
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Once marinated, cook the meat in a non-stick pan for about 5 minutes on medium-high heat. Stir it from time to time, making sure that it gets done on all sides. As a tip, once cooked, it should still be fairly juicy.
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For the pico de gallo, mix all the ingredients together.
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Mix the rice and beans.
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Finally, assemble the burritos. Place the rice with beans in the centre of the tortillas, add meat, pico de gallo and fold. In recipe's notes you can find a link to learn how to wrap the burrito like a pro.
Here is a guide that will show you how to wrap the burrito like a pro.