The word burrito means “little donkey,” and the original
burritos, from the North Mexican state of Chihuahua, were indeed small,
containing only one or two fillings.
There is
nothing little about the Mexican-American hulks we are familiar with today,
however; huge lunking beasts capable of slaying a grown man at ten paces. These
overstuffed, aluminum foil-wrapped burritos we find in town are known as San
Francisco or “Mission style” burritos. They typically contain numerous fillings
such as meat, cheese, sour cream, refried beans, salsa, and guacamole.
This recipe makes a burrito that comes somewhere in
the middle of the authentic and modern. It’s like a little donkey that’s become
a bit fat.
Makes 4
INGREDIENTS
FOR
THE SALSA ROJA:
2 dried chipotle chilies
2 dried ancho chilies
1 tsp cumin seeds
1 tsp coriander seeds
6 ripe tomatoes, halved
1 onion, cut
into wedges
2 garlic cloves,
peeled
Chopped fresh cilantro (coriander)
Juice of 1 lime
Superfine (caster) sugar, to taste
Sea salt, to taste
FOR
THE GUACAMOLE:
1 fresh red
chili, finely chopped (seeded or not is up to you)
2 ripe avocados
Juice of 1 lime
½ small red onion, finely chopped
2 tbsp chopped fresh cilantro
(coriander) leaves
FOR
THE BURRITOS:
4 corn tortillas
Vegetable oil, for frying
1 onion, sliced
1 green bell pepper, seeded and sliced
12oz (350g) top sirloin (rump) steak,
cut into small pieces
Sour cream
To make the salsa roja, toast the chilies in a
dry pan over a low-medium heat for a few minutes, turning occasionally, then
add the cumin and coriander seeds and toast until fragrant, moving the pan
around to ensure they don’t burn. Remove from the pan and set aside.
Preheat the broiler (grill) to high. Place the
tomatoes, onion, and garlic cloves on the rack in a broiler (grill) pan and
cook for about 15 minutes, until starting to char. Meanwhile, simmer the
toasted chilies in a small saucepan of boiling water for about 15 minutes,
until tender, then drain. Blend the chilies with the charred vegetables and
garlic and toasted seeds in a food processor. Season the salsa with chopped
cilantro (coriander), lime juice, sugar, and salt to taste. Set aside.
To make the guacamole, pound the chili to a
paste with a little salt in a pestle and mortar. Halve, peel, and pit (stone)
the avocados and add them too, bashing them up but leaving nice chunks in
places. Add the juice of ½ lime and mix well. Stir in the onion and cilantro.
Taste, and add more salt and lime juice if necessary. Set aside.
To make the burritos, wrap
the corn tortillas in a damp clean dish towel, place in a dish, and warm
through in a low oven—250°F (120°C/Gas ½)—for about 15 minutes.
Meanwhile, heat some vegetable oil in a frying
pan, add the onion and bell pepper, and cook until beginning to color. Add the
steak pieces and fry for about 2 minutes or until cooked to your liking.
To
assemble the burritos, lay the corn tortillas out flat and add the fillings in
a horizontal line toward the lower half. Add a line of the steak mixture,
followed by line of guacamole, and then one of salsa. Add a little sour cream,
then roll the bottom side of the tortilla over the filling. Tuck in the sides
of the tortilla and continue rolling until everything is contained. Serve the
burritos immediately.
