Now and again I get a burrito craving and the thought of devouring my way through an oversized sandwich, bursting at the seams with spicy meat, vegetables and rice is very inviting.
Such a fancy took hold of me a few weeks back. Sadly there are no burrito bars in the Ormeau area -take note Boojum – and I didn’t want to drive somewhere to get my fix so options were limited.
The majority of you modern folk would probably phone the didgeridoo man and have one delivered, but I am ‘particular’ person and wanted to oversee the construction process to ensure no rogue beans sneaked their way in.
So the only solution was a DIY job and I decided to make my own burritos using slow cooked beef brisket and homemade salsa for an air of authenticity, although I did cheat with the rice.
There was of course one flaw with slow cooking beef brisket; the burrito wasn’t going to be in my mouth anytime soon.
I actually cooked the brisket for around six-hours, turned the slow cooker off before going to bed and let it rest in the cooking juices overnight, so it would have been much quicker to visit a Mexican eatery.
All good things come to those who wait though and making my own version was worth the effort which I hope you all agree with…
Spicy beef burritos
- 1.5kg beef brisket
- 1 red chilli
- ½ onion
- 1 pint beef stock
- 2 tbsp. tomato puree
- 1 tbsp. olive oil
- 8 flour tortillas
- 500 grams Mexican style rice (I let my old Uncle Ben take care of this)
- Strong cheddar
- 1 tsp. cumin seeds (crushed)
- 1 tsp. smoked paprika
- 1 tsp. cayenne pepper
- ½ tsp. salt
- ½ tsp. oregano
- 1 tsp. black peppercorns (crushed)
This recipe serves four.
- Mix all of the dry ingredients together and then rub into the meat.
- Allow the meat to rest at room temperature for 30 minutes before cooking.
- Thinly slice the onion and chilli and sauté for five to ten minutes in a frying pan with the olive oil and tomato puree.
- Turn the slow cooker on to high and add the onion, chilli and beef stock.
- Using the same frying pan, brown the meat on all sides to seal.
- Add the meat to the slow cooker and leave for at least six-hours; turn the brisket every two-hours and keep basting with the stock. I turned my slow cooker off after six-hours, but let the brisket sit in the cooking juices overnight, allowing it to become really soft and tender.
- When the meat has cooled, remove any excess fat and shred into pieces.
- Remove the cooking juices from the slow cooker, but don’t throw away.
- Turn the slow cooker back on to medium or high, add the shredded meat and pour over half a cup of the cooking juices.
- Reheat for at least 20-30minutes.
- Grill or heat the tortillas and serve with warm rice, salsa, sour cream and cheese.