recipe
INGREDIENTS
Cream 200ml
Lemon juice 5 tbsp
Milk 3 tbsp
Cooking oil 1 tbsp
Garlic (chopped) 1½ tbsp
Paprika powder ½ tsp
Red kidney beans boiled 1 Cup
Rice (boiled with salt) 1 Cup
Fresh coriander chopped 1 tbsp
Cooking oil 2-3 tbsp
Beef mince (with 20% fat) ½ kg
Salt 1 tsp or to taste
Red chilli powder 1 tbsp or to taste
Red chilli (crushed) ½ tsp
Sriracha sauce 3-4 tbsp
Onion chopped ½ Cup
Tomato (deseeded & chopped) ½ cup
Cucumber (deseeded & chopped) ½ cup
Corn kernels (boiled) ¼ cup
Black pepper powder ¼ tsp
Tortilla 6
Mozzarella cheese (grated) as required
Cheddar cheese (grated) as required
Ice berg as needed
Butter 1 tbsp
METHOD
- In bowl, add cream, lemon juice and whisk well.
- Add milk, whisk well and rest it for 1-2 hours. Sour cream is ready!
- In wok, add cooking oil, garlic and mix well.
- Add paprika powder and mix well. Add red kidney beans and mix well.
- Turn off the flame and mash coarsely.
- Turn on the flame, add boiled rice and fresh coriander, mix well & set aside.
- In frying pan, add cooking oil, garlic and fry until light golden.
- Add beef mince and mix well until changes colour.
- Add salt, red chilli powder, red chilli crushed, sriracha sauce, mix well and cook for 15-20 minutes.
- Add lemon juice, mix well and cook for 4-5 minutes & set aside.
- In bowl, add onion, tomato, cucumber, corn kernels, fresh coriander, salt, black pepper powder, lemon juice and mix well. Salsa is prepared.
- Assembling: On tortilla, add & spread prepared sour cream, cooked mince, mozzarella cheese, cheddar cheese, cooked rice mixture, vegetables salsa, ice berg and wrap it (makes 6).
- On grill pan, add butter and let it melt.
- Place burrito wrap and place heavy pan to press and grill from both sides (2-3 minutes each side) & serve!
Courtesy: Food Fusion (Recipe by Seema Hanif)
