Monday 20 November 2017

Eating In: Mexican Steak Burrito

This is Andrew Rudd's take on traditional food from Ciudad Juarez in the northern state of Chihuahua.

A large warm flour (or corn) tortilla topped with a choice of white turmeric rice, pinto or black beans and your choice of seasoned fillings, salsa, cheese, sour cream, fresh coriander and salad leaves.

Serves 6


800g fillet steak

3 tbsp vegetable oil

1 tbsp chopped garlic

1 small onion, cut into strips

1cm cube ginger, grated

1 green pepper, cut into strips

ground black pepper and salt to taste

100ml water

1 tsp chilli powder

1 tsp cayenne pepper

1 fresh red chilli pepper cut into thin strips

1 fresh green chilli pepper cut into thin strips

Handful of fresh coriander, chopped

Dash of Tabasco sauce

Juice of 1 lime

6 tortilla wraps


Cut the beef into thin strips.

Heat some oil in a wok. Add the garlic, onion, ginger, green pepper, chilli powder, cayenne pepper and red pepper. Cook for 1 to 2 minutes until softened. Add some water if required. Do not brown. Remove to a separate bowl.

Heat the remaining oil in the wok. Cook the beef strips until browned and tender for about 4 minutes. Add the vegetables, salt and pepper to taste, fresh coriander and the lime juice. Remove and set aside.

Extras and sides

Lettuce, grated cheddar cheese, guacamole, vine tomato salsa, sour cream, refried black beans, turmeric rice. Cook rice as normal with 2 tsp turmeric.


Warm 6 tortillas in a dry shallow frying pan for 30 seconds, one at a time. Keep warm in tin foil.

To assemble the burrito, place the warmed tortillas on serving plates and divide the steak between them.

Top with salsa and lettuce and fold to enclose the filling.

Serve the burrito with rice, refried black beans, grated cheese, sour cream and a spoonful of the guacamole.

Serve immediately.



1 small red onion, very finely chopped

1 fresh hot green chilli (Serrano or jalapeno), stemmed, seeded and very finely chopped (adjust to your personal tastes)

1 ripe, medium-large tomato, cored and very finely chopped

1 clove garlic, peeled and very finely chopped

Bunch of fresh coriander leaves, chopped

3 ripe, medium-sized avocados

1 tsp salt, or to taste

Juice of 1 lime

For garnish:

Additional chopped onion

Fresh coriander

Halved cherry tomatoes

A little crumbled Mexican or other fresh cheese like feta or farmer's cheese


Mix the finely chopped onion, chilli, tomato, garlic and coriander in a medium-sized bowl.

Cut around the avocados lengthwise to the seed and then twist the halves in opposite directions to separate.

Remove the stone. Scoop the avocado flesh from the skin and place in a bowl.

Pour in lime juice and sprinkle with salt. Mash together with a fork to a lumpy consistency. Add the remaining ingredients. Cover the guacamole with cling film, pushing the wrap down to contact the entire surface to inhibit browning. Refrigerate for 1 to 2 hours.Tomato Salsa


2 large vine-ripened tomatoes, skinned and chopped

1 tbsp red wine vinegar

4 tbsp extra virgin olive oil

1 tbsp capers, roughly chopped

1 small red onion, finely chopped

1 red pepper, finely chopped

1 green pepper, finely chopped

3 cloves of garlic, finely chopped

1 tbsp flat-leaf parsley, finely chopped

1 tsp sugar

Salt and pepper, to taste


Make the salsa by combining all the ingredients. Mix well and taste for seasoning. If you want a smooth texture, blend in a food processor.Refried Beans


400g tinned black beans

Bunch of fresh thyme

1 onion, peeled and finely chopped

3 cloves of garlic, finely chopped

Bunch of chopped coriander roots

3 tsp salt

3 tsp pepper

1 carrot, peeled and finely diced

2 tsp ground cumin

2 jalapeno chillies, finely chopped

1 tbsp dried oregano

3 bay leaves

1 litre of vegetable stock


Place all the ingredients in a saucepan and cook.

Bring to the boil and reduce to medium heat for 20 minutes. Reduce to simmering for 1 hour or until the liquid has evaporated (the beans do not want to be too dry, there needs to be some moisture). Remove the bay leaves and thyme.

Irish Independent

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