Slow Cooked Beef Burritos
Preparation time is 15minutes
Cook time is 2hours 25minutes
Total time is 2hours 40minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
23 Ingredients
Number of servings
8
Coriander Crema
- 250milliliter crème fraiche
- 1 handful small coriander, chopped
Garlic Greens
- 1tablespoons olive oil, extra
- 1 clove garlic, crushed
- 100grams fresh baby kale
Ingredients
- 1 Old El Paso™ Burrito Kit
- 600grams beef oyster blade steak
- 1tablespoons olive oil
- 1tablespoons apple cider vinegar
- 2 bay leaves
- 1 lime, sliced thinly
- 1 large tomato, sliced
Mexican Green Rice – Arroz Verde
- 2 2/3 cups chicken stock
- 1 green jalapeno chili, seeds removed, roughly chopped
- 1/2 bunch coriander stems and leaves, roughly chopped
- 1tablespoons olive oil, extra
- 1 white onion, chopped finely
- 1 cup medium grain rice
- 4 cloves garlic, finely chopped
Roasted Chickpeas
- 400grams can chickpeas, drained and rinsed
- 1tablespoons olive oil
- 1 clove garlic, crushed
- 1/2tablespoons mild paprika
Instruction tip
Tip:For pan toasted Tortillas: heat a non-stick frying pan over a medium heat and brown each Tortilla for 10 seconds on one side only. Wrap in a tea towel until ready to serve.
Method
Step 1 of 8
Preheat oven to 180°C (160°C fan forced)
Step 2 of 8
Coat steak in Burrito spice mix. Heat a little olive oil in an ovenproof pan over medium heat. Cook beef on both sides for 1 minute to seal in juices. Remove from heat. Add vinegar. Place bay leaves, lime and tomato slices on top of the beef and add enough water to allow approximately 1 cm liquid in the base of the pan. Cover with a layer of baking paper and the lid to minimise evaporation and cook in the oven for 2 hours. Remove from oven. Before serving, use 2 forks to pull the beef into bite sized chunks. Stir to coat with pan juices.
Step 3 of 8
Toss chickpeas with olive oil, garlic and paprika. Place on an oven tray and roast for 30 minutes.
Step 4 of 8
Cook chicken stock and jalapeno in a covered pan on low heat for 10 minutes. Cool slightly, add coriander and process in a blender. To create hot green stock, strain into a bowl and use a spatula to push some of the flavoursome green pulp through the strainer.
Step 5 of 8
Heat oil in a medium size pan, cook onion and rice for 5 minutes, stirring. Add garlic, cook for an extra minute. Add hot green chicken stock and stir. Cover tightly with a lid and cook on low heat for 15 minutes. Remove from heat. Keep covered and stand for 10 minutes. Add chickpeas to rice and fluff rice with a fork.
Step 6 of 8
Heat a little olive oil with the garlic in a frying pan, add kale and toss through to wilt slightly.
Step 7 of 8
Stir coriander through crème fraiche.
Step 8 of 8
For pan toasted Tortillas: heat a non-stick frying pan over a medium heat and brown each Tortilla for 10 seconds on one side only. Wrap in a tea towel until ready to serve.
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