BURRITOS !

 

 

These are food for the soul on cold rainy weather in Singapore!

For meat burritos, we like earthy herbs like Sage and Oregano as they compliment tomatoes very well.

These herbs are grown on our window gardens, ready to be harvested at our convenience.

 

 

 

 

 

We can use any minced meat for Burritos filling, or no meat at all.

Rice and beans are other great pairings with vegetables and herbs.

 

 

These wraps are now available in supermarkets for great Mexican meals anytime.

They can be kept in the freezer until needed.

Best thaw before use else it will tear upon wrapping.

 

 

Burritos are great for leftovers such as roast chicken or biryani rice.

The filling can be anything you want.

The last ingredient needs to be able to melt quickly (any cheese), moisten the drier filling and blend everything together (sour cream, yogurt, etc).

 

 

 

To Prepare (Non-Spicy) Filling (as I am cooking for children) –

300g any minced meat (or 2 cup cooked rice) – salt, pepper

1 cup diced onion (medium)

1 garlic (chopped)

Fresh Oregano, Sage or any herbs as desired

3 cups any vegetables ( I love red capsicums, corns, peas for the color! )

1 can of any beans (cooked)

1 teaspoon each, dry spice powder  – cumin, turmeric, coriander (or Mexican burrito spices, pre-mix)

2 Tablespoon Tomato Paste

 

 

Melt everything down on slow fire.

 

 

How to cook filling (the steps are the same for non meat version) –

Heat 2 tablespoon oil in a crockpot

Sauteed onion and garlic until slightly brown (until fragrant)

Stir-in minced meat

Add dry spice powder

Add fresh herbs

Tomato Paste ( add-in when meat is almost cooked)

Note – tomato paste is dry and will mix in with the seasoned meat, spices, and herbs juices

Vegetables and drained Beans

Water or stock as needed if too dry

 

Extra Note –

The mixture must not be wet thus allow to simmer at low heat until the liquid (from cooked meat and vegetables) is reduced.

This can be prepared ahead of time and kept well in the fridge until needed for a week.

Airtight containers keep food better.

 

READY TO USE SEASONING MIX or DIY

An example of ready to use spices mix –

 

 

For more child-friendly layering, consider shredded cheddar and sour cream in the wraps.

 

WRAP UP THE GOOD STUFF!

Preheat oven at 160C.

 

Step 1 – Filling can be straight from the fridge (cold is better)

 

 

May need a toothpick to close the wrap.

Avocado is a good substitute for sour cream because of its creamy texture.

 

 

Step 2 – Power Layering made the difference!

Sour cream + Cheddar will melt giving the moist to our dry mixture.

Top with spring onion.

Guacamole or hummus is another favorite addition.

 

 

 

Wrapped this up and baked in a preheated oven for 10 minutes.

We know its ready when the burrito is slightly brown on the edges and we also should smell the cheesy sour cream as it melts into the warm filling.

 

 

 

These are best eaten while they are hot.

A good anytime meal for children with lots of vegetables.

Best of all, it’s a great way to use leftovers.