Tex-Mex beef burritos



Ingredients 14
Servings 6
Time

Ingredients

  • 5
    ml
    chilli powder
  • 5
    ml
    ground cumin
  • 1
    clove garlic, crushed
  • 30
    ml
    olive oil
  • 45
    ml
    lime juice
  • 750
    g
    rump steak
  • 2
    ml
    salt
  • 410
    g
    black beans or red kidney beans, drained
  • 2
    ripe tomatoes, diced
  • 45
    ml
    chopped onion
  • 2
    chillies, diced
  • 1
    small avocado pear, peeled, stoned and chopped
  • 6
    tortillas
  • 65
    ml
    chopped coriander
 

Method

 
In a small bowl, whisk chilli powder, cumin, garlic, oil and 15 ml (1 tbsp) lime juice. Pour over steak (cut into 3 pieces) and marinate for up to 2 hours. Combine 15 ml (1 tbsp) lime juice, salt, beans, tomatoes, onion and chillies, set aside. Preheat a grilling pan. Remove steak from marinade and cook for 2 to 3 minutes a side (medium rare) or 3 to 4 minutes (medium). Remove and place on a plate. Toss avocado cubes in remaining lime juice. Heat tortillas in oven at 180 ºC for about 5 minutes. Cut steak into thin lengthways slices, across the grain. Place on a large serving platter with warmed tortillas, black bean mixture (salsa), cubed avocado and coriander. Guests fill and roll up tortillas at the table.
 

Read more on: bake  |  beef  |  grill
 

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