Summary

Ingredients

For the dough:

• 3 egg (s)
• 250 g quark, 20% fat
• 100 g cheese, rated (e.. Emmentaler)
• 1 teaspoon, heaped spiced pepper
• 1 teaspoon, heaped spice mixture (Magic Dust)

For the filling:

• 2 shallot (s)
• 200 g round beef
• 2 Salsicce, the sausage
• 1 teaspoon, heaped garlic in oil, finely chopped
• 400 g tomato (s), peeled
• 200 g tomato paste
• 1 bag / s taco seasoning
• 100 g quinoa, red
• 200 ml water
• 2 red pepper (s)
• 2 carrot (s)
• 1 teaspoon, heaped paprika powder, noble sweet
• 0.25 ¼ head iceberg lettuce
• 10 cherry tomato (s)
• 0.5 ½ cucumber (s)
• 100 g cheese, rated (e.. Emmentaler)
• 1 handful pistachios, salted, roasted
• clarified butter
• sea salt

Print Recipe Pin Recipe

Instructions

1. The preparation describes the production of a large burrito that can be divided into four by two portions.
2. Preheat the oven to 180 ° C top / bottom heat.
3. For the dough, mix the eggs with the quark and cheese and add the pepper and the Magic Dust spice mixture. Spread the dough evenly on a baking sheet lined with parchment paper. Bake for 20 minutes and let cool for about 10-15 minutes.
4. Rinse the quinoa with hot water and boil with 200 ml of water for 20 minutes. Typically, the water is completely absorbed by the quinoa, but should there be any leftover, drain it off. Let the cooked quinoa cool down.
5. Heat the clarified butter in the pan, sauté the shallots and add the minced beef and the sausage meat and fry well. Add the garlic, peeled tomatoes and tomato paste and bring to the boil.
6. Add the taco seasoning mix and the cooked quinoa and stir well. Let simmer for another 5 minutes on moderate heat. Then put aside.
7. Cut the carrots and peppers into small cubes, fry them in clarified butter and season with sea salt and paprika powder to taste. The vegetables should still have a bit of bite. Set the cooked vegetables aside.
8. Cut the iceberg lettuce into small pieces, the tomatoes into slices and the cucumber into small cubes. Remove the inside from the cucumber beforehand. Peel the pistachios.
9. To make the burrito, first carefully remove the dough from the baking paper, but do not remove it, so that the baking paper can help when rolling.
10. Now spread the filling over the entire width of the dough, spread the bell pepper and carrot vegetables next to it. Leave about 5 cm free on the long side. Spread the iceberg lettuce, tomato slices, diced cucumber, grated cheese and pistachios over the filling.
11. Then place the free end of the dough on the filling and carefully shape a roll using the parchment paper. Turn the roll with the unused ends facing down and carefully pull out the parchment paper. Portion the burrito as desired.
12. Serving tip: A pleasure with guacamole or herbal creme fraîche dip.