Mexican Burritos with Avocado Dip
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 tortilla (s)
- 500 g rump steak (s)
- 1 chilli pepper (s), red
- 1 chilli pepper (s), green
- 1 clove garlic
- 1 tablespoon lemon juice
- 2 onions)
- 1 teaspoon salt
- 2 bay leaves
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 tablespoon tomato paste
- 250 ml beef broth
- 0.5 ½ bell pepper (s), red
- 0.5 ½ bell pepper (s), green
- 200 g corn, can
- 2 avocado (s)
- 1 tablespoon lemon juice
- Cayenne pepper
- 1 teaspoon soy sauce
- 2 tablespoon crème fraîche
- 2 tablespoon yogurt
Print Recipe
Pin Recipe Instructions
- Cut the meat into small cubes. Core the chilli peppers, remove the stalk and finely dice the pulp. Finely dice the garlic clove as well. Marinate the meat with the chillies, garlic and lemon juice. Finely dice the onion as well. Cut the peppers into approx. 0.5 cm cubes.
- Sear the marinated meat in hot butter fat, stirring often so that the spices don`t get too dark. When all the juice has evaporated, add the onion cubes and sear until translucent. Season with salt, bay leaves, sugar, oregano and tomato paste. Mix well and pour over the warm beef broth. Braise at a low temperature until all the liquid has evaporated. Remove the bay leaves and mix the corn and paprika well with the meat. Bring to the boil once, remove from the stove. Briefly heat the tortillas on the grill or in the pan and roll up the meat filling.
- For the avocado dip: Peel 2 avocados thinly, dice and mix with 1 tablespoon lemon juice, a little cayenne pepper, 1 teaspoon soy sauce, 2 tablespoon each of crème fraiche and yogurt until creamy.
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