I fancied Mexican for dinner, on a work night no less when normally I can't be bothered to do more than chuck some meat and sauce in a pan and serve it with whatever form of carbohydrate is closest.
I took inspiration from Tim Maddams recipe on the BBC Food website and modified it slightly. As previously explained, this was a work night and there was no way on this earth I was making tortilla wraps from scratch when the supermarket had done all the work and presented me with pre-made ones.
These Beefy Buritos really hit the spot - tangy from the lime, warm and deep from the re-fried beans and packing a little bit of a punch. Next time though I would add some chipotle chili to the steak marinade to add some extra smokey warmth and some more birdseye chili to the salsa. This would turn this dish from a lightweight to a heavyweight in my books!
They are actually really easy to do and once your prep has been done (which you could do a day in advance and leave the flavours to develop), it only takes moments in the pan to cook.
For the steak:
400g sirloin steak, fat removed and cut into strips
1 red and 1 yellow pepper, thinly sliced
1 red onion, thinly sliced
1 tsp smoked paprika
1 tsp cumin seeds (lightly toasted in a dry pan until aromatic)
1/2 tsp allspice
Juice of 1/2 lime
Glug of olive oil
Bung it all in a bowl and allow to marinade.
For the salsa:
2 ripe-but-firm vine tomatoes, chopped
1/2 red onion, finely chopped
Juice and zest of 1 lime
1 red chili, (with or without seeds), finely chopped.
Mix in a bowl.
Fat-free natural yoghurt
Zest of 1 lime, finely grated
1 tin black beans, partially drained
2 cloves garlic, crushed
1 tsp cumin seeds
1 tbsp olive oil
In the same pan you cooked the steak in, heat the olive oil and add the garlic and cumin from the re-fried beans list. When it starts to smell fragrant add the tin of black beans and start to lightly crush it with a wooden spoon. When it becomes slightly more mushy (technical term) remove it into a bowl.
Serve the whole lot with tortillas, chopped coriander and any salad you feel like. This is a really healthy and low fat meal and takes a grand total of about 15 minutes from the moment you heat up your frying pan.
Assemble and munch. I am hopelessly incapable of eating any form of wrap without making a huge mess; I just don't have the right wrapping technique!
Ice cold Coronas with wedges of lime squashed in the top are the perfect accompaniment for a warm summer evening.
I have a random story about my first time working with red onion. In Year 7 in my home economics class we were told to bring in the ingredients for coleslaw. My mum sent me in with a red onion. We were told to remove 'all the brown' from the onion until we got to the white skin. By the time the teacher got to me I had no onion left and just a pile of red pieces all over the work surface as I valiantly tried to find the white. Hopefully my cooking has improved since then!
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