“If you are not from Mexico, what’s the first thing that comes to your mind when you talk about Mexican food?”
Well according to this blog I just read, its burritos. But really? Burritos is what you think about?
I think about beans. Though that may be due to the fact that I know what Mexicans-Americans are called when you want to be rude and disrespectful. In Spanish that word we used to be offensive is “frijolero”, this translates to beaner. It is the Spanish version of the horrible word Chink for a Chinese-American person or Gringo for an American or white person.
Anyway, if I am being fully honest, when I think about burritos I think about Americans. Although I know burritos originally come from Mexico, I think about Americans and how all my American friends love Taco Bell and burritos and all that other good stuff.
I actually don’t think I have ever had a burrito. I can recall most of what has gone in my mouth, but a burrito may not have ever been something I’ve ingested.
So yesterday was the first time I ever got to eat a burrito! Boy are they filling! But now I see why Americans like them so much. The recipe I followed was meant to make the burrito a Sriracha rice infused wrap, but A) I can barely handle spice and B) what exactly is Sriracha? Besides this thing all the Americans are raving about!
- 1 cups (210g) basmati rice
- 1 Tablespoon olive oil
- 1 can (425g) diced tomatoes
- 3 teaspoons paprika powder
- 2 teaspoons cumin
- 1 Tablespoon Tabasco sauce
- Salt and pepper
- 1 Tablespoon olive oil
- 1 large clove garlic, minced
- 1 cup (100g) mushrooms, sliced
- 5 large flour tortillas
- 1 can (425g) black beans
- ¾ cup (86g) cheddar cheese, grated
- ½ cup (25g) cilantro, chopped
Preheat oven to 190ᵒC (375ᵒF)
Boil rice as directed on package, approx. 15-20 minutes.
Meanwhile in a medium wok heat up olive oil and pour in diced tomatoes and begin to cool. Mix in paprika powder, cumin, Tobasco sauce (you can add more if desired), and salt and pepper.
Once rice is cooked, mix tomato and Tobasco sauce mixture into rice and set aside.
In another frying pan (or reuse wok) sauté garlic and sliced mushrooms until fragrant and soft.
To assemble the burritos, place large tortilla on a sheet of tin foil just a bit larger than wrap. Spoon three heaping tablespoons of rice in centre of the tortilla, spoon a couple tablespoons of black beans on rice, one tablespoon of mushrooms on beans, sprinkle with cheddar cheese, and top with chopped cilantro.
Fold tortilla wrap into a large roll and fold tin foil around tortilla roll tightly. Place in preheated oven and cool for twenty minutes.
Serve and enjoy!
You can also freeze the burritos if you do not want to cook them yet! But I’d cook them – as they are delicious! Though I’m sure they’d be better with Sriracha infused rice, but as a non-American I do not know what that truly tastes like. Though someone recently told me (and I’m quoting him) that it is so hot it makes you shit yourself. He however used less words and more emojis.
Well the recipe that you read above here is on the bland side if you like a kick in your meals, so in case you may feel it is kind of boring so I did make a dipping sauce (which is also a salad dressing)! My dad likes to add some pimiento to his meals, whether it be Sambal bajak or like last night, this dipping sauce. I got the recipe for the salad dressing/dipping sauce from here. Notice that this person has the same background/layout! I’ve not seen it on another persons blog before until now!
If you are wondering how large each of the burritos look like, here is a picture of each of the burritos when laying on our baking sheet before I baked them!
If this is what all burritos taste like, I am hooked. Anyway, I hope you all enjoy this recipe as much as my family and I have.