Let's get cooking!
What's cooking with Chef Jack O'Keefe is on The Hub with Louise Clarke every Friday from 6pm.
Today Jack spoke to Louise about some easy Mexican recipes including the below.
Check out Jack's Chilli Beef and Smoked Cheese Burrito and give it a go.
Why not try it out and share it with us on social @Thisisiradio
Chilli Beef and Smoked Cheese Burrito
Serves 4
Ingredients
· 2 cups of long grain rice
· 4 cups of water
· 1 medium onion, diced
· 1 tablespoon of sunflower oil
· 800g Lean Beef mince
· ½ teaspoon ground cumin
· ½ teaspoon ground coriander
· ½ smoked paprika
· ¼ teaspoon chilli powder
· ½ teaspoon chipotle chilli flakes (normal chilli flakes would be ok)
· ¼ teaspoon dry oregano
· ¼ teaspoon salt
· ½ teaspoon brown sugar
· 500g Passata
· One can of refried beans
· 200g Smoked Apple wood Cheese, grated
· 4 burrito-size flour tortillas
· Large Bunch of Chopped Coriander
Method
Place a large saucepan on a high heat add a tablespoon of oil and brown the beef in small batches removing each batch to a plate before adding the next batch.
Once all the beef is browned place the pan on a medium heat and add the onion, cook until soft and translucent.
Add the cumin, coriander, paprika, chilli, chipotle, oregano and salt, cook until fragrant, about 1 minute.
Add the beef and passata, bring to the boil and add the sugar. Reduce the heat and cook slowly for 20 minutes.
The mix is ready when it’s nice and thick, it shouldn’t be full of liquid.
If it is don’t panic, just keep it tipping on a medium heat until it reduces into a nice thick consistency that’s so deep in flavour!
Place the rice into a saucepan and add the water, place on a medium heat and bring to the boil.
Once boiling turn the heat down low and pop a lid on it.
Cook gently for 5 to 6 minutes or until all the water evaporates and lots of little dimples appear on top of the rice.
Remove from the heat, keep the lid on the pot and set it aside until needed.
In a small pan warm up the beans for 5 minutes or until hot, set a side and keep warm.
Warm the tortillas wraps in the oven but do not toast.
Once warm remove from the oven and start filling the wraps.
Place a scoop of rice into the centre of the wrap top with the beef mix followed by the beans, a generous pinch of cheese and some coriander leafs and roll it up nice and tight.
Be very careful not to overfill or the contents of your burrito may end up on your lap.
