Brazilian recipe
Homemade corn-based wrap with ground beef (Burrito)
Learn how to prepare a delicious wrap using a corn-based dough adapted for the Brazilian palate, filled with ground beef, fresh salad, and melted cheese.
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Ingredients
1/2 cup all-purpose flour
1 cup fine corn flour
1 tablespoon margarine
Salt to taste
Water as needed
Sautéed and seasoned ground beef to taste
Lettuce sliced into very thin strips
Tomato and onion, finely diced
Queijo prato, sliced or shredded
1 cup fine corn flour
1 tablespoon margarine
Salt to taste
Water as needed
Sautéed and seasoned ground beef to taste
Lettuce sliced into very thin strips
Tomato and onion, finely diced
Queijo prato, sliced or shredded
Where to find ingredients
You can find all ingredients at local grocery stores. Look for the 'International' or 'Latin American' aisle for fine corn flour (fubá). For the queijo prato, you may substitute it with mild Havarti or Gouda if you cannot find the Brazilian original.
Preparation method
- Mix the flours, margarine, salt, and water gradually until you reach a batter consistency similar to pancake batter.
- Heat a non-stick frying pan and pour a portion of the batter, spreading it so that it is slightly thick.
- Cook the dough on both sides until it is firm and lightly golden.
- Place a portion of the sautéed ground beef in the center of the dough, spreading it gently.
- Distribute a layer of lettuce over the beef to add freshness.
- Add the diced tomato and onion on top, including your preferred sauces if desired.
- Finish with the queijo prato over the entire filling.
- Fold the edges of the dough toward the center, closing the wrap carefully to prevent the filling from leaking.
Observations
This recipe presents a Brazilian-style approach to the burrito, using a light dough made with fine corn flour that replaces the traditional wheat tortilla. It is a practical preparation perfect for a hearty snack or a quick dinner. Tip: keep the assembly ingredients organized to streamline the process and maintain the filling's temperature.
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