Brazilian recipe
Homemade Corn-Based Burrito with Ground Beef (Burrito)
Learn how to prepare a flavorful burrito using a corn-based dough adapted for Brazilian palates, filled with seasoned ground beef, fresh salad, and melted cheese.
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Ingredients
1/2 cup all-purpose flour
1 cup fine cornmeal
1 tbsp margarine
Salt to taste
Water as needed
Ground beef, sautéed and seasoned to taste
Lettuce, cut into thin strips
Tomato and onion, finely diced
Queijo prato, sliced or grated
1 cup fine cornmeal
1 tbsp margarine
Salt to taste
Water as needed
Ground beef, sautéed and seasoned to taste
Lettuce, cut into thin strips
Tomato and onion, finely diced
Queijo prato, sliced or grated
Where to find ingredients
You can find all-purpose flour, cornmeal, and produce at any local supermarket. For the authentic Brazilian touch, look for 'Queijo Prato' in the cheese aisle of specialty Latin American grocery stores, or use mild Gouda as a substitute if unavailable.
Preparation method
- Mix the flours, margarine, salt, and water gradually until you achieve a consistency similar to pancake batter.
- Heat a non-stick skillet and pour in a portion of the batter, spreading it so it stays 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 out gently.
- Distribute a layer of lettuce over the meat to add freshness.
- Add the diced tomato and onion on top, including your preferred sauces if desired.
- Finish by adding the queijo prato over the entire filling.
- Fold the edges of the dough toward the center, carefully closing the burrito so the filling does not leak.
Observations
This recipe presents a localized twist on the burrito, utilizing a light dough made with fine cornmeal that replaces the traditional wheat tortilla. It is a practical preparation, perfect for a hearty snack or a quick dinner. Pro tip: keep your assembly ingredients organized beforehand to speed up the process and ensure the filling stays warm while plating.
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