Brazilian recipe
Homemade Corn-Based Burrito with Ground Beef (Burrito)
Learn how to prepare a delicious burrito using a corn-based wrap adapted to local tastes, stuffed with savory 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 cut into very thin strips
Finely diced tomato and onion
Queijo prato, sliced or grated
1 cup fine corn flour
1 tablespoon margarine
Salt to taste
Water as needed
Sautéed and seasoned ground beef to taste
Lettuce cut into very thin strips
Finely diced tomato and onion
Queijo prato, sliced or grated
Where to find ingredients
You can find all fresh produce and meats at local markets or neighborhood grocery stores. For authentic Brazilian ingredients like queijo prato, check the international dairy or specialty cheese section of your local supermarket.
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.
- Fry the wrap on both sides until it is firm and lightly golden.
- Place a portion of the sautéed ground beef in the center of the wrap, spreading it gently.
- Distribute a layer of lettuce over the beef to add a fresh touch.
- Add the diced tomato and onion on top, including your preferred sauces if desired.
- Finish by layering the queijo prato over the entire filling.
- Fold the edges of the wrap toward the center, closing the burrito carefully to prevent any filling from spilling out.
Observations
This recipe showcases a Brazilian take on the burrito, featuring a light wrap made from 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 your assembly ingredients organized and ready to streamline the process and ensure the filling stays at the ideal temperature.
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