Current street-food trends also inspire stationary catering and hotel cuisine. This pulled-beef burrito with sour cream adds a trendy edge to your menu. Slow-braised beef brisket is perfected with the fresh taste of sour cream in this burrito. The beef brisket is easy to prepare and simply needs some time to simmer.
1.5 kg beef brisket
4 g garlic
10 g fresh oregano
15 g chilli powder
10 g fresh coriander
1 red onion
250 ml tomato purée
300 g sour cream
10 wheat flour tortillas
1/2 iceberg lettuce
1 red pepper
This juicy burrito is crafted to the highest expectations: Slowly simmered beef brisket makes this street food speciality irresistible
Peel onion and slice in rings. Peel clove of garlic and crush. Wash Italian parsley and pat dry. Remove the outer leaves and stalk from the iceberg lettuce. Cut in quarters and then finely slice into chiffonade. Wash in a colander in cold water and pat dry.
Wash tomatoes. Wash peppers and chop into cubes. Peel avocado and dice. Grate the Oldenburger Gouda.
Rub the beef brisket with the herbs and spices and leave to marinate for a few hours.
Preparing the Meat
Add the sliced onion rings and beef brisket to a casserole dish, then add the tomatoes, season with salt and pepper and braise for approx. 10 hours at 100 °C. Pull the meat apart with two forks, mix with some of the meat juices and keep warm.
Preparing the tortillas
Splash tortillas with water and heat in a pan. Heating in an oven may result in the tortillas drying out rather quickly. Make sure you cover them if you heat them in an oven.
Place the warm tortilla on a plate or board and add lettuce, avocado and pulled beef.
The Final Touch
Top with sour cream, chopped peppers, parsley and grated Oldenburger Gouda and serve.