Pulled-Beef Burrito with Sour Cream
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Meat: |
||
| 1 | red onion | |
| 1.5 | kg | beef brisket |
| 2 | tomato | |
| 4 | g | garlic |
| 0.5 | iceberg lettuce | |
| 15 | g | chilli powder |
| 250 | ml | tomato purée |
For the Torillas: |
||
| 10 | wheat flour tortillas | |
| 1 | avocado | |
| 10 | g | fresh oregano |
For Garnish: |
||
| 300 | g | sour cream |
| 1 | red pepper | |
| Italian parsley | ||
| 200 | g | Oldenburger Gouda 48% fat i.d.m. |
| 10 | g | fresh coriander |
Preparation
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
Preparing the Tortillas
The Final Touch
Tips from Chefs to Chefs
01. Instead of beef brisket, you can also use a different braised meat like pork shoulder or chicken leg. The cooking time should be shortened.
02. Try adding the grated cheese to the tortillas while still in the pan instead of sprinkling it as a topping. The cheese starts melting – making the burrito all the more delicious.