Ali Slagle's Simple Burritos
Six burritos were produced.
Fifty minutes in total

This recipe is simple and delicious, consisting only of ground beef, beans, and cheese. It is reminiscent of Los Angeles-style burritos, which restaurant critic Jonathan Gold once described as "a method of constructing a filling, portable meal from a tortilla, last night's beans, and a spoonful of stew if there was one." Because the filling of this tortilla avoids guacamole, sour cream, rice, and raw veggies, it freezes nicely for up to three months (see Tip). This dish is made with simply flavoured seared ground beef, but you can also use stewed meats like tinga de pollo or birria, or even make it vegetarian by adding just beans and cheese.

COMPOSITION

One pound of ground beef

One medium-sized yellow or white onion, cut finely

half a tsp ground cumin

Half a teaspoon each of chipotle, ancho, or smoked paprika powder

One-half tsp dried oregano

One fifteen-oz can of pinto or black beans

One big tomato, roughly sliced

Two tablespoons of apple cider vinegar or lime juice

For drizzling, hot sauce (optional)

Six 10-inch (burrito-sized) flour tortillas

Two cups (8 ounces) of shredded Mexican mix or Monterey Jack cheese

SETTLEMENTS

1. Fill a large skillet with meat by pressing it into an equal layer. Add the onion in a sprinkle. Cook, uncovered, over medium-high heat for 6 to 8 minutes, or until the meat is well browned beneath. Add oregano, cumin, and smoky paprika to the dish, then season with salt and pepper. Cut the meat into tiny pieces and cook for 2 to 4 minutes, stirring periodically, until the onion is tender and the spices are aromatic.

2. Add the beans with their liquid and tomato. Simmer for 8 to 10 minutes, stirring and scraping off any browned parts, or until the liquid has evaporated and the mixture begins to crackle. Remove from the fire, mix in the lime juice, and add salt and pepper to taste.

3. Spread the tortillas out on a sanitised surface. Leaving a 1-inch border, evenly distribute half of the cheese from left to right in the middle of the tortillas. Place a third of the beef-bean mixture on top of each, then the remaining cheese. If using spicy sauce, drizzle it on. After folding the bottom of the tortilla tightly over the filling, wrap the short edges of the tortilla over it as well. Roll tightly away from you to close the burrito.Continue with the remaining tortillas.

4. When ready to dine, lay the burritos, seam side down, on a nonstick pan over medium heat. Cook for 3 to 5 minutes, rotating periodically, or until golden all over. Garnish with preferred toppings and serve.

ADVICE
Prepare using Step 3 in order to get ahead. Allow it cool somewhat before covering with aluminium foil. Freeze for up to three months or refrigerate for up to 24 hours. Take off the foil and cover the burrito with a wet paper towel to warm. Heat for one to four minutes, seam side down, in the microwave. After removing the towel, carry on to Step 4.