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Recipe: Burrito with pico de gallo
Fancy preparing a tasty burrito with a fresh twist? In this recipe from Fleischmann's Cooking Group, you'll learn how to make a burrito filled with meat and rice, served with a delicious pico de gallo.
With the help of our vegetable preparation machine and the Déli-cut technique, and by following a few simple steps, you'll achieve an impressive result.
Ingredients:
- 500 g minced meat
- 150 g onion
- 180 g carrot
- 700 g tomato sauce
- Wheat tortillas
- 150 g grated mozzarella
- 150 g cooked rice
- 100 g spring onions
- 330 g tomatoes
- 100 g lime
- 15 g fresh coriander
- Olive oil
- Salt
Preparation:
1. Cut the onion and carrot using the Déli-cut 4 x 4 x 8 mm with our vegetable preparation machine.
2. Sauté the vegetables in a pan with a little oil until tender.
3. Add the minced meat and cook over medium heat until done. Stir in the tomato sauce, mix well and let it cook for about 15 minutes. Set aside in a bowl.
4. To prepare the burritos, place a little grated mozzarella, a generous spoonful of the meat mixture and some cooked rice on each tortilla. Fold the burritos and toast them in a hot pan until crispy on the outside.
5. Meanwhile, prepare the pico de gallo: dice the tomatoes and spring onions using the Déli-cut 4 x 4 x 10 mm.
6. Mix the chopped vegetables with lime juice, salt and chopped coriander.
7. Serve the burritos cut diagonally on a flat plate, with the pico de gallo in a small bowl on the side.
