My take on a Mexican classic – beef chilli. It’s probably not very authentic, but it ticks all the boxes for me. Feel free to reduce the chilli quantities but I would recommend getting hold of some chipotle chillies – they’re not hot, but they do add a lovely smokeyness to the sauce. This chilli was hot, but not enough to melt your eyeballs. If you’re not restricting carbs, then just add a tin of pinto beans, or red kidney beans, when you add the tomatoes. Oh, and you can use real tortillas if you like! 🙂
Serves 4 (or one hungry person, a small person, a breakfast burrito and some leftover sauce)
For the chilli:
500 g fatty beef mince
100 g chorizo, cubed
1 onion, chopped
2 sticks celery, chopped
1 red pepper, chopped
2 cloves garlic, chopped
1 tsp cumin seeds
1 red chilli, sliced
2 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 tsp dried chilli flakes
1 tsp chilli powder/cayenne pepper powder
3 chipotle chillies (smoked jalapeños)
1 tsp ground black pepper
1 tsp salt
1 tbsp Tabasco sauce (I recently discovered Habanero Tabasco sauce, yum)
1 tbsp Worcestershire sauce
1 beef stock cube
400 g tin chopped tomatoes
2 tomato cans full of boiling water
1 tbsp beef dripping, for frying
For the fauxtillas (enough for 4 dinner-plate-sized ones):
3 eggs whisked, and pimped up with 2 tbsp ground almonds and 1/2 tsp ground black pepper
Butter for frying
For assembling the burritos:
4 fauxtillas (it’s perfectly acceptable to use real tortillas if you’d rather!)
Most of the chilli (we had a bowl of leftovers, what a shame)
200 g grated cheddar cheese (or any other grate-able cheese you like)
Sour cream/creme fraiche/yoghurt for cooling it down
Preheat the oven to 140°C.
Heat the beef dripping in an oven-proof pan and brown the beef mince. Remove the beef (leaving the fat behind in the pan) and set to one side.
Add the cumin seeds and chorizo, and stir-fry until the fat starts to come out of the chorizo (the fat in the pan will turn orange). Now add the onion, celery, garlic, fresh chilli and red pepper, and fry for a few minutes until the onions are soft and there is a bit of colour on the vegetables.
Return the beef to the pan, and add the dry spices. Mix together, adding a little water if the spices stick to the bottom of the pan. Now add the chopped tomatoes, stock cube, Tabasco and Worcestershire sauces. Add the water and bring it to a simmer.
Place in the oven for about 2 hours, until the sauce has reduced. If you’re pressed for time you could use a shallow dish and turn the oven temperature up, but the longer cooking time will ensure a greater depth of flavour (and give the chillies time to impart their fiery goodness). Keep an eye on it though, stir every 30 minutes and add some extra water if it dries out too much (you don’t want to burn it).
Meanwhile, prepare the fauxtillas. Grease a frying pan with butter and place over a medium heat. Once the pan is hot, add just enough of the egg mixture to coat the bottom of the pan (like making crêpes). Once the omelette un-sticks itself from the bottom of the pan (it won’t take long – about 30 seconds), flip it over and cook the other side briefly. Repeat, until the egg mixture is used up.
Once the chilli is ready, turn the oven up to 180°C and assemble the burritos. Place the fauxtillas in a shallow dish and fill each one with some of the chilli. Sprinkle the cheese on the top and bake in the oven for about 10 minutes until the cheese is lovely and melty.