Beef burritos
Ingredients
- 140 g wheat flour
- 100 g cornflour
- 145 g hot water
- 25 g Provençal olive oil PDO
- 1 grosse pincée of salt
- 2 pavés 180g rump steak
- 8 tortillas homemade
- 1 tin of sweetcorn
- 1 onion
- 3 tomatoes
- 1 red pepper
- ½ c. à café Cayenne pepper (or Espelette pepper if you prefer it less spicy, or 1 level teaspoon of chilli paste or a few drops of Tabasco)
- 8 feuilles Batavia lettuce or cos lettuce
- 1 lawyer
- 200 g grated Gruyère
- 1,5 c. à soupe Provençal olive oil PDO
- 1 c. à café garlic powder
- Coriander
- Salt and freshly ground pepper
Astuce
Instructions
- In a mixing bowl, mix together the two types of flour and the salt.
Add the PDO olive oil from Provence and mix. Pour hot water (from the tap) over the mixture. Knead everything together until you have a smooth dough. Shape it into a ball.
- Cut your dough into 8 small, equal pieces.
- Roll each piece of dough into a ball.
- Dust a work surface with flour, then roll out your dough fairly thinly to form a circle.
- Heat a lightly oiled non-stick frying pan and cook each pancake for 1 minute on each side. Keep them under a tea towel or lid until needed (to prevent them from going stiff).
- Cut the beef into thin strips.
- Drain the sweetcorn.
- Wash (and peel if necessary) the peppers and tomatoes. Remove the seeds, dice the tomatoes into small cubes and cut the peppers into strips.
- Chop the onion.
Heat a frying pan with a dash of PDO Provençal olive oil and brown the slices of beef for a few minutes until they take on some colour, then set aside.
- In the same frying pan, heat a dash of olive oil and fry the chopped onions until golden. Add the tomatoes and peppers and cook for 20 minutes over a low heat. Five minutes before the end, add the sweetcorn.
- Then return the strips of beef to the pan, add the chilli, garlic powder and coriander (optional) and leave to cook for 5 minutes.
- Meanwhile, warm the tortillas (in a frying pan, in the oven or in the microwave).
- Peel the avocado, remove the stone and cut it into slices.
- Spread the meat mixture and its filling over each tortilla, then add the salad leaves, cheese and slices of avocado.
- Fold the pancakes in at the base and roll them up. Enjoy straight away!
Astuce
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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