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Mexican chili con carne burritos

Meat70 minutes6 people250 calories
1/52/53/54/55/5 (45 votes)
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By Irene Arcas

Burritos

Today we dare with some tasty mexican chili con carne burritos, which we will garnish with sour cream and a little cheese to gratin. It is interesting in this recipe to prepare the chili con carne in advance, so we will only have to prepare the sauce and assemble them in a little while. Then we will gratin them and we will have them ready to drink.

I really like to prepare this recipe when I have dinner with friends and they come home because it is easy and original… plus it is delicious !!

If you like Tex-Mex food, do not miss other recipes on this blog such as Mexican tacos o chicken fajitas.

Mexican chili con carne burritos

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Tasty tex-mex burritos filled with chili con carne, garnished with sour cream and melted cheeses.

  • Irene Arcas
  • Kitchen: Mexican
  • Recipe type: meat
  • Calories: 250
  • Rations: 6
  • Cooking time:
  • Total time:

Ingredients

For the filling:

  • 100 g onion cut into quarters
  • 50 g extra virgin olive oil
  • 4 garlic cloves without skin
  • 2 level tablespoons ground cumin
  • 2 level tablespoons oregano
  • 2 level tablespoons thyme
  • 2 cayenne
  • 500 g of minced veal or pork or mixed
  • 200 g crushed natural tomato (1 jar)
  • 2 tablespoons of tomato sauce
  • 150 g beef broth
  • a teaspoon of sugar
  • shawl
  • pepper
  • 200 g of cooked red beans (canned)

To make the burritos:

  • 12 wafers of wheat tortillas for fajitas, burritos ...
  • 500 g cooking cream
  • The juice of a lemon
  • A pinch of sugar
  • A pinch of salt
  • Pepper to taste
  • Grated cheeses for gratin

Preparation

  1. We put the onion in the glass and program 8 seconds, speed 4. We lower the remains from the inside of the glass, add the oil and program 8 minutes, varoma temperature, spoon speed.

  2. Add the garlic, cayenne and cumin and mix 5 seconds, speed 4. Add the minced meat, a pinch of salt and pepper and cook 8 minutes, varoma temperature, speed 1, left turn.

  3. Add the crushed natural tomato, the fried tomato, the herbs, the broth and the sugar and cook 30 minutes, temperature 100º, spoon speed, left turn. Add the drained beans and cook 5 minutes, temperature 100º, spoon speed, left turn.

  4. We put the cream, lemon juice, sugar, salt and pepper in the glass and crush 5 seconds, speed 4.

  5. We preheat the oven at 200º.

  6. We are filling the burritos with the chili con carne, close the ends and roll up, leaving the edge underneath so they do not open.

  7. We are placing them in a baking dish close together.

  8. Top with sour sauce and top with grated cheese.

  9. We bake 10-15 minutes until the cheese has toasted.

Notes

It is important to drain the chili con carne well before filling the burritos so that it does not release too much liquid during cooking in the oven.

 TM21 equivalences

Thermomix equivalences


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  1.   ANA BELEN said
    ago 9 years

    Hello Irene, to tell you that this weekend I made the "Mexican chili con carne burritos" and we liked them a lot, we had some left over that I will eat today because it is also a food that can be stored and frozen without problem. Thanks for your recipes 😉

    Reply to ANA BELEN