Several years ago I found myself on a work-related trip in Torrance, CA. We had a day off, waiting for a plane back to London, so my boss decided we needed something to do. We went to the J. Paul Getty Museum and it was the most amazing place. I mean it’s got more European history in it than Europe has. Money walks, talks.
Anyway, despite the collection of Da Vinci artifacts (and so on) we saw, the thing that stuck in my mind was lunch (well of course it did, I’m a foodie right?).
A burrito. A burrito like nothing I’d seen before and like nothing I’ve seen since. It was the size of a loaf of bread, and had everything in it. So I of course had to (eventually) try and recreate it.
A burrito has meat, cheese and rice. Well the one I had back in LA did anyway.
Now to create a burrito you need to get the meat right. So I took a couple of fillet steaks (only the best will do) and fried them on a skillet. At the same time I cooked up a BBQ sauce (I think I took a recipe from the BBC Good Food site)
Then I sliced the steak up (it was still very rare) and stirred it into the sauce:
Then I baked it in some foil for a bit just to make sure the flavour seeped into that meat:
With the meat ready you just need to put the sucker together. Now I added some red pepper to the meat to keep things ‘balanced’. First get a wrap. Put some mayo on it:
Put a nice layer of meat on that bad boy:
Now put some cheese on it:
Add some cooked rice and roll the sucker up:
Slice it in two so you can see the contents:
I wrapped mine up for lunch:
I have a confession to make. This post is a mash up of two cooking sessions. The first was when I made the burrito way back last winter. The steak I cooked last week but it kind of never made it to a finished dish (people just ate it out of the foil) but it kind of looked like it belonged in a burrito – so it kind of works!