This recipe arrives on 15/03/2026
Back to recipesMexican Sauce
- 2 large tortillas
- 400 g mixed ground meat
- 200 g cooked kidney beans
- 1 shallot
- Lettuce, to taste
- Cherry tomatoes, to taste
- Salt, to taste
- Pepper, to taste
- Paprika, to taste
- Extra virgin olive oil, to taste
- 4 sachets Orco Mexican Sauce
- 4 slices cheddar
The crust on the bottom of the meat is everything: don't stir it in the first few minutes, or it will stew instead of browning and lose the savouriness needed to balance the beans.
In a very hot pan, add the mixed ground meat and let it brown without stirring for a couple of minutes, so a crust forms on the bottom. Stir and continue cooking until evenly golden, then season with salt and paprika.
In the same pan, add a drizzle of oil and soften the sliced shallot over moderate heat. Add the kidney beans and cook for about 5 minutes, mashing some of them for a creamier texture (adding a splash of water if needed).
Thinly slice the lettuce and halve the cherry tomatoes, then dress them with oil and a pinch of salt.
Warm the tortillas in a very hot pan for about 20 seconds per side. Fill each tortilla with a generous amount of meat, add the beans, the lettuce and tomatoes, and finish with the Orco Mexican Sauce. Close the burrito by folding in the sides first, then rolling it up.
Melt some cheddar slices in the pan, lay them over the burrito and brown it for a couple of minutes per side.
Serve piping hot, with plenty of Orco Mexican Sauce on the side.
