Easy Beef Burritos (30-min)

Tempo

30 min

Picante

Dificuldade

Fácil

Rende

4porções

Ingredientes

Beef sauce:

2 tsp

sunflower oil (óleo de girassol)

500 g

ground beef (carne moída magra — *patinho moído* is the right cut)

onion, peeled and chopped (cebola)

1 tsp

mild chilli powder (pimenta caiena fina; or *pimentão doce* for milder)

1 tsp

sweet smoked paprika (páprica defumada doce)

2 tsp

ground cumin (cominho em pó)

1 tbsp

dark brown sugar (açúcar mascavo)

3 tbsp

tomato purée (extrato de tomate)

beef stock cube, crumbled (caldo de carne em tablete, esfarelado)

100 ml

boiling water

Salt and freshly ground black pepper

Burrito assembly:

large flour tortillas (tortillas grandes; sold at Pão de Açúcar / Carrefour)

250 g

microwave rice (arroz pronto — *Tio João Mexicano* if available, or *arroz pronto temperado*)

200 g

fresh salsa, from fridge section (*salsa fresca* — or DIY: tomato + onion + cilantro + lime)

Optional: grated cheese, soured cream, sliced jalapeños

01**Brown beef.** Heat oil in a large frying pan over medium-high. Add ground beef + chopped onion. Cook **8-10 min**, breaking up beef with a wooden spoon, until well browned and onion soft.
02**Spice up.** Add chilli powder, paprika, cumin, sugar. Stir 1 min.
03**Sauce.** Add tomato purée, crumbled stock cube, boiling water. Simmer **5-7 min**, stirring, until thickened and the liquid reduced. Season.
04**Heat tortillas.** Microwave 30 sec, or briefly in a dry frying pan to soften.
05**Heat rice** per packet (typically 90 sec microwave).
06**Assemble.** On each tortilla: spoonful of rice → beef sauce → salsa → cheese/sour cream/jalapeños if using.
07**Fold.** Sides in, then roll tightly from bottom up.
08**Optional sear.** Toast each rolled burrito 1 min per side in a dry pan for crisp seam-side-down finish.

Weeknight Tex-Mex. Spiced ground beef sauce, microwaved Mexican rice, fresh salsa, wrapped in tortillas. Half an hour from fridge to plate.

Heat: 1/5. Mild. Easy to dial up with extra fresh chile or hot sauce.

Add 1 finely chopped fresh chile to the beef + onion. Or 1 tsp Cepera Pimenta Tabasco Vermelha at end of step 3.

Tortillas in BR: La Banderita and Pão de Açúcar próprio both sell large flour tortillas. Avoid the small "taco-size" — they tear when folded.
Microwave rice: Tio João Mexicano is the easiest hit; or cook 1 cup basmati in boiling water with 1 tsp cumin + ½ tsp paprika for a DIY Mexican rice.
Make-ahead beef sauce: doubles well; freezes 2 months. Defrost, reheat in pan with splash of water.
Wrap technique: envelope-style — fold sides first, then bottom up. Stops the filling escaping.
For lunch boxes: wrap rolled burritos in foil; eat warm or cold.