Ingredients with Measurements:
- 1 lb. suho meso (smoked beef)
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- Salt and pepper, to taste
- 4 large flour tortillas
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat a large skillet over medium-high heat. Add the suho meso and cook for 2-3 minutes on each side, until lightly browned. Remove from the skillet and set aside.
2. In the same skillet, add the cooked rice, black beans, red bell pepper, and red onion. Season with cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the rice is heated through.
3. Add the suho meso back to the skillet and stir to combine with the rice and vegetables. Remove from heat.
4. Warm the flour tortillas in the microwave or on a skillet until pliable.
5. Divide the suho meso and rice mixture evenly among the tortillas. Top with shredded cheddar cheese and chopped cilantro.
6. Roll up the tortillas tightly, tucking in the ends to create a burrito shape.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 burritos
Nutritional information:
Calories: 485
Fat: 16g
Carbohydrates: 56g
Protein: 28g
Sodium: 780mg
Fiber: 9g
Sugar: 3g
Substitutions for ingredients:
- Suho meso can be substituted with any smoked beef or pork.
- Black beans can be substituted with pinto beans or kidney beans.
- Red bell pepper can be substituted with any color bell pepper.
- Cheddar cheese can be substituted with any shredded cheese.
Variations:
- Add sliced avocado or guacamole to the burritos.
- Serve with a side of salsa or sour cream.
- Use the suho meso and rice mixture as a filling for tacos or quesadillas.
Tips and tricks:
- Make sure to warm the tortillas before filling them to prevent them from tearing.
- Use tongs to flip the suho meso in the skillet to prevent it from falling apart.
- Customize the seasoning to your liking by adding more or less cumin and chili powder.
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the burritos in the microwave or on a skillet until heated through.
Presentation ideas:
Serve the burritos on a platter with a side of salsa and guacamole.
Garnishes:
Chopped cilantro and sliced avocado.
Pairings:
Serve with a side of Mexican rice and a salad.
Suggested side dishes:
Mexican rice and a side salad.
Troubleshooting advice:
If the tortillas tear while rolling, use a toothpick to hold them together.
Food safety advice:
Make sure to cook the suho meso and rice mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Suho meso is a traditional smoked beef from the Balkans region.
Flavor profiles:
Smoky, savory, and slightly spicy.
Serving suggestions:
Serve the burritos with a side of salsa and guacamole for dipping.
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