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I’m too broke to go to Mexico, so I’ll settle for a beefy burrito

Burrito in the making. (Photos: Ray Mahlaka)

25 Oct 2024

In Cyril’s broken economy, money is tight at the moment. Visiting a Mexican restaurant or flying to Mexico is not an option. So, to hold the purse strings, I made a beef burrito from scratch.

I have many ideas on my bucket list, but one that keeps nagging me is a vacation to Mexico. I’m convinced that gorging myself on Mexico’s celebrated exports such as quesadillas, tequila and lemony margaritas while in Mexico would momentarily bring me joy.

There are several reasons that this remains an unfulfilled bucket list idea. A flight from South Africa to Mexico, with several connecting flights, is long and tedious. Visa requirements are doubtless onerous. And it’s expensive.

The only taste of Mexico I can afford is dining at Mochachos, a restaurant that was (apparently) the first in South Africa to offer Mexican dishes in 1994, at its first eatery in Pretoria.

Money is tight in Cyril’s broken economy. Frequenting Mochachos or any other eatery is a privilege. So, to hold the purse strings, I made a Mexico-inspired dish from scratch.

The few days before payday (when the bank balance is shockingly low) will push you to be creative and work with what is available in the pantry and fridge. Rummaging the near-empty shelves motivated me to make a beef burrito, which is simply a stuffed wrap.

My discovery about Mexican cuisine is that it requires flavour (lots of spices) and simplicity in ingredients. The latter is more apt considering that the main ingredients for a beef burrito are minced beef, black beans, cheese, avocado and tortilla wraps – all accessible.

The only cooking involved is preparing the beef mince filling and seasoning it. The rest is all simple preparation such as using a fork to gently mash the avocado to make guacamole. The dish is even versatile since the beef can be swapped for other meats such as chicken or pork and even seafood. You can make the burrito vegetarian with just beans and cheese.

Everything is ready in less than an hour, perfect for a midweek meal after a tough workday.

Ray’s quick and easy homemade beef burrito

Burrito in the making. (Photos: Ray Mahlaka)

Ingredients

500g ground beef

1 red onion, sliced thinly

1 cup water

Any cheese (I used feta because it was the only cheese in my fridge)

Large flour tortillas

Avocado

1 can black beans (soaked)

1 Tbsp mayonnaise

2 bay leaves

½ beef-flavoured stock cube

1 Tbsp crushed garlic

1 tsp Durban masala spice

1 tsp ground cumin

1 tsp paprika

1 tsp cayenne pepper

1 tsp Robertsons spice for mince

1 Tbsp dried oregano

Method

Fry the onion until golden brown. Then add crushed garlic, bay leaves, all of the spices and oregano.

Crumble over the mince and sizzle until browned. Add the beef-flavoured stock cube and the cup of water. Simmer for five minutes, then add soaked beans. Stir and simmer everything for 20 minutes until the beef is in a thick gravy. Remove bay leaves and set aside.

To make the burrito, heat the tortilla according to the packet instructions. Spread some mayonnaise on the tortilla, pile on the beef and mashed avocado, and crumble feta (or a cheese of your choice) over it. Fold over the ends and roll up to seal. DM

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