Burrito with Ground Beef and Chili Flakes

Recipe from Lily Moore

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Cooking time: 45 min

Servings 4

This variation of the burrito differs from the classic burrito in that the burrito is not wrapped in roll.

Mince 2 cloves of garlic. Take a large pan. Heat 4 tbsp. of oil. Then fry 500 g of ground beef until brown over high heat. Add garlic and fry for a couple of minutes. Season with salt, 1 tsp. chili pepper and 1/2 tsp. cumin. Mix with 1 can of pizza tomatoes and cook for 7 minutes over low heat. Add 1 pinch of sugar and optionally 1 pinch of salt.
Peel 2 Romaine lettuce cores. Cut the leaves into strips, rinse and dry. Peel 4 onions, cut the white and light green parts into thin rings. Finely chop 1.05 oz Cheddar cheese. Cut one ripe avocado in half and remove its pit. Peel the flesh, add 2 tsp of lime juice and salt, and mash with a fork. Whisk together with 1.70 fl. oz of sour cream. Chop 1 bundle of cilantro. Cut 1 lime into 8 wedges. Divide all the ingredients into bowls and put on the table.
Wrap 12 tortillas in a damp kitchen towel. Preheat in a hot oven at 200℉ degrees and keep warm (convection is not recommended).
Sprinkle the tortillas with the hot ground beef mixture, sour cream, cheese, lettuce, green onions, mashed avocado and cilantro. Season with chili flakes if you like. Drizzle with lime juice.