Burritos
Into a saucepan, start by adding the rice and the water, add a pinch of salt and let it boil for 10 minutes.Meanwhile, into a skillet, add a drizzle of olive oil and 1 crushed garlic clove, let it fry for 1 minute. Remove the garlic.Into the same skillet, add the ground beef and stir until the meat starts to release the juices, keep stirring well.Add the salt and the black pepper, stir, cover the skillet and let it cook for another 5 minutes.Next, into a bowl, add all the rice and the meat we’ve cooked, mix well and set aside.Into another bowl, add the eggs, the salt, the sugar, the sifted wheat flour and the water, mix well until a batter is formed.Add the milk and mix again until combined.Add the oil and the lime juice, mix.Now into a skillet over medium-low heat, add 2 scoops of the batter and let it fry for 2 minutes. Then flip the pancake and let it fry for another minute or until golden brown.Repeat this process with all the batter.Once you’ve done that, fill the pancakes with 2 tablespoons of the rice-meat mixture we’ve prepared.Fold the pancake and seal it well to prevent the filling from dropping from the pancake while frying.Once you’ve filled all the pancakes, put these stuffed rolls into a skillet and let them fry until golden brown. Then flip and fry until the other side turns golden brown as well.Serve.
Ingredientes
- ½ Cup of Rice (240ml Cup)
- 1 Cup of Water
- 1 Garlic Clove
- 250g of Ground Beef
- 1 Teaspoon of Salt
- Generous Pinch of Black Pepper
Batter
- 2 Eggs
- ½ Teaspoon of Salt
- 1 Tablespoon of Sugar
- 1 ½ Cups of Sifted Wheat Flour
- 200ml of Water at Room Temperature
- 4 Cups of Milk
- 1 Tablespoon of Oil
- 1 Tablespoon of Lime Juice
Modo de Fazer
Into a saucepan, start by adding the rice and the water, add a pinch of salt and let it boil for 10 minutes.
Meanwhile, into a skillet, add a drizzle of olive oil and 1 crushed garlic clove, let it fry for 1 minute. Remove the garlic.
Into the same skillet, add the ground beef and stir until the meat starts to release the juices, keep stirring well.
Add the salt and the black pepper, stir, cover the skillet and let it cook for another 5 minutes.
Next, into a bowl, add all the rice and the meat we’ve cooked, mix well and set aside.
Into another bowl, add the eggs, the salt, the sugar, the sifted wheat flour and the water, mix well until a batter is formed.
Add the milk and mix again until combined.
Add the oil and the lime juice, mix.
Now into a skillet over medium-low heat, add 2 scoops of the batter and let it fry for 2 minutes. Then flip the pancake and let it fry for another minute or until golden brown.
Repeat this process with all the batter.
Once you’ve done that, fill the pancakes with 2 tablespoons of the rice-meat mixture we’ve prepared.
Fold the pancake and seal it well to prevent the filling from dropping from the pancake while frying.
Once you’ve filled all the pancakes, put these stuffed rolls into a skillet and let them fry until golden brown. Then flip and fry until the other side turns golden brown as well.
Serve.
