Create a talking point at the dinner table by using buffalo meat in this super simple Mexican burritos recipe.
Quick, delicious and fun to eat, buffalo is also the healthier option as it is one of the leanest, most nutritious meats available.
Whip up a batch of margaritas to swill them down with. Splendid.
A little olive or vegetable oil
1 garlic clove, finely chopped
450g (1lb) buffalo mince
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon dried oregano, crumbled
¼ teaspoon salt
125g (4½oz) refried beans
45g (1½oz) cold cooked brown rice
60g (2oz) Cheddar cheese, grated
4 large soft flour tortillas
Salsa, soured cream, lettuce and freshly chopped or sun-dried tomatoes
Lime wedges or halves
Wrap the stacked tortillas in a clean damp tea towel, put in a roasting tin or ovenproof dish and cover tightly with a lid or foil. Place in a low oven (130ºC/250ºF/Gas Mark ½) to warm through for about 15 minutes while you prepare the filling.
Pour some oil into a heavy frying pan over a medium heat. Add the garlic, and sauté for 30 seconds or so until white and opaque.
Add the buffalo mince, and sprinkle over the cumin, chilli powder, oregano and salt. Sauté, stirring frequently to break up the mince, for about 15 minutes or until the meat is no longer pink and any juices have cooked away.
Combine the beans and rice in a saucepan, and warm through over a low heat.
Place a warm tortilla on a plate, keeping the other tortillas covered. Dollop a quarter each of the bean mixture and meat on the flat tortilla, leaving about 5cm (2in) at the bottom of the tortilla so that it can be rolled up.
Now for the pretty bit: add a portion of the cheese, some salsa, soured cream, lettuce or anything else that sounds good. Freshly chopped tomatoes or even sun-dried tomatoes are a lovely touch.
The clever bit is to fold your burrito correctly—you should fold up the bottom and roll the sides around the filling to avoid losing the contents! Make up the rest of the tortillas in the same way, and serve immediately with lime wedges or halves for squeezing over.
Recipe extract taken from The Exotic Meat Cookbook: From Antelope to Zebra, by Jeanette Edgar and Rachel Godwin, which has been re-released for the iPad by The Friday Project.
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