Creamy Chipotle Beef Burritos

Instructions

1. 1

   Measure the ingredients, finely chop the chipotle pepper with its clinging adobo sauce, and grate the cheddar. Use ready-to-eat flour tortillas approximately 25 cm across and 70 g each.

2. 2

   Heat a 30 cm nonstick skillet over medium-high heat for 2 minutes. Add the beef and cook for 8–10 minutes, breaking it into small pieces, until browned and at least 71°C/160°F on an instant-read thermometer.

3. 3

   While the beef cooks, mix the yogurt, mayonnaise, chopped chipotle, lime juice, honey, smoked paprika, garlic powder and salt in a small bowl.

4. 4

   Reduce the beef skillet to medium heat. Stir in the taco seasoning and tomato paste for 1 minute. Add the broth and cream cheese, then cook over medium-low heat for 3–4 minutes, stirring until the cheese melts and the filling is creamy with no loose liquid.

5. 5

   While the filling simmers, heat a dry 26 cm skillet over medium heat for 1 minute. Warm the tortillas individually for 15–20 seconds per side, keeping them soft rather than crisp. Stack them inside a kitchen towel.

6. 6

   Divide the hot beef, cheddar and chipotle sauce evenly among the tortillas, placing the filling just below the center and leaving about 5 cm clear at each side. Fold the sides inward, tuck the bottom over the filling and roll snugly. Serve immediately.