The author

Burrito Pasillado

The authentic mexican Burrito


Berlin, 13.02.2016

15 years ago the first Burrito place in Mexico City was open, at least the first Ive ever seen. The small place lacated in the metropolitan area of the city was not much different than a taco place but its concept was pretty much new: Draft Beer and Mexican Burritos with lots of different salsas. On the Menu you will see different burrito´s styles, the classic beef & cheese (bistec con queso), campechano (mix of chorizo and beef) but definitely my very favorite was the Burrito Pasillado. 

Pasillado is basically a sauce made of Pasilla Chili which happens to be my favorite Chili. This chili can already be found in Germany and fortunately for me I get it from a mexican shop very close to my place. Ive been doing this sauce for a while and now its time to share it with you. 

Ingredients

Serves

Burrito Pasillado
  • 400 g    beefsteak
  • ¾ Rest von der Soße    onion
  •    coriander
  •    wheat tortillas
  • zum Anbraten    oil
  •    cheese

Pasillado-Soße
  • 0,17    onion
  • 4 Schoten    chili pasilla
  • 1,33    tomatoes
  • 1,33 Zehen    garlic
  • 2    bay leaves
  • 0,17 Tasse    orange juice
  •    salt
  •    pepper
  • g for pan frying    oil
  • 16,67 g    panela

Glutenfrei Laktosefrei Milcheiweisfrei Vegan Vegetarisch

Directions

Burrito Pasillado
  1. Grill the skirt steaks shortly
  2. Take the steaks out to cut them in small pieces
  3. Put back the meat on the grill or pan and add the pasillado sauce
  4. Combine the meat and the sauce and cook on low heat for around 10 mins. Move briefly every 3 mins.
  5. Fine chop the rest of the onion and coriander and reserve them in two bowls.
  6. Now its time to get ready the wraps or tortillas to make the burritos
  7. Put some of the pasillado inside the wrap, top it with cheese, coriander, onions and lemon juice.
  8. Close it and enjoy.
Pasillado-Soße
  1. add little oil in a pan and heat it up
  2. pan fry the 1/4 onion, 2 halfs of a tomato (aprox. 5 Min.)
  3. Meanwhile: remove the stems, seeds and veins from the chiles and pan fry them separately.
  4. turn constantly the peppers so they dont burn (aprox. 8 seconds each side).
  5. the pasilla-pepper will slightly change its color, at this point add them into the other pan with the onion and tomatoes.
  6. Next fill up the pan with a cup of hot water. Water should barely cover the ingredients on the pan.
  7. Add the Panela and the bay leag into the pan, move slowly until the panela disolves.
  8. Cook it for 15 more minutes (low heat). You can cook it up to 30 minutes to get a more intense flavour.
  9. Take the bay leaf away and carefully pour all into a mixer or food processor.
  10. Add 1/4 cup of orange juice and carefully mix all the ingredients until you get a sauce.
  11. Pour the sauce back in the pan and season to taste. If the sauce is too spicy add slowly more panela and orange juice.
  12. Move constantly and cook (low heat) until it boils. Turn off the heat.
Tipp: If the sauce turns out to be to spicy you may add a but more of orange juice and panela.