Warm tortillas are sold throughout Mexico like nothing else. Gracing the dusty streets, they are made then and there in a rough and ready manner, to be filled with ground beef, rice, salad and lime. The tortillas are smaller than the ones we are used to, for the sole reason of managability, and to be eaten on the go.
Prep Time
20 min
Cuisine
Mexican
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6 white tortilla wraps<span class="strong">†</span>
40g cheddar cheese<span class="strong">†</span>
British beef mince
1 tsp ground cumin
100g basmati rice
Typical Values
per 100g
per serving
Energy
810 kJ 190 kcal
4200 kJ 984 kcal
Fat of which saturates
6.9 g 2 g
35.8 g 10.2 g
Carbohydrate of which sugars
20.5 g 1.9 g
106.2 g 9.8 g
Fibre
1.6 g
8.5 g
Protein
7.8 g
40.3 g
Salt
0.37 g
1.94 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (mustard, egg, gluten, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the rice and 150ml [300ml] water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
2
Peel and finely dice the onion[s]
Heat a large, wide-based pan with a matching lid (preferably non-stick) with a large drizzle of vegetable oil over a medium heat
Once hot, add the onion, cover with a lid and cook for 5-10 min or until beginning to soften and brown slightly
3
Meanwhile, zest the lime[s], (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!)
Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half
Dice the tomatoe[s] finely
4
Add the beef mince to the softened onion
Add the cumin and chipotle paste to the pan and cook for 5-7 min, breaking the mince up as you go, until browned and cooked through
Once done, remove from the heat, cover with a lid and set aside to keep warm until serving
5
Meanwhile, warm the tortillas by placing them over the rice, once it has cooked (they only need a few min to warm through)
Grate the cheddar cheese
Cut the little gem[s] in half then shred finely
6
Combine the lime zest and the juice from the lime[s] with the mayonnaise
Add a small pinch of salt and pepper then mix thoroughly - this is your lime mayonnaise
7
Remove the warmed tortillas from the rice and fluff the cooked rice with a fork, seasoning with a pinch of salt and pepper
8
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