El Cielo Chihuahua Style Burritos

Yield: Makes 8 servings.

Ingredients:

• 8 Authentic El Cielo 18cm Corn Tortillas
• ½ Kg lamb, cut in stripes
• 1 can of Refried Bayo beans, heated
• 1 can of chopped tomato Ki Gourmet Marian Bonita Tamarind and Chipotle Chili Sauce
• ½ Lemon
• 1 sprig fresh coriander, chopped
• 1 pinch of fresh ground cumin
• 1 pinch dried El Cielo Mexican Oregano
• 1 pinch El Cielo Arbol Chilies
• 3 garlic cloves, minced
• Oil
• Salt and pepper to taste

Step 1: Generously season lamb on all sides with salt and pepper. Place the meat in a bowl and keep seasoning with the lemon juice, oregano, dried chilies, garlic and some oil. Let it stand for 10-15 min.

Step 2: Sautee the meat in a hot pan without adding more oil.

Step 3: Warm the tortillas in a hot pan and sprinkle them with some drops of water. Wrap them with a tea towel to keep them warm.

Step 4: Spread 1 tbsp of the refried beans down center of each tortilla. Put a portion of the meat, add some coriander, 1 spoon of sauce and roll up burrito style. Cut in half before serving.

EL CIELO HOT TIPS FOR BURRITOS:

• a) Serve with avocado slices or side of guacamole.
• b) Use chicken instead of lamb, if desired.
• c) If you cannot roll it up as a burrito style, just add the filling to the tortilla and fold it half.
• d) Serve with Mexican rice as a side dish, to make it a main course.

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