Once Taco restaurant in Krakow was given an excellent vegetarian burrito. Then he probably changed the cook and the dish has changed in nature - that's not it. So I decided to recreate a dish, which seemed perfect, and I think in the end I managed to get close to the original. I cook them for several years and yet we are not bored. Highly, highly recommended.
BURRITO VEGETARIAN
Ok. 10 tortilla
Mexican sauce:
1 can red beans 1 can corn
500g of tomato puree 1
small can tomato paste 1 onion
2 cloves garlic
½ fresh pineapple, or about 2 / 3 cans of pineapple in the marinade
about 2 teaspoons of sugar (or flooded with pineapple - then you need to boil longer)
2 teaspoon oregano 1 teaspoon chili
cumin 1 teaspoon (or cumin. If you do not have or do not like, from poverty, you can add a little cumin) 1 tablespoon oil
salt, pepper
grated cheese
chop pineapple (fresh, peeled and need to carve out of the fiber center .) Chop the onion and fry a tablespoon of oil. For the fried onions to squeeze the smashed garlic and cook about 1 minute, stirring constantly. Add all remaining ingredients (except pepper) and simmer about 30-40 minutes, stirring occasionally. At the end of the season with more salt (if needed) and pepper. Heat the tortillas in a pan, put the stuffing inside the hot, sprinkle with grated cheese and roll. You can also apply cold stuffing and cheese cold tortilla and heat in microwave or oven (surprisingly, tortillas in the microwave to reheat it the ideal softness). Serve with salad cabbage and Annas. Enjoy!
salad with cabbage and pineapple:
½ small head cabbage
½ fresh pineapple, or about 1 / 3 pineapple
salt garlic sauce
finely shred the cabbage
, place in bowl, Transfer the (quite generously ) salt. Beat the potatoes with a pestle while, then leave for about an hour. Macerated cabbage and rinse squeeze. Mix with finely chopped pineapple enough. Serve with garlic sauce glade. Enjoy!
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