These mini bite size burritos make a great prepare-ahead appetizer for your New Years eve party, or any party. They just need putting in the oven 10 minutes before you want to serve, and you’ll have toastie little parcels to keep your guests happy.
These mini burritos went down a treat at our Boxing day buffet.
I’ve got to admit, we don’t really do much for New Years eve. We get all our partying out of the way within a few days after Christmas. For us, New Years eve consists of a nice meal and then snacks in front of the TV (so errr the same as most nights then).
We just about manage to flick over to the New Years countdown in time to see the clock strike midnight. Then we sleepily watch the televised fireworks before turning the TV off and going to bed. So boring I know. I’d much rather go out on a night that’s not freezing, packed, serving over-priced drinks and impossible to get a taxi home from. I prefer somewhere warm and not too noisy so we can have a conversation.
Oh dear god. I sound like I’m 85 – not 35!!
People say marriage and kids does that to you, but I don’t see that as a bad thing. I love my family and home! I also love listening to my husband with his ridiculous grumpy-old-man comments on an number of things. He’s quite comedic with his moans, so it’s not hard to put up with. Although they say it get’s worse with age. He’s only 32, so I dread to think what he’s going to be like in his 70’s.
His grumpiest comments usually come when I tell him I’m making a fish-based or vegetarian dinner. He’s a dedicated carnivore, so I have to work hard to find meat-free dishes like these and these that pass the Chris test.
These burritos on the other hand were sure to be a hit. Filled with leftover slow-cooked beef, rice, salsa, spring onions and melty cheese all packed into tiny, hand-held parcels, I don’t think anyone could resist.
I used a round (9cm diameter) cookie cutter to get the little tortillas. You should get 5 mini tortillas from a large one. Each tortilla is topped with a tbsp. of shredded beef, a tsp of cooked rice, a tsp of spring onions/scallions, half a tsp of salsa and a small pinch of cheese.
You won’t be able to completely wrap and fold them. I just rolled them up (without sealing the ends of the tortilla) then wrapped them in foil and twisted the ends shut.
Bring them back up to room temperature before cooking (about half an hour out of the fridge should do it). Then cook for 10 minutes at 170c/325f until piping hot inside.
The Mini Bite Size Burritos Recipe:
Mini bite size Burritos Appetizer
- 3 large tortilla wraps
- 15 tsp cooked white rice
- 15 tbsp slow cooked beef shredded (see notes below for ingredients and prep for this)
- 15 tsp grated cheese
- 5 tbsp spring onions/scallions chopped
- 3 tbsp salsa
- Use a 9cm diameter cookie cutter to cut 15 mini tortilla from the 3 large tortillas. Place each one on a square of kitchen foil.
- In the centre of each mini tortilla add a tablespoon of the shredded beef, a tsp of cooked rice, a tsp of spring onions/scallions, half a tsp of salsa and a small pinch of cheese.
- Press the fillings down with the back of a teaspoon and fold the tortilla over so the edges slightly overlap. Try to keep the filling in the tortillas. Wrap in the foil and twist the ends. Place on a tray and repeat with the remaining 14 burritos.
- When you're ready to heat the burritos, place the tray in the oven at 170c/325f for 10 minutes until piping hot.
- If you want to make these in advance, simply refrigerate before cooking. Then take out of the fridge and allow to come up to room temperature (about 30 minutes) before cooking as per instructions above.
You only need a small amount of slow cooked beef, but I'm including instructions for cooking a slightly larger batch. It'd be quite difficult to slow cook it in such a small batch without it drying.
You can use 2/3rds of it for another meal (serves 2 with potatoes and veg, or as a small pie filling), and keep one third of it for the mini burritos.
1 tbsp. vegetable oil
500g/17.5oz braising beef roughly diced
1 tbsp. plain flour
pinch of salt and pepper
2 cloves of garlic, peeled
small bottle of beer, ale or lager Instructions:
Preheat the oven to 130c/250f. Heat the oil in an ovenproof pan.
Coat the beef chunks in the flour, salt and pepper, then fry in the oil until lightly browned all over. Add in the garlic and beer, give it a stir to scrape up any bits that may have stuck to the bottom of the pan. Bring to the boil, put a lid on and place in the oven to cook for 3-3.5 hours - until the beef is falling apart. Check every hour or so to ensure the pan isn't going dry. Add some hot water from the kettle if it starts to look too dry.