The BEST Salsa Picante Burrito Recipe
Mexicans are the masters of flavours and spices. Whether it's a lasagna or a simple burrito, there's nothing that can't be taken a notch up with Mexican sauces and condiments. With this Salsa Picante Burrito recipe, it might be a challenge to stop at just one!
Want to pair this burrito with a spicy drink? Check out this Salsa Picante Bloody Mary recipe.
Before we move on to the recipe, here’s a quick history lesson. Because I truly believe we must know where our food comes from.
I’m a Burro, You’re a Burro!
The Burrito, that we know and love today, has some of the most adorable origin myths ever (yes, there are multiple!). Some people believe that it was invented by Juan Mendez, a street vendor in Chihuahua, Mexico. It is said that he roamed around on a donkey (a ‘burro’), with his food wrapped in large flour tortillas as it would keep the food warm. Others say that it was Cuidad Juarez, yet another street vendor, who invented it in the 1940s. He used to wrap the food in tortillas and sell them as an easy meal to school children whom he referred to as ‘burritos' literally meaning ‘little donkey’ in Spanish. Hence the name! Turns out we Indians and Mexicans have similar tendencies when it comes to giving endearing nicknames.
However, the burrito, or some semblance of it, dates back to 10,000 BC in Mesoamerican culture (present-day Mexico). Gustavo Arellano, an expert on Mexican food, has posited that the burrito originated in Sonora, northwest Mexico, famous for wheat cultivation—the main ingredient in tortillas. Originally designed as a convenient travel food, it was named after the faithful donkey companions that accompanied travellers.
Typical fillings for burritos can include a variety of ingredients such as meat, fish, rice, beans, cheese, and hot peppers. It made its way to America during the 1940s-60s through migrant workers. Initially thin and modest in size, it transformed into the sizable and robust "super burrito" upon reaching San Francisco.
Picante as Hell
Salsa Picante, tracing its roots all the way back to the Aztecs, Incas, and Mayans, literally translates to "hot sauce". Unlike traditional salsa, which tends to be chunky, Salsa Picante is a blended, thin sauce that gives robust flavours with a hot kick. Salsa Picante, renowned for its taste and heat, can be challenging to find outside of Mexico. I recommend Chilzo because the recipe of Chilzo’s Salsa Picante has been sourced directly from the vibrant streets of Mexico!
Chilzo’s Salsa Picante embodies the bold, intense flavours true to Mexican cuisine. Made with a blend of garlic, fresh red chillies, onion, tomato, olive oil, and coriander, this gluten-free, vegan recipe will give you the authentic taste of Mexico without any added guilt! Our Salsa Picante can be used as a dip or salad dressing. Ditch the ketchup and add a fresh and zingy twist to your Mexican dishes, especially the burro!
Total Cook Time: 30-40 mins
Prep Time: 10 mins
Cook Time: 25-30 mins
Onto the Recipe!
Making a burrito seems simple enough until the fillings have overpowered your wrap. But Chilzo’s got the perfect solution. A generous amount of salsa picante is sure to take your burrito to the next level.
Here’s what you're going to need:
- Red, green, and yellow bell peppers (sliced)
- Onion (sliced)
- Tofu (sliced)
- Olive oil
- Chopped garlic
- Salt (to taste)
- Boiled rice
- Rajma/kidney beans (cooked)
- Tortillas
- Chilzo’s Salsa Picante
- Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Add chopped garlic to the skillet and sauté for a minute. Trust me, you’ll know when they’re done.
- Add the sliced bell peppers and onion to the skillet. Sauté until they slightly soften and begin to caramelize.
- Toss in the cubed tofu and cook until it turns golden brown on all sides. Then add in the cooked rajma/kidney beans and rice.
- Top it all up with a generous helping of Chilzo's fiery Salsa Picante.
- Season with a pinch of salt for taste.
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Warm the tortillas in a skillet until they become soft and pliable.
Note: Do not overcook the tortillas or they might harden and become difficult to roll with.
- Place your tortilla on a flat surface and arrange the prepared filling to a reasonable extent.
- Fold the sides of the tortilla over the filling and tightly roll it up to form a burrito.
