400g of Familia Venturelli wheat flour;
50g of margarine or butter, coconut oil, olive oil, oil;
200ml of warm water;
Salt to taste;
1 tablespoon of oil;
1 small onion, chopped;
2 tablespoons of chopped garlic;
1⁄2 cup (tea) of tomato extract;
1 kg of ground meat;
Salt, cumin and cayenne pepper to taste;
170 g of plain yogurt;
170 g of cream cheese;
1 lemon juice;
How to make burrito dough
In a bowl place 400 g of wheat flour, 50 g of margarine (or coconut oil), salt to taste and mix well with your fingertips until it forms a flour.
Add 200 ml of warm water and mix.
Then transfer to a smooth surface and knead well until a soft and flexible dough forms.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into 14 portions with +/- 40 g each.
Place the dough between 2 plastic bags, sprinkle a little flour and with a rolling pin open a disc (+/- 20 cm in diameter).
Repeat the same procedure with the rest of the dough.
In a heated frying pan place 1 disc of pasta and leave for 1 minute or until it starts to inflate. Turn the dough with a spatula and leave for +/- 30 seconds.
Remove from the skillet and let it cool.
Do the same procedure with the other pieces of dough.
Fill each disk of dough with the filling of your choice, roll it up like a pancake and serve next.
In a saucepan with 1 tablespoon of oil, sauté 1 small onion, chopped and 2 tablespoons, of chopped garlic.
Add ½ cup (tea) of tomato paste and mix.
Add 1 kg of ground meat, season salt, cumin and ground cayenne pepper to taste and mix until the meat is loose.
Cover the pan and leave it for +/- 1 hour, stirring occasionally and dripping water whenever necessary.
Remove from heat and then use.
In a bowl place 170 g of plain yogurt, 170 g of cream cheese, juice of 1 lemon and mix well.
Many people try to know what is in the burrito dough, and these fillings are very traditional. Also know the recipe of traditional coxinha.