A burrito, or taco de harina, is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, refried beans or meat are sometimes the only fillings. In the United States, however, fillings generally include a combination of ingredients such as Mexican-style rice or plain rice, refried beans or beans, lettuce, salsa, meat, avocado, cheese, and sour cream, and the size varies, with some burritos considerably larger than their Mexican counterparts.
2 (about 500g) corncobs, husks and silk removed
8 corn tortillas
500g lamb leg steaks
2 tsp sweet paprika
Olive oil spray
1 small red capsicum, deseeded, finely chopped
1/2 red onion, finely chopped
2 fresh long green chillies, deseeded, finely chopped, optional
2 tbs chopped fresh coriander
8 butter lettuce leaves, washed, dried
Low-fat natural yoghurt, to serve
Place the corn in a steamer basket over a medium saucepan of simmering water.
Cook, covered, for 4 minutes or until just tender. Set aside for 5 minutes to cool.
Use a knife to cut down the length of the corn, close to the core, to remove the kernels.
Meanwhile, heat a large non-stick frying pan over high heat.
Add 1 tortilla and cook for 40 seconds each side or until warmed through.
Transfer to a plate and cover with foil to keep warm. Repeat with remaining tortillas.
Sprinkle both sides of lamb with paprika.
Spray a non-stick frying pan with olive oil spray to grease and place over high heat.
Cook lamb for 2 minutes each side for medium or until cooked to your liking.
Set aside for 2-3 minutes to rest. Cut across the grain into 1cm-thick slices.
Combine the corn, capsicum, onion, chilli and coriander in a large bowl.
Place tortillas on a clean work surface.
Top with lettuce, lamb, corn mixture and a dollop of yoghurt. Season with pepper.
Roll up to enclose the filling and serve.
Feast upon the deliciousness.