How it tastes
Smoky, spiced beef, sweet corn, plus lime, coriander and the fine prickle of jalapeños.
Naked Burrito
Braised beef with chipotle, beans and sweetcorn, served with rice and a tomato-lime salsa
A burrito that skipped the wrap: beef braises with chipotle and beechwood smoke until it falls into strands. Underneath jasmine rice, kidney beans and corn, on top a salsa of tomatoes, lime juice and coriander that brightens everything.
- kcal
- 581
- Protein
- 39.7 g
- Carbs
- 84.0 g
- Fat
- 8.8 g
per portion (440 g)
20% off your first order
This dish is on rotation right now. New favourites are waiting in the current menu.
- Cancel or pause any time
- Freshly cooked, delivered every Wednesday
- Change your order until Friday 11 am
Why you'll love it
Perfect for
For everyone who loves Tex-Mex but would rather not wear it.
Recipe Cook it yourself
- Prep approx. 40 min
- Simmer approx. 120 min
- Total approx. 160 min
A burrito without the tortilla: tender braised beef in a smoky chipotle sauce with jasmine rice, peppers, sweetcorn and kidney beans. Served with a fresh roasted tomato and jalapeño salsa.
Method
Beef
Season the beef with salt and pepper. Heat the oil in a heavy pan and brown the beef well on all sides in batches, approx. 5 mins, then remove.
Braising
Reduce the heat. Sweat the onion and garlic in the same pan, approx. 3 mins. Add the tomato purée, chipotle and all the spices up to and including the sugar, and cook for approx. 1 min. Return the beef to the pan, pour in the stock and vinegar and bring to the boil. Cover and simmer over a low heat for approx. 2 hrs until the beef is tender, stirring occasionally and adding a little water if needed. Stir in the cornflour and simmer for approx. 1 min until the sauce thickens. Season to taste with salt and pepper.
Salsa
Preheat the oven to 240 °C. Roast the tomato, pepper and onion on a baking tray, approx. 5 mins. Peel the tomato and pepper. Coarsely blend the vegetables with the lime juice and jalapeño brine using a stick blender. Stir in the jalapeños and coriander and season to taste with salt.
Rice
Rinse the rice in a sieve under cold water and drain. Bring the salted water to the boil, add the rice, cover and leave to cook over a low heat for approx. 12 mins. Remove from the heat, leave to stand for approx. 5 mins, then fluff up with a fork.
Vegetables
Heat the oil in a frying pan. Stir-fry the onion and peppers, approx. 4 mins. Add the sweetcorn and beans and fry for approx. 2 mins until heated through. Season with salt and pepper.
To serve
Arrange the rice, chipotle beef and vegetables side by side in bowls and serve the salsa separately.
- Tip:
- For an even smokier flavour, season the beef with a few drops of liquid smoke. Use less chipotle for a milder result.
- Variation:
- Shred the tender braised beef with two forks before thickening the sauce.
- Serve with:
- Lime wedges and a dollop of soured cream.
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What's inside
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
581kcal
Nutrition facts
per portion (440 g) · 2431 kJ
Energy from
- Protein 28 %
- Carbohydrates 58 %
- Fat 14 %
Share of daily intake
- Protein39.7 g79 %
- Carbohydrates84.0 g32 %
- of which sugars9.8 g11 %
- Fat8.8 g13 %
- of which saturates2.1 g11 %
- Salt5.1 g86 %
Reference intake of an average adult (8400 kJ / 2000 kcal).
All nutrition facts per portion and 100 g
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 2429 kJ581 kcal | 552 kJ132 kcal |
| Fat | 8.8 g | 2.0 g |
| of which saturates | 2.1 g | 0.5 g |
| Carbohydrates | 84.0 g | 19.1 g |
| of which sugars | 9.8 g | 2.2 g |
| Fibre | 8.6 g | 2.0 g |
| Protein | 39.7 g | 9.0 g |
| Salt | 5.1 g | 1.2 g |
Ingredients
- Water
- Beef (CH) goulash
- Jasmine rice
- House-made remouillage
- Onions
- Peppers
- Sweetcorn
- Tomatoes
- Red kidney beans
- Chipotle in adobo
- Jalapeños
- Tomato purée
- Lime juice
- Rapeseed oil
- Salt
- Red wine vinegar
- Extra virgin olive oil
- Garlic
- Salt, pepper
- Sugar
- Coriander leaves
- Coriander
- Smoked paprika
- Dried oregano
- Cumin
- Pure Smoke liquid beech smoke
Full declaration
Water, beef (CH) goulash, jasmine rice, house-made remouillage (water, red wine (SULPHUR DIOXIDE, SULPHITES), calves’ feet, sawn, CELERIAC, raw beetroot, leek, large carrots, onions, tomato purée, salt, rapeseed oil, dried porcini), onions, peppers, sweetcorn, tomatoes, red kidney beans, chipotle in adobo (water, chipotle chillies, vinegar, tomato purée, onions, iodised salt, dried chillies, cane sugar, SOYA OIL and spices.), jalapeños (jalapeño chillies, water, salt, acidity regulator: acetic acid, firming agent: calcium chloride), tomato purée (tomatoes, salt), lime juice, rapeseed oil, salt, red wine vinegar (red wine vinegar, spirit vinegar, SULPHUR DIOXIDE), extra virgin olive oil, garlic, salt, pepper, sugar, coriander leaves, coriander, smoked paprika, dried oregano, cumin, Pure Smoke liquid beech smoke.
Translated – the German declaration is legally binding.
Show German declaration
Wasser, Rindfleisch (CH) Gulasch, Jasminreis, Produktion Remouillage (Wasser, Rotwein (SCHWEFELDIOXID, SULPHITE), Kalbsfüße, zersägt, KNOLLENSELLERIE, Randen rohe, Lauch, Rüebli gross, Zwiebeln, Tomatenpüree, Salz, Rapsöl, Steinpilze getrocknet), Zwiebeln, Peperoni, Maiskörner, Tomaten, Red Kidney Bohnen, Chipotle in Adobo (Wasser, Chipotle-Chilis, Essig, Tomatenpüree, Zwiebeln, jodiertes Salz, getrockneter Chilis, Rohrzucker, SOJAÖL und Gewürze.), Jalapeños (Jalapeño Chilis, Wasser, Salz, Säureregulator: Essigsäure, Festigungsmittel: Calciumchlorid), Tomatenpüree (Tomaten, Salz), Limettensaft, Rapsöl, Salz, Rotweinessig (Rotweinessig, Branntweinessig, SCHWEFELDIOXID), Olivenöl extra vergine, Knoblauch, Salz, Pfeffer, Zucker, Korianderkraut, Koriander, Paprika geräuchert, Oregano getrocknet, Kreuzkümmel, Pure Smoke Buchenrauch flüssig.
Allergens
Contains Celery, Soy, Sulphites. May contain traces of other allergens.
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