Corned Beef & Rice is a popular dish many if not all Jamaicans have eaten at some point in their life. The reason why corned beef & rice aka bully beef & rice is so popular in my opinion is because of how easy & cheap it is to make. The corned beef which comes in a can is already cooked, so all you have to do is cook the rice then heat up the corned beef with some onions, peppers, ketchup, and maybe some sweet corn and dinner is ready. It’s a filling, delicious, easy, and relatively affordable meal.
Now I’ve had corned beef & rice many many many times and while I still enjoy a classic, every now and then I like to switch it up which led me to the Corned Beef & Rice Burrito. The preparation is still the same as traditionally cooked corned beef but I decided to be a little bit extra and make my own Salsa Roja. Now when I usually eat corned beef & rice I add hot sauce because it’s hot sauce so why not. However, for this recipe, I decided to use the Salsa Roja instead of the hot sauce but you can still use hot sauce or store-bought salsa to save on time. As always, make adjustments based on your preferences.
Once cooked the consistency of corned beef is similar to that of ground beef which makes it understandable why the former is sometimes mistaken for the latter. Sliced avocados are added to help counteract the heat of the salsa which is placed inside the burrito before rolling. More salsa can be drizzled on top if extra heat is desired. Despite being canned meat, these corned beef & rice burritos are packed with flavor and perfect for a weeknight dinner or quick lunch. So I think that’s enough of me rambling, let’s get to cooking. Have fun and enjoy!
Servings: 4
Ingredients
1can Corned Beef
2 cups Cooked White Rice
4 Tortillas
½ Red Onion
1 Jalapeno
1 stalk Thyme
1 Avocado (Sliced)
1 tbsp. Ketchup
Salt & Pepper
Cooking Oil
Salsa
½ Red Onion
1 Roma Tomato
2 cloves garlic
1 stalk thyme
2 Scallions
2 Guajillo Peppers (dried & deseeded)
6-8 Arbol Peppers (dried & deseeded)
1 cup Hot Water
Salt & Pepper
Cooking Oil
Steps
1. After deseeding the Guajillo and Arbol peppers, place them in a bowl and cover them with hot water. Soak for 15 minutes.
2. Meanwhile in a cast-iron skillet, heat a drizzle of oil. When hot add the red onion, tomato, scallions, and garlic cloves. Roast each side until charred then remove from the skillet.
3. Blend the charred veggies, peppers, ¼ cup of the liquid from the soaked peppers, thyme leaves, and about 1tsp each of salt and pepper until smooth. Pour into a container cover and place in the fridge until Step 7.
4. Next, dice the jalapeno, the remaining half of the red onion, and thyme leaves.
5. Over medium heat cook the diced jalapeno, onions, and thyme in a pan until softened for about 5 minutes. Add the corned beef, stir to combine. Then add the ketchup, salt, and pepper. Continue cooking until corned beef is heated. Est. Time: 5-10 minutes.
6. Place the tortillas on a plate and cover them with a damp paper towel. Heat in the microwave for 30 seconds.
7. Assembly Time! To the bottom half of the warmed tortilla add a spoonful of rice, corned beef, 2 slices of avocado, and a drizzle of salsa (in that order).
8. Fold the sides in, roll, tuck the filling back and continue rolling until a tight cylinder is formed.
9. Slice in half. Serve remaining salsa on the side. Enjoy!
