Austrian Chocolate Burritos 6.000

Scott Suchman for The Washington Post

May 13, 2015

Real-life chef Michael Laiskonis and Chef Watson, an IBM computer programmed to invent recipes, were challenged to blend culinary cultures in this dish. The result has surprising complexity thanks to mashed edamame, a chocolate-apricot puree and ground beef spiced with a touch of cinnamon.

Make Ahead: The ground beef, apricot puree and mashed edamame can be prepped and refrigerated a day or two in advance; reheat the beef until thoroughly warmed through, and bring the puree and mash to room temperature before serving.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 1 pound lean ground beef
  • Finely grated zest of 1 orange (1 to 1 1/2 tablespoons)
  • Pinch ground cinnamon
  • 1 1/2 ounces dark chocolate (70 percent cacao solids), very finely chopped, plus more for optional garnish
  • Fine sea salt
  • 1/2 cup apricot puree (see NOTE)
  • 1/2 vanilla bean, split and scraped
  • 1 1/2 cups shelled edamame
  • Six 10-inch flour tortillas
  • A few tablespoons vegetable shortening, melted
  • About 3 ounces Edam cheese, grated (1 cup)
  • 1/2 cup crumbled queso fresco or cotija cheese, for garnish (about 3 ounces)

Directions

Grease a nonstick skillet with cooking oil spray; heat over medium heat. Add the ground beef and cook, breaking up any clumps, until the meat has browned. Turn off the heat. Drain off/discard the fat, then stir in the orange zest, cinnamon and 1 ounce of the dark chocolate. Season lightly with salt and transfer to a bowl.

Combine the apricot puree and the vanilla bean scrapings in a small saucepan over medium heat. Cook, stirring often, until the puree has reduced to about 1/4 cup; it will darken. Remove from the heat; stir in remaining 1/2 ounce of dark chocolate until melted and well incorporated. Transfer to a bowl.

Fill a bowl with ice water. Bring a saucepan of salted water to a boil over high heat. Add the edamame; cook/blanch for about 1 minute, then drain and transfer to the ice-water bath. Cool, then drain and transfer to a mini food processor; pulse to form a coarse mash/paste.

Season lightly with salt and transfer to a bowl.

When ready to assemble, heat 1 tortilla at a time in a dry skillet or on a griddle over medium-low heat. Brush the surface of each warmed tortilla with a little of the melted vegetable shortening (to help keep it flexible for rolling).

Spoon portions of the ground beef mixture, mashed edamame and the grated cheese at the center of each tortilla. Roll and fold into 6 burritos, placing them on a platter or individual plates. Top with the queso fresco or cotija cheese, some of the apricot puree and a sprinkling of the dark chocolate, if desired.

NOTE: To make the apricot puree, place 8 ounces dried (unsweetened) apricots in a small saucepan. Cover with water by an inch or so; bring to a boil over high heat, then reduce the heat to medium-low. Cook for 5 to 10 minutes, until tender. Drain, transfer to a mini food processor and puree until smooth. You might have leftover puree, which can be refrigerated for up to 1 week and used to top pancakes or crepes.

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Recipe Source

Adapted from “Cognitive Cooking With Chef Watson: Recipes for Innovation From IBM and the Institute of Culinary Education” (Sourcebooks, 2015); the recipe was created with chef Michael Laiskonis.

Tested by Caitlin Dewey.

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