We are extremely lucky to live in San Diego, where you can find great Mexican food on literally every corner. No surprise that my family is also addicted to tacos, fajitas and quesadillas, just to mention a few. So tonight, I am sharing my version of beef burritos with you. Besides the tasty meat dish, it is absolutely essential to have homemade guacamole and freshly cooked tortillas. Here we go...

Ingredients for 4 people:

• 1 lb. of lean ground beef
• 2 tablespoons of extra virgin olive oil
• 1 large or 2 smaller red peppers, chopped
• 1 large or 2 smaller green peppers, chopped
• 2-3 cloves of garlic, finely chopped (you can use a garlic press instead of chopping)
• 1 teaspoon of cumin
• 2 teaspoons of paprika powder (I usually use my Hungarian Paprika)
• red pepper flakes
• salt & pepper to taste
• 8-10 freshly cooked flour tortillas
• sour-cream, shredded cheese (optional but highly recommended)

For the guacamole:

• 2 large hass avocados or 3-4 small ones
• 1 small shallot, finely chopped
• 2 cloves of garlic, finely chopped
• juice of 1 lime
• 1 small jalapeno pepper, finely chopped, if too "hot" only use half
• 1 large or 2 smaller tomatoes finely chopped, excess liquid squeezed out
• salt & pepper to taste

In a non-stick skillet, using the extra virgin olive oil, brown ground beef on medium to high heat, constantly breaking it as it cooks with spatula, fork or a potato masher. Make sure beef cooks through, about 6-8 minutes. Add the finely chopped red and green peppers, garlic, cumin, paprika, red pepper flakes, salt and pepper. Mix it all together, then add a cup of water, bring it to a quick boil and simmer on medium high heat for about 15 minutes or until water evaporates. While your meat is cooking, you can prepare your fresh guacamole. Cut your avocados in half, remove seed and scoop out the inside with a spoon into a bowl. Instead of mashing your avocados with a fork, just use your spoon to cut it up. Using a spoon will keep the texture from becoming too mushy. Squeeze in lime juice, add garlic, shallots, jalapeno, tomatoes, season with salt and pepper. I suggest you cover it with plastic foil and hide it until dinner. Who can resist fresh guacamole?

In a large non-stick pan fry out your uncooked tortillas and keep them warm. You can always use ready-to-eat tortillas but trust me, there is a huge difference in taste when it is made fresh.

Place a tortilla on a plate, scoop meat in the middle, add your favorite toppings such as sour-cream, shredded Mexican cheese and the freshly made guacamole, wrap it up and serve it with re-fried beans and Mexican rice. Provecho! #momskitchen