In the Kitchen
We think that Mexican food is great. Sadly it has never taken off here in the way it has in some other countries. This said, we haven't given up hope, as a core of Mexican cafes and restaurants seem to survive, and more significantly there seems to be a steady increase in the variety of Mexican foods and ingredients available in supermarkets.
These burritos make use of soft flour tortillas that can usually be found vacuum-packed in the Mexican food section, or fresh in the bakery section of most large supermarkets. For almost instant food, these really do make quite a substantial meal.
You can make them several different ways. Try preparing an all-in salsa as given below, or omit the beans from the salsa and use some cold shredded chicken or chilli con carne, instead. Some people will find one of these an ample serving, while others will manage two.
For 3-4 servings
1 ripe avocado
3 firm ripe tomatoes
425g can kidney beans, drained
1-2 chopped spring onions
1-2 Tbsp chopped coriander leaf
1 tsp ground cumin
1 Tbsp lime or lemon juice
1 Tbsp olive oil
Salt & pepper to taste
About 4-8 flour tortillas (depending on size and appetites)
1 to 1 1/2 cups grated cheese
About 2 cups finely chopped lettuce
Hot chilli sauce
Turn your grill on to preheat, then prepare the salsa. Peel and cube the avocado, then dice the tomatoes. Stir the prepared avocado and tomatoes together with the drained beans, the chopped herbs and seasonings, and the oil and vinegar. Season to taste with salt and pepper.
Working one or two at a time, sprinkle each tortilla generously with grated cheese. Place briefly under the grill until the cheese is melted. Serve immediately, with the salsa, chopped lettuce, sour cream, and chilli sauce.
To assemble place a generous handful of lettuce in a line down the middle of each tortilla, then add a generous spoonful (or two) of the salsa and top this with a little sour cream and chilli sauce to taste. Fold or roll the edges of the tortilla towards the middle to make a tube then eat.
- © Fairfax NZ News