i looooooooooooooove mexican food! so much freshness, explosion of flavour, coriander (ok YUM) and chilli.
this is my go to burrito recipe – i bake them after assembling to blast some extra heat into them, and to crisp up the tortilla… adds some texture (and means it takes me an extra few minutes to eat… otherwise it would be all over in a few minutes!)
i am almost loathe to publish this recipe because its so good, it shouldnt be free! but its far too good to keep secret….
serves 4 comfortably (makes 6 burritos)
for the refried beans
4 cloves garlic, crushed
1 red onion, finely chopped
1 tsp paprika
1/2 tsp ground allspice
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp chipotle chilli
1 tsp salt
1/2 tsp freshly ground pepper
400gm can black beans
1 tblsp simon gault chicken or vegetable stock
1 /2 cup water
for the tomato sauce
6 cloves garlic, crushed
1 red onion, finely chopped
2 jalapenos, finely chopped (or 1 tblsp sliced bottled jalapenos, finely chopped) – more if you like it spicy!
1/2 tsp ground allspice
1 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika (or paprika)
1 tsp dried oregano
2 tsp salt
400gm canned tomatoes, chopped
1 tblsp tomato puree
1 tblsp simon gault chicken or vegetable stock
1 /2 cup water
assembly
4 large chicken thighs, boned – fried to browned and cooked, roughly chopped
2 cups chopped fresh coriander
6x tortilla wraps (i use farrahs or freyas)
grated cheddar or manchego cheese
chopped fresh tomatoes
to serve
iceberg lettuce, finely sliced
sour cream (optional)
pre-heat oven to 180deg.
for the refried beans
add the onion and garlic to some oil in a medium hot frypan.
fry gently until translucent. add the dried spices and cook til aromatic – a few minutes.
add the beans, stock and water. simmer until reduced.
once reduced, grab your potato masher and smash the beans. this can be uneven with some bigger bits. you basically want to incorporate it into a thicker consistency. the beans will hold all the ingredients together.
for the tomato sauce
add the onion, garlic and jalapenos to some oil in a medium hot frypan.
fry gently until translucent. add the dried spices and cook til aromatic – a few minutes.
add the chopped tomatoes, tomato paste, stock and water. simmer until the garlic and onion is fully cooked.
assembly
add the chicken and refried beans to the tomato sauce and cook until thickened. you dont want this too liquid! it will be put into the tortillas!
when thickened, add the coriander and remove from the heat.
place a generous portion of the chicken mixture to the middle of the wrap. wrap into a parcel and place on an oven tray.
repeat for all wraps.
sprinkle the wraps with the grated cheese and chopped tomato.
place in the oven for 15-20 minutes until browned.
serve with sour cream and sliced lettuce.
