As I said in my previous recipe, I love using the chill con carne as part of my burritos.
They make a lovely alternative to the ham and cheese sandwich and if you put a bit of care , you can achieve something as tasty as those which you are sold in the market stall by the office… yes, you know who you all are!
Preparation time: 20 minutes
Quantity:This mix serves 4
1. I much rather like the flavour of Indian Basmati rice than American long grain, but you might want to taste both in order to decide.
2. I never make the tortilla wraps but buy them… Maybe one day I will, but in the meantime I simply heat them up on a large pan.
In the Basque Country we have a similar thing called Talo which we would normally eat accompanying a grilled Txistorra (fresh chorizo)
3. I the chill mix can be frozen so you can always treat it as an ingredient.
8 Mexican tortilla wraps (two per burrito)
1 cup of cooked basmati rice
1 of the six portions of chilli con carne from my previous recipe
4 spoonfull of sour cream
4 heaping spoon of Ground Cheese
1 ripe avocado cut onto small pieces
1 chopped tomato
A handful of coriander leafs roughly chopped
Preparation Instructions:(I can hardly call this cooking instructions)
Heat the tortillas a large hot frying pan.
Place two tortillas side by side overlapping around 7 cm. Use a bit of the chill mix as glue to keep the tortillas in place.
Place 1/4 of the rice parallel to the length of the tortillas up to 20cm long. It is important that you leave around 6/7 cm at each end and also top and bottom. The idea is that you place the mix central to the tortillas to the fold it in.
Top up the rice with 1/4 of the chilli mix, 1 spoonful of sour cream and 1 of cheese, 1/4 of avocado and 1/4 of the chopped tomato. Sprinkle 1/4 of the coriander. Squeeze a bit of lime juice on the top.
When all ingredients are layered, fold the ends (length wise) in . Then fold the bottom, and finally the top. Shape it tightly.
On the same hot pan that you have used to warm up the tortillas, place the burrito with the folded side down and press slightly for a few seconds. This will help it keep the shape. Turn to the other side and do the same. Wrap it up and enjoy it at lunch time!
Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate
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