|What delights are lurking inside?|
Over the years I've learnt a lot about Mexican cooking. The flavours are simple but when layered together become intensely complex. From the tanginess of a lime, to the sweet earthiness of corn, to the fiery heat of a chilli. It takes a lot more than an 'old el paso' fajitas kit and a bottle of corona to make a good Mexican meal!
|Chipotle Salsa ingredients|
The how to bit...
Juice of 2 small oranges
Juice of 1 Lime
2 cloves of garlic (crushed)
1 Tbs of Olive oil
2 Tsp of freshly crushed cumin seeds
1 Tsp of freshly crushed allspice berries
800-900g of Beef (I prefer Rump or Skirt)
|Roast ingredients in a dry pan before blending|
2 cloves of garilc
1/2 an onion
1 tbs of Chipotles en adobo
Lime juice to taste
Coriander to taste
For the salsa just blacken the tomatoes, chillies, garlic and onion in a dry frying pan first. Chuck them all into a blender and puls (you don't want it too smooth). I then mix in the chipotles, lime juice, coriander and season to my liking.
It's completely up to you what to have with your burritos. I like mine with blackbeans, lime rice, corn on the cob and a big helping of GuacaMowldsy.
I can sense a lot of burritos this summer.....