Spicy Mexican Chilli-Choc Burritos with Fresh Coriander and Soured Cream, Lay The Table
Beef

Spicy Mexican Chilli-Choc Burritos with Fresh Coriander and Soured Cream

Spicy Mexican Chilli-Choc Burritos with Fresh Coriander and Soured Cream, Lay The Table

The theme for this weeks Recipe Shed is WRAPS. The list of ingredients in this dish appear quite onerous, but they all come together in perfect harmony. Its a trust thing. Have I ever let you down before? OK, there was that one time, but I thought wed got over that. Please dont bear a grudge. It doesnt become you.

Serves 4

2 tbsp olive oil
500g quality mince beef
1 onion, finely chopped
3 garlic cloves, chopped
1 can chopped tomatoes or passata
2 tsps chilli powder, or more/less, according to taste
1 tsp cumin powder
1 tsp cayenne pepper
2 tsp freshly ground black pepper
1 tsp salt
1 tsp Marmite
1 tsp aniseeds
1 tsp Worcestershire sauce
1-2 tsp drinking chocolate powder
1 can kidney beans, drained
8 shitake mushrooms, roughly chopped
Knob of butter, to finish chilli
4 large tortilla wraps
100g grated Cheddar
2 tbsp fresh chopped coriander leaves, to garnish
2 tbsp soured cream, dolloped on at the end

1. To make the chilli, brown the mince in 1 tbsp oil in a large frying pan. Drain in a sieve and put aside.

Spicy Mexican Chilli-Choc Burritos with Fresh Coriander and Soured Cream, Lay The Table

2. Wipe the pan, add the other tbsp oil, then gently cook the onions and garlic until soft, approx, 5-6 mins.

3. Add the spices, plus salt and pepper, and gently fry for 1-2 mins.

4. Return the mince to the pan, then add the tomatoes or passata and kidney beans. Add the Marmite and Worcestershire sauce. Mix thoroughly and bring to a simmer. Transfer to a slow cooker and cook of Low for 3-4 hours, or in a casserole dish and put in the oven at 160C/Gas 3 for 2 hours. At this stage, you can cool it and transfer to sealable containers and put in the fridge overnight to let the flavours develop for the final stage.

5. When youre ready, transfer the chilli to a large saucepan and add the mushrooms and drinking chocolate. Heat through until the mushrooms soften, approx. 7-8 mins. Finish with a knob of butter to make the sauce silky and smooth. If the sauce is too liquid, rapidly boil for a couple of minutes to reduce.

6. Lay out four tortilla wraps on an oiled baking sheet. Pile a quarter of the chilli into the centre of each wrap.  Fold over each wrap to make a parcel. Use a little water to make the edges stick.

Spicy Mexican Chilli-Choc Burritos with Fresh Coriander and Soured Cream, Lay The Table
Spicy Mexican Chilli-Choc Burritos with Fresh Coriander and Soured Cream, Lay The Table

7. Turn a grill up to high and divide the cheese over the wraps. Grill for a couple of minutes until the cheese melts.

Spicy Mexican Chilli-Choc Burritos with Fresh Coriander and Soured Cream, Lay The Table

8. Serve with fresh coriander leaves and a dollop of soured cream.

Spicy Mexican Chilli-Choc Burritos with Fresh Coriander and Soured Cream, Lay The Table
Mister Linkys Magical Widgets ” Auto-Linky widget will appear right here!
This preview will disappear when the widget is displayed on your site.
For best results, use HTML mode to edit this section of the post.
Admin

About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

Leave a Reply

Your email address will not be published. Required fields are marked *