A common dish that you would find in any Mexican restaurant over in the UK would be the burrito, no doubt amongst the Quesadillas and Fajitas designed to satisfy the British palate. These are of course great dishes but this book gives an opening into the real Mexico. Exciting meals that I’d never heard of or come across, many of which I’ll be attempting but for now I’m staying familiar by making the steak burrito.
I began by marinating the sliced steak in a mixture of olive oil, garlic, orange juice and chilli with a pinch of seasoning for 30 minutes. While that was doing its thing I began on the roast chipotle salsa, a smoky blend of tomatoes, onion, garlic, chilli, coriander and lime. The method for this is unusual in that you have to blacken the garlic, tomatoes and chilli in a dry pan but the benefit is an amazing smoky flavour when pounded up in a pestle and mortar.
Further accompaniments for the burrito include avocado mashed with lime, some spring onions (I had regular onions already for the salsa so used those), a little crème fraiche, coriander. Also some cooked warm rice. The smells coming from the kitchen by this point were amazing.
The marinated steak then gets laid onto a hot grill until slightly charred. I also added the onions to char a little more. Once the steak was cooked they then get sliced into bite size pieces ready to assemble the burritos.
The colours were playing to the camera perfectly. The next step was a little bit tricky. However Thomasina gives great picture tutorials in the book of how to fold the burrito. My advice would be to toast the non-folded side first to prevent your filling falling out everywhere.
Sliced and ready to serve I couldn’t wait to try this. All the flavours together were amazing and so fresh. It’s better than any burrito I’ve ever tried in the past. Also it’s a healthy way to prepare a decent dish for dinner. Which has next to no fat and plenty of fresh fruit and veg. I’ll definitely be preparing this again.