Classic Mexican streetfood, no one can resist a burrito! This take uses Spice Mountain’s new Holy Trinity spice blend to give a deliciously authentic Mexican flavour which you will love!
- Prep: 5 mins
- Cook: 15 mins
- Yields: 2 Servings
01.
Ingredients
500g chicken thigh fillet cut into dice
1 finely chopped medium onion
1 diced red bell pepper
1 diced green bell pepper
4 finely chopped cloves garlic
4 thinly sliced jalapeno chillies (if you can’t find jalapenos any chilli will do)
1 tin chopped tomatoes
1tbs tomato puree
4tsp Holy Trinity seasoning
1tsp smoked paprika
1tsp oregano
a handful of chopped fresh coriander
1tbs lemon juice.
02.
Method
- Sautee the onion and garlic in a little olive oil until softened, then add the chicken and peppers and continue sauteeing until the chicken has browned. Add the chillies, tomato puree and the spices and oregano, and sautee for another minute or two. Finally add the tinned tomatoes (adding a little water if it seems too dry) and cook on a simmer for half an hour, before adding the chopped coriander and lemon juice. Then allow to cool.
- Next place a generous amount of the chicken mixture onto a flour tortilla which you have warmed slightly, and fold the tortilla over to enclose the chicken – the fatter the burrito, the better! Repeat this process until the chicken mixture is finished – you should get 6 burritos from it. Place the folded burritos on a baking tray and top them with grated cheese (Monterey Jack works very well, but cheddar is fine). Then finally place the burritos in an oven preheated to 180 degrees for 15 minutes or so, until the cheese is melted and the burrito is starting to blister a little.
