Sunday, March 21, 2010

mmmm yum chorizo burritos

Thanks April edition of "delicious" magazine. You have triumphed once again. My only change from the original recipe was to decrease the amount of red onion because I am somewhat scared of ruining a delicate recipe like this with the acrid overbearing flavour of too much raw onion. Angela made the dressing and put zest in it as well as juice - good move.
The quality of the final dish is really dependent on the quality of your ingredients. Use really fresh salad ingredients and hunt for a very delicious fresh chorizo sausage.
Lots of salad. Add another chorizo and you could easily feed 5 people.
This is fun. You get to eat with sauce dribbling down your hands.

Serves 4

2 cobs corn, microwaved unpeeled for 3 mins or until cooked, then kernels sliced off
200g cherry tomatoes, halved
2 avocadoes, chopped roughly
Large handful of coriander, chopped
1/4 medium sized red onion, sliced very thinly in half moons and plunged for 20 seconds into cold water
1x 400g can of red kidney beans

1 tsp ground cumin
Zest and juice of 2 limes
1 tbsp red wine vinegar
1/4 cup olive oil

3x really good quality fresh chorizo sausages - it's nice to have one with a bit of chilli in it if you can hack it
Tortillas, to serve (we used wholemeal and warmed them in the microwave to soften)
Sour cream, to serve

(do you really need a method? Just get it in!)

Mix together the corn, tomatoes, avocado, red onion and kidney beans.

Make the dressing by combining lime zest and juice, vinegar and olive oil. Pour over salad and stir gently to combine.

Carefully slice the chorizo into 1/2cm slices. Heat up a griddle pan and grill the chorizo until delicious and crispy.

Put the salad in a bowl on the table and let everyone help themselves. Make sure you have plenty of napkins. It will get messy. You might want forks too so people can get all the little goodies that have dropped out the bottom of their wrap.

ooohhhh yum!

Mum was not happy when I said I wanted to make this instead of letting her have her new favourite - the goat from the boatshed - for dinner. The goat is superb. This is maybe better. I suppose being sick of having meat and salad this is a bit more fun. A bit more flavour than a mesculun salad dressed with olive oil and balsamic as we seem to have every night here. Give me flavour.

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