Here’s the perfect Saturday morning Burrito packed with colours and all the flavours we love from Mexico. If you can’t get your hands on a plantain, use potato instead and cook it for a little longer.
I spent six months in Mexico quite a long time ago now, driving around from North to South. The food memories (and parties) have always stayed with me. In fact, you could say that a street taco changed my life! It certainly changed my ideas about food and what constitutes ‘good food’ or ‘fine dining’. I ate some of the best food of my life, huddled under a light bulb on a street corner or hanging out at a 24 hour taco stall. Maybe it was all that Corona, but Mexico was one long feast and my eyes were opened to the complexity of Mexican food and its distinct regional influences.
Burritos are something we all know and are very much a meal in a wrap. There are so many ways to fill a burrito, but in the morning, when you’re looking for something a little bit different, a plantain is a very versatile and nourishing amigo. It brightens up your day from the very beginning!
This recipe and others from Peace and Parsnips were posted yesterday on the Hello! Magazine website, the article was all about Beyonce and her new vegan venture. Maybe Beyonce would like a Burrito for brekkie tomorrow! Check it out.
Taken from Peace and Parsnips:
Most of us need a quick breakfast that is easy to prepare, and burritos are ideal. In Mexico, home of the burrito, breakfast differs from lunch in only minor detail – restaurants serve dishes almost identical to any other time of day. Pico de gallo is a classic, and easy enough to assemble for breakfast – although having a bowl of pico de gallo in your fridge is never a bad idea at any time of day. It can be found all over Mexico and Central America and bizarrely translates as ‘beak of rooster’. If you’re not serving your burrito with pico de gallo, I recommend mixing some fresh coriander leaves and tomatoes into the filling. Qué rico!
The Bits – F0r 4
2 large green plantains
2 tablespoons cooking oil
1 onion, finely diced
1 red pepper, deseeded and finely diced
240g firm tofu or tempeh, well drained and mashed with a fork
3 cloves of garlic, peeled and crushed teaspoon ground cumin
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon sweet paprika
½ teaspoon oregano
1-2 green chillies, deseeded and finely sliced Oalapeiios would be perfect)
a large pinch of sea salt
4 large whole wheat tortillas (must be fresh – stale tortillas will crack when rolled – and they dry out very easily, so keep them covered: gluten-free tortillas are available)
Make the pico de gallo. Peel the plantains with apotato peeler, then halve them lengthways and chop them into lcrn chunks. In a large frying pan, heat half the oil on a high heat, then add your plantains and toss well. They will become nicely caramelized. Stir them regularly to prevent them sticking and remove when they have some nice crisp brown bits – roughly 5-7 minutes. Set aside, uncovered.
Add the rest of the oil to the pan. On a high heat, saute your onions and peppers (that’s posh frying) and stir well. After 5 minutes, when they are beginning to caramelize, add the tofu, garlic, cumin, coriander, turmeric, paprika, oregano, chillies and salt. Cook and stir for a further 5-7 minutes, adding 1tablespoon of water to ensure the spices are not sticking to the base. Now stir in the cooked plantains and check the seasoning. Cover and set aside.
Wipe out the frying pan with kitchen roll and warm your tortillas for a minute on each side (or you can warm them beforehand on a medium grill). They should be just warmed through, fragrant and still soft and pliable. If they are too toasted, they break when wrapping.
Spoon 3 tablespoons of plantain filling into the centre of each tortilla and top with 2 tablespoons of pico de gallo. Fold in the two opposing edges, pressing gently down, then roll the whole thing over. A burrito is like a tucked-in wrap, a fat tortilla parcel if you like.
Salsa verde is also amazing lathered over burritos or served on the side. Serve these burritos warm, with more fresh chillies or chilli sauce. POW!