Death by Burrito, Cookbook: Mexican Street Food to Die For by Shay Ola

By Shay Ola

Scrumptious smooth recipes from demise through Burrito, the innovative Mexican eatery established on the capture bar within the middle of Shoreditch, with a brand new department lately opened in crucial London. a miles cry from the Tex-Mex sort of Mexican quickly foodstuff, the place cheese and mince dominate, the dishes in dying by means of Burrito positioned flavor first - the actually unparalleled variety of starters, major nutrition and aspects prioritises clean, shiny flavours: Smoked pork brief Rib Mole Tacos, Deconstructed Guacamole with Blue Corn Tortillas and Crab tarts additionally glance lovely at the plate. To recreate the ambience of demise by way of Burrito at domestic, the fitting tequila cocktail is vital: the mythical Taqueria Toreador Slushy is bound to develop into a favorite.

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While the vegetables are roasting, put the coriander, lime juice, sherry vinegar and chipotles into a blender and blitz until smooth. When the vegetables have finished cooking, leave to cool. Deseed the chilli and slip the garlic cloves out of their skins. Add the vegetables to the blender and blitz until everything is combined. SALSAS & MOLES Pineapple Salsa SERVES 4–6 AS A SIDE 3 prunes, pitted 25ml good-quality tequila juice of ½ lime 1 teaspoon cider vinegar or white wine vinegar 1 red Scotch bonnet chilli 1 pineapple, peeled and cubed ½ teaspoon salt Put the prunes into a bowl and pour over the tequila and lime juice.

Remove the fillets from the pan and leave to rest for a minute or two before flaking the fish apart into large chunks. Meanwhile, warm the tortillas in a dry frying pan for about 20 seconds on each side. Load your tortillas with the lettuce and flaked fish, and top with the avocado and mango salsa. BURRITOS & TACOS Ancho, Lentil & Plantain Burritos MAKES 4 2 bay leaves 150g Puy/green lentils 500ml water 2 dried ancho chillies 100ml tomato purée 20g caster sugar 25g fresh coriander 3–4 tablespoons sunflower oil 2 ripe plantains, peeled and cut into 1cm diagonal slices 1 onion, sliced 2 garlic cloves, minced 2 Baby Gem lettuces, sliced salt and pepper 4 large wheat tortillas seeds of ½ pomegranate Put the bay leaves and lentils into a pan with the water and cook for about 30 minutes, or until just tender – check occasionally to ensure they don’t overcook and turn mushy.

Place the onion slices in a bowl of iced or very cold water for 5 minutes – this will crisp them up slightly and take away some of their bitterness. Drain and set aside. Slice the bream as thinly as possible, into 2cm long pieces. Spoon a little of the citrus liquor on to each serving plate and place the fish fillets flat on top, making sure they all touch the liquor – this is to ‘cook’ the underneath of the fish. Spoon a little more of the liquor over the top so that the fish has some of the liquor touching each part of it, but is not drowning in it.

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