Breakfast Chilli Burritos
Breakfast Chilli Burritos
Breakfast Chilli Burritos. Wake up on Christmas morning to a delightful hot breakfast for the whole family to enjoy!
Say hola and start Christmas Day with a bang with a batch of homemade tortillas accompanied by platters and bowls of delicious spicy Mexican-inspired fillings. Don’t forget to top them off with avocado, coriander and lime!
1 cup masa harina (white maize flour)
⅓ cup plain flour
Mix flours in a large bowl. Gradually add ½ cup of warm water, mixing constantly with hands.
Work the dough for 10-20 minutes, adding a little more flour if the sides of the bowl are sticky and a little more water if the dough cracks when formed into a ball.
Divide dough into 12 pieces and put each one between two sheets of waxed paper. Use a tortilla press if possible, otherwise roll out between the paper using a rolling pin to give rounds of about 10cm diameter. Makes 12 tortillas.
Heat an ungreased, heavy-based frying pan over a moderate heat. Gently place a tortilla in the pan. Cook for 2 minutes on each side. Remove from the pan and wrap in a tea towel to keep warm while cooking the others.
Variation: To make chilli tortillas, heat a frying pan with a little butter and chilli oil.
Add 1 tablespoon diced red chilli and fry until fragrant. Fry each tortilla for 1 minute on each side until crispy and golden. Use more butter and chilli oil in the pan between cooking batches. Keep
them warm while cooking the rest.
1 cup peas
2 cups basil leaves
30-50g grated manchego cheese
1 lemon, juice only
Place peas in a bowl and pour boiling water over to defrost or cook quickly. Drain well.
Use a stick blender to mash peas, basil and manchego cheese, until just pureed. Mix in lemon juice.
Season to taste with salt and freshly ground black pepper. Cover and set aside until ready to use.
Fried Chilli Eggs
2-3 tbsp grapeseed oil
1 red chilli, seeds removed, finely diced
1 shallot, peeled, finely diced
½ tsp paprika, plus extra to sprinkle
6 fresh free-range eggs
Heat oil in a large frying pan. Fry chilli and shallot until tender. Add paprika. Reduce heat; crack in 2 eggs.
Cook for 3 minutes until egg white is solid, and the yolk is still runny. Repeat with remaining eggs.
Sprinkle over a little paprika and freshly ground black pepper before serving.
Crumbed Chilli Prawns
12 raw tiger prawns, peeled, tails intact
¼ cup rice flour
1 tsp garlic salt
1 tsp chilli flakes
2 eggs, beaten
1 cup panko crumbs
2 cups vegetable oil, for frying
Slice tiger prawns through the back of the flesh to remove excretion tube.
Pat dry with absorbent kitchen towels.
On a plate, mix flour with garlic salt and chilli flakes. Mix egg with 2 tablespoons water. Spread panko crumbs on a plate.
Dip each prawn into egg, then into rice flour mix, again into egg mixture and finally dip into panko crumbs covering all except tail. Leave to chill in fridge until ready to fry.
Heat oil in a frying pan until smoking; reduce heat. Fry prawns 2 at a time for 2 minutes until golden. Drain on absorbent kitchen paper. Serve hot.