Wednesday, January 20, 2010

Deconstructed Chorizo and Turkey Burrito




Here is an interesting take on an idea by Bill Granger (in delicious magazine Dec/Jan 2010).  It's intended as a way of using up leftover turkey, but you could substitute leftover roast chicken for an even more tasty treat.

The recipe also does this thing with the sliced red onion, by soaking the onion slices in boiling water for 10 minutes.  What this does is remove the strong odour of raw onion, making the onion much more palatable. It also turns the slices a lovely shade of hot pink, which I think is reason enough to always soak beforehand.

To further 'deconstruct' the burrito, I toasted the tortilla in a frypan before cutting into slices.  This was partly for presentation purposes, but also because the tortillas I had were a bit old (ie. dry and stale), and cutting them up made them easier to eat. Not to mention the fact that eating dinner with your hands (as you would with a normal wrapped burrito) makes it seem like fast food - try and use civilised cutlery, people!

Chorizo and Turkey 'Burrito'
serves 2

Ingredients
1 tblsp olive oil
1 chorizo sausage, thickly sliced
3 roma (or other ripe) tomato, seeds removed, chopped
1 cup shredded cooked turkey
1/2 cup chicken stock
1 red onion, finely sliced, soaked in boiling water for 10 minutes, drained
50g fetta, crumbled
1 tsp parsley, chopped
Juice of 1/2 lime, pluse lime wedges to serve
few drops of Tabasco or other hot sauce
1 handful lettuce leaves, shredded
Flour tortillas, warmed in a frypan, sliced into strips about 1 cm (1/2 in)

Method
1.  Heat olive oil in a non-stick frypan over medium-high heat.  Add chorizo and cook, turning once, until golden, about 4 minutes.
2.  Add chopped tomatoes and simmer for 8 minutes until they begin to break down.
3.  Add turkey and stock, then simmer for 8-10 minutes until most of the liquid has been absorbed.
4.  Season with salt and pepper.
5.  Meanwhile, combine the drained onion, fetta, parsley, lime juice and Tabasco in a bowl and toss to combine.
6.  Top the shredded tortilla with the chorizo and turkey mixture, lettuce and onion/fetta mix.
7.  Serve with lime wedges


Cook the chorizo and turkey with the tomato


Look at the brilliant pink of the soaked red onion




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12 comments:

  1. Love the pinkness of the onion! That's one great looking deconstruction, yum.

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  2. They look like fancy nachos! Yummy!

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  3. Ahh so it is like a burrito salad! :D I was rather intrigued by the "sort of"! :P

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  4. Definitely much more posh than eating it the usual way! It almost looks like a salad.

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  5. I'm a fan - this looks great :)

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  6. Perfect as a sunday lunch! It looks so summery!

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  7. I love burrito and the colours in your version is amazing.

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  8. I've found that if you like the onion flavour, red wine vinegar turns the red onions a very pretty pink too!

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  9. Awesome burrito salad. I hadn't ever thought of soaking red onion before, what a clever trick. Does it help prevent onion breath too?

    Cutlery shmutlery ;)

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  10. Hi, I just followed you on Twitter. Your blog is really great and I wanted to invite you to join our food & wine socialnetwork @ http://www.tasteandshare.com. If you sign up you can share links, rss feeds and photos from your own blog.

    Thanks,
    Carsten

    ReplyDelete

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