Simmone Logue's Chicken burrito with chilli jam and fresh lime
For the chicken burrito mix you will need:
2 tablespoons veg oil
1 tablespoon coriander root, scraped and chopped
1 tablespoon fresh ginger, minced
1 clove of garlic, minced
1 large onion, chopped finely
1 cinnamon stick
1 star anise
1 tablespoon cumin
1 tablespoon paprika
½ teaspoon ground chilli
1 heaped tablespoon tomato paste
500 gm chicken thigh mince
1 440 gm tin peeled tomatoes
½ cup mint leaves, chopped
½ cup coriander leaves, chopped
To assemble you will need:
1 pkt tortilla wraps
300 gm grated tasty cheese
300 ml sour cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook all aromatics, except for the fresh coriander and mint, in oil with the onion until fragrant.
Add the tomato paste and cook for a further 2 minutes stirring the pot.
Add the chicken mince and the tomatoes and cook for half an hour or until the chicken is cooked and the sauce has reduced.
Season the mix with salt, pepper and sugar to taste.
Add the fresh coriander and mint.
To assemble the burrito, set your oven to 180°.
Lay the tortilla flat on the bench and smear with 1 heaped tablespoon of sour cream.
Spoon 4 tablespoons of chicken mix down the centre of the tortilla and strewn with tasty cheese and roll.
Place on a tray lined with baking paper and bake in the oven for 15-20 mins until the tortilla is golden and crunchy and the inside is hot and gooey. Serve with chilli jam and fresh lime cheeks on the side.