First Dinner at Our New Place!

chicken/vegetarian burrito, mixed greens, guacamole and tomato/onion/cilantro salsa

Burrito - The Perfect Food

Burrito is the perfect food. You can make it vegetarian or meaty. If you like chicken, go ahead and make it with chicken ... oh, you're a pork fan? Why not make it with a nice piece of pork loin? Does spice bother you? Then don't add too much chipotle ... but the important thing is that you make burritos, and make them often, because burrito IS the perfect food. Complement it with freshly made guacamole and tomato salsa. Let's get honest: Avocado, lime, tomato, cilantro, onion, corn, rice and chipotle ... you can't go wrong! This is how I made it this time:

Ingredients:

• Brown (or white) long grain rice x 1 cup
• canned crushed tomato x 1 cup
• garlic x 1 clove finely, chopped
• red onion x 1 medium, chopped
• button mushroom x 5, sliced
• red pepper x 1, thinly sliced,
• corn x 1 cup
• Pinto refried bean x 1/2 can
• pan fry steak x 200 grams
• tortilla x 4
• cheese x 1/2 cup, Gouda or Monterey Jack
• jalapeño x 1, finely chopped
• tomato x 2 medium, chopped in small cubes
• cilantro x lots of it, chopped
• chipotle pepper x as much as you desire
• lime x 1
• salt, pepper and olive oil

You can make the rice in advance and set it aside: cook the rice in boiling water according to the instruction on the package (it takes about 20-30 minutes). Once its cooked, drain and rinse with cold water. In the same pan, sauté the garlic and half of the onion in some olive oil. Add some chopped cilantro stalks, chipotle, salt and pepper. Add the canned tomato and an extra pinch of salt. Add the rice and mix well. Taste to make sure the seasoning is OK. Put aside.

In a medium sized pan, fry the rest of the onion and red pepper in olive oil. Add salt, pepper and chipotle pepper. Cook until almost tender. Add mushrooms, cook for 5 minutes. Add corn, lots of cilantro and some lime juice. once cooked take all the vegetables out and put them in a bowl. In the same pan, fry the beef until medium (time on each side depends on the thickness, just make sure you do not over cook the meat). Place the meat on a chopping board and let it rest for a few minutes before slicing it.

Place a baking pan in middle rack of the oven and pre-heat to 350 F. Start the wrap by spreading some refried bean, add some rice, vegetables and meat. Top with cheese, lime juice, fresh cilantro and a sprinkle of chipotle pepper (if desired). Wrap well so the fillings wont fall out. Place in the oven and cook each side until slightly golden brown and crispy.

Make the salsa by mixing the chopped tomato, jalapeño pepper, 1 tbsp of very finely sliced red onion, salt, pepper, olive oil and cilantro. For guacamole I just mashed a ripe avocado and mixed with some salt, pepper lime juice and olive oil.

OK that's it! There are a lot of steps involved, but the result is well worth the effort.

Pork Fajita

Ingredients:

• thin pork strip loin x 2 strips
• fresh corn x 1
• mushroom x 5
• red onion x 1 small
• refried bean
• montray jack cheese
• avocado x 1
• cilantro
• lime x 1
• chipotle pepper, salt, pepper, olive oil

Marinate the pork in lime, olive oil, salt, pepper and chipotle. Put in the fridge. caramelize the onion in olive oil and season with salt, pepper and chipotle pepper. let it cook on low heat for 10-15 minutes. Add corn and mushroom. Once cooked set aside. In the same pan, add olive oil and pork. Cook on medium high heat only for a couple of minutes each side (depends on the thickness). Pork should not be fully cooked, as it will be baked later. Let the pork rest for 5 minutes. cut into small strips. assemble the fajita: refried bean, veggies, pork, cilantro, cheese and a drizzle of lime juice. Wrap the tortilla and bake until a bit crispy. Serve with a side of avocado/olive oil/lime/salt and pepper.

Chipotle Pinto Bean Stew

Slow cooked pinto beans in water with garlic, onion, red chili and chipotle pepper

Brunch in Kensington Market

Popular family run Mexican brunch spot in Toronto's Kensington Market: El Trompo
277 Augusta Avenue, Toronto

Cinnamon infused coffee, salsa verde and chipotle salsa

Scrambled eggs with home made chorizo, bean dip and tomato/onion salsa

Mango pineapple smoothie at Tibet Cafe
51 Kensington Avenue, Toronto

Burrrrito!

Ingredients:
Red pepper x 1
Corn x 1
Mushroom x 5 (you can use white, cremini or portobello)
Black beans x 1 can (or cook 1 cup)
Shallot x 1
Pork tenderloin x 200 g (optional)
Rice x 1 cup (I used white basmati, but it's better to use short grain rice)
Lime x 1
Cilantro x 1 bunch
Tortilla x 4

Cheese (Montray Jack or something else that you like!)
salt, pepper, smoked chipotle pepper, olive oil

Cook the rice according to the instructions. Once cooked, let it cool and then add some olive oil, chopped cilantro and half a lime juice + zest.

Chop all the vegetables. Cook in a pan (olive oil) with bell pepper and shallot in first. Season with salt, pepper and chipotle pepper. After 2 minutes, add corn and cover for 3 minutes. Add mushrooms and let cook until the corn is almost cooked. Adjust the seasoning and also add some chopped cilantro stalks and lime juice/zest and the black beans.


I also made some chipotle rubbed pork tenderloin:
rub the pork with olive oil, salt, pepper, smoked chipotle pepper. leave in the fridge for a couple of hours, take out of the fridge and leave for 10 minutes. fry the loin in medium high heat to create a nice crust (2 minutes each side), bake in the preheated 350 oven for 15 - 20 minutes (if you are cooking a full tenderloin, cook for 20 - 25 minutes). Let rest for 5 to 10 minutes.

Once everything is ready, assemble the burrito, bake in the 350 oven until the tortilla is a bit crunchy. Serve with a side of guacamole and some salad.