What do you get when you mix a mountain of meat, a collection of condiments and you wrap it all in two giant tortilla.
- Cooking the meat
- The extras
- Almost done
- A LOT of goodness
Burritos
1.5 Kg Chicken thighs sliced .
1 Large onion (sliced )
2 cloves of garlic (crushed ).
2-3 teasppons of Cumin.
2-3 teaspoons of Paprika .
2 teaspoons of Chilli flakes.
2 Teaspoons of Onion powder.
1/2 tin crushed tomato.
Sirachi Hot sauce to taste.
1 can drained kidney beans( mashed).
Fry chicken in pan with olive oil ,then add spices and additional ingredients .
Reduce heat and simmer for 15-20 minutes till tender.
Add mashed bean mix and simmr for an additional 15 minutes, adjust seasoning.
Add preferred ingreidents to Burrito
The good stuff
- 3 kg leg of Pork
- 5 Cloves of Garlic ( crushed)
- 1 brown Onion (grated)
- 2 teaspoons of ground Coriander
- 4 teapoons of Chilli Flakes
- 2-3 inch piece of Ginger( grated)
- 2 teaspoons of ground Cumin
- 3 teaspoons of smoked Paprika
- juice of 3-4 limes
- Salt to taste
- 2-3 Tablespoons of Sirachi Hot sauce (optional)
How it’s made.
Butterfly pork and score the skin.
Mix all other ingredients to create a paste rub into the pork on both sides.
Roast skin side up in a BBQ with the lid closed (not on direct heat) .
Cook on high heat till skin is crisp and well crackled,reduce heat and cook on low for
3-4 hours.
serve with Pineapple Salsa.
Pineapple salsa.
- 1 tin of crushed Pineapple in juice
- 1 inch piece of Ginger( grated)
- 1/2 cup of sugar
- 1/2 cup of Water
Cook on medium heat till the Salsa is thick and glossy.
- 2 kg Beef Topside
- 1 Bottle of red wine
- 1 Cup of White Wine Vinegar
- 10-15 Whole peppercorns
- 4-5 Bay leaves
Marinate Beef in red wine, vinegar, peppercorns and bay leaves for 4-5 days turning daily. Roast in a clay baking dish (Rommertopf ) at 170°C for 3-4 hours. Serve with potatoes and sauerkraut.
Beer Kit: Euro Lager
Sugars: Brew enhancer #2 and 250grams Golden Syrup
Yeast: Coopers Kit
35 g Cascade hops brewed to tea
Temperature: Initial 20°C then 18°C
Starting Gravity: 1050
Final Gravity: 1010
Volume: 23 litres
Capped: K1
Date brewed:29/09/2011













