A little taste of Mexico; slow cooked beef burritos

Now and again I get a burrito craving and the thought of devouring my way through an oversized sandwich, bursting at the seams with spicy meat, vegetables and rice is very inviting.

Such a fancy took hold of me a few weeks back. Sadly there are no burrito bars in the Ormeau area -take note Boojum – and I didn’t want to drive somewhere to get my fix so options were limited.

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Simple salsa…the non-dancing variety

Ingredients

• 6 medium sized tomatoes
• 1 red chilli (with seeds if you like it hot)
• ½ green pepper
• ½ lime (juiced)
• 1 tbsp. tomato puree
• 1 tbsp. olive oil
• A handful of fresh coriander leaves
• Sea salt

Method

• Cut the tomatoes in half, spread out on a plate and cover with a good sprinkle of sea salt. Set aside for at least 30 minutes to draw out any excess water.
• Dice the red chilli and green pepper, finely chop the coriander leaves and mix the tomato puree and olive oil together to form a paste.
• Wash the tomatoes to remove any excess salt and take out the inner cores.
• Chop the tomatoes (as big or small as you like) roughly add to a bowl and mix together with all of the other ingredients.
• Squeeze over the lime juice and let the salsa chill for at least one-hour before serving.