Summer holidays start in just under 5 weeks!  I can’t believe how fast time is flying.  When we moved to Boulder I just had a couple of weeks to get settled before the uni semester started and I feel like I have been struggling a little with time management but just before Easter I got 2 big assignments done and I am feeling much more in control.  I’ve even been able to dedicate a bit more time here at the blog to share recipes and link up to various social media.  So if you are that way inclined you can look at my Pinterest page, my Facebook page (which has been going for a while now) or my Instagram page (which I only just started) or my Google + page (which I also only just started).  But more importantly, Joel set up a recipe index so it is so much easier now to locate recipes.  Thanks Joel!

And on another note, my lovely friend Alice interviewed me on her blog this week at Perch and Prosper.  I love Alice’s blog as it makes me feel not so far away from home and she also has a gorgeous online store which is well worth checking out.


My sister gave me a DVD for my birthday called Mexican Fiesta with Peter Kuruvita. I believe it aired fairly recently on SBS in Australia but I’d never seen it.  I started to watch it over the weekend and it has left me craving Mexican food and with itchy feet for travel.

We love to have tacos and I’m pretty sure the kids would eat them every day of the week if I let them.  I know Joel really misses the Friday burritos at Google in Silicon Valley but he still gets plenty of delicious Mexican food at work here in Boulder too.  When I went there last week for my birthday lunch with Joel we got plates piled high with beef fajitas – grilled capsicum, onions, corn tortillas, beans, salsa, the works!


For burritos at home I take some recipes I love and just simplify them and take out the chillies.  The only heat comes from just a tiny bit of chipotle en adobe which adds more depth of flavour than actual heat.  For adults I add a generous amount of hot sauce for heat.  My recipes, I’m sure, are far from authentic Mexican but they work very well for our family and we love them.

Burritos, like tacos, have plenty of room for improvisation and you add almost anything that takes your fancy.  Most burritos I have had have rice in them but I prefer just the chicken (or beef or pork), some beans and then the yummy salsas and guacamole.  But you can add rice if you like to make a more substaintial meal.



large flour tortillas (I use bought ones)
cheddar cheese, grated
hot sauce

refried black beans

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves of garlic, crushed
1 teaspoon of sauce from a tin of chipotle en adobe
1 tablespoon coriander stalks, finely chopped
2 x small tins of black beans, drained and rinsed
1/2 cup chicken stock
2 bay leaves
sea salt and freshly ground black pepper

Heat a saucepan over a medium heat and add the oil.  Saute the onions with a little salt until tender.  Add the garlic, sauce and corainder stalks and cook for another couple of minutes.  Add the beans, bay leaves and chicken stock and bring to the boil.  Turn down to a simmer and cook for 10 minutes,  stirring often.  Season to taste.

simple chicken tinga

1 tablespoon olive oil
1 tablespoon butter
1 red onion, sliced
2 cloves of garlic, crushed
2 bay leaves
a pinch of cinnamon
1 teaspoon sugar
2 x small tins of crushed tomatoes
1 teaspoon of chipotles en adobe, finely chopped
1 BBQ chicken, bones and skin removed and meat shredded
sea salt and freshly ground black pepper

Heat the oil and butter in a large pan.  Add the onion and saute until soft.  Add the garlic, bay leaves, cinnamon and sugar and cook for a further few minutes.  Add the tomatoes and chipotle en adobe.  Bring to the boil then turn down to low and simmer for 15 minutes.  Season to taste.  Add the shredded chicken and gently heat through.

basic fresh tomato salsa

3 large tomatoes
1/2 red onion, finely chopped
a handful of coriander leaves, roughly chopped
1 tablespoon olive oil
juice of 1 lime
pinch of brown sugar
sea salt and freshly ground black pepper

Quarter the tomotoes and remove the seeds.  Finely chop the flesh of the tomato and place in a bowl.  Add the remaining ingrediants and season to taste.  You may need to add more lime juice.

basic guacamole

2 ripe avocadoes
1/2 cup of basic fresh tomato salsa
coriander leaves, chopped
lime juice
sea salt and freshly ground black pepper

Half the avocados, remove the stone and scoop out the flesh.  Finely chop and place in a bowl.  Add the tomato salsa, a bit of extra coriander leaves, a bit of lime juice and mix all together.  Season to taste.

To assemble the burritos, lay out the tortillas on a board.  Place a couple of spoonfuls of the refried black beans, some chicken tinga, some guacamole, some tomato salsa.  Then top with a little grated cheese, some extra coriander leaves and a few shakes of hot sauce (optional).  Fold in the sides of the tortilla and then roll the burrito up.

Toast the burritos lightly in a dry pan for a couple of minutes on each side over a medium heat or toast in a sandwich press.  Either serve as is or slice in half on the diagonal.

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3 Responses to Burritos

  1. Beth says:

    You really have been busy! I’ve been so neglectful of my blog this year but I’ve been enjoying instagram and the immediacy of posting. I’ll have to go and check your instagram out.

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