Chorizo Burritos

Some people will use a mixture of ground pork and ground beef, but I chose all lean pork that the Mullumbimby butcher ground up for me on the spot.

Starting with a kilo of ground pork, I added the following ingredients into a large mixing bowl and squished it all together by hand-



1 kilo lean ground pork

half cup of finely minced onion

2 tablespoons vinegar

10 cloves of minced garlic

2 teaspoons cumin seeds, toasted and ground (regular ground is ok too)

2 teaspoons dried oregano

1 and a half teaspoons salt

1 and a half teaspoons pepper

1 half teaspoon ground coriander

pinch of cinnamon

2- 4 tablespoons of chilli powder

(or preferably, 4 dried and ground ancho chillies and 4 dried and ground

red cayennes) Whatever dried chilli you have will work, chipotle powder is nice too. I just added a bunch, then added some more but it was still fairly mild which was probably best for most of our guests.

1 raw egg (to help bind it together for cooking)



After thoroughly mixing all the ingredients, the bowl was covered and placed in the fridge for a day.

The following day I moulded the chorizo into 60mm oval balls and slowly fried them with a little oil.



Sage is a nice addition too, by the way, though on this occasion I left it out.

Okay, you can never have too much Chorizo, so keep the rest for something else. Or, maybe just use some of the left-over ham from your Easter tea.

Left over baked or mashed potatoes are also perfect.

You sautee the veggies in a bit of butter, add the eggs, scramble them a bit, then add the potato (not too much), and meat in time for it all to heat up.

Warm a large flour tortilla on the stove, either in a pan or directly on the burner, moving it rapidly to avoid burning.

Add some of the egg mixture and fold over one side of the tortilla. Then fold over the two flaps that are left, rolling it a bit in the process.

You should end up with a parcel, open at one end, and closed at the other. Start eating from the open end.

Oh, and before you wrap it up, don’t forget your favourite hot sauce, or BBQ sauce, and if you are feeling particularly indulgent, a couple of spoonfuls of sour cream.