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Ultimate Fusion Burrito
John and Lynne Boland are the owners of one of Australia’s great culinary success stories – the Byron Bay Chilli Company. From humble beginnings in 1993, the company now has a wall full of major Australian and overseas awards attesting to the quality of its products.
Lynne and John still spend a lot of time in their research and development department – the kitchen at their home at Gonnengerry near Byron Bay. This is where the Byron Bay Chilli Company story started and it’s where new sauces and salsas are still created and evaluated and recipes such as this one are devised. John says: “If we had to eat only one thing every day for the rest of our lives, this would do.”
Leftover bbq steak
Chopped or sliced onion
Shredded tasty cheese
Hommus
Avocado
Sour cream
A bottle of Byron Bay Chilli Company’s Red Cayenne Chilli Sauce with Lime
Flour tortillas
Slice the steak into thin strips, and heat in a non stick pan with just a spritz of water. Add the onion and let it soften, mixing with the flavours of the meat. Once this is heated, push the meat/onion mix to the side of the pan, and place a flour tortilla in the pan. The point is only to heat it, and it wants to stay soft and supple. Turn the tortilla over after a brief time, and place some tasty cheese on top. Cover the pan and wait until the cheese starts to melt, but not too much.
Remove the tortilla and place on a plate, topping with several strips of steak and onion. Add the rest of the ingredients as desired, but not too thickly, because the whole thing will be rolled up before eating. Drizzle over the lot with Red Cayenne Chill Sauce with Lime.
Imagine a finished rollup that is about 40 mm in diameter. Take an edge of the tortilla and fold inward, about 25-40 mm. Then roll the burrito together with this pre-fold becoming the bottom edge. The top edge will be open and ready to devour. Avoid eating from the bottom up, as this can cause the contents to dislocate prematurely.
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