with recipes by celebrity chef Justine Schofield
This World Burrito Day (7 April) get ready to toast your tortillas and celebrate with La Banderita. Bringing the taste of authentic Mexican to your table, labanderita.tv. shares delicious step-by-step recipe videos and ideas from celebrity chef Justine Schofield, all wrapped in La Banderita’s authentic Mexican tortillas.
With its suitability as a delicious, satisfying meal anytime of the day, and extensive combinations of healthy fillings and sauces, the burrito has become one of the most popular and ever-evolving Mexican meals enjoyed around the world. Tracking its origins back to Northern Mexican street vendor Juan Méndez, it was first created in the early 1900’s when Juan started wrapping his food in flour tortillas to eat while travelling on his donkey. That’s why burrito literally translates as “little donkey”.
While sharing some classic fillings on labanderita.tv, Justine also adds a couple of new recipes with an Aussie twist, including a Surf & Turf burrito: “It’s such a versatile meal, you can really get creative with burritos and also enjoy them at any time of day. Kick off your morning with a protein-packed breakfast burrito featuring eggs and bacon, go a little loco for lunch with a Surf and Turf or even a Picnic Chicken filling. For a vegan option grill some mushrooms on the BBQ, Mmmmuy bueno!”
- Breakfast burrito (ham, egg, guacamole, spinach, coriander, tomatoes, a squeeze of lime juice and tabasco);
- Surf & Turf (T-Bone and prawns and green sauce);
- Picnic chicken burritos with green salad, avocado and a mayonnaise sauce;
- BBQed Mushrooms in a simple yet tasty burrito (suitable for vegetarians and vegans).
“The key is to warm your tortilla in a dry frying pan (no oil) until you see the toast marks appear,” says Schofield. “Once that’s done be careful not to overfill it, and prepare to wrap the soft tortillas with a couple of quick folds that would make Marie Kondo proud. A sign of success will be the ability of the tortilla to hold all those juicy ingredients in without tearing!”
“My go-to burrito recipe on labanderita.tv. is the Surf & Turf, as it champions our high quality local wagyu beef and succulent seafood – to me it perfectly encapsulates our relaxed Aussie lifestyle wrapped up in one easy meal. Made in one pan, easy to pack-in and eaten with one hand (or two if its a BIG burrito), it’s the perfect on-the-go lunch or family dinner,” says Schofield.
From mouthwatering meat and perfectly cooked black beans and pinto beans, to more modern variations showcasing a host of fresh and simple ingredients, the emphasis is always on good quality ingredients. “There are no hard rules to burritos, so don’t be afraid to experiment with flavour combinations,” says Schofield. She continues, “its popularity has grown in Australia as you can grab anything from the pantry or fridge to fill it and there are so many inspiring ways to keep it healthy and fresh”.
Did you know:
- Burritos vs Tacos – Traditionally, many Mexican states use mainly corn for tacos, while burritos are crafted using flour to keep them soft and pliable to prevent the tortilla from splitting when filled with ingredients. Flour burritos are actually more prevalent in the north of Mexico, but have now become loved the world over.
- Menu hacks:
- A wet burrito is a regular burrito covered in chili or enchilada sauce;
- a Chimichanga is a fried burrito first created in Texas;
- Breakfast burritos are a perfect (and healthy) way to start the day with protein-packed eggs, bacon and a splash of hot sauce.
To celebrate World Burrito Day grab a pack of La Banderita’s deliciously authentic tortillas – 10” Burrito Grande for a BIG burrito or our 8” Soft Taco for something more like a mini burrito! To find your local stockists and for more Mexican recipe ideas, visit labanderita.tv.
Image credit: Kitti Gould