hi I’m chef and a chef from death by burrito her passion for Mexican Street
burrito her passion for Mexican Street
burrito her passion for Mexican Street food the whole idea was I wanted to make
food the whole idea was I wanted to make
food the whole idea was I wanted to make food that was so good it would kill you
food that was so good it would kill you
food that was so good it would kill you or you would die
or you would die
or you would die essentially this is my dish my super
essentially this is my dish my super
essentially this is my dish my super healthy pucker and your lentil and
healthy pucker and your lentil and
healthy pucker and your lentil and plantain burrito burritos can be
plantain burrito burritos can be
plantain burrito burritos can be fattening but this is a healthy and
fattening but this is a healthy and
fattening but this is a healthy and affordable alternative this recipe
affordable alternative this recipe
affordable alternative this recipe serves four which is perfect for friends
serves four which is perfect for friends
serves four which is perfect for friends and family great street food starts with
and family great street food starts with
and family great street food starts with great produce the fresher the better
great produce the fresher the better
great produce the fresher the better here are some tips on what to look out
here are some tips on what to look out
here are some tips on what to look out for when buying some ingredients for
for when buying some ingredients for
for when buying some ingredients for this dish have you got any like ripe
this dish have you got any like ripe
this dish have you got any like ripe plantains so for our dish today we’re
plantains so for our dish today we’re
plantains so for our dish today we’re going to be using like plantain it’s
going to be using like plantain it’s
going to be using like plantain it’s kind of like a banana but you can’t eat
kind of like a banana but you can’t eat
kind of like a banana but you can’t eat it raw it’s very common in the Caribbean
it raw it’s very common in the Caribbean
it raw it’s very common in the Caribbean in Africa you have like unripe plantain
in Africa you have like unripe plantain
in Africa you have like unripe plantain and then you have ripe plantain which is
and then you have ripe plantain which is
and then you have ripe plantain which is what we’re going to use for our dish
what we’re going to use for our dish
what we’re going to use for our dish today basically you want the ones that
today basically you want the ones that
today basically you want the ones that are really soft to the touch they’re
are really soft to the touch they’re
are really soft to the touch they’re yellow or quite black on the outside but
yellow or quite black on the outside but
yellow or quite black on the outside but this is perfect for what we need and I
this is perfect for what we need and I
this is perfect for what we need and I get some pomegranates please I mean I
get some pomegranates please I mean I
get some pomegranates please I mean I use pomegranates a lot in a lot of my
use pomegranates a lot in a lot of my
use pomegranates a lot in a lot of my recipes when you’re shopping for
recipes when you’re shopping for
recipes when you’re shopping for pomegranates is really nice to try and
pomegranates is really nice to try and
pomegranates is really nice to try and find ones that have a good vibrant color
find ones that have a good vibrant color
find ones that have a good vibrant color with them one of the key components for
with them one of the key components for
with them one of the key components for the dish that we’re making today dried
the dish that we’re making today dried
the dish that we’re making today dried ancho chiles which essentially proved
ancho chiles which essentially proved
ancho chiles which essentially proved initially to be enjoyed they’re quite
initially to be enjoyed they’re quite
initially to be enjoyed they’re quite mild in flavor and once you use them
mild in flavor and once you use them
mild in flavor and once you use them they kind of give a slight fruity
they kind of give a slight fruity
they kind of give a slight fruity chocolaty flavor to the dish so I’m
chocolaty flavor to the dish so I’m
chocolaty flavor to the dish so I’m going to show you a special way to
going to show you a special way to
going to show you a special way to prepare these chilies for this dish
prepare these chilies for this dish
prepare these chilies for this dish let’s get back to the kitchen so first
let’s get back to the kitchen so first
let’s get back to the kitchen so first we’re going to toast to enter Chile’s
we’re going to toast to enter Chile’s
we’re going to toast to enter Chile’s this just helps release some of the
this just helps release some of the
this just helps release some of the aromatics and the oils just by toasting
aromatics and the oils just by toasting
aromatics and the oils just by toasting you’ll start to get a bit of aroma as
you’ll start to get a bit of aroma as
you’ll start to get a bit of aroma as they start to cook off and the skin will
they start to cook off and the skin will
they start to cook off and the skin will try a little bit and just flip it over
try a little bit and just flip it over
try a little bit and just flip it over just need a few minutes on each side
just need a few minutes on each side
just need a few minutes on each side so after you’ve tested your Chile’s you
so after you’ve tested your Chile’s you
so after you’ve tested your Chile’s you just want to soak them in some hot water
just want to soak them in some hot water
just want to soak them in some hot water this will soften them and allow us to
this will soften them and allow us to
this will soften them and allow us to use them in the dish so while these are
use them in the dish so while these are
use them in the dish so while these are soaking we’re going to prep some of the
soaking we’re going to prep some of the
soaking we’re going to prep some of the other ingredients so to begin we’re just
other ingredients so to begin we’re just
other ingredients so to begin we’re just going to slice one onion
and then we’re just going to mince a few
and then we’re just going to mince a few garlic cloves cool so now we’re going to
garlic cloves cool so now we’re going to
garlic cloves cool so now we’re going to saute the onions and the garlic with a
saute the onions and the garlic with a
saute the onions and the garlic with a little bit of sunflower and laddies to
little bit of sunflower and laddies to
little bit of sunflower and laddies to kind of sweat down and soften up we just
kind of sweat down and soften up we just
kind of sweat down and soften up we just keep it moving so a medium to low heat
keep it moving so a medium to low heat
keep it moving so a medium to low heat just nice and gentle so these are just
just nice and gentle so these are just
just nice and gentle so these are just starting to caramelize they’re nice and
starting to caramelize they’re nice and
starting to caramelize they’re nice and soft now to the onions we’re going to
soft now to the onions we’re going to
soft now to the onions we’re going to add the lentils and then 500 milliliters
add the lentils and then 500 milliliters
add the lentils and then 500 milliliters of cold water also a little pinch of
of cold water also a little pinch of
of cold water also a little pinch of salt as well so the lentils are going to
salt as well so the lentils are going to
salt as well so the lentils are going to take about 20 minutes to cook you don’t
take about 20 minutes to cook you don’t
take about 20 minutes to cook you don’t want to overdo them so they should still
want to overdo them so they should still
want to overdo them so they should still remain firm and whilst they cook they’re
remain firm and whilst they cook they’re
remain firm and whilst they cook they’re going to absorb all the flavors of the
going to absorb all the flavors of the
going to absorb all the flavors of the garlic and the onions so we’re just
garlic and the onions so we’re just
garlic and the onions so we’re just going to let these simmer away while
going to let these simmer away while
going to let these simmer away while these are cooking we’re going to move on
these are cooking we’re going to move on
these are cooking we’re going to move on to preparing the chili paste so we’ve
to preparing the chili paste so we’ve
to preparing the chili paste so we’ve had our ancho chilies which have been
had our ancho chilies which have been
had our ancho chilies which have been soaking for about half an hour take them
soaking for about half an hour take them
soaking for about half an hour take them out to seed them and now that they’ve
out to seed them and now that they’ve
out to seed them and now that they’ve soaked they become really soft you can
soaked they become really soft you can
soaked they become really soft you can literally just pull it apart it doesn’t
literally just pull it apart it doesn’t
literally just pull it apart it doesn’t matter if you get a few seeds in it’s no
matter if you get a few seeds in it’s no
matter if you get a few seeds in it’s no big deal
big deal
big deal in Mexican food like Chile’s are like a
in Mexican food like Chile’s are like a
in Mexican food like Chile’s are like a staple in some of the Malays that we
staple in some of the Malays that we
staple in some of the Malays that we make you know we have 20 different types
make you know we have 20 different types
make you know we have 20 different types of cheese that we use some of them the
of cheese that we use some of them the
of cheese that we use some of them the heat comes in quite gently into the
heat comes in quite gently into the
heat comes in quite gently into the bills to crescendo some of it punches
bills to crescendo some of it punches
bills to crescendo some of it punches you in the face
you in the face
you in the face I love chilies I think they’re great
I love chilies I think they’re great
I love chilies I think they’re great we’re going to add 100 grams of tomato
we’re going to add 100 grams of tomato
we’re going to add 100 grams of tomato puree and then we bliss into a smooth
puree and then we bliss into a smooth
puree and then we bliss into a smooth paste and I would use us a little splash
paste and I would use us a little splash
paste and I would use us a little splash of the chili water just to help mix it
of the chili water just to help mix it
of the chili water just to help mix it all together
so there we have a really nice rich kind
so there we have a really nice rich kind of chili paste nice blend so we take our
of chili paste nice blend so we take our
of chili paste nice blend so we take our chili paste and we add it to our lentils
chili paste and we add it to our lentils
chili paste and we add it to our lentils just give us their basically you want a
just give us their basically you want a
just give us their basically you want a soft white but you don’t want it to turn
soft white but you don’t want it to turn
soft white but you don’t want it to turn into mush if we need to we can just add
into mush if we need to we can just add
into mush if we need to we can just add some more water as well so we just
some more water as well so we just
some more water as well so we just season to taste and then we add a few
season to taste and then we add a few
season to taste and then we add a few bay leaves as well just to kind of give
bay leaves as well just to kind of give
bay leaves as well just to kind of give it a bit more flavor and some aromatics
it a bit more flavor and some aromatics
it a bit more flavor and some aromatics so while these are simmering away I’m
so while these are simmering away I’m
so while these are simmering away I’m just grab a quick wipe down and then
just grab a quick wipe down and then
just grab a quick wipe down and then I’ll show you how to fry some plantain
I’ll show you how to fry some plantain
I’ll show you how to fry some plantain basically let’s look in black and manky
basically let’s look in black and manky
basically let’s look in black and manky that’s actually the best it’s usually
that’s actually the best it’s usually
that’s actually the best it’s usually quite sweet slice down the middle
quite sweet slice down the middle
quite sweet slice down the middle lengthways use your fingers and just
lengthways use your fingers and just
lengthways use your fingers and just like peel the skin back don’t worry if
like peel the skin back don’t worry if
like peel the skin back don’t worry if it looks a bit bruised that’s perfectly
it looks a bit bruised that’s perfectly
it looks a bit bruised that’s perfectly fine nice diagonal slices five
fine nice diagonal slices five
fine nice diagonal slices five millimeters half a centimeter thick so
millimeters half a centimeter thick so
millimeters half a centimeter thick so to this dish we’ll be using two
to this dish we’ll be using two
to this dish we’ll be using two plantains two again we make the slices
plantains two again we make the slices
plantains two again we make the slices about half a centimeter thick I’m just
about half a centimeter thick I’m just
about half a centimeter thick I’m just going to heat a couple tablespoons of
going to heat a couple tablespoons of
going to heat a couple tablespoons of sunflower oil we don’t need too much
sunflower oil we don’t need too much
sunflower oil we don’t need too much ripe plantain cooks really quickly
ripe plantain cooks really quickly
ripe plantain cooks really quickly another healthy alternative to cooking
another healthy alternative to cooking
another healthy alternative to cooking plantain is actually to just roast them
plantain is actually to just roast them
plantain is actually to just roast them in the oven in the skin you can cook
in the oven in the skin you can cook
in the oven in the skin you can cook them for about thirty minutes in the
them for about thirty minutes in the
them for about thirty minutes in the skin and a high oven around 200 degrees
skin and a high oven around 200 degrees
skin and a high oven around 200 degrees so they just need a few minutes each
so they just need a few minutes each
so they just need a few minutes each side you just want to get them nice and
side you just want to get them nice and
side you just want to get them nice and golden
so the plantain is cooked I’m just going
so the plantain is cooked I’m just going to take them at the pan almost ready to
to take them at the pan almost ready to
to take them at the pan almost ready to build our burrito there’s just one more
build our burrito there’s just one more
build our burrito there’s just one more thing to do just going to will some baby
thing to do just going to will some baby
thing to do just going to will some baby Jen lettuce we’re just going to cut the
Jen lettuce we’re just going to cut the
Jen lettuce we’re just going to cut the baby dip into Apes nice bit of crunch to
baby dip into Apes nice bit of crunch to
baby dip into Apes nice bit of crunch to your burrito we can use the same pan
your burrito we can use the same pan
your burrito we can use the same pan that you fry the plantain in and just
that you fry the plantain in and just
that you fry the plantain in and just like add the lettuce
like add the lettuce
like add the lettuce few minutes each sides you just want to
few minutes each sides you just want to
few minutes each sides you just want to get a little bit golden but you don’t
get a little bit golden but you don’t
get a little bit golden but you don’t want to overcook it and now we can move
want to overcook it and now we can move
want to overcook it and now we can move on to building our burrito I’m just
on to building our burrito I’m just
on to building our burrito I’m just going to take this out of here so I’ve
going to take this out of here so I’ve
going to take this out of here so I’ve just put a fresh pan on the heat this is
just put a fresh pan on the heat this is
just put a fresh pan on the heat this is basically just a warm little tear fruit
basically just a warm little tear fruit
basically just a warm little tear fruit just makes it easier for us to wrap the
just makes it easier for us to wrap the
just makes it easier for us to wrap the burrito and we take our top tier she
burrito and we take our top tier she
burrito and we take our top tier she just give it a couple seconds on each
just give it a couple seconds on each
just give it a couple seconds on each side the first thing to go in we take
side the first thing to go in we take
side the first thing to go in we take some other baby gem then we have our
some other baby gem then we have our
some other baby gem then we have our lentils and lentils are a great
lentils and lentils are a great
lentils and lentils are a great alternative to rice again high in fiber
alternative to rice again high in fiber
alternative to rice again high in fiber and then we place some of our plantains
and then we place some of our plantains
and then we place some of our plantains in there as a final touch I’ve picked
in there as a final touch I’ve picked
in there as a final touch I’ve picked some pomegranate so we just Fred it in
some pomegranate so we just Fred it in
some pomegranate so we just Fred it in there as well for good measure this is
there as well for good measure this is
there as well for good measure this is the fun part
the fun part
the fun part rolling your burrito put it in the pan
rolling your burrito put it in the pan
rolling your burrito put it in the pan give it a few minutes just a still the
give it a few minutes just a still the
give it a few minutes just a still the edge and seal it all up there you go
edge and seal it all up there you go
edge and seal it all up there you go nice little and roll into a plantain
nice little and roll into a plantain
nice little and roll into a plantain burrito mmm the first thing you get is
burrito mmm the first thing you get is
burrito mmm the first thing you get is the sweetness of the plantain which
the sweetness of the plantain which
the sweetness of the plantain which balances really nicely with the lentils
balances really nicely with the lentils
balances really nicely with the lentils and you get a really mild warm heat but
and you get a really mild warm heat but
and you get a really mild warm heat but nothing offensive and it’s pretty tasty
nothing offensive and it’s pretty tasty
nothing offensive and it’s pretty tasty and then with the pomegranate you just
and then with the pomegranate you just
and then with the pomegranate you just getting these like little explosions of
getting these like little explosions of
getting these like little explosions of flavor I just like pop in your mouth and
flavor I just like pop in your mouth and
flavor I just like pop in your mouth and you get beautiful crunch from the
you get beautiful crunch from the
you get beautiful crunch from the lettuce so here you go by anti lentil
lettuce so here you go by anti lentil
lettuce so here you go by anti lentil and platon burrito
and platon burrito
and platon burrito give it a go if you want to see some
give it a go if you want to see some
give it a go if you want to see some more fantastic Street food recipes click
more fantastic Street food recipes click
more fantastic Street food recipes click the link here and check out food baskets
the link here and check out food baskets
the link here and check out food baskets amazing moister po-boy sandwich and
amazing moister po-boy sandwich and
amazing moister po-boy sandwich and don’t forget to subscribe this recipes
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