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Chili burritos with tomato relish

July 2, 2011

A deliciously lazy sunny day in Cardiff, where we did a whole lot of nothing. The perfect antidote to a less-than-perfect week and fabulous preparation for tomorrow’s ten-mile hike followed by the 183rd meal in this wonderfully ridiculous challenge, which is significant as it’s the halfway marker.

I’d spotted this chili burrito recipe in an old copy of Delicious magazine. It uses a similar combination of ingredients to the way we usually make tacos, except you make the chili without tinned tomatoes, use avocados instead of salad and wrap it all in a tortilla rather than stack it in a taco shell.

Ready to roll

The fresh tomatoes provide a juicy, tangy counterpoint to the heat of the chili mince and the combined flavours  are great with the smooth creaminess of the avocado and the mature grated cheddar.

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3 Comments leave one →
  1. July 2, 2011 10:15 pm

    Awesome!!!! Glad the week ended on a better note! I’m really enjoying your posts.

  2. July 3, 2011 7:34 am

    Thank you! I love your Afghanistan – Zimbabwe cooking around the world challenge. Your photographs are amazing.

  3. July 5, 2011 11:17 am

    yummmmmmmmm!

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