After working at Mextiza since the spring, I have become well acquainted with the do’s and do-not’s for a Bubble Child in Mexican cuisine. The do-nots? Over-processed meats, flour tortillas, and, for me, Mexican cheese. A few Bubble Children also have issues with some corn, like yours truly, although it is gluten-free.
It’s nice to like where you come from, and I found this to be the case with my original chorizo recipe I developed after traveling in Spain last summer. While I have learned more chorizo methods than I thought I would ever even hear of in my current line of work, I still love that original recipe.
And I put it to use, today!
Here is one of the tastier burritos I have ever made– that can
accidentally be made into an enormous crispy taco, if you leave it in the oven a little (forgot about it in the oven) longer. I actually prefer the crispy version.
I’m not complaining the soft tortilla turned hard.
1 large ivory teff wrap*
1 tbs. crumbled goat cheese
1 small tomato, diced
1/2 small onion, diced
Preparation time: 3 minutes
Cook time: 4-8 minutes
Yields one burrito/large taco
4. Bake for 3 minutes for a burrito, or about 7 minutes for a crispy taco. Remove from oven, and sprinkle with raw diced onion. For a burrito, fold in sides, then top and bottom. For a cripy taco, fold in half (center should be softer than the crispy outsides) and dig in!
*if you cannot find LaTortillaFactory’s Ivory Teff Wraps at your local stores, click here to get them online, or substitute your favorite gluten-free tortilla.