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