Grub-Book-32

Burritos are a brilliant vessel for combining all manner of texture and flavours –it’s only fair that insects should be part of the Central American-flavoured party.
Ingredients
For the filling:
600g beef mince
½ white onion, chopped
50g crickets
1 clove garlic, chopped
½ tsp ground cumin
Salt, to taste
Pinch of black pepper
5g fresh long green chillies, diced
1 x 400g can kidney beans
200g beef tomatoes, chopped
3 tbsp tomato purée
1 x 400g can chickpeas
1 x 400g can chopped tomatoes
To assemble
6 flour tortillas, warmed
200g hard cheese of your choice, grated
3 spring onions, chopped
50g crisp lettuce, shredded
50g red chillies, sliced
Sour cream, to serve
Method
1. Crumble the beef mince into a large, deep frying pan set over a medium-high heat and cook, stirring, until evenly browned. Add the onion and crickets and cook for a few minutes until the onion is translucent.
2. Drain the meat fat from the pan and season the meat with garlic, cumin, salt and pepper. Stir in the green chillies, kidney beans, beef tomatoes, tomato purée, chickpeas and chopped tomatoes until well blended and hot throughout.
3. Preheat the grill to high. Place a warmed tortilla on a plate, and spoon a generous 100–120g portion of the cricket and beef mixture in the centre. Top with grated cheese and briefly melt under the grill until golden brown and bubbling.

4. Remove the tortilla from the grill and top with spring onion, lettuce and red chilli, then fold up and eat with a spoonful of sour cream. Repeat this process with the remaining meat mixture and tortillas.

Recipe courtesy of Eat Grub: The Ultimate Insect Cookbook by Shami Radia and Neil Whippey, out now (Jacqui Small, £20)
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