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Chinese New Year Burrita


Makes 6 burritas

Cooks In

45 mins



To celebrate Chinese New Year we have a made a burrita* of sorts but using a 20cm corn tortilla and filling it with a recipe inspired by Fuchsia Dunlop - fish fragrant tofu. However, you could use any leftover Chinese food that you might have from celebrations, it is a good way to make a little go a long way. We have learnt from experimenting that rice is tricky in a burrita as it falls all over the place when you are trying to eat it, so we have used grated mozzarella stir fried with the rice to hold everything together, which truly makes this dish Mexican Chinese. *Burritas are Mexican versions of burritos, they usually have flour tortillas with a slick of beans with a meaty filling like chilorio, they are rice- less and rolled rather than folded, sometimes they are fried to give added crunch and flavour.


In a wide non-stick frying pan over medium high heat, add the oil and when hot, add the fingers of tofu to fry. This is easier done in batches. Turn as the sticks go a golden brown. When done remove to a plate draining as much of the oil as possible back into the pan, reserve.

In the same pan there should be about 1tbsp or so of oil, if not add a bit more, when hot add the garlic, ginger, Douban paste and spring onions. Stir fry for a minute or so until fragrant.

Add the browned tofu and stock to the pan, let it bubble and season with the soy sauce and sugar. Let the stock bubble and mostly evaporate away, when you hear it start to sizzle it is ready for the next step which will make it a filling for a burrita.

200-300g of cooked plain or egg fried rice

100g of grated mozzarella

Add the rice to the pan and stir fry with the tofu, when the rice is hot and coated, turn down the heat and add the mozzarella, toss to melt ensuring that it is all sticking together. Keep warm as you prepare your tortillas.

6 x 20cm Cool Chile Oversized Corn Tortillas either white or blue

Oil for frying

In a clean frying pan over medium heat, add 2 tbsp of neutral oil such as sunflower. When hot, place the tortilla face side down in the pan and let warm for a few seconds, turn and warm the other side. The idea is to soften the tortilla to make it flexible enough to roll without cracking. Drain as much oil back into the pan as possible and place on a plate, continue with the other five tortillas, laying them on top of each other to keep warm.

When you have finished, keep the pan on the heat and add more oil if necessary, you want a thin layer of oil in the bottom as we will shallow fry the burritas after filling and rolling.

Pre heat the oven to the warming setting ie 70-80 degrees or so. Remove one tortilla from the softened pile and place ½ cup (70g) of filling in a line east to west along the centre of the tortilla. Add your extras from the list below, as desired, making sure you do not over load, as you won’t be able to roll the burrita. Then pick up the lower part of the tortilla and fold over the centre covering the filling, then tuck and roll, keeping it as tight as you can, roll up with the seam side down. Gently place in the frying pan seam side down, fry until crispy and sealed, then turn and fry the other sides until crispy. As you finish put in the oven on a baking tray to keep warm as you cook the others. Eat with a hot sauce on the side for those who like extra spice.

Extras, as you like

3 spring onions, sliced into rings

Bean sprouts

White and/or black sesame seeds

Sprinkling of Sichuan prickly oil

Chinese crispy seaweed

Strips of cucumber marinated in vinegar and pinch salt for 20 minutes or so

Coriander leaves

Cool Chile Habanero Hot Sauce