CHILLI LIME FAJITAS!
Chorizo and Lime Fajitas
If it is Mexican, Thai, Italian, involves cheese, (or as you know can be classed as dessert), I am there! This is Mexcian flavored and involves cheese, so a big scorer…plus with lovely weather, this is great for a day by the pool. I have been looking at Christmas recipes as well, and will have to increase my bakers dozen to a few bakers dozen I think! I have so many in my head…(and therefore providing me with my own built in flotation device) that I just don’t have the time to get them all on here! (Any volunteers out there for testing/eating/writing?) Life is never dull and in fact I am heading off to Canberra and Sydney in literally moments, so this is my attempt at keeping you all on the hook! Keep in touch via comment, (yes folks, if you have seen Julie and Julia you will know that comments are the lonely bloggers life line!!) and I promise to be back soon to flood your inbox with amazing Christmas stuff…K? In the meantime, enjoy!
Chorizo and Lime Fajitas
NEED:
170-200g red onions peeled and halved
Generous pinch sea salt
Juice 2 limes
150g long grain rice rinsed
250-300g sweet potato peeled and cubed (approx 1-2 cm square)
1L water
2 chillies
350g sliced chorizo sausage (approx 3)
7-8 flour tortillas
Crumbled feta to taste
Salad greens to taste
DO:
Place onion, salt and lime juice into Thermomix bowl and chop for 3 seconds on speed 5. Set aside and allow to marinate for a couple of hours if possible.
Place rice into basket with sweet potato on top, add water to Thermomix bowl, insert basket and cook for 15 minutes at Varoma temperature on speed 3. Set aside and empty water from bowl.
Place chillies into Thermomix bowl and chop for 4 seconds on speed 6. Add chorizo and sauté for 10 minutes at Varoma temperature on Reverse + speed 1. Spoon off excess fat if desired and add rice and sweet potato to bowl.
Stir together gently for 5 seconds on Reverse + speed 1.
Cook one tortilla at a time over a direct flame for 10-15 seconds on each side, or in a dry hot fry pan. Arrange on work surface.
Divide the chorizo mix between tortillas, top with red onion and lime relish, crumbled feta and fresh greens. Wrap tightly and cut in half to serve.
