When my kids were younger I would make this kind of meal often, using chicken, pork, beef, or as in this case, cured chorizo. It is quick and easy to do, especially if you are buying the tortillas rather than making them, though once you have a stack in the freezer, there is nothing more satisfying then whipping up a salad, some flavoursome meat and a few herbs.
Taco Tuesday every night of the week or as in this case fajitas, which to be perfectly accurate usually refers to sizzling strip cut meat...but you know what I mean.
Enjoy all summer long and then some mum. Simple!
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- 150 Grams long grain rice
- 300 Grams sweet potato peeled and cubed (approx 1-2 cm square)
- 1 Teaspoon pink salt flakes BUY
- 1 Litre water for steaming
- 1 red chilli
- 1 capsicum/bell pepper red
- 150 Grams mild cheese of choice, (gouda, edam, cheddar), cubed
- 5 cloves garlic
- 150 Grams red onion cut in pieces
- 300 Grams cured chorizo sausage, sliced
- Juice 1-2 limes
- 8 Tortillas Recipe
- Salad greens of choice
- 1 Handful fresh coriander or cilantro
- Kalamata olives to garnish
Place rice into basket and insert into Thermomix bowl. Prepare sweet potato and place into Varoma dish. Sprinkle with salt. Pour water over rice into Thermomix bowl, place Varoma into position.
Cook 15 min/Varoma/speed 3. Set aside and drain bowl.
While the rice and sweet potato are cooking, char the chilli and red capsicum over a low naked flame until totally black. This will take approx 10 minutes for the capsicum. Place into a glass bowl, cover with plastic wrap and cool. Rub skin off and de-seed chili if desired. If you would rather avoid this process, use them both fresh but it does add a ton of flavour.
Place cheeses into Thermomix bowl and mil 5 sec/speed 8. Remove from bowl and set aside.
Place chilli, garlic and onion into Thermomix bowl and chop 2 sec/speed 6. Scrape down sides of bowl. Add chorizo and lime juice and sauté 10 min/Varoma/ Reverse/speed 1.
Heat one tortilla at a time over a direct flame for 10-15 seconds on each side, or in a dry hot fry pan.
To assemble, divide the chorizo mix between tortillas, add a little rice, sweet potato, top with grated cheese and fresh greens. Cut roasted capsicum into strips and arrange on top, then snip some coriander over the whole thing. Wrap tightly and eat immediately.