3g dried ancho chillies (available at dried food sections of upmarket supermarkets,or substitute with local dried chillies)
300g diced onions
20g chopped garlic or garlic powder
10g roughly chopped coriander
5dl fish stock
5dl enchilada sauce (available bottled from upmarket supermarkets)
10 flour tortillas (available at frozen sections of upmarket supermarkets)
400g shredded lettuce
300g tomato relish (make your own with a combination of cubed tomatoes, bell peppers and chopped coriander)
200g grated gouda and gruyere cheese
10 baked potatoes and condiments (optional)
To make filling for burrito, saute seafood with the cajun spices, garlic, ancho chillies and onion. Add in fish stock. Reduce and add coriander. Set aside.
To assemble burrito, put a portion of the cooked seafood, shredded lettuce, tomato relish, cheese and enchilada sauce (sweet sourish Mexican tomato sauce with cumin and coriander)on a flour tortilla. Fold like popiah and microwave for one minute.
Serve with enchilada sauce over the burrito. For each serving, garnish with a spoonful of guacamole dip (coarsely pounded avocado, raw onions, coriander with diced fresh tomatoes, lemon juice, garlic powder and salt to taste), sour cream, olive, lettuce, orange slices and a baked potato with condiments.
Chef Siow said he plans to include habanero and ancho chillies in his new menu to be launched in April. Meanwhile, if you dine at his restaurant, look for the chilli symbol if youwant spicy and nice dishes or the heart symbol if you want something hearty and healthy. The hotline for Las Carretasis (03) 737-3058.