chicken burritos with guacamole and sour cream

Why is it that some of our favorite foods from any cuisine always have one thing in common? Some sort of bread-like product wrapped around a filling… burgers, sandwiches, hot dogs, tacos, souvlaki, pizza -in a way, if you make it a calzone- and my favorite, Peking duck with pancakes. This week we are making burritos, a mexican dish we all know but rarely consume outside the USA or Mexico.

By the way, I would like to say that although I prepare my posts Lauren always screens them before she, and only she can press the publish button… today I did it myself, let’s see what happens….

– mel

Ingredients:
– 2 chicken breasts cut in thin strips
– 2 onions chopped
– 1/2 of each: red, yellow, green, orange bell peppers
– 1 clove of garlic chopped finely
– 1 tbs chopped fresh coriander
– 1/2 tsp ginger powder
– 1 tsp sweet paprika
– 1 tsp ground cumin
-1 tsp oregano
– 4 tbs olive oil
– 5 tbs kidney beans
– 4 mexican style pancakes (tortillas)
– salt & pepper

Directions:
1. Season the chicken with salt and pepper. Add 2 tbs oil to a skillet that will fit all the chicken in one layer and bring to high heat. Add chicken and cook stirring regularly until golden brown all around for about 4-5 minutes. When ready remove from pan and keep in a bowl but leave the oil in the skillet.
2. Add the remaining 2 tbs oil in the pan and reduce the heat to medium. Add onions, garlic, peppers and all spices except coriander and cook stirring regularly until soft for about 7 minutes. Once softened add the beans, reserved chicken and coriander and cook for 1 minute stirring until everything is nicely incorporated. Test for seasoning and adjust.
3. Spoon the filling in the tortillas a little bit off-center so that it wraps nicely after.
4. Here you can add your own personal touch. You can layer some guacamole (we made our own, recipe soon to follow) and sour cream along with the chicken which we found amazing. You can also add cheese, but do that right after the filling is cooked so the heat has time to melt the cheese. I generally prefer quality cheeses but sometimes that orange slice of chemicals  wrapped in thin plastic that is usually sold for sandwiches works well for specific things. We don’t have Wendy’s here anymore but I remember they used this kind of cheese on fries with bacon and hmmm it was nice…

…for more recipes from us, check out our archives.

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3 thoughts on “chicken burritos with guacamole and sour cream

    • You can make your own, just mix in the juice of half a lemon to every 125ml of full fat heavy cream. You’ll see it thicken up & become an almost yogurty consistency when you stir it.

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