Inspired by my trip to America, yesterday night I spontaneously decided to try and make burritos, having been craving them since coming home. (Yes, after visiting the USA, I was inspired to make Mexican food. But they were so good!) I didn’t have a recipe, instead making up as I went along, and while they weren’t quite as good as Chipotle, they were pretty tasty!
I used mostly what I had in the fridge, so if you too are inspired to create burritos I wouldn’t worry too much about quantities. We had plenty left over. Feeds approx. 5.
– rice (approx. 300g)
– chicken breasts, diced (4)
– onion, sliced (1 med.)
– peppers, sliced (3)
– tomatoes, chopped (4)
– kidney beans (can of)
– lettuce, roughly chopped
– lemon (1, for juice)
– dressing: salsa, sour cream, guacamole, etc.
– cumin (lots of!)
I feel slightly guilty in that I couldn’t be bothered to make my own salsa or guacamole (heads up, the guacamole I bought wasn’t great – I should have know, it was ‘Guacamole-Style’), but you can make it if the mood so takes you.
So I don’t really know how the ingredients are usually cooked in Mexico (or America for that matter) so I ended up just frying everything (in sunflower oil, if anyone’s wondering).
I started by draining and then frying the kidney beans by themselves.
While they were frying I put the rice onto boil, seasoning the water with cumin, salt and a squeeze of lemon juice. (I mostly left the rice to do its own thing, waiting for the water to be absorbed and evaporate, rather than draining it. Just make sure you stir every so often so the rice doesn’t stick and burn on the bottom, especially as the water levels get low).
Then I put the onions on to fry (in a separate pan from the kidney beans), seasoning them with cumin, a bit of dried chopped garlic and ground black pepper. I like my onions to be soft so I waited until they were browning, but you can let them become translucent if you prefer them crunchier.
Once the kidney beans softened I removed them from their pan, placing them in a bowl, and put the chicken onto fry in the pan with a bit of lemon juice, seasoning it with (what else!) cumin and ground black pepper.
Once the onions were browning I put in the peppers, adding a bit more cumin and a squirt of lemon juice, and frying them until they softened. Once they had softened I added the tomatoes, frying them for about a minute, and then adding the kidney beans into the pan. I also added a bit of sour cream and salsa to the mix (and more cumin!), and covered the pan with a lid to let it sweat a bit.
To heat the first 4 tortillas, I put them in tin foil and put them in the oven on a low heat (120ºC). When we’d got through them I became lazy and just put the rest in the microwave for 30 seconds. Works just as well both ways.
Once the chicken was browning, the kidney beans soft and the rice cooked, I took the pans off the heat. In one tortilla I placed rice (putting a lot of rice into the tortillas is recommended), a bit of chicken and some of the pepper-kidney bean mix, along with lettuce, and some sour cream and salsa. Then, wrapping the tortillas up, and then wrapping them in tin foil (again, recommended – it stops the tortilla from disintegrating in your hands), they were done! And they tasted pretty good, even if I do say so myself.
If you decide to give these a go, or if you have any recommendations for improvement, let me know!