Tuesday, August 17, 2010

Episode 18 - Mucho Mucho Burrito!

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Until last week I was firmly decided that Mexican take-out was gross.  It was cheap, used crappy ingredients and probably gave you awful gas.  I was 100% sure that all of this was true... and then came Mucho Burrito.  It is gooooood. So good. I'm addicted.  They serve Corona! They make their own fresh salsa! I think I'm in love!  And so here is my homemade tribute to Mucho Burrito! There are a few steps. but I must say, they are a deliciously resonable facsimile.  Mmmm burrito night...

Cilantro Lime Rice:
1 1/4 cup low sodium chicken broth
1/2 cup brown rice
1/4 cup cilantro, minced
juice and zest of 1 lime

Put everything in a pot, bring to a boil then reduce to minimum, cover and let cook for 40 mins.  Meanwhile, make everything else!

1 large avocado
juice of 1 lime
pinch of each salt, pepper and cayenne pepper
1/4 cup cilantro
a few dashes of hot sauce

Cut the avocado open, remove the pit and scoop the flesh out of the skin.  Put the flesh in a bowl with all the other ingredients and mash until smooth-ish.

1/2 of grocery store rotisserie chicken
1/2 package of low sodium taco seasoning

Remove the skin from the chicken.  If your kitchen works like ours, feed it to your boyfriend.  Now pull the meat off of the bones and pull it into thin strips and put in a bowl.  Toss with the taco seasoning and you're done!

Constructing your burrito!
You will need:
Large flour tortillas
Black beans, drained and rinsed
sharp cheddar cheese, shredded
pickled hot peppers, diced
tomatillo salsa (salsa verde)
and obviously your rice, guacamole and chicken from above!

Preheat a dry frying pan over medium-low heat then start with a flour tortilla flat in front of you and pile a small amount of each filling in the center.  Just a warning, as tasty as they are, don't put too much of any filling or else you"ll never be able to roll your burrito and you'll have to eat it with a fork.  Way less cool.  After your fillings are piled, fold the left and right sides of the burrito in to seal the ends, then take the end closest to you and fold it over the fillings.  Give it a little squeeze then roll it away from you to form a delicious mexican cigar-type thing.  Place said cigar-type thing seam side down in the preheated pan and let it get golden brown.  Give it a flip to toast the other side and the enjoy!  Worth the effort, I promise!

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