Burrito Basics

March 18, 2011

As I was chowing down voraciously on a delicious homemade chicken burrito last night, it struck me odd that until a couple of weeks ago, I had never made burritos at home…ever.  I love burritos.  My wife loves burritos.  Why the heck did it take me this long to make them at home?  Maybe being from California, where good burritos are available in so many locations, I never felt the need to make them at home.  But even being removed from the Golden State for almost six years now, I still don’t know why it took this long.  It’s not like I needed fancy ingredients only available to the restaurant industry or anything.  Well, whatever the silly reason, I’m sure glad I’m making them now, because that burrito last night was just as good as the burritos available in most places here in Albany (I know, that’s not saying much) – but we do have Chipotle and Moe’s, both of which do make decent burritos, but I have to say that mine were a viable substitute.  So in case there are others out there like me, who for some inexplicable reason feel opposed to composing a burrito symphony at home, here’s my recipe.  This is a great time to use leftover chicken (or from a rotisserie), but of course any meat will work (or none at all if that’s your thing).  Those of you who enjoy beans should add beans, and of course you can throw in any of your other favorite burrito fillings not listed here.  Will this be as good as what you can get at an authentic taqueria?  Of course not – but it’s still darn tasty.  Enjoy!

The MHK Burrito

(makes 2 burritos)

2 burrito-sized flour tortillas

1 cup cooked white rice

2 chicken thighs and drumsticks, cooked and shredded

1/2 cup shredded Jack cheese

1/4 cup cilantro, chopped

1 tomato, diced

1/2 cup salsa (bottled or made fresh – I used Frontera’s tomatillo salsa)

Heat a large skillet on med-high.  If chicken is cold or at room temperature, heat until hot.  When skillet is hot, place one tortilla in pan and heat about 10-15 seconds per side until warm and flexible.  Place tortilla on a plate; add rice, chicken, cheese, cilantro, tomato, and salsa. Make sure all ingredients are near the middle of the tortilla.  Starting from the end closest to you, fold tortilla just over the middle, covering the filling. Carefully fold in both side of the tortilla over the filling, then finish folding to the end, wrapping it all up.  Repeat for second burrito.  Eat!


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