It's Sunday morning and I'm feeling reflective and incredibly content. After a refreshing weekend and back to work for another long 5 day week, I feel determined and energetic to do something new . But I'm busier than I've ever been and all of it is thanks to my blog. It may not make me overly popular in some arenas occasionally, and it surely keeps the energy factors high, but I wouldn't change it.
And now I have again brought in Mexico into my Kitchen. After shortlisting a few Mexican dishes, I have made it a point to regularly to try each one even though most of them are almost similar. And this time Chicken Burritos was my weekend choice.
This has many strings to its bow: it can also serve as a vegetarian alternative to the Holiday Meat, it gussies up a plate of cold leftover grills; it adds the right balance of mellow warmth and tang to any plain wintry dish; it is a good whole meal on days when you just feel fleshed-out.What's more, they're pretty well instant to make. This is a real culinary sensation. A Truly Mexican fiesta and you will surely taste the extra flavors in these rolls.
INGREDIENTS:
1 tsp red chilli flakes
INGREDIENTS:
1 tsp red chilli flakes
1 teaspoon garlic salt
1/2 cup green, red and yellow capsicum cut lengthwise
1/2 cup carrot juliennes
1/2 cup carrot juliennes
1 teaspoon cumin powder
1/2 tsp oregano
1 sachet any seasoning mix
1/2 tsp oregano
1 sachet any seasoning mix
1/2 Kg skinned chicken breast halves (2 to 3), cur into small chunks.
1/2 cup sour cream
1/2 jalapeño chile, seeded and minced
1/2 cup shredded mozzarella cheese
1 tablespoon lime juice
3 tablespoons olive oil
1 tomato, seeded and chopped
1 bunch (about 4) spring onions thinly sliced
4 flour tortillas warmed
2 cups finely shredded cabbage
1/2 cup chopped cilantro
Salt to taste
HOW TO MAKE:
1) Whisk together seasoning, red chilli flakes, oregano, garlic salt and cumin powder in a medium bowl. Add chicken and turn to coat.
2) In a shallow pan, heat oil and add the chicken into this and shallow fry until slightly golden.
3) At this stage, add the vegetables (capsicum, carrot) into the leftover marinade in the bowl and mix well.
4) Now add these coated vegetables to the chicken in the pan and continue to stir fry until chicken is fully golden.
5) Switch off stove now and mix the rest of the ingredients (except tortillas, cream and cheese) with these fried items and keep aside.
6) Now spread each tortilla on a flat surface. Spread some sour cream on each one. Top with the fried mix. Sprinkle mozzarella cheese liberally on each tortilla.
7) Roll each tortilla and fold it well so that the stuffing doesn't fall out.
8) Sprinkle some olive oil on each tortilla roll.
9) You can either shallow fry this on the griddle or you can use the oven to grill or bake them until they are light golden.
10) Enjoy a Mexican dinner with Mexican Salsa.
Salt to taste
HOW TO MAKE:
1) Whisk together seasoning, red chilli flakes, oregano, garlic salt and cumin powder in a medium bowl. Add chicken and turn to coat.
2) In a shallow pan, heat oil and add the chicken into this and shallow fry until slightly golden.
3) At this stage, add the vegetables (capsicum, carrot) into the leftover marinade in the bowl and mix well.
4) Now add these coated vegetables to the chicken in the pan and continue to stir fry until chicken is fully golden.
5) Switch off stove now and mix the rest of the ingredients (except tortillas, cream and cheese) with these fried items and keep aside.
6) Now spread each tortilla on a flat surface. Spread some sour cream on each one. Top with the fried mix. Sprinkle mozzarella cheese liberally on each tortilla.
7) Roll each tortilla and fold it well so that the stuffing doesn't fall out.
8) Sprinkle some olive oil on each tortilla roll.
9) You can either shallow fry this on the griddle or you can use the oven to grill or bake them until they are light golden.
10) Enjoy a Mexican dinner with Mexican Salsa.
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