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Big Stuffed Chicken Burritos

Ah burritos, a delicious classic that is so sadly underdeveloped. The problem most of us face when making burritos is a complete lack of inspiration. We have a flour tortilla, then fill it with the basics, canned refried beans, taco meat, and cheese. The problem is, they become very dull very fast. But if we expand our thinking just a little bit, they can be an amazing meal.

BLOG POSTINGS > Basic Recipes

Big Stuffed Chicken Burritos

by zirbirt

Ah burritos, a delicious classic that is so sadly underdeveloped. The problem most of us face when making burritos is a complete lack of inspiration. We have a flour tortilla, then fill it with the basics, canned refried beans, taco meat, and cheese. The problem is, they become very dull very fast. So, we go to places like Qdoba or chipotle to grab a better burrito.. and resign ourselves to what I call "mouthful of rice burritos" as being our best option.

Well really, you can make amazing burritos at home in less time than it takes you to run to the local chain and have one made for you. Once I figured out a few nifty tricks, the world of burritos opened up to me.

First we need meat. So, I begin with 2 boneless skinless chicken breasts. I season them with some salt, and a nice rub of Mexican seasoning. You can use anything here.. a combination of chili powder and just a dash of cumin works real well.. but play around and rub that chicken.

I use a cast iron griddle, but really a normal frying pan will work. Turn the heat to medium and let the pan warm up fully. Drop your chicken in, and let it sizzle for about 4 mins.. then flip it:

After flipping let it sizzle for another 4 mins... You will note its not fully cooked on the inside.. Actually you want to flip it again and let it cook for 2 mins, then again.. continue until the chicken is fully cooked. Then set it aside to rest.

TRICK #1: How many times have you put everything for a burrito into a tortilla, only to have the tortilla fall apart or break while trying to fold it... Yeah annoying. The problem is the tortilla is cold and dry. The solution is to moisten and warm it. Since I don't have a tortilla steamer.. I just take a pot and add about 2 cups water. I put it on the stove and bring it to a boil.

I then place a baking rack on the pot.. and lay my tortilla over that. let it sit on the steam for 30 seconds, and flip.. 30 more seconds and I have soft ready to fill tortilla that will withstand my gorilla-like folding technique.

Time to chop that chicken. 1 breast = 1 burrito for me.. So I cut it into about 1" cubes..

I made a little rice, and some queso (I will share my queso recipe in a later posting), as well as some simple pico and a can of pinto beans. Adding all this along with some sour cream, you end up with the mess below.

Now, fold in the sides, grab the bottom and roll it over the mess of fillings, and use it to pack those fillings in.. then just finish rolling it. Boom.. you have a burrito.

I added some chips and put the remaining queso on it and it was a dinner I was very happy with. It tasted much better than anything at those chain shops, and it only took me about 20 mins to do.

The thing about burritos is, if you are following the rules you are doing it wrong. You can put anything in there you want (where do you think wraps come from?). After you roll it up, you can throw it in the pan and grill it all around, or you can eat it chewy (like I like it).. you can use cheese, cheese sauce or whatever.. You can do so much inside a tortilla that it really is a wonderful vessel for creative cooking... and its so simple to do.

zirbirt
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