Remove the fat and skin from:
2 large chicken breasts
Place in a pan, and add:
300 ml water
1 chicken bouillon cube
Boil on a low flame, covered, for 5 minutes. Turn off fire, and leave until cool.
When the chicken breasts are cool, shred them with a fork on a plate. Save the broth in a container in the fridge to use later for soup or stock (in place of bouillon and water in another recipe).
1 T olive oil
1 onion - minced
2-3 cloves garlic - minced
1 T taco seasoning*
2 t cumin powder
¼ t basil powder
1 laurel leaf
(¼ t cinnamon powder)
¼ t salt
*If you don't have taco seasoning, substitute 2 t chili powder and increase the cumin to 1 T cumin.
Heat olive oil in a frying pan, and add the onions, then garlic and spices. Stir fry over a low flame until the onions are soft and the spices are fragrant.
Add shredded chicken breasts to the pan and mix thoroughly. Set aside.
Instead of chicken breasts, you can easily make this using 300 grams minced chicken. Add the chicken to the onion and spices above, right after you add the onions and garlic.
If you prefer to use ground beef, cook the meat separately first, drain the grease, then add it to the pan.
250 grams cooked beans (black, pinto, whatever)
1½ T butter
1-2 cloves garlic - minced
¼ t salt
Heat the beans, butter, garlic, and salt in a ziplock bag (not airtight) in the microwave until the butter melts. Gently pound the beans with a rolling pin to mash the beans.
1 C cooked rice
2 T chopped red peppers
(2 T corn)
¼ C salsa OR ¼ C minced onions and garlic, sautéed in olive oil
Mix together. Set aside.
You will also need:
¾ C shredded cheese
(¾ C strained yogurt or Greek yogurt)
How to Assemble
|Burritos ready to be baked|
Bake at 200ºC for about 10 minutes, until lightly browned.
Serve with salsa, avocados, guacamole, or strained yogurt infused for several hours with garlic paste, cumin, and a little salt.