Friday, October 10, 2014

Burritos Method 1


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
 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.

"Mexican Rice"

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
Lay tortillas on the counter. Divide the ingredients evenly among the tortillas in this order: cheese, (yogurt), beans, meat, rice. Roll them and secure with a toothpick. Place in an oven pan lined with cooking paper. Coat very lightly with olive oil

Bake at 200ºC for about 10 minutes, until lightly browned. 

Alternately, you could heat them one at a time briefly in the microwave, then toast on both sides in a toaster oven.

Serve with salsa, avocados, guacamole, or strained yogurt infused for several hours with garlic paste, cumin, and a little salt.


  1. I am loving your blog. I made this for the second time tonight & we love it! Thank you

    1. Thank you for your encouraging words! I'm glad you like it.