Chicken Burrito

Recipe No.: W-21

InternationalMexican50 minServes 4

The burrito ('little donkey' in Spanish) was originally a regional name in some Mexican states, including Sonora, Sinaloa and Guanajuato, for what is called a taco in Mexico City. With the capital's cultural influence 'taco' became the default term, and many folk stories arose to explain the name. Many consider the modern burrito, a flour tortilla wrapped and sealed around its filling, to have taken form in Ciudad Juárez.

Origin of the dish: Northern Mexico — Linked to the state of Chihuahua and spread later in Tex-Mex cooking

Ingredients for Chicken Burrito

• For the chicken
• 600 gboneless chicken thighs
• 1 tbspoil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika and salt
• For the filling
• 1½ cupscooked rice (Mexican or plain)
• 1 can(400 g) black or red beans, drained
• 150 ggrated cheddar or mozzarella
• 1 cupsalsa, ½ cup sour cream, shredded lettuce and juice of ½ lime
• For wrapping
• 4large flour tortillas (25 cm)

Method

1. Season the chicken with the oil, spices and salt, cook in a hot pan 6 to 7 minutes per side until done, then slice.
2. Warm the beans with a little cumin and salt for 3 minutes.
3. Warm the tortillas 20 seconds in a dry pan to make them pliable.
4. On each tortilla put rice, beans, chicken, cheese, salsa and lettuce, leaving a 5 cm border.
5. Fold in the sides and roll up tightly, then sear seam-side down 2 minutes in the pan and serve with sour cream.

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