wilkes

Chicken Burritos with Mojo sauce


Mojo Sauce:

4 garlic cloves
2 serrano chilies, seeds removed
1 large handful fresh cilantro leaves
Juice 2 limes
Juice 1 orange
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 large flour tortillas
1 (3 to 4 pound) whole roasted chicken, shredded
Yellow Rice, recipe follows
Spicy Black Beans, recipe follows
2 avocados chopped
1 cup grated queso blanco or Monterey jack cheese
Sour cream, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

Directions:

Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.

To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.

2 cups long-grain rice

4 cups water

2 cloves garlic, smashed

1 teaspoon turmeric

1 teaspoon kosher salt

1 bay leaf

Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Spicy Black Beans:

2 cups (about 1 pound) dried black beans, picked over and rinsed

3 tablespoons extra virgin olive oil

1 medium onion, chopped

1 jalapeno pepper, chopped

2 cloves garlic, chopped

1 bay leaf

Kosher salt and freshly ground black pepper
Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.

Bushman, we can always count on you for a recipe. Thanks

Enchiladas Verdes
"These enchiladas are made with a fresh green salsa,
just like you would find in a Mexican home."
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers (use with caution)
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
In a saucepan, combine chicken breast with chicken broth,
one quarter onion, a clove of garlic, and 2 teaspoons salt.
Bring to a boil, and then boil for 20 minutes.
Reserve broth, set chicken aside to cool, and discard onion and garlic.
When cool enough to handle, shred chicken with your hands.
Place tomatillos and serrano chiles in a pot with water,
enough to cover them. Bring to boil, and continue boiling
until tomatillos turn a different shade of green
(from bright green to a dull, army green).
Strain tomatillos and chiles, and place in a blender
with another quarter piece of onion, 1 clove garlic, and a pinch of salt.
Pour in reserved chicken broth, so that liquid just covers
the veggies in the blender by about an inch.
Blend all ingredients until they are completely pureed.
Pour salsa in a medium saucepan, and bring to a low boil.
Pour oil in a frying pan, and allow to get very hot.
Slightly fry tortillas one by one in hot oil, setting each
on a paper towel afterwards to soak some of the oil.
Finally, dip slightly fried tortillas in low-boiling green salsa,
until tortillas become soft again.
Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Black Bean Chorizo Burritos
3 tablespoons olive oil
2 cloves garlic, minced
1 medium size onion, chopped
1 green bell pepper, chopped
1 pound chorizo
2 cups cooked black beans, drained; canned is fine
1/2 cup green chile, chopped
1 jalapeno, seeded and chopped
8 large flour tortillas
sour cream
sliced black olives
Saute the garlic,
onion and green bell pepper in the olive oil then crumble the
chorizo in the pan and brown the meat.
Drain off any excess fat.
Mash the beans
and stir them into the pan along with the green chile
and jalapeno and cook over
low heat until the beans are warm.
Warm the tortillas,
one at a time, in a frying pan or microwave.
Spoon two tablespoons of the bean and meat mixture
along the center of each tortilla,
roll up and fold in the ends.
Serve with dollop of sour cream and garnish with black olives. 4 servings.
Chili Verde Burritos
Makes 10 burritos
3 pounds lean pork, cut into 1/2-inch cubes
1-2/3 cups chicken stock
1/3 cup liquid from coarse purée (see below)
Coarse purée
1 pound tomatillos
2 medium onions
3 jalapeños, stems removed
8 cloves garlic
2 4.5-ounce cans of chopped green chiles
1 small bunch of cilantro, chopped
1 teaspoon ground ***in
10 large tortillas

After cutting the pork, you’ll need to soften the tomatillos, so
they’ll purée easier. Peel off the outer leaf and discard; put in
boiling water for 3 minutes; drain in colander; then put
tomatillos in a bowl of cold water (to keep them from continuing
to cook).
Separately pulse in a mini-food processor: the softened
tomatillos, onion, jalapeños and garlic. (I never used a blender
for this and I’m afraid it would nearly liquefy the contents. So
if you don’t have a food processor, mince by hand.) Don’t liquefy
any of the items just pulse it enough to be finely chopped.
As you finish with each ingredient, put it in a mixing bowl. After
all four items have been chopped, add the canned chiles and
cilantro. Mix well and drain through a colander, catching the
juices in another bowl.
Save 1/3 cup of the juices that drain out and discard the rest.
Return coarse purée to its own mixing bowl and stir-in the ***in.
Brown pork in Dutch oven or stockpot (I use a 5-qt. cast-iron
Dutch oven that works great). Drain; return to pot and add chicken
stock and 1/3 cup of the purée liquid. Simmer pork in liquid for 1
hour. (Can be made ahead, to this point.) Add coarse purée and
simmer for another 20 minutes. Serve in large tortillas, using
slotted spoon for filling and a regular spoon to spread liquid on
top.
Pico de Gallo (Peck of the Rooster)
15 roma tomatoes (or equal)
1 onion
3 jalapenos (seeds in for hot)
juice of one lemon
1 bunch cilantro
Sat and pepper to taste
1 Tbs Oil
1 Tbs Vinegar
4 or 5 garlic cloves (minced)
The best way to do it is put it all in a food processor
or you can cut it all into little pieces by hand
Wear hand protection and wash well after handling peppers.
A large bowl for Salsa and large bowl of Tortilla chips.
Simple and Great .

Does anyone have a good enchilada or burrito recipe? Thanks