About
Based on my favourite dish from my local Mexican restaurant
Not just the Burritos, but how one person and prepare and dish up a whole Mexican meal for Eight. Just needs planning.
Only the burrito needs making and the rice cooking, the dips, nachos and salad are bought, but looks like you have done a lot of work.
Ingredients
Chicken breast, one breast per burrito
Chilli chicken mix
Tomato chutney 250g, 8oz jar
Creme fraiche, small pot.
Tomato puree, Large spoon full
Wrap or wheat flour tortilla, App 25cm diameter
Long grain rice, Large spoonfull or ramekin full
Olives One per ramekin or scatter a few over the plate.
Salad, Small amount of lettuce or salad leaves, Tomato, cucumber, radish or anything else to hand.
Nachos or Tortilla chips, Large bag of plain,
Sour cream, Heaped dessert spoon per person
Salsa Hot, Heaped dessert spoon per person
Guacamole, Heaped dessert spoon per person
Method
Plan
There's Quite a few elements to this meal, and it can be a bit manic when plating up, so its a good idea to draw a plate plan and put it up where you will be serving. This will help with the presentation (get colours in the right place), and stop you forgetting an item (7), and if you have a helper, show them where you want the stuff.
In order of preparation
Take the chicken breasts and simmer them for 20 minutes in water with a chicken stock cube, then put aside to cool.
Boil enough plain white rice to fill one ramekin (small bowl/dish) per person. very lightly grease the ramekin with butter and for a special optional touch, dry off a bottled olive and place in the center of each dish. Drain the rice when cooked but do not rinse (it wants to be a bit sticky) and carefully place around and over the olive. when you have filled all the ramekins press the rice gently down with something about the same diameter as the ramekin. (I used a jar top) Then place aside to cool for later use.
If you dont want to use Ramekins just prepare the rice as normal, Rinse and spoon on the plate when serving the meal
Ramekins ready for rice with olives
Now is the time to prepare the salad just a few shredded lettuce leaves, cucumber and cherry tomato's, then put aside for later.
For the Burrito filling take the cool or cold chicken breasts and slice them across the grain into 25mm strips. Then using two forks shred (pull apart) the chicken into fibres. This is the proper way of doing this, (Do not use chunks)
Place in a saucepan, How you make the filling is variable, this time I used a sachet of Mexican chilli chicken mix as per instructions on the packet, Then adding a whole jar of Tomato chutney. Warm this on the stove stirring constantly.
Add about half a medium tub of Creme fraiche to make it creamy and a heaped teaspoon of tomato puree to make it pinkish. It wants to be moist but not runnng everywhere
So it looks like this.
Make the Burrito
Heat up a dry frying pan then heat up the wrap both sides until it has a few brown spots, but don't dry it out or it will not fold.
Place the shredded chicken mix in the center in a oblong and fold over the sides
then fold up the bottom and down the top
Turn them over onto a baking tray and place in a warmed oven for a few moments while you do the others and start to plate up.
The lines on these come from my ribbed frying pan.
Pop the finished burritos into a warm oven for a few moments while you are getting ready to plate up.
Plating up
If you are doing a few plates, or there are two of you in the kitchen, a plating up diagram is very useful, It may seem over the top, but when you are putting out several ingredients on several plates you don't want to find you've forgot one, or that all the white foods are on one side the plate and green the other. "Balance"
1/ Place all your plates on a worktop or table.
2/ Reheat the rice in a microwave and place on the plates first, as you may have to tip the plate over to get it on and the rice out.
3/ From the oven, put out the burrito's
4/ Then add the salad,nachos and three dips
5/ Serve