The quest for Mex part 2 – Feisty Chicken Burritos
It’s no secret that we Sydneysiders have a diverse culinary world at our feet. From ingredients to restaurants, we can find almost any kind of food, from Korean to Thai to Japanese to Malaysian to Italian, Vietnamese, Hungarian, Brazilian, Portuguese, Israeli, Lebanese…the list goes on, although I have had some trouble finding Ethiopian. And thus, you might conclude, especially if you were American and absolutely if you were Texan, surely there must be some good Mexican food somewhere.
However, it seems there’s only room for so many restaurants and, much like tapas, Mexican food is considered prestige enough to be on the pricey side here in Aus. Add to this the assertion my Texan friend Ms. Phonetic makes that Aussie Mexican grills aren’t really worth bothering with (plus the argument she had with the owner of one of them when he wouldn’t let her have cheese on her taco, even if she paid extra, because it wasn’t ‘authentic’) and you really might as well have a crack at making them yourself.
I quite like Mad Mex, Guzman y Gomez et al, especially their chicken burritos. This recipe is my own take on them. I love the smokiness of the chipotle marinade and the way it pairs so perfectly with the fluffy Mexican rice. Wrap it a warm tortilla with a dollop of guacamole and you’re in heaven.
Lau’s Feisty Chicken Burritos
Serves 4 (2 small burritos per person)
You will need:
For the chicken:
700g chicken breast
2-3 Chipotles in adobo (finely chopped)
1 portion of Mexican Rice (see previous post)
For the Guacamole:
2 Ripe Avocados
1 lemon or lime
Freshly ground black pepper
Chopped lettuce and tomato
1 packet of flour tortillas- I prefer Mission Tortillas, they come in a 12 pack and you can just freeze the leftovers (if there are any).
Sour cream (if desired)
Mexican Hot Sauce (I use El Yucateco Green)
Smokey BBQ sauce (I use Fountain, they even have a facebook fan page!)
Marinate the chicken in the chipotles and some of their sauce, paprika, a pinch of salt and a splash of olive oil overnight, or at least 2 hours.
Next prepare the rice and while it is cooking (it takes about 20 minutes), make the Guacamole and chop the lettuce and tomato. To make the guacamole, Mash 2 ripe avocados with lemon or lime juice, freshly cracked pepper and salt to taste.
Heat a frypan with a little olive oil until hot. Cook the chicken and marinade on both sides. It’s ok if it gets a little charred as long as it’s cooked quickly and all the way through. When it’s done, slice it into strips. This means you don’t have to chop up raw chicken and it’s actually much moister cooked this way.
To assemble, microwave each tortilla for 10 seconds. Place some chicken, rice, guac, salad, sauce and sour cream on each tortilla and wrap. Enjoy!
So, readers, where do you get your fave Mexican food?
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