Monday, October 10, 2011
So, when we moved away from Chipotle (and every other Mexican restaurant ever), and into the Little Italy of Boston (aka the North end) I figured it was time to make these myself. John loves getting to pick his toppings so on the countertop I set up "stations". Each was basically a bowl of whatever I had on hand. Think Mozzerella versus Cheddar, and homemade pico de gallo instead of salsa.
After we're done putting our toppings on them, comes the rolling part. We have serious issues when it comes to rolling our burritos. Actually, the problem might arise with the fact that we like to stuff the burritos to epic proportions. Then, we try to roll them; stuffed. It just never works out! Make them tonight with some extra rice for Wednesday's recipe. It's going to be GREAT!
1 cup rice (I use brown and white)
2 tablespoons cajun seasoning (or taco seasoning)
1 cup vegetables (I like to use a pepper mix and mushrooms)
1/2 pound meat (chicken, pork, or steak)
1 cup shredded cheese
2/3 cup salsa
1/3 cup guacamole
Cook rice according to package directions but add one tablespoon of seasoning to the boiling water. Cook until the rice is finished and set aside. Cut the vegetables (I usually use 2 peppers and a handful of mushrooms). In a small pan, saute the vegetables over medium. Once wilted, add the vegetables to a bowl. Cut the meat into small strips and add it to the pan with seasonings. Cook on low until warmed through (about 5 minutes), stir often. Add the meat to a second bowl. Place condiments like cheese, salsa, or guacamole into individual bowls. Give each person a tortilla and let them fill their tortilla with their choice of rice, vegetables, meat, and then condiments. Roll and serve.
Start with the rice, just like Chipotle does! That gives the burrito the type of layered feel that their burritos have. It also helps when you roll it up, the condiments get smushed in the middle. So delicious!
Save that rice for Wednesday!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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