One of my favorite ethnic foods is Mexican and during my 20+ years in Chicago, I made it a point to go across the street from my place at ""El Taco Loco" and order my favorite chicken burrito. Ever since I moved back to Manila, I've been experimenting this dish using ingredients that are not native to my hometown like the Jalapeno and Serrano pepper which is native in Mexico. But there are specialty stores in the Metro area where you can find sauteed Chipotle peppers, pickled Jalapeno peppers and refried beans in a can.
INGREDIENTS:
For the Burrito roll-
1 large flour tortilla
1 breast of chicken
1 can of Chipotle peppers
pinch of salt & pepper
1 medium sized Spanish onion, diced
1 small can of refried beans
For Toppings:
1 6 oz sour cream
1/2 stick of grated sharp cheddar cheese
1 6 oz can tomato sauce
For the Salsa:
1 small can of Jalapeno peppers, diced
1 medium sized Spanish onion, diced
3 ripe tomatoes, diced
sprig of cilantro, chopped
a dash of Worstershire sauce
dash of salt & pepper
RECIPE:
Mix all the salsa ingredients and set aside. In a medium sauce pan, add the chicken breast, diced onions with a cup of water and the Chipotle peppers and bring to a boil. After boiling for 15 minutes, set the heat to low or simmer until the water is partially dissolved and the chicken breast is tender. Set aside the chicken breast, discard the bones and dice the meat and mix it back in the sauce pan.
Heat the flour tortilla for about a minute, lay it on a platter, spread a couple of tablespoons of refried beans and place some chicken filling. Roll the tortilla resembling a large eggroll. Position the burrito in the middle of the platter and pour the small can of tomato sauce on top of the roll, and layer on top the cheddar cheese. Microwave for about 3 minutes until the cheese melts.
Remove the burrito roll and set on a table. Put a generous amount of salsa on the roll and top it with a spoonful of sour cream and serve. Bona petito!
