Life-Changing Burritos

Life-Changing Burritos

I know.  We just had a burrito post recently.  But when we were in Portland, and I was busy doing wedding related things with Doodle and the other bridesmaids, the Pie was often left to his own devices.  Luckily, Portland is a very walkable city, and there was a good Street Fighter tournament on the web for him to watch when he got bored with walking about.  One afternoon, he happened upon a place called the Burrito Bar.  The burrito he had there, according to him, changed his life forever.  So last week, he recreated what he had eaten there and I got to enjoy it as well. Plus, we had to do something about our raging onion population.

Life-Changing Burritos

First, he started by making up a batch of his famous Mexican rice.

Life-Changing Burritos

While he was doing that he gently poached 2 boneless, skinless chicken breasts.

Life-Changing Burritos

Then he put me to work as his sous-chef.  I had to make the “salad” component.  First, I opened up an avocado.

Life-Changing Burritos

Then I cubed it.

Life-Changing Burritos

Then I found a tomato.

Life-Changing Burritos

And cubed that as well.

Life-Changing Burritos

Chopped up a handful of cilantro and added that in, as well as some salt and pepper and lime juice.

Life-Changing Burritos

Toss that and set it aside.

Life-Changing Burritos

Open up a can of black beans and drain and rinse them well.

Life-Changing Burritos

Then he had me finely chop a jalapeno pepper, to go in his cheese sauce.

Life-Changing Burritos

Life-Changing Burritos

The cheese sauce is made by melting a tablespoon butter with a tablespoon flour to form a paste, then adding a half cup of milk.  When that is well-mixed you can add your grated cheese, about 1 1/2 cups.  The Pie used a mixture of old cheddar and spicy Monterey jack.

Life-Changing Burritos

Once the cheese was melted he dropped in the jalapenos and let that sit for a bit.

Life-Changing Burritos

At this point the chicken was ready to be shredded. Just pull it apart with some forks. It’s pretty fun.

Life-Changing Burritos

We added a few tablespoons salsa to the chicken.

Life-Changing Burritos

So now we are ready to make these burritos, baby.  We have Mexican rice, salad, salsa-y chicken, black beans, cheese sauce, and some sour cream as well.

Life-Changing Burritos

You’re going to need the biggest flour tortillas you can find.  These ones are ten inches, though the Pie says the one he had in Portland was THIRTEEN inches.  Set your tortillas on a sheet of aluminum foil.

Life-Changing Burritos

Start piling on your ingredients in the centre of your tortilla.  Be generous.

Life-Changing Burritos

To properly fold a burrito, we looked to the internet.  If you’re not sure, try YouTube.

Life-Changing Burritos

Take the opposite side of your tortilla and bring it towards you, so the ingredients get all jumbled together and pushed to one side. This also leaves a bit of food sauce on the empty side of the tortilla, which provides a bit of friction to keep things stuck together.

Life-Changing Burritos

Unfold the tortilla and lift up the sides, to sort of hold everything in. Take the side of the tortilla closest to you, with all the ingredients, and flip it up and over on itself.

Life-Changing Burritos

Then, tucking in the top of the tortilla, start rolling towards the end.  Try to get it as tight as possible.

Life-Changing Burritos

Make sure your ends are tucked in and slide the rolled tortilla to one side of your aluminum foil.

Life-Changing Burritos

Tightly roll the burrito up in the foil, and twist off the ends when you are finished, to hold everything together.  That is your burrito, all wrapped up.  We had enough ingredients to make seven of these puppies, and we tossed a few in the fridge for a later meal, and a few in the oven for about ten minutes to heat up a bit.

Life-Changing Burritos

To eat, just peel off some of the foil and you are all set. Take a bite.

Life-Changing Burritos

This is one of the burritos the next day, cut in half.  Look at that lovely combination of ingredients!

Life-Changing Burritos

Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

7 thoughts on “Life-Changing Burritos”

  1. Is Mexican the new cool summer food? I hadn’t seen Mexican around all that much, but lately, that’s changed. My husband recently discovered a restaurant called Much Burrito and also says it changed his life. The restaurant seems to be targeting the upper-middle market (no Taco Bell here!), which is reflected in their price points. But as you’ve shown, it’s also easy and healthy to make at home.

    We have sweet potato-black bean quesadillas pretty regularly at my house. Do you want the recipe?

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      1. Okay. It’s not really a formal recipe, but something I threw together myself after tasting sweet potato black bean quesadillas in a local restaurant.

        Peel and chop 2 or 3 sweet potatoes and 1/2 a small white onion. Boil until the potatoes are nearly soft and the onions are clear. Open a can of black beans over a colander, rinse, and drain. Add the beans to the sweet potatoes and onions and boil at least 5 more minutes. Make sure the sweet potatoes are really soft. Drain the mixture in the colander and put back in the pot. Add 2 or 3 peeled and chopped garlic cloves and some butter, stir over low heat. Mash with a potato masher, and throw in some cumin, ginger, a dash of Worcestershire sauce, and some salt. Taste; adjust flavouring to suit. Add some sour cream – enough to lighten the colour but not enough to make it runny. Mash the dickens out of it so it’s fairly smooth, but don’t put it in the blender or it will come out like baby food.

        Put five medium or three large soft tortilla shells on a large cookie sheet or whatever you use to cook homemade pizza. Spoon some of the mixture on each tortilla. Top with grated cheddar cheese. Throw a tortilla on top of each one and top with a small amount of cheddar cheese. Put in the oven about 4 inches from the top burner and broil until the tortillas are slightly browned and the cheese is bubbling — about 2 minutes, but watch it like a hawk because it all depends on your oven, and these burn pretty easily. Take them out when they’re ready, cut each quesadilla into triangles, and enjoy with sour cream and salsa.

        These would also be really good with cilantro, and you can play around with the ingredients. I had to shape mine around the eating preferences of two kids who don’t like green bits.

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