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.
First, he started by making up a batch of his famous Mexican rice.
While he was doing that he gently poached 2 boneless, skinless chicken breasts.
Then he put me to work as his sous-chef. I had to make the “salad” component. First, I opened up an avocado.
Then I cubed it.
Then I found a tomato.
And cubed that as well.
Chopped up a handful of cilantro and added that in, as well as some salt and pepper and lime juice.
Toss that and set it aside.
Open up a can of black beans and drain and rinse them well.
Then he had me finely chop a jalapeno pepper, to go in his cheese sauce.
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.
Once the cheese was melted he dropped in the jalapenos and let that sit for a bit.
At this point the chicken was ready to be shredded. Just pull it apart with some forks. It’s pretty fun.
We added a few tablespoons salsa to the chicken.
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.
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.
Start piling on your ingredients in the centre of your tortilla. Be generous.
To properly fold a burrito, we looked to the internet. If you’re not sure, try YouTube.
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.
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.
Then, tucking in the top of the tortilla, start rolling towards the end. Try to get it as tight as possible.
Make sure your ends are tucked in and slide the rolled tortilla to one side of your aluminum foil.
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.
To eat, just peel off some of the foil and you are all set. Take a bite.
This is one of the burritos the next day, cut in half. Look at that lovely combination of ingredients!