dinnerlastnight fell on a Friday and after a couple of beers at work and then the pub I didn't feel like going to too much trouble with dinner - but I was ravenous. I jumped off the bus early to go to the local shopping centre to pick up some avocados, lemons and tomatoes because I had a bit of a Mexican feeling.
In the last couple of years I have really liked making Mexican. Richard says that there are no good Mexican resturants in Australia so we tend to do our own thing at home instead. Rich makes a great chicken mole (pronounced mo-lay) but is also called chocolate chicken as cocoa is one of the main ingredients. I might feature that one in a later post. We also really like huevos rancheros for breakfast.
Anyway if you are going to try this dish, make sure you use Old El Paso branded salsa (always the hot variety) and refried beans. These are the best I have tasted. I also used their large flat tortilla bread as you can keep in the cupboard to use when you need.
Ingredients for this dinnerlastnight were chicken breast, refried beans, cumin, hot salsa, tortilla bread, avocado, fresh lemon or lime, tomato, spanish onion, jalapenos, cheese and coriander. It takes about 10mins prep and 5mins to cook on the stove.
Preparation:
Start with the guacamole - scoop the flesh from two avocados into a bowl and squeeze some lemon juice over them to stop them going brown. Chop a tomato and half an onion roughly and add to the bowl. Mash the avocado mixture so you end up with a chunky consistency. Stir through chopped jalapenos to your own taste. Season with salt and pepper to taste.
Slice the chicken into long thin strips and place in a bowl. Add cumin, a little oil and stir to combine. In a frypan, add half a can of refried beans and stir on low heat until thick and hot. Transfer the beans to a bowl and rinse the pan. Add some oil to the pan and when hot add the chicken. Fry until cooked through.
Now we just assembled the burritos. Lightly dry toast the bread in a frypan until hot and lay on a plate. In a strip on the bread add an amount of refried beans, chicken, guacamole, cheese, salsa and chopped coriander. Wrap the bread by first turning in one of the sides at the end of the strip of filling. Turn in one of the longer sides and keep rolling to finish your burrito - one of the ends should be open. Keep making the burritos until the mixture or the bread is all used. Serve with extra salsa if you like. The burritos will keep a couple of days if you have leftovers - a quick microwave is ok to reheat.
dinnerlastnight rating: 7/10
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