Note: 1) I forgot to add chicken broth to the list of ingredients for the red sauce, 2) more exciting chili powders will make more exciting sauces
This was a very exciting chicken burrito. Chicken burritos are not usually very exciting. The burrito resembles the Mexican flag. Burritos mojados translates to mean wet burritos. This recipe is from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by America’s Test Kitchen. I have read most of this book. After making this recipe, I believe that this book contains so many important things to know for making great Mexican food. The recipes appear to be very reliable and they contain techniques and methods that are very exciting (based on understanding the nuances of cooking). The Kindle version of this book costs about $15.00. Used books are usually inexpensive. I use Bing(.com) points to buy used books by earning Amazon gift cards. I will be using this book often this year.
Here are some exciting things to learn in this recipe:
- How to make a Mexican red sauce (2 tablespoons vegetable oil, 3 cloves garlic, 3 tablespoons chili powder, 1 cup chicken broth, 16 ounces of tomato sauce)
- How to quickly make Mexican crema (1/2 cup sour cream, 1/2 cup mayonnaise, 2 tablespoons milk, 2 tablespoons lime juice)
- How to make tomatillo salsa without boiling the tomatillos
1. The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach (Kindle Location 3599). America’s Test Kitchen. Kindle Edition.
I FORGOT TO TAKE A PICTURE OF THE BEANS AND RICE
Notes: 1) I changed the amounts for the rice and beans in the list of ingredients, 2) I cooked the sausage with a microwave, 3) consider putting the guacamole in two bags to better protect the guacamole from air
I am VERY EXCITED by this burrito! This is my solution for having chorizo when I cannot travel to a deli. I put 1 tablespoon of spices in 1 pound of sausage. Some breakfast sausage may be plain. Sometime soon, I am going to get a meat grinder attachment for my mixer. Once I have the attachment, I will be able to make chorizo with fresh ingredients. I have seen people on the internet grind vegetables with their pork. I want to make exciting Mexican and Cajun sausages with pork shoulder meat!
Since air turns the guacamole brown, I have to store it in a bag with the air removed. Dipping the bag in the water removes the air. I need the guacamole to last for approximately 4 days. Also, since I have to touch the filling when rolling a burrito, I discovered that putting the wet stuff on the tortilla first enables me to roll a burrito on an 8 inch tortilla very easily. In these pictures, I put the sour cream, guacamole, and salsa, respectively, on the tortilla. The link to the recipe for my original burrito and the notes on the evolution of these burritos appears below.
- 1/2 cup rice
- 1/2 cup pinto beans
- 1 large sausage patty
- sour cream
- pico de gallo
- cotija cheese
Storing Ingredients For My Burritos
Making A Burrito
Download The Recipe:
Elementary Recipes For Making An Exciting Burrito – Summary
Note: 1) consider marinating the chicken
Browning the meat put this burrito closer to being in 1st place! I believe that the restaurant Chipotle browns the chicken meat that they put in their burritos. But when I cook the meat sous vide, it is not dry! This is a very very exciting. I am going to have to grill slices of pork loin roast to create this experience and these great flavors without using a torch. Using the torch is also exciting.
I used my Mornay suace recipe in my blog post The Richest Mac & Cheese Without The Biggest Price to make this cheese sauce. I want to make this sauce using corn starch. I seasoned the sauce with a Mexican seasoning that contains salt. The sauce was savory. I do not believe that the sauce at the restaurant Chipotle is savory. The onion that I put in the scorched milk added a significant amount of flavor to the sauce. I will probably add chili powder in the future. I should also search for a copycat recipe. Maybe adding a blend of Mexican cheeses would be interesting.
A great technique for making cheddar cheese more flavorful is probably adding lemon zest. I had something similar to a savory citric acid that I got at a Mexican food store. I used it with cheddar cheese. The flavor reminded me of the very best macaroni and cheese.
- 2 cups milk
- 1/2 medium white onion. cut in half
- 3 cups mild cheddar (or a blend of cheeses)
- 1/4 cup butter
- 1/4 cup flour
- 1 tablespoon Mexican seasoning (chili powder)
Download The Recipes:
The Richest Mac & Cheese Without The Biggest Price
Elementary Recipes For Making An Exciting Burrito – Summary
Cooking pork sous vide improved my burrito so much! I am very excited. The meat was moist, flavorful, and it had great texture. Everything was great! During my previous year, I discovered juices. Using sous vide permits me to save the juices very easily. There is no chance that I will scorch them and create an undesirable flavor. Using the sous vide device is easy. I cooked this pork loin at 140°F/60°C for 4 hours. I was going to brown the outside with a torch, but the torch was defective. It only worked for a moment. In my kitchen, I am able to use sous vide as normally as a microwave. Using the vacuum sealer is not necessary. I put some salt over the pork before sealing the roast in a bag.
I heated the water on the stovetop before I put the circulator in the pot. Someone may put the circulator in the pot while warming the water on a stovetop. The temperature of the water increases if I put plastic wrap over the pot by approximately 1/2 a degree (Fahrenheit). Covering the pot should reduce the amount of evaporation and protect the sous vide circulator from being damaged by steam. I read that someone had problems with steam disabling a circulator. There are lids specifically made for this device that fit plastic storage containers. This information is probably important if someone plans on cooking something for a long time. After 12 or 24 hours, adding more water may be necessary.
Note: 1) I sprinkled table salt over the chips
I dream about returning to the cantina where I went when I was young. One of my desires is to recreate things from the menu at this restaurant. This cantina had a red and white checkered floor. The walls were covered with wood paneling. There were pictures on the walls. People danced there sometimes.
The restaurant was different than the cantina. There is a type of Mexican music called romantic music. The excitement at the restaurant was romantic. The excitement in the cantina excited me similarly to the experience I have when I listen to Mexican or Grupera music. Appreciating Mexican culture is an important part of my life.
These chips are made with tortillas. I deep fried the pieces at 350°F/177°C until the color of the chips changed. I put smoked paprika on the corn chips. I put sugar and cinnamon of the flour tortillas. Someone should put sugar on both sides of a chip to create an exciting flavor. I want to serve these corn chips with salsa that is very runny and flavorful. This salsa will contain vinegar. I will have to work with an old recipe to create something called caliente.
Note: 1) the powder was made using my pico de gallo recipe, I used 1 slice of dehydrated lemon, I dehydrated the vegetables for 24 hours at 160°F/71°C, this may be too long, the same percentage of water may be removed in less time, 2) this powder is similar to the seasonings on Doritos chips, 3) consider using less water when using fresh salsa (to avoid using vinegar) or fresh ingredients, 4) consider using more pico powder (taste on meat), 2) consider adding more powder to the pico sauce
This spontaneously created sauce made me happy! After reading how to make the cream sauce, someone can probably put fresh salsa or other ingredients in the sauce. This sauce is runny. I am making it for some tacos. Since I know how to cook shredded meat, I should be excited.
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons water
- 1 pinch Diamond kosher salt (use 1/2 pinch table salt)
- 1 1/2 teaspoons pico powder