Chicken Burritos Mojados

Chicken Burritos Mojados

IMG_6605Flag_of_Mexico

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:

  1. 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)
  2. How to quickly make Mexican crema (1/2 cup sour cream, 1/2 cup mayonnaise, 2 tablespoons milk, 2 tablespoons lime juice)
  3. 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.

Advertisements

Making Simple Chorizo & Improving My Burrito

Making Simple Chorizo & Improving My Burrito

IMG_3889IMG_3896IMG_3902IMG_3920IMG_3922IMG_3939IMG_3989IMG_3980IMG_3988

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.

Ingredients:

  • 1/2 cup rice
  • 1/2 cup pinto beans
  • 1 large sausage patty
  • sour cream
  • pico de gallo
  • guacamole
  • cotija cheese

Storing Ingredients For My Burritos

IMG_3966IMG_3995IMG_4008IMG_4014

Making A Burrito

Download The Recipe:

Elementary Recipes For Making An Exciting Burrito – Summary

Burrito Breakthrough! Browning Meat With A Torch & A Cheese Sauce Experiment

Burrito Breakthrough! Browning Meat With A Torch & A Cheese Sauce Experiment

IMG_3211IMG_3215IMG_3221IMG_3224

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.

Ingredients:

  • 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)
  • Salt

Browned Meat

Cheese Sauce

IMG_3215

Download The Recipes:

The Richest Mac & Cheese Without The Biggest Price

Elementary Recipes For Making An Exciting Burrito – Summary

Sous Vide – Pork Loin Roast

Sous Vide – Pork Loin Roast

IMG_3172IMG_3185IMG_3186

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.

Elementary Recipes For Making An Exciting Burrito – Summary

Elementary Recipes For Making An Exciting Burrito – Summary

IMG_1308IMG_1307IMG_1293IMG_1281IMG_1279IMG_1274

Note: 1) consider brushing the tortilla with vegetable oil and warming the tortilla on a pan or griddle, 2) consider making everything 24 hours in advance to permit the flavors to combine (chemical reactions complete to create new flavor molecules once the food has cooled), 3) I like using sour cream

Note: 1) brown the meat to have more flavor,  Burrito Breakthrough! Browning Meat With A Torch & A Cheese Sauce Experiment2) techniques for filling and rolling a burrito are at my blog post Making Simple Chorizo & Improving My Burrito

Listen To The Music

One of my recent burrito recipes was for a simple and inexpensive burrito. This recipe is for making a burrito that is similar to a burrito at a restaurant. This burrito and these recipes should be universally appealing. I have observed people that use spices to make a burrito exciting. I added a link to a recipe for a spicy guacamole. This recipe is exciting on a burrito, but I would not use it as a dip (do not use the amount of salt suggested in this recipe). Some people might prefer to brown the meat in a cast iron pan or a griddle. Many Mexican burritos are not savory; this type of burrito probably does not use salt.  The only salt I added to these burritos was put in the guacamole and pico de gallo.

Guacamole

Ingredients

  • 4 avocados
  • juice from 1/2 – 1 lime
  • 1/4 teaspoon garlic powder (1 crushed garlic clove)
  • (optional) 1/4 teaspoon table salt (1/2 teaspoon Diamond kosher salt)

Instructions

  • Mix and let sit for 30 minutes or more

Pico De Gallo

Ingredients

  • 5 Romas, small dice
  • 3/4 medium white onion, small dice
  • 1 – 2 jalapenos
  • 1/2 bunch cilantro
  • 2 cloves garlic
  • juice 1/2 lemon
  • (optional) 1/4 teaspoon table teaspoon salt (1/2 teaspoon Diamond kosher salt)

Instructions

  • Pound or puree jalapenos, cilantro, garlic, and lemon juice
  • Mix puree with other ingredients
  • Let salsa sit for 30 minutes or more

Burrito

Do not use salt, Mexican burritos are not usually savory

Ingredients

  • 2 pounds of pork loin, diced and sautéed
  • 1/2 pound of beans cooked in 5 cups water without salt (consider using 1 1/4 teaspoon table salt)
  • 1 cup of rice cooked in water without salt
  • Cheddar cheese
  • Guacamole
  • Pico de gallo
  • Sour cream (optional)

Instructions

  • Put 1/2 cup of rice on a tortilla
  • Put 1/4 cup of beans over the rice
  • Put 3/4 cup of pork over the beans
  • Add cheese
  • Add guacamole and pico de gallo
  • Add sour cream (optional)

IMG_1308

Download The Recipes:

Simple Guacamole

Simple Pico De Gallo

Pork Burrito

Spicy Beef Burritos

Spicy Beef Burritos

IMG_0723IMG_0701IMG_0700IMG_0708IMG_0712

Listen To The Music

Note: 1) I put about 1/2 tablespoon of Diamond kosher salt on the meat (1/4 tablespoon table salt), 2) the chili sauce was savory; I used broth with sodium and I used the amount of salt in the recipe, 3) consider basting or turning the meat over one or more times while it is roasting, 4) I made the filling 1 day in advance

There were several brands for frozen burritos where I lived when I was a child. These Spicy Beef Burritos remind me of my favorite frozen burritos. This recipe is perfect. In the future, I may add twice as many chiles de arbol. The meat in a frozen burrito is usually coarsely pureed. The recipe for the sauce is in my blog post Tamales Baked In A Water Bath. I substituted chicken or pork broth with beef broth.  I roasted a 4 pound roast wrapped in foil for 6 hours at 325°F/163°C. I reduced the broth and I mixed the broth into the meat. The flavor of the meat was very exciting after adding the broth.

I am using a portable induction cooktop in these pictures. I talked about induction cooktops in my blog post Gadgets Make More Possible, Let’s Go Chopping. This was my introduction to precision cooking. I like this cooktop. Deep-frying was easy because the cooktop is level and the cooktop changes temperature quickly after the big buttons are pressed. The rings of bubbles that the cooktop makes in a pan of boiling water were perfect circles. My electric stove does not heat a pan evenly. This cooktop is only 1800W. A large electric burner is usually approximately 2400W. Boiling 6 quarts of water took 23 minutes.  Smaller amounts of liquid boil very quickly. I was very excited by this induction cooktop.

Savory Bean And Rice Burrito – Summary

Savory Bean And Rice Burrito – Summary

IMG_0490

Note: 1) the most basic version of this burrito does not use salt; a more authentic version of this burrito probably does not use salt

Listen To The Music

This is a summary of my all my experiences making burritos. I usually add vegetables to the water when I make beans. The vegetables create a distinct flavor that is different than a bean burrito at a restaurant. I included pictures for explaining how someone can intelligently determine the proportions of salt to use in a recipe.

Recipe:

Beans

  • 1 pound beans
  • 10 cups water
  • 5 teaspoons Diamond kosher salt (1 teaspoon of Diamond kosher salt for every 2 cups of water) or 2.5 teaspoons table salt (1/2 teaspoon table salt for every 2 cups of water)
  • Cook until soft (4 hours on high in a slow cooker)

Rice

  • 2 cups long grain white rice
  • 1 teaspoon Diamond kosher salt (1 teaspoon of Diamond kosher salt for every 2 cups of water) or 1/2 teaspoon table salt (1/2 teaspoon table salt for every 2 cups of water)
  • Cook according to directions on package (boil rice and water, 15 minutes at setting 2 on the large burner of my stove, wait 5 minutes before removing lid)

Burrito

  • Rice
  • Beans
  • Cheese
  • Hot sauce
  • Tortillas

Working With Salt (Taste The Solution After Each Addition)

IMG_0386IMG_0390IMG_0400

Making A Burrito

IMG_0470