For my wedding twenty five years ago I got a slow cooker gifted to me. I only started using it two years ago when I started cooking at Bronte Bowling Club, it gave me something I could set up, like a soup or a stew and I could forget about while I got onto cooking other things. And this recipe is just that, you have five minutes of prep work, then two hours later, your chicken is ready.
Burritos, where did my burrito obsession begin, Casa Mamis in Bondi. Their burritos, quesadillas and tacos are fabulous. The burritos are full and juicy and delicious. They are my go to Mexican take away.
Now this is one big recipe, but the beauty of it all, is the steps are all easy and the end result means you have burritos in the freezer to eat any time you want. My family love just grabbing one for lunch or dinner, they are filling and delicious.
Chicken breasts, my least favourite part of the chicken, I find it boring and dry. But when I saw this recipe, it was made in the slow cooker, I was in burrito making mode, I thought I'd give it a try. It was great, there is so much sauce here that the breast with the sauce is perfect.
Now once the meat is cooked and shredded, you can choose to fry it in a little oil to brown it and get crispy bits on it. I don't, but if I needed to reheat it, this would be a good way to do it, just keep the sauce separate if you wanted to do this.
The chipotles in adobo sauce can be hard to find, I buy it at Harris Farm markets.
To make tacos instead of burritos, just put everything on the table and, serve the chicken with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves. Everyone can make their own. This will make 20-25 tacos. You don't need the Mexican rice here.
To make quesadillas instead of burritos, place the filling on one side of a tortilla, then fold to enclose. Start with shredded cheese, top with the chicken, you can add beans and corn, then finish with another sprinkle of cheese.
Place the quesadilla in a dry frying pan over low to medium low heat. Cover with a lid – this heats the filling through and melts the cheese faster, before the tortilla gets too brown. If you don’t have a lid for your frying pan use a baking tray or foil. Cook until underside is golden and crispy, then remove the lid. Flip over the folded edge -this ensures you don’t lose any filling! Use your hand on the uncooked side to hold it together.
Cook uncovered until crispy and cheese has melted – about 2 to 3 minutes.
Cut in half and serve avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves. You don't need the Mexican rice here.
This is also perfect as an enchilada filling.
A good Mexican red rice should be fluffy and tasty enough to eat plain. I love it. Long grain rice will give you the fluffiest rice.
I love Pico de gallo on the side, it adds spice and freshness to the burritos.
Corn Chips I add on the side as my favourite Mexican take away shop Casa Mamis in Bondi does and I love it.
Burritos, where did my burrito obsession begin, Casa Mamis in Bondi. Their burritos, quesadillas and tacos are fabulous. The burritos are full and juicy and delicious. They are my go to Mexican take away.
Now this is one big recipe, but the beauty of it all, is the steps are all easy and the end result means you have burritos in the freezer to eat any time you want. My family love just grabbing one for lunch or dinner, they are filling and delicious.
Chicken breasts, my least favourite part of the chicken, I find it boring and dry. But when I saw this recipe, it was made in the slow cooker, I was in burrito making mode, I thought I'd give it a try. It was great, there is so much sauce here that the breast with the sauce is perfect.
Now once the meat is cooked and shredded, you can choose to fry it in a little oil to brown it and get crispy bits on it. I don't, but if I needed to reheat it, this would be a good way to do it, just keep the sauce separate if you wanted to do this.
The chipotles in adobo sauce can be hard to find, I buy it at Harris Farm markets.
To make tacos instead of burritos, just put everything on the table and, serve the chicken with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves. Everyone can make their own. This will make 20-25 tacos. You don't need the Mexican rice here.
To make quesadillas instead of burritos, place the filling on one side of a tortilla, then fold to enclose. Start with shredded cheese, top with the chicken, you can add beans and corn, then finish with another sprinkle of cheese.
Place the quesadilla in a dry frying pan over low to medium low heat. Cover with a lid – this heats the filling through and melts the cheese faster, before the tortilla gets too brown. If you don’t have a lid for your frying pan use a baking tray or foil. Cook until underside is golden and crispy, then remove the lid. Flip over the folded edge -this ensures you don’t lose any filling! Use your hand on the uncooked side to hold it together.
Cook uncovered until crispy and cheese has melted – about 2 to 3 minutes.
Cut in half and serve avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves. You don't need the Mexican rice here.
This is also perfect as an enchilada filling.
A good Mexican red rice should be fluffy and tasty enough to eat plain. I love it. Long grain rice will give you the fluffiest rice.
I love Pico de gallo on the side, it adds spice and freshness to the burritos.
Corn Chips I add on the side as my favourite Mexican take away shop Casa Mamis in Bondi does and I love it.
Recipe
Recipe adapted from www.recipetineats.com/
Makes about 15 burritos
For the chicken:
1.5kg chicken breast, skinless, boneless
1 cup Chipotles in Adobo Sauce
800g can crushed tomatoes
4 garlic cloves, finely chopped
2 teaspoons dried oregano
2 teaspoons cumin powder
2 teaspoons onion powder
4 teaspoons sugar
1.5 teaspoons salt
white pepper, to taste
To Finish the chicken
2 tablespoons olive oil
4 tablespoons lime juice
Mexican Red Rice: make 2 batches
1 1/2 tablespoon olive oil
2 garlic cloves, finely chopped
1/2 small white onion, finely chopped
1 cup long grain white rice, uncooked
1 3/4 cups (435 ml) chicken or vegetable broth
2 1/2 tablespoon tomato paste
1/4 teaspoon salt
1 jalapeno pepper, whole (optional)
1 sprig coriander
Guacamole:
2 large ripe avocados
Lime juice, to taste
Salt and pepper, to taste
For assembly:
Flour Tortillas, I use Mission Wraps as they are large and soft
300ml Sour Cream
2 x 400g can black beans, drained, rinsed
2 x 400g can corn kernels, drained, rinsed
375g shredded cheese
Fresh Coriander, roughly chopped, to taste
Pico de Gallo: to serve
4 vine-ripened tomatoes, deseeded, diced
1 small white onion, diced
½ cup coarsely chopped coriander
Juice of 2 limes
2 jalapeño chillies, finely chopped
2 jalapeño chillies, seeded, finely chopped, optional
1 small garlic clove, crushed
Corn Chips, to serve, adds crunch
Place chicken breasts, in the slow cooker, add the chipotles in adobo sauce, tin tomatoes, garlic cloves, oregano, cumin, onion powder, sugar, salt and white pepper, to taste. Give it a little mix, and cook for 4 hours on low. The chicken is ready when it can be shredded easily with 2 forks.
Meanwhile make the Mexican Rice: Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 – 5 minutes until translucent. Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved. Place the jalapeno and coriander on top of the rice. Cover, bring to simmer, then lower heat to low so the water is simmering gently. Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).
Remove from heat, leave lid on and rest for 10 minutes, this is important. The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy. Fluff with fork then set aside until needed.
Make the Pico de Gallo, if you are eating the burritos today: combine all ingredients in a bowl and set aside for flavours to develop.
Remove chicken and shred. Set aside.
Add lime juice (to taste) and 2 tablespoon olive oil to the sauce. Use a stick blender (or transfer to blender) to puree the sauce. Adjust salt and pepper to taste. You should have about 2 cups of sauce.
Now I like to mix the meat back into the sauce.
Place a tortilla on a clean work surface. If your tortillas are not soft and pliable, you can heat them up in a microwave, uncovered or wrapped in foil in a warm oven.
Place about 1/2 tablespoon of sour cream on lower third of the tortilla, top with 1 tablespoon of guacamole, top with about 1/2 cup rice, shape the rice in roughly a 12cm x 5cm rectangle, top with about 1/2 cup of chicken, about 1/3 cup cheese, 2 tablespoons of beans and 2 tablespoons of corn then sprinkle with 1 teaspoon of fresh coriander. These measures are all guides, you want a full burrito, but you do need to be able to roll it up.
Makes about 15 burritos
For the chicken:
1.5kg chicken breast, skinless, boneless
1 cup Chipotles in Adobo Sauce
800g can crushed tomatoes
4 garlic cloves, finely chopped
2 teaspoons dried oregano
2 teaspoons cumin powder
2 teaspoons onion powder
4 teaspoons sugar
1.5 teaspoons salt
white pepper, to taste
To Finish the chicken
2 tablespoons olive oil
4 tablespoons lime juice
Mexican Red Rice: make 2 batches
1 1/2 tablespoon olive oil
2 garlic cloves, finely chopped
1/2 small white onion, finely chopped
1 cup long grain white rice, uncooked
1 3/4 cups (435 ml) chicken or vegetable broth
2 1/2 tablespoon tomato paste
1/4 teaspoon salt
1 jalapeno pepper, whole (optional)
1 sprig coriander
Guacamole:
2 large ripe avocados
Lime juice, to taste
Salt and pepper, to taste
For assembly:
Flour Tortillas, I use Mission Wraps as they are large and soft
300ml Sour Cream
2 x 400g can black beans, drained, rinsed
2 x 400g can corn kernels, drained, rinsed
375g shredded cheese
Fresh Coriander, roughly chopped, to taste
Pico de Gallo: to serve
4 vine-ripened tomatoes, deseeded, diced
1 small white onion, diced
½ cup coarsely chopped coriander
Juice of 2 limes
2 jalapeño chillies, finely chopped
2 jalapeño chillies, seeded, finely chopped, optional
1 small garlic clove, crushed
Corn Chips, to serve, adds crunch
Place chicken breasts, in the slow cooker, add the chipotles in adobo sauce, tin tomatoes, garlic cloves, oregano, cumin, onion powder, sugar, salt and white pepper, to taste. Give it a little mix, and cook for 4 hours on low. The chicken is ready when it can be shredded easily with 2 forks.
Meanwhile make the Mexican Rice: Heat oil in a large saucepan over medium heat. Add garlic, stir briefly, then add onion. Cook for 4 – 5 minutes until translucent. Add rice, broth, salt and tomato paste. Stir until tomato paste is dissolved. Place the jalapeno and coriander on top of the rice. Cover, bring to simmer, then lower heat to low so the water is simmering gently. Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).
Remove from heat, leave lid on and rest for 10 minutes, this is important. The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy. Fluff with fork then set aside until needed.
Make the Pico de Gallo, if you are eating the burritos today: combine all ingredients in a bowl and set aside for flavours to develop.
Remove chicken and shred. Set aside.
Add lime juice (to taste) and 2 tablespoon olive oil to the sauce. Use a stick blender (or transfer to blender) to puree the sauce. Adjust salt and pepper to taste. You should have about 2 cups of sauce.
Now I like to mix the meat back into the sauce.
Place a tortilla on a clean work surface. If your tortillas are not soft and pliable, you can heat them up in a microwave, uncovered or wrapped in foil in a warm oven.
Place about 1/2 tablespoon of sour cream on lower third of the tortilla, top with 1 tablespoon of guacamole, top with about 1/2 cup rice, shape the rice in roughly a 12cm x 5cm rectangle, top with about 1/2 cup of chicken, about 1/3 cup cheese, 2 tablespoons of beans and 2 tablespoons of corn then sprinkle with 1 teaspoon of fresh coriander. These measures are all guides, you want a full burrito, but you do need to be able to roll it up.
Fold up, burrito style-start rolling up from the filling side, folding in the sides when you're halfway, then finish rolling up.
Toasting: If eating right away: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes.
Serve burritos with pico de gallo and corn chips.
If you are freezing them: Don't toast them: Place a piece of foil on your work bench, top with a piece of baking paper. Place your rolled burrito on one edge seam side down and roll it up tightly, folding in the ends. Place in the fridge for up to 4 days or freezer for up to 3 months, they never last that long in my house.
If you cooking some you assembled earlier and were in the fridge, heat them up in a microwave for 2 minutes, before crisping up the tortilla either in warm in oven – 15 minutes at 180C wrapped in foil or remove foil and baking paper and heat in a dry frying pan.
Frozen – thawed overnight - remove foil, heat in a microwave for 2 minutes then warm in a 180C oven 15 minutes.
To reheat from frozen in the oven, keep wrapped in foil and place in oven for 40 minutes at 180C.
To reheat from frozen in a pan, first remove foil and baking paper, microwave for 2 minutes, then turn them over and microwave a further 2 minutes, then eat as is or crisp them up in a dry frying pan.
Serve burritos with pico de gallo and corn chips.
If you are freezing them: Don't toast them: Place a piece of foil on your work bench, top with a piece of baking paper. Place your rolled burrito on one edge seam side down and roll it up tightly, folding in the ends. Place in the fridge for up to 4 days or freezer for up to 3 months, they never last that long in my house.
If you cooking some you assembled earlier and were in the fridge, heat them up in a microwave for 2 minutes, before crisping up the tortilla either in warm in oven – 15 minutes at 180C wrapped in foil or remove foil and baking paper and heat in a dry frying pan.
Frozen – thawed overnight - remove foil, heat in a microwave for 2 minutes then warm in a 180C oven 15 minutes.
To reheat from frozen in the oven, keep wrapped in foil and place in oven for 40 minutes at 180C.
To reheat from frozen in a pan, first remove foil and baking paper, microwave for 2 minutes, then turn them over and microwave a further 2 minutes, then eat as is or crisp them up in a dry frying pan.
Enjoy!
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