I have decided that my initial Shortcuts blog post will address the making of the humble Burrito. Specifically, my quick as you please do it at home version. Now, this is what I’d call a sort of left-over roundup, in that this would be made with what already would be available like the Mexican rice listed. So, we’ll start with kitchenware and ingredients below. An auspicious moment starting my Shortcuts blog.
Yield: 1 serving
Prep time: 10 MINUTES
Cook time: 10 MINUTES
Total time: 20 MINUTES
Kitchenware
- Griddle pan
- 2 metal BBQ skewers often called poultry lacers as well
Ingredients
- Protein: 6 to 8 strips of leftover Chicken, fish, steak or pork (each strip about 2 inches in length)
- 1 quarter to ½ cup or about 4 Tbsp of Mexican Rice (recipe for Mexican rice follows if you don’t have it handy)
- 1 to 2 Tbsp of Sour Cream
- 2 to 3 Tbsp of Salsa
- 2 to 3 Tbsp Shredded cheddar
- 2 Tbsp of Shredded lettuce or nappa, cabbage (often referred to as Chinese cabbage)
- 1 Tortilla large
Directions
- Layout your large tortilla and spread down the middle a good dollop of sour cream.
- On top of the strip of sour cream put down say about 6 strips of your protein lengthwise in two parallel rows. Here I’m considering the strips to be about 2 inches in length. Make adjustments accordingly.
- On top of your strips of protein put down a few spoonfuls of the Mexican rice. You’ll need to be the judge of how much you can use and still be able to get the tortilla to close when you’re done with the fillings.
- On top of the Mexican rice now put down say about 4 dollops of salsa.
- On top of the salsa and Mexican rice put down how much of the shredded lettuce or nappa you’d like.
- Top off the fillings with some shredded cheddar.
- Now fold in the top and bottom of the tortilla while closing up the sides. This is a bit tricky but you’re looking to get the general cylindrical tube shape of the burrito as you enclose the fillings in the tortilla. To secure this use the two skewers one closer to the top and the other closer to the bottom. Here, you’re pushing the skewers through the tortilla to secure the fillings inside of it.
- Now lay your filled tortilla down on the griddle pan skewer side down. The idea here is to first do a sear on the skewer side first to secure it.
- Turn your burner on to medium heat for about 5 minutes. You’re looking for a brown crispness on the part of the tortilla laying on the griddle.
- Once the 5 minutes has elapsed and you have that nice brown sear turn the filled tortilla over on the other side for another 5 minutes to sear that side as well.
- All Done! Enjoy your DIY burrito!
Hey and in case you’re needing to make that Mexican Rice, fear not. That recipe is in the next post!