Last week I had to eat at a bunch of different Chinese restaurants for an article for my college’s newspaper. I love eating out, but I really missed my kitchen after a few nights. So I decided to get really creative for the next meal I cooked. I don’t cook Mexican food very often, but when those giant tortillas started calling my name in the grocery store, I couldn’t resist the idea of burritos, chicken burritos.
I started by warming up my tortillas in my frying pan, just letting them sit in the heat until they browned a bit. Then I put a paper towel over them and placed them in the microwave to keep them warm.
Then I started on my chicken. I cut it into sizeable chunks and boiled them in a stove pot to cook them.
When they were cooked all the way through, about 15 minutes later, I shredded it with a knife and fork by cutting the knife in the opposite direction of the meat.
After placing the chicken into my frying pan, I added my seasonings; taco sauce, half a tube of Chorizo (very spicy and delicious Mexican sausage!) and a packet of Mexican spices that my friend Jess gave me. I let that cook together on the stove for about ten minutes.
Then I opened a can of black beans and rinsed them. I put the cleaned beans in a bowl and put it in the microwave for 30 seconds at a time, stirring them around after every interval, for 1 minute and 30 seconds total. Then I salted them and put them back in the microwave to stay warm.
I cooked up some minute rice and seasoned it with a little salt and pepper. Minute rice has the directions directly on the rice, so I didn’t think that I needed to provide directions for that.
I had never tried to roll a burrito together before this. There is a small burrito chain called ‘Big Ten Burritos’ and they are only located on Big 10 college campuses. Lucky for me, University of Michigan is a Big 10 school, so I can eat BTB all the time. I was really hoping that the art of rolling a burrito would not be that difficult, and I’m sure it’s not, but my burrito ended up like more of a folded-over soft taco, even after I rolled it in tin foil to keep it together.
The chicken was really great! It was spicy, super soft, and it went with the beans very well. And it didn’t take long to cook up. Warming the tortillas only took a few minutes, the beans took 1 minute and 30 seconds, the rice took around 10 minutes (5 for the water to boil, 5 for the rice to cook), and the chicken took about 30 minutes. A great meal to kick-start my week and get me used to cooking again.