rita-bose-cooking

rita-bose-cooking

Godaddy Affiliates

That's a Smart Move! Economy Hosting for $1.99/mo.

728X90 AdSense Banner

FoodieBlogroll 728X90

Search This Blog

Foodie_Blogrool_Widget

Showing posts with label Spanish. Show all posts
Showing posts with label Spanish. Show all posts

28 November, 2012

Chicken Burrito

28 November, 2012

Chicken Burrito

Chicken Burrito is a quick and tasty Mexican recipe. When we were in Houston, Texas we used to order burritos in Mexican restaurants, a thick delicious meat filling wrapped in a yummy flour tortilla with sour cream and salsa. I made this tonight for dinner with this simple ingredients and it turned quite well. So, give it a try!

Chicken Burrito


Ingredients:


  • Cornflour -1/2 cup
  • Maida/ Plain flour - 11/2 cup
  • Potato (large) -1 (Boiled and grated)
  • Oil - 2tbsp
  • Salt - 1/2 tsp
   Filling: 

  • Boneless chicken - 500 gms(Cut into thin long strips)
  • Worcestershire sauce - 2 tbsp
  • Soya sauce - 1 tbsp
  • Vinegar - 1 tbsp
  • Red chilli flakes/paste - 1 tsp
  • Oil - 3 tbsp
  • Garlic flakes - 6-8 (Chopped)
  • Spring onions - 2-3 (Chopped diagonally)
  • Capsicum - 1 (Deseeded and sliced)
    Sour cream:

  • Cream - 200 gms (1/2cup)
  • Lemon juice- 1 tsp
  • Hung curd - 125 gms
  • Salt to taste

Method:

1. Mix maida/flour, cornflour, grated boiled potato, oil and salt. Add just enough water and knead to a soft dough. Cover and keep aside.
2. Filling: Marinate the chicken with worcestershire sauce, soya sauce, vinegar and chilli paste or flakes for 1/2 hour.
3. Heat oil in a non stick pan. Add garlic, stir. Add the chicken, cook on high heat for 1 min. Reduce heat. Cover and cook till chicken is tender. add the capsicum and spring onion. Stir. Remove from heat. 
4. Sour cream: Beat cream still stiff. Beat hung curd till smooth. Add to the cream.Stir in salt and lemon juice. 
5. Assemble: Roll out thin 6" - 7" diameter chappati. Cook chappaties on a hot tawa on both sides on medium heat. Keep them warm on a casserole.
6. At Serving Time: Heat 1 tbsp oil on a tawa. Fry the cooked chappaties. Remove from heat. Spread hot chicken filling at one end. Spoon 1 tbsp of sour cream over the filling. Roll the chappati. Serve hot with left over sour cream and salsa.



"Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste"

"Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste"Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste   

    
(credit for the original source)

"Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste"

Follow by Email

Amazon-Gourmet

Gtalk Custom Web Search

Related Posts Plugin for WordPress, Blogger...
 

300X250Foodie Blogroll

Facebook Likes

POPULAR POST

Amazon-Home & Garden

Feedburner

Powered by FeedBurner

Recipe Category By Locale

Recipies By Category













Small Link AdSense

rita-bose-cooking

Labels

FoodieBlogroll 160X600