Mexican food in a flash without leaving home
Updated: Jan 28
Right now, travel is hardly an option anywhere in the world. Some of us can’t even leave our front door, unless its for food, emergencies or walking the dog.
I have found one way to ‘travel’ in these strange times, is to study and cook the world’s regional street foods. They are easy to prepare, inexpensive and take little time.
Who doesn’t love the simplicity of Mexican burritos? My Christmas menu this year was all Mexican. Nachos, Burritos and Tacos. I am not a huge fan of turkey dinners; they take too long to prepare and cook. I wanted to enjoy the day with a few select friends and not be a slave to the kitchen. I make burritos regularly as they are the perfect food for unexpected guests. You can even freeze prepared burritos.
Below is my favourite Burritos with shredded chicken (I roasted the chicken the day before). Alternatively you could buy a ready roasted chicken and shred it. Lidl’s sell packs of shredded beef or chicken.
Time: 10-15 minutes including preparation time
For 4 servings
Measuring cup, tablespoon, teaspoon, bowl for mixing the ingredients, sharp knife and chopping board.
Large flat frying pan or griddle. Spatula. Stove top (gas or electric).
2 cups cooked shredded chicken
1/2 cup mozzarella cheese
1 avocado, stone removed, skin removed and diced
One onion sliced
2 tablespoons cilantro chopped
Half a can of chopped tomatoes
A teaspoon of a spicy sauce (I often use Tabasco or Sweet chilli sauce, it depends on the level of heat, that you prefer)
4 large ready made, corn or wheat tortillas
1 tablespoon oil
alternative Fillings suggestions
Shredded chicken can be replaced with any left-over food in the fridge. Try cooked vegetables, tinned refried beans, sliced avocado, guacamole, tomatoe salsa, chopped up cooked sausage, slices of bacon, baked beans, scrambled egg, or any cooked meat, fish or seafood you fancy.
Mix the shredded chicken, tomatoes, spicy sauce, onion, cheese, cilantro, and the diced avocados together in a bowl.
Lay a tortilla flat on a plate and add 1/4 of the mixture, form a roll. repeat the process for all four tortillas.
Pour 1 tablespoon oil into a medium heated pan or griddle. Place all four tortillas in the pan and cook for 2 minutes on medium- high heat. If its too hot it will burn the tortilla before the mix inside has a chance to warm up.
Flip on the other side and cook for another 2 minutes or until the burritos are golden in color. Serve warm.
Optional: Toppings that you could add to the finished burrito: any kind of salsa, plain yoghurt, sour cream, mayonnaise, grated cheese, seeds or sprouting seeds
Burritos were named after the Spanish word for little donkeys.
A Wet Burrito is covered in red chilli sauce and finally topped with cheese and grilled.
The Breakfast Burrito, originated in America and is filled with breakfast items, particularly scrambled eggs, and bacon, wrapped in a tortilla
Shushi Burrito's blend Japan’s cuisine with the Mexican idea, but they are wrapped in seaweed.
The difference between a burrito and taco is that burritos are much larger: its more than a snack, it’s as filling as a meal. Tacos are much smaller, more like a tapas, or a little snack.
Cooked Burritos can be frozen for up to 3 months.