Last week before Devina went away for Puerto Rico, I made her my “sorta” chicken burritos and she seemed to really like them. I figured I’d share the pseudo recipe with you all. They’re “sorta” my burritos because I first had them when Ada’s ex boyfriend made them for us one day when I was hanging out at their place. I changed a couple of things so that’s why it’s almost my recipe. 🙂 It’s a very basic meal and can be done within 30 minutes I suppose if you pre-chop the essentials. The ingredients are quite simple and should be relatively easy to find if you live in an area with Latinos around.
1 bundle of cilantro (aka coriander or chinese parsley)
1 medium sized onion (White ok, Vidalia preferred)
1 bottle of green Mole (pronounced Mol-eh)
A bunch of limes (I use roughly 4-5)
1.5-2 pounds of skinless and boneless chicken breasts
1 package of Monterey Jack cheese with Jalepenos
2 cans of Tomatillo sauce
1 package large tortillas for making burritos
Ground cumin, adobo and pepper for seasoning
- Open up the can of Mole (it helps to pry it from underneath the lid with a knife) and mix it with 3 equal parts water in a large frying pan or skillet.
- Heat up to medium and allow the mixture simmer to dissolve the mole in water. It helps to use a slotted spoon to “mush” the mole into finer pieces. It usually takes me close to 10-15 minutes to dissolve 95% of it. At that point, I just scoop up the undissolved chunks and throw them away.
- Proceed to slice the chicken into small pieces (roughly the size of McDonald’s chicken nuggets) and set aside after sprinkling some adobo on it.
- Proceed to chop up the onion and cilantro to a pretty fine consistency (between chopped and minced) and set aside.
- Slice the limes in half and set aside.
- Use a cheese slicer to slice the cheese lengthwise to have full size slices and set aside.
- Once the mole is dissolved, throw in the chicken and turn up the heat to medium-high and cook them all the way. Ummm, I usually do it for 10-15 minutes. Immediately add roughly a half a tablespoon each of cumin, adobo and pepper.
- 10 minutes after the chicken is added, add the cilantro and onion to the pan and proceed to heat them up as well.
- About 5 minutes before the chicken is done, bring down to a low simmer and squeeze half of your limes into the mixture.
- When chicken is just about done, set your oven to the broiler setting and taste your mixture to see if you need to add more limes and/or seasoning. I love limes so I add all of my limes. Other may not like their burritos so limey tasting. 🙂
- When done, proceed to place roughly a ladle’s worth of chicken and mole onto the tortillas and roll them up into burritos and then onto a baking dish. Add one (or more) cheese slice(s) to the top of the burritos and cover with tomatillo sauce. Place on the lowest rack in the broiler until the cheese melts (roughly 10 minutes). If you wish, cover the dish with aluminum foil to get a good sloppy melt as opposed to a crispier cheese melt.
- Enjoy with either a nice margarita or an ice cold Corona or Dos Equis XX beer.