Mamis Mini Chicken Burritos Recipes

BURRIQUITAS (MINI BURRITOS)

Steps:

• Dump the beans, tequila and epazote into a saucepan and begin simmering over low heat. Stir occasionally.
• Mix the taco seasoning, cocoa, and black pepper in a bowl.
• In a large four-quart pot, brown the meat and then add the water and taco seasoning mixture; bring to a boil. Reduce heat to simmer, and add the chopped chilies and hot sauce. Stir and simmer for 15 minutes.
• In the meantime, put the beans, sour cream, and salsa into a blender and puree the mixture. It should have a smooth consistency when you are done.
• Pour the blender contents into the pot and heat on medium-low. Add the cheese and let it melt. Simmer and stir for about 10 minutes. Remove from heat and mix the Minute Rice into the pot. Let this stand for about 5 minutes.
• Pre-heat oven to 350°.
• Scoop about 2 ounces of the filling right down the middle of a tortilla. Gently fold the tortilla over, fold the right edge in, and then roll again. Place onto foil covered cookie sheets. Continue until the cookie sheets are full, but do not layer.
• Bake for 15 minutes and enjoy!

MINI BREAKFAST BURRITOS

Steps:

• Place butter in a medium skillet and heat on medium-high heat. Dice peppers, then add to melted butter with the onions; sautee until peppers and onions are lightly browned. Turn heat down to medium.
• In a bowl, beat eggs with cheese, salt, and pepper, until whites and yolks are almost completely blended. Add to peppers and onions.
• Cook egg mixture over medium heat, stirring frequently until eggs are set (No runny egg). Remove from heat.
• Place a tortilla on a flat surface. Add a small amount of dressing, then 2 tbsp of eggs. Roll tightly. Repeat until all egg is used.
• Serve immediately or freeze. Can be frozen up to 1 month.

NICKER'S PULLED CHICKEN BURRITOS

Steps:

• Put beans in a bowl and cover with 5 cups of cold water. Soak beans for at least 8 hours or overnight. (This makes the beans less gassy and increases the nutritional value of the beans).
• Boil chicken in hot water for 10-15 minutes or until almost fully cooked and easy to shred. Shred chicken once cooled and set aside.
• Combine shredded chicken, chicken broth, garlic, salsa, yellow onion, tomatoes, juice of lime, cumin, coriander, paprika, onion powder, garlic powder, Tabasco, salt, pepper, and cilantro in a crock pot and simmer on low for 8 hours.
• Prepare Salsa (See my recipe Nicker's Salsa) and let sit in fridge while chicken cooks.
• Prepare Guacamole (See my recipe Nicker's Guacamole) and let sit in fridge while chicken cooks.
• Drain the beans you have been soaking and rinse them REALLY well.
• Put the beans in a pot and cover with 4 cups water. Add bay leaf and cilantro. Bring to a boil then reduce heat and simmer until the beans are tender but firm. Check occasionally to see if you need to add more water. Beans should take 40 min to 1 hour to cook.
• Once beans are cooked drain any remaining water and remove the bay leaf and cilantro. Add the chicken broth, coriander, cumin, salt. Bring to a boil, reduce heat and simmer for 7 minutes. Add the juice of 1 lime and gently smoosh some of the beans slightly with the back of a spoon or spatula (don't over smoosh).
• Set a medium heavy pot over medium heat, add 1 Tablespoon butter, bay leaf and rice. Sauté rice for about 2 minutes, stirring constantly. Next pour in water and salt. Bring to a boil. Once boiling, cover pot and reduce heat to a simmer. Simmer covered for about 15-17 minutes, until water is absorbed and rice is fluffy. Remove from heat. Remove bay leaf. Stir in 1 Tablespoon of butter, cilantro, lime juice and lemon juice. Stir until well combined.
• Heat oil in frying pan on high heat until it starts to smoke. Add butter and peppers and onion. Sauté with salt and pepper until vegetables are cooked but crisp and making a sizzling sound. Remove from heat immediately.
• Set up your burrito building station where each person can put what they want in their burrito. Don't fill up the burritos too much or you won't be able to fold them. Fold the burrito and fry on all sides on high heat so that the burritos don't get soggy.

MINI BURRITOS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Brown ground meat, adding onion, pepper, and garlic about halfway through the browning process.
• Add taco seasoning, cumin, salsa, and a small amount or water (1/3 cup or less) when meat has browned and allow to simmer over medium heat until mixture is dry.
• Remove meat from heat.
• Lay 4-6 wonton wrappers out and place one pinch of cheese and one level spoonful of meat mixture in each wrapper.
• Use your finger to wet 2 sides of the wrapper and fold into a triangle or rectangle shape (the shape doesn't matter- it's up to you!).
• DO NOT OVERFILL!
• Place filled wontons onto greased baking sheet or jelly roll.
• Repeat filling until out of meat mixture.
• Place in oven and bake for 10 minutes.
• Remove from oven, sprinkle cheese over top, and replace in oven for additional 5 minutes or until cheese has melted and wontons are crisp on the edges.
• ENJOY! (I top mine with hot sauce and dip in sour cream and salsa like a nacho).

"AMIGOS" CRISP CHICKEN BURRITOS

Steps:

• Let cream cheese come to room temperature. Drain the canned chicken. Mix cream cheese, green chiles, green onion and chicken until well blended.
• Cut two sides of the tortillas so you have two straight sides on each side.
• Spread chicken mixture thinly on 3/4 of the tortilla. Roll tortilla up starting with the end you spread the chicken mixture on. Seal the plain end with water.
• Heat oil to about 375-400 degrees. Drop burritos into hot oil and fry for about 2 minutes. Keep turning so they fry evenly. When they start to turn golden, they are done. Drain on a paper plate covered with a paper towel.
• These are so easy and goes great with Salsa, guacamole, or ranch dressing.