Grilled Chicken Burritos
4 garlic cloves
1 large handful fresh parsley leaves
Juice 2 limes
Juice 1 orange
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
OPTIONAL: 2 serrano chilies, seeds removed
Pico De Gallo Salsa
4 ripe tomatoes- seeded and chopped
1 Jalapeno pepper- seeded and finely chopped
(optional: I use bell pepper instead of Jalapeno pepper)
1 white onion- chopped
¼ cup of Parsley leaves or Parsely- if cilantro is not to your liking
Salt- to taste
Pepper to taste
Dash of Chili powder
8 Flour Tortillas
1 Whole Chicken (Marinade with 8 pieces of Calamansi / Calamondin, and 1/2 cup of soy sauce)
1 cup grated Cheese
Bottle of Garlic Sauce
Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper. Set aside
Make the Pico De Gallo Salsa: Mix all the ingredients together, Set asideTo make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable.
Chicken: Place the chicken to a turbo broiler with the temperature of 200 degrees Celsius for 30 minutes, then turn over the chicken and cook it for another 15 minutes. Then shred the chicken.
Place some chicken down the center of a tortilla and top with pico de gallo salsa, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of garlic sauce; garnish with parsley leaves and a squeeze of lime juice.
Got the recipe from Food Network: Easy Chicken Burritos with Mojo Recipe courtesy Tyler Florence. Just made some adjustments and added the pico de gallo salsa from Nacho's Recipe. Everybody loves it!!!
If you want to add more toppings to your burritos try these:
* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 teaspoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf
Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Spicy Black Beans:
* 2 cups (about 1 pound) dried black beans, picked over and rinsed
* 3 tablespoons extra virgin olive oil
* 1 medium onion, chopped
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt and freshly ground black pepper
Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
Yield: 8 servings