I've recently been very into chicken and spinach burritos from this tiny hole in the wall Mexican place in the East Village called Downtown Bakery on 1st Ave. It's a very simple burrito, but for some reason it's the perfect balance of healthy and unhealthy that you want from a burrito. Because much of recipe inspiration comes from what I eat out, I decided to make my own take on the chicken and spinach burrito.
For the burrito itself, I cooked chicken breasted rubbed with salt, pepper, chili powder, cayenne, and paprika in a cast iron, sauteed spinach, cooked up black beans and shredded some cheddar. Once the ingredients were ready, I piled them in a tortilla, carefully rolled it, and used a panini press to seal the burrito and melt the cheese. The whole meal took about 30 minutes to make and made for a Mexican delight along with a Negro Modelo and some tortilla chips.
Ingredients:
(Serves 4)
Guacamole
2 avocados
1 medium chopped tomato
1/2 medium chopped red onion
2 chopped cloves of garlic
1/2 cup of packed chopped cilantro
1 chopped jalapeno (if you want a spicy guac, keep the seeds in. If you like a milder guac, scoop them out with a spoon)
1 juiced lime
Salt and pepper
Burrito
2 chicken breasts
Chili rub (equal parts salt, pepper, chili powder, paprika, and a third as much cayenne)
1 bag spinach
1 can black beans
2 chopped cloves of garlic
1 cup shredded cheddar
3 tablespoons olive oil
4 large flour or whole wheat tortillas
To Cook:
Guacamole:
- Mix all ingredients in a bowl with a potato masher until desired smoothness
- Taste and adjust consistency, saltiness, and acidity as desired
Burrito
- Rub chicken with spice rub
- Heat a cast iron pan, add some olive oil and cook the chicken for 8 minutes per side until meat is firm to the touch and browned. Slice for serving.
- Heat 1 tablespoon olive oil in a deep pan and add spinach, cook until wilted
- Heat 1 tablespoon olive oil in a saucepan and cook garlic
- Drain most of liquid from beans and pour into saucepan with garlic, cook for 20 minutes until beans are soft and fragrant
- Build your burrito (I like to go beans then spinach then chicken then cheese) carefully wrap and then press in panini press until outside of burrito has brown grill marks
- Serve with guac, salsa, sour cream and hot sauce
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