Fil-Mex Burrito

burrito
FIL-MEX BURRITO
(FILIPINISM-INFUSED MEXICAN BURRITO)
Decades back, in a tiny Mex stall, when I had my first bite into this roll. Pieces of wood-fire grilled sirloin, re-fried pinto beans, lettuce, onion and tomatoes drizzled with cumin-rich mayo-vinegar sauce.
Great while watching vehicles traversed San Francisco bridge. Reminisced when my grandkids wanted to have some, along with Tacos, capping off their Sunday afternoon activities.
They did the ordering in this…never mind…
Beef ultra tough, over-“cuminized” and seemed like a 16million Scouville Heat Unit (SHU) sauce was dumped unto the burrito. As usual, my “innovative ego” was touched.
I promised them I will come up with kid-friendly-Filipinized version. What more could be infused unto burrito to make it pleasant for kids? They like not to hot stuff, bit sweet, tasteful and most of all…healthy.

 

Fil-Mex Burrito
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • MEAT:
  • ½ chicken breast, deboned, cubed, seasoned with salt and pepper

  • BURRITO SAUCE:
  • 60 grams mayo (any)
  • 30 grams mustard
  • 20 ml. EVOO (Extra Virgin Olive Oil)
  • 10 ml. cane vinegar
  • 2 grams brown sugar
  • 3 grams salt
  • 2 grams ground black pepper
  • OPTIONAL 3 grams MSG

  • FRYING NEED:
  • 50 ml. EVOO (Extra Virgin Olive Oil)

  • VEGGIES:
  • 3 pieces ultra fresh lettuce (Romaine or iceberg or any you prefer)
  • 1 small tomato, cubed
  • ½ cucumber, peeled, cubed
  • ¼ white onion, cubed
  • ½ peeled carrot, cubed

  • FILLINGS TO COOK:
  • 1 small sweet potato (kamote which renders that sweet flavorful bite) cubed, boiled to desired doneness. Set aside.
  • 100 grams beans. Pinto beans are not readily available in my country that I utilized ordinary kidney beans. With plenty of tap water, pressure cook for 20 minutes (count starts when “sizzle” begins) drain and mash with potato masher to a paste consistency. Set aside.

  • WRAPPERS:
  • 3 pieces Tortilla wrappers (these are readily available in supermarkets)
  • 3 square or rectangular foil enough to cover entire Tortilla when rolled with fillings.

  • TOP GARNISH:
  • 100 grams grated cheddar cheese
  • 3 grams chili powder
  • 8 grams salt
  • 2 grams ground black pepper
Instructions
  1. Tossing constantly, fry in heated EVOO chicken cubed breast until light brown. Set aside.
  2. In a bowl, whisk together all ingredients of burrito sauce. Tumble and toss well. Set aside.
  3. Now all set. Get one Tortilla wrapper and put unto stove fire for 4-6 seconds each side. Ensure all parts are heated by carefully moving up-down-sideways.
  4. Lay unto foil and put lettuce in the middle .
  5. One by one each kind, let’s fill-beginning with a tablespoon of mashed beans scatter on top of lettuce. Continue with other filling ingredients and end with cubed chicken. Drizzle with sauce, sprinkle salt, pepper, chili powder and generously top with grated cheese.
  6. Roll Tortilla first to log form followed by foil to cover all parts. Fold to seal top and bottom of foil.
  7. DONE. Ready. Tear one side to open burrito for our first bite.
  8. Smile. Enjoy.
  9. I paired mine with red wine.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
1 reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply