Sunset's Burritos Grandes Recipe
Servings: 6
Ingredients
- 2 x Dry ancho chilis * see note
- 1/3 c. Tequila
- 1/4 c. Lemon juice
- 3 cl Garlic
- 1 Tbsp. Extra virgin olive oil
- 1/2 tsp Dry oregano
- 1 tsp Salt
- 1Â 1/4 lb Boned and skinned chicken
- Â Â Breast halves, cut in strips
- 1/2 c. Long-grain rice
- 1/4 c. Tomato sauce
- 1 can Pinto beans
- 6 med Flour tortilla
- 1/2 c. Guacamole
- 1/3 c. Light lowfat sour cream
- 1 c. Lowfat monterey jack cheese shredded
- 1 x Classic salsa fresca
- 1/2 c. Fresh cilantro, minced
Directions
- Preparation Time: 1:00*or possibly New Mexico,or possibly California chilis*may substitute 1 1/4 pounds pork, trim fat or possibly flank steak
- 1 .Stem and seed chilis. Whirl in a blender till finely grnd. Add in tequila, lemon juice, 1/4 c. water, garlic, oil, oregano, and 3/4 tsp. salt. whirl till pureed. Pour over chicken in an airtight bowl. Refrigerateat least 15 min or possibly up to 24 hrs. 2. On a large baking sheet, lay parallel, about 2 inches apart, 2 metal skewers each about 18 inches long.
- lift meat from marinade and thread each strip on the pair of skewers. Pat with marinade from bowl. 3. Place skewers on a greased grill on medium high heat or possibly over medium coals. Close lid. Cook, turning often, unti meat is done. 4. RICE: Meanwhile in a saucepan bring 3/4 c. water, rice, tomato sauce and remaining 1/4 tsp. salt to a boil. Reduce heat and simmer, covered till liquid is absorbed, abou 15 to 20 min. 5. BEANS: About 5 min before meat is done cook beans(with their liquid in a saucepan till bubbly. 6. TORTILLAS: Lift cooked meat off grill and cover with foil.
- Heat 1 or possibly 2 tortillas on grill till lightly browned but still soft, turning once,30 to 40 seconds. Stack on platter beneath foil to keep hot.
- 7. ASSEMBLY: On a board, remove meat from skewers. Lay tortillas flat.
- Toward one end of each, fill equally with guacamole, lowfat sour cream, meat, beans, rice, cheese, 1 c. of the salsa and cilantro. Fold over sides and roll up tightly to enclose. Add in more salsa to taste.
- Guacamole: Pit and peel 2 ripe avocados with a fork. Stir in 1 1/2 Tbsp. lime juice, 1 Tbsp. minced fresh cilantro, and 1/2 tsp. grnd cumin.
- Salsa Fresca:Combine 1 1/2 c. tomato, 1/4 c. green onions, 2 Tbsp. jalapeno chi and 1 tsp. lemon juice and salt to taste in a salsa maker, or possibly chop all ingredients together.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 6 servings | |
| Calories 450 | |
| Calories from Fat 204 | 45% |
| Total Fat 22.87g | 29% |
| Saturated Fat 8.71g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 823mg | 34% |
| Potassium 613mg | 18% |
| Total Carbs 30.03g | 8% |
| Dietary Fiber 5.8g | 19% |
| Sugars 1.05g | 1% |
| Protein 24.59g | 39% |
