Text 3865, 88 rader
Skriven 2010-11-16 18:38:00 av Dave Drum (1:124/311)
Ärende: Texas 222
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lime-Chicken Burritos
 Categories: Tex-mex, Breads, Poultry, Citrus
      Yield: 5 servings
 
  1 1/2 lb Chicken breast meat; in
           - bite-size pieces
      2 tb Red wine vinegar
           Juice of 1 lime
      1 ts Sugar
    1/2 ts Salt
    1/2 ts Ground black pepper
      1 ts Dried oregano
      3 cl Garlic; minced or pressed
    1/4 c  Minced green onion; white
           - only
    1/2 c  Chicken broth
     10    (6") flour tortillas
      1 tb Olive oil
      2 tb Chopped fresh cilantro

MMMMM-------------------------GARNISHES------------------------------
      1 c  Diced ripe tomato; no seeds,
           - no pulp
      2 c  Shredded iceberg lettuce
      2 c  Shredded Monterey Jack
           - cheese
           Pico de Gallo
    2/3 c  Sour cream; or more
 
  Burritos have a lot in common with enchiladas, both
  consisting of rolled-up tortillas filled with a variety of
  tempting ingredients. Burritos, however, are eaten out of
  hand, while enchiladas are prepared en casserole.
  
  You can make these in advance, keep warm in transit with a
  double thickness of heavy-duty aluminum foil, then hungry
  sports fans can add their own garnishes at the tailgate. By
  the way, the Pico de Gallo link listed as a garnish is more
  than just a suggestion. It is the perfect complement to
  these outstanding burritos.
  
  Place the chicken pieces in a glass or plastic container.
  Combine the vinegar, lime juice, sugar, salt, pepper,
  oregano and onion and pour mixture over the chicken pieces.
  Allow chicken to marinate, stirring occasionally, for 30
  minutes.
  
  Wrap the tortillas in aluminum foil and warm in a 400øF oven
  while you assemble the garnishes. When ready to serve,
  transfer to a hot plate or tortilla warmer.
  
  Drain the marinade from the chicken pieces, reserving the
  marinade. In a large skillet, brown the chicken pieces in
  the olive oil over medium-high heat. When pieces are
  browned, turn heat to low and stir in the reserved marinade
  and chicken broth. Simmer, stirring occasionally for 5 to 10
  minutes until liquid has almost cooked away. Do not allow
  mixture to dry out. Remove from heat and sprinkle with
  chopped cilantro.
  
  Put chicken, tortillas and garnishes in individual serving
  dishes on the table, and let guests assemble their own
  burritos.
  
  Note: It is possible to make perfectly good burritos with
  store-bought tortillas. For exceptional results, however,
  use flour tortillas that you have made yourself.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 18 September 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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