Burritos

Pork, Chicken or Beef? Last night we went for Chicken. The chicken breasts were poached in a delicious tomato and chipotle sauce. Then shredded and browned in a pan in homage to the pulled pork technique. Reserve some of the sauce for making your burrito.

Get all the ingredients into a pot and pour over blended tomato and chipotole

Ingredients for 10

  • 1.5 kg Chicken Breast
  • 2 tins 400g tinned tomato
  • 1 tin 400g Chipotle in Adobe Sauce
  • 4 Cloves Garlic
  • 2 tsp Oregano
  • 2 tsp Onion Powder
  • 2 tsp Cumin
  • 4 tsp Sugar
  • 2 tsp Salt
  • Pepper

There is good bit of chopping to be done. So, get the family involved, it speeds thing up and the time together is fun. Getting Mexican ingredients in Dublin can be tricky. Picado on South Richmond St stocks a most of what is needed. They have the Clemente Jacques brand which is good.

Put all ingredients in a pot and bring to a simmer. Slow cook for 2 hours. Remove chicken breasts to a pan and shred with two forks. Put pan on a high heat and start to brown. Keep spooning on some of the sauce as you are browning to intensify the flavours.

While you are waiting on the chicken to poach, you can work on the other parts of your burrito. The sky is the limit. We like tomato salsa, guacamole, grated cheddar, sour cream, brown rice, tortilla chips. For your hot sauce use the reserve sauce from the chicken. Otherwise buy a good one like Cholula.

1 Comments on “Burritos”

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