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#chipotle #burrito #burritorecipe
Chipotle Style Burrito
Servings - 2 - 3
INGREDIENTS
(For Cilantro Lime Rice)
Rice - 220 grams
Water - 1 litre, divided
Salt - 1/2 teaspoon
Olive oil - 1 teaspoon
Cilantro - 10 grams
Lemon juice - 2 tablespoons
(For Sour Cream)
Fresh cream - 200 grams
Lemon juice - 2 teaspoons
Milk - 60 milliliters
(For Pico De Gallo)
Tomato - 260 grams
Onions - 85 grams
Cilantro - 20 grams
Jalapeno - 1 1/2 tablespoons
Lime juice - 2 teaspoons
Salt - 1/2 teaspoon
(For Beans)
Olive oil - 1 tablespoon
Garlic - 1 teaspoon
Red chili - 1/4 teaspoon
Salt - 1/2 teaspoon
Water - 60 milliliters
Boiled black beans - 200 grams
Boiled red beans - 200 grams
Salsa - 2 tablespoons
(For Corn Salsa)
Sweet corn - 460 grams
Onions - 190 grams
Cilantro - 20 grams
Jalapeno - 2 tablespoons
Lemon juice - 60 milliliters
White wine vinegar - 1 tablespoon
Red chili - 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Salt - 1/2 teaspoon
(For Tortillas)
All purpose flour - 300 grams
Wheat flour - 160 grams
Baking powder - 1/4 teaspoon
Salt - 1 teaspoon
Butter - 100 milliliters
Hot water - 200 milliliters
(For Guacamole)
Avocado - 170 grams
Lemon juice - 1 tablespoon
Salt - 1/2 teaspoon
Jalapeno - 2 tablespoons
Coriander - 2 tablespoons
Cold water - 110 milliliters
Olive oil - 2 teaspoons
Onions - 70 grams
(Rest of the Ingredients)
Cheddar cheese - taste
Lettuce - to taste
PREPARATION
(For Cilantro Lime Rice)
1. In a bowl, add 220 grams rice, 500 milliliters water and soak for 15 minutes.
2. Heat 500 milliliters water, add soaked rice, 1/2 teaspoon salt, 1 teaspoon oil and mix it well.
3. Cover it with lid and cook for about 15 minutes.
4. Open the lid and remove it from heat.
5. Transfer this into a mixing bowl, add 10 grams cilantro, 2 tablespoons lemon juice and mix it well.
6. Keep aside.
(For Sour Cream)
1. In a bowl, add 200 grams fresh cream, 2 teaspoons lemon juice, 60 milliliters milk and mix it well.
2. Rest for overnight.
(For Pico De Gallo)
1. In a mixing bowl, add 260 grams tomato, 85 grams onions, 20 grams cilantro, 1 1/2 tablespoons jalapeño, 2 teaspoons lime juice, 1/2 teaspoon salt and mix all the ingredients well.
2. Keep aside.
(For Beans)
1. Heat 1 tablespoon olive oil in a skillet, add 1 teaspoon garlic, 1/4 teaspoon red chili, 1/2 teaspoon salt and stir well.
2. Add 60 milliliters water and stir again.
3. Now, add 200 grams boiled black beans, 200 grams boiled red beans and mix it well.
4. Bring it to a boil.
5. Cook for about 10 minutes on medium heat.
6. Transfer this into a bowl, add 2 tablespoons salsa and mash the beans coarsely.
7. Keep aside.
(For Corn Salsa)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Rest for 20 minutes.
(For Tortillas)
1. In a mixing bowl, add 300 grams all purpose flour, 160 grams wheat flour, 1/4 teaspoon baking powder, 1 teaspoon salt, 100 milliliters butter and mix it well.
2. Then, add 200 milliliters hot water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. Take a ball from dough and flatten it with the help of a rolling pin.
5. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes on both sides or until it turns golden brown in color from both sides.
6. Remove it from heat and keep aside.
(For Guacamole)
1. In a blender, add all the ingredients and blend it into a smooth paste.
2. Keep aside.
(Assembling)
1. Take the tortilla and add the cooked cilantro lime rice, cooked beans, prepared pico de gallo and corn salsa.
2. Top with sour cream and guacamole.
3. Garnish with cheddar cheese and lettuce.
4. Fold the burrito properly and cover it with aluminium foil.
5. Cut it into half.
6. Serve.