Burrito Food on Budget Sanjeev Kapoor Khazana

Burrito is a popular Mexican-inspired dish that can be found at many Mexican restaurants and fast food chains. Its rice, chicken and veggies rolled into one. The classic Mexican Burrito has a yummy chicken fajita that fills you up with beans, salsa, and Mexican rice.

BURRITO

Tortilla
2 cups refined flour + for dusting
1 tsp dry yest
1 tsp castor sugar
Salt to taste
1 tbsp butter
Fajita
2 chicken breasts boneless
Salt to taste
Black pepper powder to taste
1 tsp red chilli flakes
tsp red chilli powder
tsp cinnamon powder
1 tsp cumin powder
1 tsp dried oregano
Juice of half lemon
tsp sugar
1 tbsp finely chopped, garlic
4 tbsp oil
1 medium yellow bell pepper, cut into thick strips
1 medium green bell pepper, cut into thick strips
1 large onion, cut into thick strips
Sour cream
cup fresh cream
Juice of 1 lemon
Salt to taste
Rice
1 cups cooked short grain rice
2-3 tbsps butter
1 tbsp finely chopped garlic
1 cup boiled kidney beans
1 tsp red chilli flakes
1-2 tbsps chopped fresh coriander leaves
1-2 tbsps chopped fresh mint leaves
50 grams processed cheese
1 cup readymade salsa

Method: -

1. To make the tortilla, dissolve the dry yeast and castor sugar into 2-3 tbsps of warm wate. Mix well and set aside to activate sift together refined flour and salt to taste in a bowl.
2. Meanwhile slice the chicken breast into half and cut it into a thin strip, transfer the chicken into a bowl. Add in the salt to taste, black pepper powder, red chilli flakes, red chilli powder, cinnamon powder, cumin powder, dried oregano, and lemon juice, mix well till combined. Add the sugar, garlic and 1 tbsp oil and mix well. Set aside to marinade for 15-20 minutes.
3. Sift refined flour in a bowl, add salt to taste and mix. Add in the activated yeast mixture and lukewarm water and mix well, add butter, and continue to knead to form a soft dough.
4. Cover the dough with damp muslin cloth and set aside for 20 minutes
5. For the sour cream take fresh cream in a bowl add in the lemon juice and salt to taste and mix well with the help of whisk, till mixture becomes thick and creamy.
6. Heat remaining oil in shallow pan add in the marinated chicken, and saut on high heat for 3-4 minute.
7. Reduce the heat to a medium, add the yellow bell pepper, and onion mix well. Cook on high heat for 1-2 minutes and add in fresh coriander and mix. Switch of the heat and set aside.
8. For the rice heat butter in a non-stick wok, add garlic and mix, cook for 1-2 minutes. Add boiled kidney beans and red chilli flakes and mix well till combine, add the cooked rice, coriander, and mint leaves, and mix well. Switch of the heat and set aside.
9. To make the tortilla wraps divide the dough into equal portions and roll into a ball. Dust some refined flour on a work top, flatten the dough and roll out into medium thick discs dusting with refined flour. These are tortillas wraps.
10. Heat a non-stick tawa. Place the tortillas on it and roast till it cooked and golden from both sides.
11. To make the Burrito place a tortilla wrap on work top, apply some sour cream, and spread evenly. Arrange the prepared chicken mixture and rice mixture in centre and top up with the salsa and sour cream on it, great the processed cheese over it.
12. Fold the sides and tightly roll it into a burrito.
13. Heat some oil in a non-stick grill pan. Place the burrito on it and drizzle some oil on it and grill on high heat for a few seconds on each side or till grill marks appear on the surface of the burrito.
14. Diagonally halve the burrito and transfer on a serving plate. Serve with Nachos and remaining salsa.

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