Tag Archives: Mexican Recipes

Chicken and Chorizo Burritos

This chicken and chorizo burritos recipe was devised when I had a hankering for wraps and rice and spice and chicken.  We all love a bit of Mexican food here at Blunty’s, although there is alot of it that Charles hasn’t tried yet.  It has become a small mission of mine to broaden both of our horizons that way in terms of trying new cuisines in a cost-effective and healthy but still delicious manner.  I have to admit that the hankering for the combination of meat, rice and wraps came to me when I was having a little look around Jamie’s Food Tube and happened upon his recipe for Tasty Cajun Rice and Turkey Burritos, but we didn’t have any leftover turkey lying around and making the BBQ sauce would have pushed the cost sky high.  So I came up with my own version, and here’s the recipe.

Chicken and Chorizo Burritos

Chicken and Chorizo Burritos

Ingredients

  • One pack turkey thighs, unskinned and unboned
  • 3 cloves garlic
  • thumb sized piece fresh ginger
  • zest of one lemon
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1/2 tsp oregano
  • salt and pepper
  • 1 onion
  • 1 red pepper
  • 1 tsp tomato puree
  • 1 large cooking chorizo or half of a cooking chorizo ring
  • 4 wholemeal wraps
  • 160g wholegrain basmati
  • grated cheddar cheese, optional, to taste

Instructions

  1. Preheat the oven to 180c. Prepare the chicken by grating together the garlic, ginger and lemon zest and mixing them together in a bowl.
  2. Add the cumin, paprika, oregano and salt and pepper and then mix together with the olive oil.
  3. Rub this on the chicken thighs and pop them in the oven for around half an hour, until cooked through with crispy skin.
  4. Meanwhile, cook your brown rice (you can use white rice, such as plain basmati, if you prefer, put the wholegrain rice adds a little more depth, I find, and leaves the texture of the finished burrito more grainy and less claggy, plus it's much less fattening!) in double the amount of water to rice with a good pinch of salt on a medium heat for around 20 minutes, or until tender.
  5. Chop the onion and pepper as you would if you were making fajitas.Add a little oil to a large frying pan or wok and set it onto a medium heat. Add in the onion and pepper and fry until turning translucent, or to your preferred texture if you like the vegetables to retain some bite.
  6. Add the tomato puree and cook this out gently, on a lower heat.
  7. Slice up the chorizo and add this to the pan while the heat is still low to allow the fat and oils to render out. You may wish to dab away some of the excess with a paper towel.
  8. If you've been really efficient, you may have some waiting time here while the chicken is roasting and the rice is boiling, so if you're happy that the veg and chorizo are ready, just switch off the ring and set the table or get yourself a drink.
  9. When all the elements are ready, it's time to assemble. Once the rice is ready, drain it and allow it to cool slightly. Next, spoon as much of it as you think you'll need into the vegetable and chorizo mix. I say this because you may prefer a higher chicken to rice ratio so you won't want to end up leaving any of the veg and chorizo out just because you don't want to use all of the rice. Giving it a mix together in the pan will help those delicious oils and flavours to mix with the rice. Check your seasoning too as you may wish to add some extra salt or a little pepper.
  10. Leave the oven on once you take the chicken out, as you'll want to put the finished burritos back in for 5 minutes. Check the chicken is cooked by skewering with a skewer or knife and making sure the juice run clear. If they're ready, slice them into larger than bite-sized pieces.
  11. Once the rice is ready, drain it and allow it to cool.
  12. If you're using wholemeal wraps, they should be pliable enough to fold without heating them up first, but if you switch them out for plain, you may need to microwave them for 30 seconds to work with them. Lay each wrap out in turn and spoon on 3-4 tablespoons of the rice mixture, or however much you think you would like.
  13. Place some chicken on the top and add the cheese if you've chosen to use it. Once you're happy the wrap is full enough, roll it up by first wrapping from one side, then folding in both ends, before rolling to the other side. Repeat until all your wraps are full.
  14. Pop them back in the oven for 5 minutes or so to make sure they're still hot, and to melt the cheese if you've used it.
  15. Serve up and enjoy!
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We served it up with our Speedy Guacamole.  If you don’t fancy the wholemeal wraps, why don’t you have a go at making your own white flour tortillas?  If you’re not in the mood for rice, or you want something a little more saucey, why not give our Chicken and Chorizo Enchiladas a try?

We had the most wonderful day in Newcastle yesterday, although I think we’re both still knackered from all the walking! Not to worry, we managed to get Charles some clothes which actually fit him now he’s so skinny, and we had a good look around for some food for the puppy.  My school friend who is now a vet recommended James Wellbeloved kibble for a new puppy, to make sure she gets all the protein she could want or need so that’s what we’ve plumped for.  It’s pretty expensive but it’s important that she gets the goodness she needs when her bones and organs are growing.  We should be able to pick her up next Saturday, so we have lots to do getting the house ready for her.

In another piece of exciting news, Taste PR contacted us as they are looking for food bloggers to work for one of their brands, Diageo, and have sent us a lovely bottle of Smirnoff  Triple Distilled Vodka to use in some recipes.  We’ll be working on those very soon, and we’re very excited to do so, as we are both vodka drinkers when we choose to drink spirits, and we’ve been doing some experimentation with with simple ice creams and sorbets over the past couple of weeks, so we’re very excited about being able to make them a little more adult for you.  so watch this space for those!

Chicken and Chorizo Enchiladas

As promised in our easy enchilada sauce recipe post, here’s how to make our homemade chicken and chorizo enchiladas.  Save money, eat a little more healthily and surprise your friends and family with a delicious and fun homemade meal.  I last made this at the end of last month when Charles was out at the local community council meeting and we needed a supper we could eat late, but which could be prepared and kept warm, without getting ruined, if he happened to be running late.  This recipe is perfect for that as it can stay in the oven for around 40 minutes on a low temperature, just remember to turn it back up to 180 for 5 minutes or so before serving.  Incidentally, it also makes it a great informal dinner party dish which you can prepare ahead and leave in the oven while you entertain your guests.  Serve up with sweet potato wedges, tortilla chips, salad or rice as well as plenty of sour cream, guacamole and salsa and you have a great meal which will leave everyone with a smile on their face and belly full of tasty food.

Whilst fajitas are always popular, serving them to guests can be a bit of a mess and a bit of a faff, with everyone building their own.  Enchiladas are a little less messy as they are pre-rolled to be served from the dish, but are also a little more luxurious being smothered in spicy sauce and cheese.  This is a super simple chicken enchilada recipe which can easily be made more impressive by making your own flour tortillas and serving with homemade tortilla chips (although making your own tortilla chips with homemade flour tortillas is probably overkill!).

This recipe will serve two generously, so double up on everything to feed four, and triple to feed six.

Chicken and Chorizo Enchiladas

Chicken and Chorizo Enchiladas

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 small knob ginger
  • 1 tsp tomato puree
  • 1 large red onion
  • 1 red pepper
  • 2 chicken breasts
  • 1 cooking chorizo or half a larger cooking chorizo ring
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • salt and pepper
  • 4 flour or corn tortillas
  • 1 quantity homemade enchilada sauce
  • As much cheddar, mozzarella or Monterey Jack as you care to grate
  • Salsa, guacamole and sour cream to serve

Instructions

  1. The first thing you'll need to do is get your enchilada sauce on the go, that way you can get let it simmer away and cook out while you're working on everything else. It's essentially just a spiced tomato sauce, so you can of course cheat with this step and buy a tasty tomato sauce or enchilada sauce in a jar - but this way is so easy it wouldn't be worth it! Oh, and preheat the oven to 200c.
  2. Next, set a large frying pan or wok onto a medium to high heat, and add in the olive oil. Finely slice the red onion and add to the pan once it's come up to heat and then grate in the garlic and ginger.
  3. Slice up the pepper and add to the pan.
  4. Cook all of this until the onions have turned transparent and the peppers have started to soften. I like mine to retain a little crunch, and they invariably will do unless you cook them for half an hour or more. Add the tomato puree and stir well. This should be cooked out for 5-10 minutes at a lower heat to help it to lose its metallic taste.
  5. Slice the chorizo into bite-sized chunks and add it to the pan whilst the temperature is still relatively low. This will help the fat to render out gently before the chorizo cooks through. If you fry chorizo on too high a heat it will seal on the outside before cooking through meaning more of the fat will be trapped in. Charles and I have taken to referring to chorizo as a 'seasoning' now, as we like to add it to most dishes we make with chicken or turkey because it adds so much flavour and texture. It;s like amped up bacon!
  6. Slice the chicken into long strips and turn up the heat under the pan to the highest heat. Push the vegetables and chorizo to one side to maximise the pan's surface area for frying off the chicken. The chorizo should have leaked enough paprika-y fat for you to fry in, and if there's a lot you may want to use some kitchen towel to carefully absorb and discard any excess to keep the dish a bit healthier.
  7. Add the chicken strips to the pan, spreading them out with tongs to make sure they have equal access to brown. Add the various spices and salt and pepper before carefully flipping each piece to fry on the other side. Then allow to cook for 5 minutes or so further at a slightly lower heat, mixing the vegetables and chorizo back in with the chicken to make sure it's all hot and cooked through.
  8. Grate as much cheese as you'd like! We like a little sprinkled into each wrap, as well as enough to cover the surface of the wrapped and sauced wraps. Grab a square or rectangular casserole dish that will fit the wraps snugly, and follow the instructions on the wraps to get them warm and flexible enough to wrap up nicely - usually by microwaving for 30 seconds.
  9. Use tongs or a spoon to fill each wrap, trying to split the filling evenly between the number of wraps you're using depending on how many you're feeding. This recipe should let you have two wraps each. Add the filling in a strip just left of centre as pictured so that you can neatly fold and roll your wraps. Add a layer of grated cheese and wrap up. My technique is to tuck the short ends in, fold over the smaller edge and then use this to push the filling back while you roll it over the rest of the wrap.
  10. Place each wrap into the casserole dish with the seam underneath.
  11. Spoon over the enchilada sauce you have been simmering alongside the filling.
  12. Cover with cheese and slide into the oven for 10 to 15 minutes or until the cheese has melted and started to brown.
  13. Sprinkle with some fresh herbs and carefully serve up two wraps per person. And dig in!
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Easy Enchilada Sauce

This easy enchilada sauce recipe is for those of you, like me, who have been tempted into buying those Old El Paso/Discovery enchilada kits one too many times.  They’re such a waste of money and ultimately leave you feeling full of salt and preservatives.  We’ve all had a bash at making fajitas from scratch, or perhaps with a little help from one of those fajita spice mix sachets and ready made wraps, but enchiladas always seem that little bit more daunting, even though they are ultimately more comforting when you want something a little more luxurious and filling.  So we’ve created and tested this quick and easy enchilada sauce recipe to help you to make enchiladas at home whenever you fancy, without having to shell out for a kit.  You may even have all the ingredients in your cupboard as you read this.  You might find the addition of cocoa powder to be a little strange but I like the earthiness it adds to the flavour of the sauce and it gives you something more along the lines of a traditional Mexican ‘mole’ sauce.

Full enchilada recipe will follow soon! The flavour will improve with further simmering, but it will still be tasty with only around 10 minutes in the pan as long as you follow all the steps.

Easy Enchilada Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Plenty to cover enchiladas for three people, or double up and freeze the extra!

Easy Enchilada Sauce

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 small knob ginger
  • 2 tsp tomato puree
  • 1 carton passata
  • 1 chicken stock cube or stock pot
  • salt and pepper
  • 1 tsp ground cumin
  • 1/2 mild chilli powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 3 tbsp cocoa powder
  • squeeze of lime

Instructions

  1. Take out a decently sized frying pan and add the oil to it on a medium heat.
  2. Once that's nice and warm, grate in the garlic and ginger. Allow that to warm through before adding the tomato puree, stirring well, then allow to warm through for 5 minutes or so to cook out any harsh flavours.
  3. Add the passata and stock (if using a stock cube rather than a stock pot you'll need to dissolve it in a little boiling water first) and stir together.
  4. Add the spices and cocoa powder, stir together and allow to simmer for 5-10 minutes.
  5. Check the seasoning and adjust to your taste.
  6. Add a squeeze of lime before drenching your tasty wraps, covering with cheese and putting the whole lot in the oven for around 10 minutes at 180c.
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Why not try using our homemade flour tortillas when making your enchiladas, or serve up with our speedy guacamole?

Flour Tortillas (Go on, have a go)

If you think making tortillas is a waste of time, a hassle, too much effort, think again! Ok, it will take you a bit of time if you make a large batch, but it’s upfront time recouped when you can enjoy the leftovers from the freezer for weeks to come. If you’re pushed for time, make a smaller batch. The texture and flavour of these is a good couple of worlds away from anything you buy wrapped in plastic in the supermarket. They go stale much faster, but can be warmed up again in an oven (sprinkled with a little water) or microwave. The texture is almost like a very think flatbread, slightly flaky, but soft and light.  Though if you eat them around something hot and liquidy, like chilli, prepare to get messy as the delicate middle can split under pressure! 

You will need (for 8-10 tortillas):

400g plain flour

1 tbsp butter

1 tsp baking powder 

Good pinch salt

175ml boiling water

 

1. Measure out the flour and rub in the butter, like you’re making shortcrust pastry or crumble topping. 

2. As the baking powder and salt and mix in.

3. Pour in the hot water. Leave for a minute or so and then knead together. Be careful here. The dough will be really hot. If you can’t touch it relatively comfortably, allow it to sit until it cools a little. 

 

4. Knead well until the dough is smooth and elastic. Oil and place back in the bowl. Cover with cling film and allow to rest for half an hour. 

  
 

5. Once settled, flour a clean dry surface and grab a smallish ball of dough, squash and roll out to 1-2mm thin. 

 
   6. Repeat until all rolled out. 

 
  7. Heat a large, flat pan on a pretty high heat and add the rolled out dough one piece at a time. Once bubbles appear on the surface of one side, flip over to cook the other side.  
  8. The result should look like this; a bit like a piebald pony.  Keep warm inside a hot tea towel or leave to cool.  

I wouldn’t recommend keeping these for more than 2 days without freezing them because they’ll go stale, and they can be rewarmed with a few minutes in a hot oven with a sprinkle of water.

Serve with fajitas or my beef or turkey chilli with sour cream and guacamole.