Wednesday, January 7, 2015

Spicy Chicken Tortilla Wraps with Mexican Rice

I have only these words of warning for you:

Lots of tomato puree.
Lots of onion.
Lots of spice.

If you're not a fan of either of those, please go look at another milder, less tomatoey recipe. This one here is not what you want.

For those who do love Mexican food (albiet a bit desi style) you'll use this recipe again and again. Seriously. It's long. Has a lot of steps but it's pretty simple and completely worth it. Also, those leftovers omg.

Ingredients

For the chicken
Chicken Breast
2 (diced)
Tomato Puree
1 tsp
Salt
A pinch
Red Chili Powder
1 tsp
Garlic
1 clove (minced)
Ground Cumin
1 tsp
Paprika
½ tsp
Lemon Juice
Of 2 lemons
For the tortillas
Chicken
Listed above
Corn
1 cup
Beans (black or red, whichever you prefer)
1 cup (cooked)
Capsicum
2 (small, diced)
Onion
2 (small, diced)
Cheddar Cheese
1 – 1½ cup
Lemon Juice
Of 5-6 lemons
Sour Cream or French Onion Dip

Red Enchilada Sauce

Tortillas
6-8
Red Enchilada Sauce
Oil/Ghee
2 tbsp
Flour
2 tbsp
Red Chili Powder
1 tbsp
Garlic Powder
½ tsp
Salt
A pinch
Ground Cumin
½ tsp
Oregano
¼ tsp
Chicken Stock
1 cup
Mexican Rice
Oil
2-3 tbsp
Garlic
2 cloves (minced)
Onion
1 (diced)
Rice
1 ½ cup
Tomato Puree
½ cup
Chicken Stock
1 ½ cup
Corn
1 cup
Beans
½ cup
Red Chili Powder
1 tsp
Ground Cumin
1 tsp
Salt
A pinch
Black Pepper
½ tsp

Method

1. Chicken: Oil a pan and add the garlic. Fry until it starts turning golden then add the chicken chunks. Add salt, red chili, cumin, paprika and lemon juice. Mix well and add the tomato puree. Cook until chicken is tender. Set aside for later.


2. Chop the capsicum and onion. Shred the cheese, we'll use it for topping in the end. Gather the rest of the ingredients needed for the filling and set them in one place; makes it easier to assemble the wraps.



3. For the enchilada sauce, you'll have to be careful that it doesn't stick to the pan, form lumps or thicken like glue. It's exactly like a normal roux sauce, just red. And very spicy. Add oil or ghee to a nonstick pan and add the flour little by little. Have the flame on very low heat and mix until flour is properly incorporated. Add the seasoning and stock. Mix well and let it cook on low flame until sauce starts to thicken. Cook until it forms into a spreadable consistency: not too thick, not too thin.



4. Oil a wok, fry the garlic and onion until gold in color. Add the rice and toast for 2 minutes. Keep stirring so the uncooked rice doesn't stick. Add the puree (you can use more than half cup if you like the flavor very strong) and the stock. Simmer for a couple minutes then add the corn kernels and beans. Season and bring to a boil then cover with a lid and cook on low heat until rice is done.



5. Now for the assembly. Toast the tortillas (2-3 mins on each side) until soft. Spread the sour cream or dip, spread the red enchilada sauce and a little bit of lime juice on each. Start layering each tortilla like this: add the chicken, top with capsicum, onion, beans, corn, cheese and roll it. Serve warm with the rice. 






1 comment:

Anonymous said...

How u do this ??