Mexican burritos with chicken

Description

Burritos de Pollo. Sometimes we like to invite guests and treat yourself to a different burritos, fajitas and other Shawarma :-) this time I chose Mexican burritos with the most gentle and least spicy stuffing. Mexicans, being the lovers of sharp little, call these burritos childish. But we, adults, sometimes need a break from spicy... Well, like, what to do :-[... Well, who's with me in the kitchen?

Ingredients

Flour

3 cup
Salt

1 tsp
Leavening agent

0.5 tsp
Margarine

100 g
Water

200 ml
Chicken breast

2 piece
Onion

1 piece
Cumin

1 Tbsp
Garlic

2 tooth
Corn

1 can
Milk

200 ml
Butter

2 Tbsp
Sour cream
Cheese

100 g
Olive oil

Cooking

For burritos needed Mexican flatbread tortillas. The Mexicans use corn tortillas (tortillas) and from wheat flour. We are in the native land it will be easier to cook the second option. You can, of course, and a pita to replace, but we are not looking for easy ways! Yes and no, then that's something. So nachnems: in flour add salt, baking powder, margarine or fat (I love to use tortillas for the fat). Pour hot water and knead the dough for about 3 minutes to elasticity. If necessary, add a little flour.

The dough cover with a towel and leave for 15 min.

Then divide the dough into pieces and roll the balls in size about a chicken egg. I got 13.

Roll out each ball as thin as possible. I calmed down already when through the dough became clearly Shine through the Board.

Fry tortillas in a pan without oil (!) with two sides until Golden specks. When they start to cause the air bubbles (I would say bubbles!), gently prodavlivaet their shovel, lest they disfigured form of our tortillas. My this time it aspired to be "air", so I had to fight with every hard (or rather blade).

Try to keep tortillas all the time, it was covered with a towel, as they dry quickly and can start to break down. But if you prepare them in advance, I suggest also to grease plums. oil and wrap with cling film. I make tortillas in the morning and lay until the evening on the refrigerator, away from cats, husband and father-in-law :-D It is very convenient.

Move on to the stuffing! Chicken cut into cubes, onion - half rings or small pieces. Put in a pan with olive or other raises. oil, add cumin and salt to taste. Fry until Golden brown.

Cooking corn pasta. For this corn along with the liquid from the jar onto the blender and turn into a creamy mass (not necessary to achieve complete homogeneity).

Pour the corn into a saucepan, add 150 ml of milk, butter and a spoonful of flour. Put on medium heat and cook for a few minutes until thick. If desired, it needs more salt. Immediately taken to the Cup about 1/5 of the mixture and set aside (we'll use it later).

When the chicken and the onions become Golden, add our corn pasta (mmm... so would a spoon and eat!) and finely chopped garlic. Stew under cover another 10 minutes, stirring from time to time.

So, the last stage - folding :-) Hope you're still with me... This moment I will try to explain step by step: 1. On the cake spread a bit of filling, as shown in the pictures. On top sprinkle a little grated cheese.

2. Fold the edge closest to you. 3. Also wrap the right edge, lightly pulling them with the filling right.

4. A bit bend the lower left corner (this is so filling tude was not lost).

5. Wrap the left edge and leave the "upper part" of the open (and this is purely for aesthetic reasons, and easier way. One thing shaurma in a thin pita bread and half a meter myself inadvertently wrapped can and with tortillas a little more complicated in this regard).

Put the burritos on a baking sheet or in wide form. Get caches hidden corn pasta and add it to the remaining milk. Pour the sauce on the burritos and sprinkle cheese on top of the remains. Put into the oven, preheated to 180 degrees. 20 min.

And after 20 minutes, with an enthusiastic squeak (as I do) get our treasure out of the oven, pour sour cream and for a time forget about everything...

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