MEXICO

chicken burritos



i'm not sure to what extent this is "authentic" mexican food, but it's definitely one of my favourite recipes, because of its simplicity and great flavours. when i first started making it i was living in london and used to make it with just paprika and regular chili powder. it was still really good, but the chipotle makes it noticeably better (which reminds me to stock up on chipotle before i leave canada).


(should make 4 servings, but don't be surprised if people eat more than their portion)

- large onion, sliced
- 2 cloves garlic, chopped (i use bottled)
- 500-600g skinless boneless chicken breasts or thighs, sliced or diced
- 1 tsp. cumin
- 1/2 - 1 tsp. chipotle chili powder
- 1/2 tsp. oregano
- 400g can diced tomatoes (partially drained, depending on how thick you want the mixture to be)
- 1/2 tsp. sugar
- 1/2 tsp. salt
- shredded lettuce
- grated carrot
- grated cheese
- sour cream
- flour tortillas

heat some oil in a pan. add the onion and garlic and cook until soft.

add the chicken and stir-fry until no longer pink. add the spices and oregano and cook 1 minute more.

add the tomatoes, salt and sugar (you can also add 1 tsp. instant chicken stock, if you like). bring to the boil and then simmer 5-10 minutes until chicken is cooked through.

heat tortillas in microwave about ten seconds each, or in a dry frying pan. place mixture in the middle and top with lettuce, carrot, cheese and sour cream.

warning: very messy!