HPFM Burro de Gallo
Burritos are the perfect portable hand-held sandwich. There are many ways to fix them. The beauty of the burrito is that no matter what you buy at the market this week, you can turn it into a delicious wrap.
Use the recipe below, courtesy of Chef Chris Weiss from Cincy Sharp, as your guide as you customize your fave.
Here is one way to prepare this treat with fresh, seasonal ingredients from the market:
Ingredients
4 cloves garlic chopped
2 green onions chopped
3-4 stalks organic celery (pencil size) chopped finely
6-8 sprigs cilantro chopped
1 radish slice thinly with greens
Olive oil
1 T chili Powder
1 tsp cumin
Salt
8 oz cooked shredded chicken thigh
1 cup cooked rice
1 lime
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¼ cup shredded cheese
3 large eggs
Salt and pepper to taste
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4 10-inch flour tortillas
Instructions
Heat a large skillet over medium high heat.
Add olive oil and sweat garlic, onions, celery, and radishes for 3-5 mins until translucent.
Add dry spices and sauté until dry roasted.
Fold in cooked rice, chicken, cilantro and lime juice (add lime zest for more lime flavor).
In a separate skillet, scramble eggs with cheese.
Fold all ingredients into the chicken and rice mixture. Season to taste.
Heat tortillas.
Rolls burritos and enjoy with your favorite hot sauce.
Yield: 4 burritos