7/19/17 Cook’s Corner
Betty Kaiser
Summer suppers are the bane of my daily life. I absolutely hate cooking in hot weather. The heat not only makes me grouchy and takes away my appetite but it fries my brain when it comes to meal planning. Usually, I wake up wondering what’s for dinner and it nicely gels into a plan before I’ve eaten breakfast. That does not happen in June, July or August. Cooking creativity and desire die in the heat.
Probably the most exciting meal we’ve had this summer is one that I concocted out of leftovers. I peered in the refrigerator and came up with some cooked rice, chicken, bell peppers, onions and tortillas. Hmm. How could I put this together, spice it up and make it special? Perhaps one of those new-fangled burritos would be good.
Now I am a California Girl and I love genuine Mexican food. One of my fondest childhood memories was eating dinner at Olvera Street in the 1950s with my family in the heart of historic Los Angeles,. We also used to eat at the now famous El Cholo Restaurant on Western Ave. in L.A. But contrary to common food folklore, there were no burritos on the menu. Albondigas soup, enchiladas and tacos-yes. Burritos-no. Burritos were a poor working man’s meal made of simple corn tortillas and beans.
I learned about burritos from watching our neighborhood gardener’s helper eat his lunch. He was a Mexican immigrant, did not speak English and had not adopted American ways. He was a hard worker and there were no nearby cafes or parks where he could eat. Every day at noon, he would sit down at the curb, get out his lunch bucket, make a little fire and heat his beans and corn tortillas. I was mesmerized by the process but I didn’t stare (it’s not polite!) so I don’t know how he made the fire or heated the food. I just know that he did.
Corn tortillas were originally very small. They were a great staple of ranchers, cowboys and braceros who moved about the countryside—easy to make on a camp fire, the ingredients didn’t spoil but there was barely room for a spoonful of beans and meat inside. Maybe that’s why the larger flour tortillas were introduced in California and Texas border towns.
The size of today’s flour tortillas amaze me. They are so big that I seldom order a restaurant burrito because I can’t begin to eat it all. Still, one night, when faced with nothing for dinner, I decided to concoct my own gigantic chicken burrito recipe. It was good! So if you’re desperate for a dinner idea, check out your refrigerator and cupboards. You’ll be surprised at what you come up with. Enjoy!
Chicken, Rice & Veggie Burritos
2 chicken breasts, cooked and shredded
1/2 cup red and green bell peppers, chopped
1/2 cup onions, chopped
1 cup cooked rice
1 can, (15 ounce) Pinquito beans, drained
1 cup frozen corn, thawed, drained
1 small can green chilis, drained
1/3 cup black or green olives
3/ 4 cup thick and chunky salsa
Spices as desired: salt, pepper, dash cayenne, cumin
1/4 cup fresh cilantro, chopped
2 cups Jack cheese
8 flour tortillas (10” wide)
Sauté onions and bell peppers until soft. Combine with rice, beans, corn, green chilis, salsa and olives with spices. Warm tortillas one at a time in a skillet. Place 1/4 cup cheese on bottom half of 1 tortilla; top with 1/2 cup bean mixture and rice mixture; add 1/4 cup chicken, leaving 1-inch border around bottom and side of tortilla half. Fold bottom edge of tortilla over filling, then fold in opposite sides of tortilla and roll up.
Place each burrito seam-side down on a baking sheet lined with parchment. Bake in 375ºF oven 15 to 20 min. or until heated through. They can also be wrapped in foil and heated on an outside grill.
Serve topped with sour cream, salsa, cilantro and lime wedges. A fresh fruit salad makes a nice side dish. Serves 8.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.
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