Celebrate Cinco de Mayo with this Spicy Wet Burrito

In Blog/Cinco de Mayo/Recipes/Restaurants 2 min read

There’s no better way to celebrate Cinco de Mayo than eating the food of the Mexican culture.

The Walkerville Tavern came into the CTV Windsor studio and showed WindsorEats and Arms Bumanlag a tasty burrito recipe that will leave your tummy and taste buds happy.

Walkerville Tavern's Spicy Wet Burrito
Walkerville Tavern’s Spicy Wet Burrito

Spicy Wet Burrito

Ingredients:

  • 3 Chicken Hind Quarters (or 6 Legs / Thighs)
  • 3 cups Navy Beans
  • 2 cups Sticky Rice, well rinsed
  • 1 1/2 cups shredded Cheddar Cheese
  • 1 1/2 cups shredded Monterrey Jack Cheese
  • 4-6 12″ Flour Tortillas
  • 3 cups shredded Lettuce
  • 1 sm. can diced Tomatoes, drained
  • 4 large Carrots, peeled & cut in half length wise
  • 1 large Spanish Onion, diced
  • 500 mL favourite Mexican beer
  • 8 cloves Garlic, diced
  • 2/3 cup Cilantro, diced
  • 1/2 cup Lard or Bacon Fat
  • 1/2 cup Cumin
  • 3 tbsp. Coriander powder
  • 1/2 cup Smoked Chili Powder
  • 1/4 cup favourite hot sauce (to your taste in spice)
  • 1 tbsp. Salt
  • 1 tbsp. Pepper
  • Sour Cream
  • favourite Salsa
  • Guacamole

Directions for Chicken

  1. Coat chicken liberally in half the cumin, half the smoked chili powder, half the salt and half the pepper.
  2. Set oven to 300°F
  3. In roasting pan – arrange a ‘bed’ of carrots, pour over diced tomatoes.
  4. Put chicken on top of ‘bed’ and roast in oven for 3 hours.
  5. Allow to cool, debone chicken, remove skin. Discard vegetables and bones or save for stock.

Directions for Beans

  1. Melt lard or bacon fat in medium saucepan, sweat diced onions and half of the diced garlic at medium heat.
  2. Add beans and toss until evenly coated.
  3. Deglaze with beer.
  4. Add diced cilantro, rest of beer, 1/2 tbsp. of salt and pepper.
  5. Cover with liquid to the top of the beans by adding water. Reduce to low heat, simmer for 4 hours, adding a little water as necessary, every hour or so.

Directions for the Mexican Rice

  1. Take 3 cups of water, whisk in remaining cumin, smoked chili powder, coriander powder, diced garlic, tomato paste and a pinch of salt and pepper, any desired hot sauce.
  2. In a saucepan place rinsed rice and liquid mixture, stir well.
  3. Bring to a boil, reduce heat to a minimum and cook covered for 14-17 min.
  4. Stir mixture at halfway point to prevent sticking, cover quickly.
  5. Remove from heat, allow to rest.

Directions for the Burrito

  1. Lay out a tortilla, and place portions of chicken, beans, rice and cheeses to desired thickness (don’t overstuff).
  2. Fold two ends of the tortilla in, and carefully roll tight.
  3. With a little bacon fat, lard or oil fry both sides of the tortilla golden brown.
  4. Top with shredded lettuce, sour cream, salsa, and sour cream.
  5. Repeat.

 

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