156. Burrito (Mexican recipe)

Six months ago I made an excellent Mexican dish — tacos with chicken and chilli. Today we're going back to food for real muchachos and making a dish that's more traditional for Mexico — a fiery burrito with rice, chicken and Tabasco sauce. If you aren't afraid of a bit of heat, look under the cut and follow the step-by-step recipe with photos.
Cooking time ≈ 40 minutes.

Ingredients:

• 6 tortillas
• 600 g chicken fillet
• 250 g rice
• 4 tomatoes
• 2 onions
• 3 sweet peppers
• 100 g herbs
• 200 g cheese
• 100 g tomato sauce
• Tabasco sauce, cayenne pepper extract, salt — to taste
• olive oil

Cut the pepper into small cubes.

Boil the rice.

Cut up the tomatoes.

Rinse the chicken fillet and cut it into small pieces too.

Heat olive oil in a frying pan, add the Tabasco sauce to it and fry the chicken fillet until golden (about ten minutes).

While the chicken fries, chop the onion finely.

Mix the tomato sauce, the cayenne pepper extract and the Tabasco sauce.

Grate the cheese on a fine grater.

Pepper and salt the chicken fillet.

Add the chopped tomatoes, onion and sweet pepper to the fillet. Pour the sauce mixture over it and braise for 5 minutes over low heat. Mix the filling you get with the rice and the grated cheese. Add the chopped herbs.

Spread the mixture on the tortillas.

Roll them up and pin them with cocktail sticks.

The spicy burritos are ready ;).

Bon appétit!

P.S
Instead of tomato paste you can take beans in sauce, which will give the burrito more character.