Burrito of the GODS

Name: Burrito of the GODS
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 cup Rice; 1/8 cup Minced fresh Cilantro leaves; 1 tsp freshly squeezed lime; 1/2 tsp chili powder; 1/4 tsp salt; 2 1/2 cup water; 1 Boneless Chicken Breast; 1/2 tsp chili powder; 1/2 tbsp cumin seeds (grounded); 1/2 tsp Oregano; 1 flank of tenderloin Beef; 1 tbsp cumin seeds (grounded); 1/2 tsp salt; 1/2 tsp grounded black pepper; 1 cup beer; 1/4 cup All-Purpose Flour; 1/4 tbsp salt; 1/4 tsp garlic powder; 1/4 tsp grounded black pepper; 1 whole Alaskan Cod or/; 1 cup Shrimp, veined and fully peeled; 1 cup Dried Chickpeas or Garbanzo beans; 1/4 cup minced onions; 1/8 cup minced garlic; 1 tbsp chili powder; 1 tsp cumin; 1 tbsp flour; 1/4 tsp salt; 1/2 tsp pepper; 1/4 cup minced Cilantro Leaves

MustangV @mustangv

Mons, Belgium

"Ah, Burritos so good, it's well deserving of... whatever God you pick and choose. [Subheading Catchphrase]: Kosher option available!"

I love Burritos. Had my first one when I got to the U.S., so I thought, "why not make my own?" There are several choices of "meat" (Vegetarian fried Chickpeas, Seafood (Shrimp or fish), Chicken, and Beef), so I had to separate the 'meat' into several groups, you only need to pick one type of meat, but if you're feeling adventurous, you can have two or more.

"Ah, Burritos so good, it's well deserving of... whatever God you pick and choose. [Subheading Catchphrase]: Kosher option available!"

MustangV @mustangv

Mons, Belgium

"Ah, Burritos so good, it's well deserving of... whatever God you pick and choose. [Subheading Catchphrase]: Kosher option available!"

Saved

Ingredients

1 serving

Cilantro Chili Lime Rice
1/2 cupRice
1/8 cupMinced fresh Cilantro leaves
1 tspfreshly squeezed lime
1/2 tspchili powder
1/4 tspsalt
2 1/2 cupwater
chicken meat
1Boneless Chicken Breast
1/2 tspchili powder
1/2 tbspcumin seeds (grounded)
1/2 tspOregano
Beef Steak meat
1flank of tenderloin Beef
1 tbspcumin seeds (grounded)
1/2 tspsalt
1/2 tspgrounded black pepper
Seafood meat
1 cupbeer
1/4 cupAll-Purpose Flour
1/4 tbspsalt
1/4 tspgarlic powder
1/4 tspgrounded black pepper
1whole Alaskan Cod or/
1 cupShrimp, veined and fully peeled
Vegetarian "meat"
1 cupDried Chickpeas or Garbanzo beans
1/4 cupminced onions
1/8 cupminced garlic
1 tbspchili powder
1 tspcumin
1 tbspflour
1/4 tspsalt
1/2 tsppepper
Pico De Gallo
1/4 cupminced Cilantro Leaves
1/4 tspsalt
1/3 cupwhole kernel corn
1 1/2 tbspfinely chopped Serrano or Jalopeño chili/pepper
1/4 cupdiced tomato
1/2onion, diced
The Guacamolé
1ripe avocado
1 tspsalt
1/8 cupfinely minced red onions
1/2 tbspfreshly squeezed lime
1 tbspminced Cilantro leaves
1/8 tspgrounded black pepper
1/2finely minced serrano or Jalopeño chili/pepper
1/2 cupdried tomatoes, chopped or minced
The Burrito main ingredients
1Tortilla, large, at least 12 inch
1 cupBlack, refried, pinto, or any kind of beans
1/4 cupsour cremé
1 tspground black pepper to mix with beans
1/3 cupchopped lettuce (for vegetarian, beef, or chicken) or chopped Cabbage (for seafood)
1 tbspwhite seafood sauce (for Seafood) or hot sauce (for Beef, Chicken, or vegetarian)
1/2 cupcheddar or pepperjack cheese
Miscellaneous
1Vegetable Oil to fry the Seafood and Vegetarian meat
115x15 in. Aluminum foil to wrap the burrito with

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Steps

1

For the Rice: Cook the rice in 2.5 cups of water, bring it to boil, and let it simmer until the water is half evaporated. Put the heat into Low, add the Cilantro, Lime, Chili powder, and salt, and mix thoroughly until all the water has been completely evaporated or taste test the rice if it's well-cooked to your liking.
2

If you're using Beef: Mix the cumin, salt and pepper. Place the flank of Beef and the mixture of spices in a ziplock bag, seal it tight and shake or tumble to mix the spices with the meat. The meat has to be covered with spices completely.
3

If you're using Chicken: Mix the Chili Powder, cumin, and oregano. Place the Chicken breast and the mixture of spices in a ziplock bag, seal it tight and shake or tumble to mix the spices with the meat. The meat has to be covered with spices completely.
4

The Beef and Chicken meat must be stored for 8 hours prior to grilling. prepare the grill (open flame, charbroiled, or pan grilled - but do not bake in an oven) and pre-heat to 500°F. Cook the meat for 4 minutes per turn at 350-400°F -or- until meat is cooked as desired -or- how well do you want the meat cooked.
5

For the vegetarian meat: Mash the chickpeas/Garbanzo beans until creamy. Mix in the onions, garlic, chili powder, cumin, flour, salt and pepper. You may pan cook until a fluffy consistency, or you may shape the meat into golf ball sized globs and pan fry or deep fry them for 2 minutes under medium heat.
6

For the seafood meat: cut two section shaped in a rectangular bar on the belly of the Cod, on one side or typically from both sides. The veined, peeled shrimp should be good to go. Combine the beer, flour, salt garlic powder, and pepper until creamy and well-mixed. Put all the shrimp into the batter and mix well until fully covered. The Cod needs to be carefully mixed to avoid getting crumbled. Deep fry or bake for best result.
7

The guacamole: Mash the avocados until creamy. Add the onions, chili, salt, cilantro, black peppers, and dried tomato into the avocado paste and mix well.
8

Combine the diced/mashed tomatoes, the onion, salt, corn, cilantro, and Chili. You may use a food processor to make a pasty salsa, too.
9

MAKING THE BURRITO: Set an aluminum foil 15 inches squared (or at least large enough to cover the tortilla) on the preparation table. Put the tortilla on top of the foil.
10

Spread the guacamole and the sour crémé side by side. No more than a table spoon of each. Note: Guacamole and sour crémé are totally optional depending on your dietary preference.
11

Spread a cup of the rice evenly just to cover the guacamole and sour crémé.
12

Add the meat (beef, chicken, vegetable, shrimp, or fish) evenly over the rice
13

Add some pepper to the beans, mix it thoroughly. You may mash the beans as well for a creamier consistency. Spread the beans evenly over or beside the meat.
14

Add the lettuce (or cabbage, best for the seafoods) to top.
15

Finally, add the pico de gallo (salsa), shredded cheese and hot sauce (or white sauce for seafood) to top.
16

To wrap the tortilla, fold it from half the diameter and make sure to flat the top and use your hand on the sides to keep the stuffing from pouring out of the side. Fold the sides, and carefully roll the tortilla into a perfectly rounded cylinder.
17

Holding the perfectly cylinder tortilla in place, roll the aluminum foil to cover the burrito, twist both end of the side to roll the burrito into an even perfect cylinder. Push the twisted ends inside.
18

Add another layer of aluminum foil for stability. Roll it again, twist the sides, and push the sides inside, just like how you did the first wrap. Remember, when you're eating it, peel off the foil as if you're eating a banana. Enjoy!