Carnitas Burritos

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We rarely have fast food, but when we do my #1 choice is always Chipotle. I remember Jon had to drag me there for the first time, almost kicking and screaming. What was I thinking? The burritos became one of my favorite things, loving to try new combinations. At the time, the closest one was 2 hours – so, I started making my own. ChipotleFan is a great source for all kinds of Chipotle “copycat” recipes, their chicken marinade is k-i-l-l-e-r. I haven’t tried a recipe on there that isn’t spot-on. But, time after time I kept coming back to the carnitas with the corn salsa.

So, here’s my homemade version, in all it’s glory. I love the lightly seasoned pork, and the roasted peppers and corn all wrapped up in a soft tortilla. I’ll usually make it with leftover pork, which makes for an easier weeknight meal. The components are great on their own too, as more of a burrito bowl style. I like to keep the filling simple – rice, beans, pork, and salsa. But, a bit of sour cream, cheese, or guac is great inside as well!

Carnitas Burritos with Poblano-Corn Salsa

1 lb carnitas or pulled pork, warmed
2 cups cooked cilantro lime rice
1 (15) oz can black beans
2 cups frozen corn kernels, thawed
2 poblano peppers
1 jalapeno pepper
1/2 red onion, chopped
juice of 1 lime
1/4 cup cilantro, chopped
salt, to taste
4 large (12-14 inch) tortillas
sour cream

To make the salsa, roast the poblano peppers on a grill, an open flame, or in the broiler until charred all over. Place in a bowl and seal with plastic wrap. Let sit 10 minutes. Meanwhile combine the corn, onion, cilantro, lime juice, and salt. Once peppers have “steamed”, remove as much charred skin as you can. Dice the peppers and add to the bowl with the other ingredients. Toss to combine, season to taste with salt, and set aside.

To assemble the burritos, warm the tortillas on a plate covered with a damp paper towel in the microwave for about 40 seconds. Lay one tortilla on a flat work surface. Place 1/2 cup rice, 1/4 cup black beans, 1/2 cup pork, and 1/4 cup salsa, and a dollop of sour cream on the burrito. Fold the two sides over onto the top or the filling, then fold the bottom up and under the filling, and roll all the way up. Wrap burrito in a small sheet of aluminum foil to serve.

Source: Poblano-Corn Salsa adapted from Chipotle Fan

Cilantro-Lime Rice

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Can’t believe I hadn’t shared this one yet! It seems like the things I make most frequently in my kitchen, I skip over on the blog. We love this rice, and I make it at least once a week. Great as a side for anything Mexican, or even as a light main course paired with some of Elly’s World Famous Black Beans.

I remember I used to be scared of cooking rice on the stove-top. Don’t tell anyone, but I always used to cook it in it in the microwave! *hangs head in shame* Some people swear by rinsing the grains of rice, but I opt for the saute method. Leaves me with perfectly cooked rice every time. I love the kick from the lime, and paired with the cilantro – it’s the perfect flavor combination!

Cilantro-Lime Rice

1 Tbsp butter or olive oil
1 cup long-grain white rice (basmati or jasmine)
2 cups water
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh lime juice
salt, to taste

Heat butter in medium saucepan over medium-high heat. Add rice to pan and saute for 1 minute, add water, cover, and bring to a boil. Reduce heat to low and simmer for 18 minutes. Remove cover and fluff rice with fork. Remove from heat and let sit for 5 minutes. Add in the lime juice, cilantro, and salt and toss lightly to combine.

Source: adapted from ChipotleFan

Chicken Marsala

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You know those chef competitions that are so popular right now (Top Chef, Master Chef, etc)? At some point or another, they are usually asked to prepare their signature dish. Id’ have to say that chicken marsala would be mine. It’s one of the first recipes that I’d ever tackled back in my newlywed days, it was even the first post I made here on the blog. This was the also the first recipe I’d ever tried from Cook’s Illustrated, which quickly became my go-to recipe source. So many good things I associate with this recipe!

Which is why I figured I’d take a new shot for you guys when I made this last week. I’ve probably made this dinner 100 times, and it still never ceases to “wow” us. It’s perfect for company too – impressive, but much of the prep work can be done beforehand, which is great for dinner parties. When browsing through the ingredients list, the sweet Marsala might throw you a bit. Who wants a sweet wine in their savory sauce, right? But trust me, the sweetness is balanced out with plenty of fresh lemon juice. I’ve tried it with dry Marsala as well, but it’s just not as flavorful – sweet definitely wins out. If you can’t find sweet Marsala, use dry but omit most of the lemon juice. Paired with a pile of fettuccine and a nice green salad, this is truly a perfect meal!

Chicken Marsala

4 boneless, skinless chicken breasts
1 cup unbleached all-purpose flour
kosher salt
ground black pepper
2 tablespoons olive oil
4 slices of bacon, chopped
2 cups white or cremini mushrooms
2 large garlic cloves, minced (about 1 tbsp.)
1 tbsp. minced shallot
1 tbsp. tomato paste
1  cup Marsala wine (sweet)
1/2 cup chicken stock
1 lemon, juiced
6 tbsp. unsalted butter
2 tbsp. chopped fresh parsley leaves

Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees.  Meanwhile, pound the chicken breasts to a 1/2 inch thickness in between 2 pieces of plastic wrap. Pat chicken breasts dry. Place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper. Working one piece at a time, coat both sides of chicken breasts with flour. Shake to remove excess flour, and set aside.

Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes.  Place floured cutlets in single layer in skillet and cook until golden brown, about 4 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 4 minutes longer.  Transfer chicken to heated plate and return plate to oven to keep warm.

Return skillet to low heat and add bacon; saute, stirring occasionally and scraping pan bottom to loosen browned bits until bacon is brown and crisp, about 4 minutes. With slotted spoon, transfer bacon to paper towel–lined plate.

Add mushrooms and increase heat to medium-high; saute, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic and shallot and saute for 1 minute. Add tomato paste, and cook until paste begins to brown, about 1 minute.

Add Marsala and chicken stock, and increase heat to high.  Scrape browned bits from pan bottom, and bring to boil. Reduce heat to medium, and simmer until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes.

Off heat, add lemon juice and any accumulated juices from chicken in the oven; whisk in butter 1 tablespoon at a time.  Season to taste with salt and pepper, and stir in parsley. Return chicken breasts to pan and simmer in sauce for a few minutes before serving.

Source: adapted from Cook’s Illustrated, May 2000

Cantaloupe Salsa

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I love salsas of all kinds. Traditional red salsa, corn salsas, fruit salsas – it would be hard to nail down just one favorite. Last week we had fish tacos, and I went to the store for a few last minute ingredients. The cashier alerted me to the fact that the fresh, local cantaloupes were on sale for $2 BOGO. How could I resist? A true buy one get one too, not that BOGOHO crap!  I’d planned to do my usual mango salsa, but remembered when Shawnda had made a cantaloupe salsa to pair with fish tacos, and thought that would be a fun twist instead.

I pretty much just took my recipe for pico de gallo, and subbed in cantaloupe for tomato. It was fresh and delicious, and perfect with the blackened fish. And of course it wonderful for munching on with tortilla chips too. I know this would be a hit at any potluck or BBQ, as it’s so unique and different. Taking advantage of the last of the summer’s bounty while I still can, I know I’ll be making this a few more times before all the good melons are gone!

Cantaloupe Salsa

2.5 cups cantaloupe, finely diced (about 1/2 large cantaloupe)
1 cup red onion, finely diced
2 jalapenos, seeded and minced
1/4 cup cilantro, chopped
juice of 1 lime
salt to taste

Combine cantaloupe, red onion, jalapenos, cilantro, and lime juice in a medium bowl. Stir to combine. Season to taste with salt. Cover and refrigerate until ready to serve.

Source: inspired by Confections of a Foodie Bride