Thursday, May 14, 2009

Gordon's Burritos

We must tip our collective hat to our brother-in-law, Gordon, for introducing us to this fantastic meal. I say "we" because David plays a very active part in the preparation of this meal, mostly (I believe) because it involves bacon. Apparently bacon is David's territory.

Once, long ago, on a family beach vacation (from which I am still sporting a tan -- ahem-- burn line), each of David's family members was assigned a night to prepare a dinner. Gordon, who lived in Paraguay for a number of years, brought this dish to the table and we were hooked. We've been attempting it regularly ever since, usually with David first calling Gordon and saying, "Ok, what goes into your burritos?"

The best part of this meal is that it can be on the table in under 20 minutes. What am I saying? The best part of this meal is the bacon. The basics are thus: (1) chicken strips cooked in bacon grease and sprinkled with cheese, (2) a fresh salsa made of chopped tomatoes, onions, and cilantro, and (3) tortillas. You'll see we did things a little different, but only because of what was already in the fridge.

Gordon's Burritos
(total prep/cook time, about 20 minutes; serves 1-2)

4 slices bacon
1/2 medium onion, sliced
1 large or 2 medium chicken breasts, cut into strips
1/2 cup shredded cheddar, colby jack, or monterey jack cheese
1 cup diced tomato (I used grape, but you can use whatever)
1/2 medium onion, diced (use the rest of the one from above)
1/4 cup chopped cilantro
*optional: some peppers of your choice for heat
1 Tbsp red wine vinegar
1/2 avocado, sliced thin
lime slices
sour cream
corn tortillas
  1. In a heavy skillet, cook the bacon. Take out and drain on a paper towel. Toss sliced onion into bacon drippings and sprinkle a little salt. Stir 3ish minutes, until softened. Remove from pan.
  2. Salt and pepper chicken strips and place in single layer in still-hot pan (if you've lost some of the fat in the pan, add more oil). Cook 5-7 minutes and flip. Cook 4-6 minutes more. Return cooked onions to pan and stir. Sprinkle cheese on top and allow to melt, about another minute. Top with crumbled, cooked bacon.
  3. While chicken cooks, chop and toss together tomatoes, onions, cilantro, and vinegar (and some heat agent like peppers or Tobasco, if you want). Season with plenty of salt and pepper. Slice lime and avocado wedges. Bring it all to the table.
  4. Now make a delicious burrito with your tortilla, a bit of cheesy-bacon-onion-chicken, a spoonful of salsa fresca, a slim slice of avocado, and a blop of sour cream. You will run out long before you're ready to be done.

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