PrintAuthentic Mexican - help!
My partner is a HUGE Chicago Cubs fan. In the first few years of our relationship, whenever we went to Wrigley I noticed a little Mexican burrito joint next to the L station. After a few years of longingly passing it by, I insisted we try it. Now it is a pre-game tradition (and sometimes we just head over to Wrigleyville to shop and eat a burrito). The problem is that we live in Toronto where there are some okay burritos but nothing like the Chicago ones that I crave all the time. So I need a recipe. Please!
I know it is just "simple" street food but man, oh man do I crave it and I don't know how to replicate it. Someone out there has to have a recipe.
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10 Comments:
Which place?
What filling?
coolname at 10:23PM on 12/29/07
El Burrito Mexicano
Chicken
lexophile at 9:07AM on 12/30/07
Get a Rick Bayless cookbook (esp if you're from Chicago!) and a tortilla press to make fresh corn tortillas
ChristineB at 10:24AM on 12/30/07
sadly, got two bayless cookbooks and neither had what i am looking for.
lexophile at 10:52AM on 12/30/07
Well, saying "authentic Mexican" is like saying "authentic American"; you're covering a wide range of food and styles, and besides, everybody's mom made it differently, as I realize more and more. Unless you have some guess what part of Mexico the cook was from, you're going to have a harder time. Have you Googled the restaurant and "burrito" and "recipe"? Have you investigated any Chicago sources, like Chicago mag and the newspaper food sections? Have you looked at the September, I think it is, GOURMET, which had a big story on Chicago's Mexican restaurants?
Keep trying, and good luck.
lemons at 11:03AM on 12/30/07
In my experience a Chicago burrito is more authentic than something from 'taco hell' but not quite all the way back to Puebla.I worked in many kitchens in Chicago with many Mexican's who became close friends. We ate this 'fusion food' often.
Here's my reccomendation. :
For the chicken- chipotles, garlic, cumin, water, chicken thighs, cook it slow then pull it. If it has rice inside use Uncle Ben's, tomato juice, garlic-seriously the tomato juice is key.
Next, grilled salsa-tomatoes, onion, jalapenos-all very well charred then put in the blender with lime juice, cilantro, garlic,olive oil, salt and pepper. Also, sometimes you will encounter a simpler condiment that is just minced onion and chopped cilantro.
Find some Mexican cheese if you can Chihuaua, or something else crumbly and dry-an exeptible sub would be some domestic asiago.
If your burrito had beans I would assume they were something in a can and most likely Goya brand- for whole beans heat them with a packet of Goya 'Sazon' for refried go straight from the can.
The last part of a Chicago burrito is a large flour tortilla that is steamed. Burrito joints usually have this cool steam-press thing but I just use a slightly damp towel and the microwave.
I think this will give you pretty good results, maybe not exactly like El Burrito Mexicano but certainly this is tenique I learned from Mexicans living in Chicago and cooking professionally .
coolname at 2:59PM on 12/30/07
thanks coolname. looking forward to trying your suggestions.
lexophile at 4:03PM on 12/30/07
Here are some burrito recipes I came up with:
Burrito El Grande
Chicken Salsa Burritos
Black Bean, Spinach and Mushroom Burritos
Hope one of them suits your fancy! Enjoy.
Hillary
Chew on That
Chew on That at 5:41PM on 01/04/08
Many times the most important thing when eating a good burrito or taco is the sauce and toppings used to compliment the flavor. Be sure you have a good salsa for your burrito, you can make your own if you want it fresh or you can also buy one at a mexican market. Also, fresh chopped cilantro and onions can work wonders on an otherwise common boring burrito !
kate_brown at 5:43PM on 04/18/08
You don't need to rush out and buy a tortilla press! Burritos aren't made (ever!) with corn tortillas.
Calichef at 5:59PM on 04/18/08