Mexican Buritos Recipes

Chicken Mole Buritos

This recipe is taken from GourmetSleuth.com
This recipe uses a premade mole sauce which adds flavor and saves time. You can also use store-purchased rotisserie chicken with skin removed for further time-saving.

Yield: 4 burritos

I N G R E D I E N T S
1 jar San Angel Mole Negro (you will have extra, store for future use)
2 boneless, skinless chicken breasts
1/2 cup shredded extra sharp cheddar cheese
1/2 medium Haas avocado, seeded, peeled, sliced
4 green onions (scallions), chopped
4 whole wheat or white flour tortillas

I N S T R U C T I O N S
1.Put the chicken breasts in a large saucepan and pour in enough water to cover and bring to a boil. Lower the heat to a simmer and poach the chicken until it is cooked through, about 10 minutes. Drain, allow to cook on a cutting board.

2.Shred the chicken by pulling it apart with two forks, set aside.

3.Heat the mole in a small saucepan, place on low to keep warm.

4.Wrap the tortillas in aluminum foil and place them on a plate over point water for about 5 minutes. Alternately you can wrap in microwave-safe plastic wrap and heat in microwave about 1 minute.

Assemble Burritos
To fill the burritos, lay the warm tortillas on a counter. Dived the chicken mixture into 4 portions and spread in a strip down the center of each tortilla. Top each with avocado, cheese, and green onions. Spoon about 2-3 tablespoons sauce on top. Don't over saturate with sauce or the burritos will become soggy.

Fold up the bottom quarter of each tortilla and then roll from one side into a cylinder.

Serve seam-side down.

Chili Liver

Credit given to Allrecipe.com where this recipe is taken..

INGREDIENTS
4 slices bacon
1 pound beef liver, sliced into thin strips
1/2 cup all-purpose flour
salt and pepper to taste
1 (10.5 ounce) can condensed French onion soup
1/4 cup tomato-based chili sauce

DIRECTIONS
1.In a large skillet over medium heat, fry bacon until browned and crisp. Remove from pan, cool and crumble. Keep the grease in the pan.

2.Dredge the liver slices in flour seasoned with salt and pepper. Fry liver in the bacon drippings over medium-high heat until browned on the outside. In a small bowl, mix together the French onion soup and chili sauce. Pour the mixture over the liver, cover, reduce heat to low, and simmer for 15 minutes stirring occasionally until tender. Remove lid, and continue cooking liver to desired doneness.

3.Serve liver and sauce topped with crumbled bacon.