Hey, It’s Burrito Day!

It’s the first Thursday in April. Oh my – April!! The fact that is is already April is a whole other story. As the first Thursday in April, it’s also National Burrito Day. So now you know why this week we had Tuscan Tuesday and Tijuana Thursday instead of the usual themed days.

Although, when you come right down to it, my guys would love Mexican and Margaritas every third day, alternating with Pizza and burgers and maybe steaks on the weekends. Yeah, they are pretty easy to please.

Now I gotta tell you, we could have gone all crazy with these burritos – filled with cheese and tomatoes and maybe some onions and who knows what else. I didn’t for two reasons. Recently we were in a little street café in Mexico. The food there was delicious yet very simple. Very inexpensive to prepare. Sometimes I think we tend to over complicate things.

Another reason to keep it simple comes from one of the very best authentic Mexican burritos I ever had in my life. What seems like a lifetime ago, Hubby and I were a part of a Christmas in April project. A bunch of volunteers descended upon a home in a bad part of town that was in complete disrepair. In a single weekend a group of strangers assembled by the folks at Christmas in April fliped the house. We did it all – everything from the flooring to the plumping and the roof was redone. The home belonged to a multi-generational family The grandmother was inwardly beautiful with an old, browned face deeply carved with the lines of hardship and experience. She came by way of Mexico and spoke no English. Yet this kind woman who had little to offer took it upon herself to make food for a house filled with strangers. She used a lot of rice, some shredded chicken, a little seasoning and a few vegetables to create close to a hundred foil-wrapped burritos. They were amazing. While this recipe has elimated the fillers of rice and veggies, it’s simplisity is in honor of that woman who managed to leave a mark on my soul all those years ago.

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El Grande Chicken Verde Mole Burritos
8 boneless Chicken Thighs
Spicy Pepper Seasoning to taste
1 jar concentrated Dona Maria Verde Mole Sauce
3 cups chicken Stock
4 large Burrito Size Flour Tortillas
4 tablespoons Sour Cream

Heat oven to 400-degrees. Place a large casserole dish on a banking tray to catch any spillage and set aside.

Cut chicken thighs into smaller pieces. Season to tate with a spicy pepper seasoning such as Cayenne Pepper. Set chicken aside.

Empty mole sauce into a blender. Add 1 cup of chicken stock, pulse to combine. Add remaining chicken stock, blend until smooth.

Arrange thighs into the casserole dish. Pour mole sauce over the chicken. Cover tightly with foil. Bake in the heated oven for 90 minutes.

Remove chicken from casserole dish with a slotted spoon. Place in a large bowl. Shred chicken using the two fork method or with a hand-held mixer. Add some of the mole sauce to keep chicken moist. Set aside.

Warm tortillas to make them more pliable. Spread sour cream over the warmed tortilla. Fill the center with shredded chicken, then top chicken with mole sauce. Tuck in the shorter sides of the tortilla, fold and roll into a grand burrito.

Warm a griddle to medium heat. Grill burritos for a nice crisp finish. Serve and enjoy with plenty of margaritas.

Frijoles Negros Refritos (Refried Black Beans)
2 cans whole Black Beans
Cumin Seasoning to taste
1 pinch Hot Pepper Powder
1/2 tablespoon Lard
Desired Garnish

Drain most of the liquid from the black beans; empty cans into a blender. Season with cumin and hot pepper powder to taste. Blend on puree setting until most of the beanns are smashed. Some lumps are good for a little texture. Taste and adjust seasoning as desired.

Heat lard in a skillet. Stir in seasoned beans. Fry over medium heat until bubbly.

Place beans in a serving dish. If desired, garnish with a little Cilantro and crumbed Mexican Cheese such as Cotija or serve “naked” as is.

Farmhouse Ro-Tel Mexican Rice
1 can Rotel Tomatoes
2 cups Water
1 box Farmhouse Mexican Rice

Empty tomatoes into a sauce pan. Add water and seasoning mix from the rice. Whisk to blend.

Add rice, bring to a boil. Reduce heat, cover and simmer for 25 minutes. Remove from heat, let sit for 5 minutes. Fluff just before serving.

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O Lord, our Lord,
how glorious is your name over all the earth!