Authentic Mexican Chicken Burrito Recipe

The burrito or taco de harina or flour taco is a dish that belongs to the Mexican cuisine and consists of a rolled wheat flour tortilla generally filled with chicken or pork pieces, roast beef and refried beans, which is then closed resulting in a thin shape.

The burrito is a typical Mexican street food and one of the symbols of the Tex Mex cuisine and consists of a tortilla corn filled with stewed meat, vegetables such as lettuce and tomatoes, corn, beans and hot spices, then served rolled up and accompanied by sauces such as guacamole, made with avocado, sour cream or other cheese-based sauces, garlic or hot peppers.

In the United States the filling also includes other ingredients such as rice, salsa and then the thickness of the burrito increases considerably. The tortilla flour is usually grilled slightly, so as to make it softer and more flexible. An American industrial version is made from corn flour.

In contrast, a taco is generally formed by folding a tortilla in half around the meat, leaving the semicircular perimeter open. The latter is described as the American Tex-Mex version of taco. In Mexico, the taco is always done by rolling the tortilla around the filling, which can be practically any food or stew.

The word burrito is identified as a regional term of Guanajuato and is defined as a rolled tortilla, with meat or other food inside, which in Yucatan they call as bake, and in Cuernavaca as taco. Also, in some regions of Mexico as is the state of Tamaulipas, this type of food is known as flute. The name burrito is possibly derived from the appearance of rolled wheat tortilla, which vaguely resembles the donkey's ear, or the coiled blankets and packs that the donkeys carry.

There are many variants of the Mexican burritos, both for the filling and for size, consistency etc. Let's see some:

Fajita : in this case the tortilla acts as a base, like a plate, remaining open and above it are served meat and vegetables that is typical of Texas;

Chimichanga: A native of Mexico that spread to Texas, it is a burrito wrapped with a filling and then fried in oil;

Percheron Butter is California's version of the largest burrito served with cheese, guacamole, tomatoes, lemon and hot sauce;

Mission burrito : San Francisco burrito is larger and is also stuffed with rice, as well as meat and beans;

Breakfast burrito is served in the US as breakfast, containing eggs, potatoes and bacon and served with chili sauce or cheese.

What I propose is the classic Mexican burrito recipe. The meat can be chicken, pork or a mix of the two, according to taste. To give a more tasty touch, in Mexico people also use the chorizo, a spicy sausage, which is hard to find and can be replaced by spicy sausage or Calabrian nduja.

Moreover, in Mexico they abound with spicy recipes with jalapenos or habaneros, which are among the hottest varieties in the world, but people are accustomed to spicy tastes from an early age. Everyone can adjust according to their own limits of endurance of spiciness.

Preparation Time: 10 mins
Cooking time: 10 mins
Servings: 4 servings
Calories per serving: 225 calories per 100 gms


4 Mexican tortillas
500 gm mixed minced meat
2 tomatoes
1 onions
4 lettuce type salad leaves
1 clove garlic
1 red pepper
1 fresh chili or jalapenos
1 tsp hot paprika
1 tbsp oil
Salt and pepper To taste
1 shot of tequila

Recipe Method:

In a pan fry onions and bell pepper, cut into thin strips. Then add the sausage and then the meat. Deglaze with the tequila and cook for a few minutes.

When all the liquid is absorbed add the diced tomatoes, chopped garlic, paprika, chopped chili, salt and pepper and cook for about 10 minutes.

Prepare each burrito by resting above each tortilla a lettuce leaf, at the center, then add the mixture with the meat and roll up each tortilla on itself, closing the edges inward.

You can eat the burrito with your hands by cutting into slices, accompanied by salsa, sour cream , chili sauce or guacamole.