Friday, March 4, 2011

Shredded Chicken Burritos

Here's something else I made on my freezer cooking day - Shredded chicken burritos.  I finally got the chance to test out the crock pot that Matt and I received from my mom for Christmas.  This thing is incredible.  Not only is it a slow cooker (and huge - Do you see that it fits an entire chicken?) it is also a pressure cooker AND rice cooker ANNND it has browning capabilities (Meaning you can sear your meat and saute your vegetables in the crock pot).

I've used my new toy to make rice a couple of times but this was the first time I used the slow cooker capability.  Since I was busy trying to get so much stuff done, it was really convenient for me to throw a bunch a ingredients in a pot, close the lid and let it do it's thing for eight hours.

The burritos turned out nice and they freeze really well.  I was able to make ten large burritos with one whole chicken.  After the chicken was done cooking, I was left with some really nice stock (which I also froze) and that will probably be used to make chicken chili later on.

Like always, I tried to use what was in my kitchen.
How do I get my groceries for so cheap?  Go here to see how I shop.
  • Whole chicken $2.80 (Harris Teeter still has them on sale for $0.59/lb!)
  • Bag of shredded cheese: $0.25
  • Can of tomatoes: $0.50
  • Can of black beans: $0.50
  • Tortillas: $2.50
  • Sour cream: $.10
  • Pace Picante Salsa Verde, 1/2 jar: $0.70
  • Onion scraps, cilantro stems, garlic
The total cost of one dinner-sized burrito is about $0.75 (with great stock leftover!). 

Chicken, onion scraps, garlic, cilantro stems, canned tomatoes, cumin, chili powder, salt and pepper all go into the crock pot.

Set the timer for 8 hours and go about my business.

When eight hours have passed, remove the pot from the cooker and cool.  Refrigerate overnight and the next day it will look like this.  Scrape the fat off the top and remove the chicken from the jelly-like broth.  Shred the chicken.

 Put the broth into a pot, heat and strain.  Reserve some liquid for the chicken, freeze the rest for later use.

Put shredded chicken into a pot and add salsa verde, cumin and a little stock.  Add sour cream (or cream cheese, like we used to do at my old culinary school) for a little richness.  Add black beans, salt and pepper.  Finish with chopped cilantro. 

Set tortillas on parchment paper (not to be confused with wax paper) and spread a thin layer of sour cream.  Top with chicken and cheese.

First, roll burritos.

Then, roll in parchment.

Last, if you are like me and don't own a microwave, roll in foil.  Otherwise, roll in plastic.  Store in airtight bags and freeze.


1 comment:

  1. Yum! These look great Jun. First of all you need to tell me what kind of genius crock pot you have on your hands and then you need to teach me how to roll a darn burrito! I can NEVER get them to work right, even after working in a mexican restaurant for 3 years. Maybe I fil it too much, maybe I use old tortillas? but they always tear when I'm folding the ends and things start leaking out. Help me Jun! If I can get over my fear of congealed chicken fat I will have myself a brand new family meal ...