by Sara Mitchell
It could be a fault that I could eat mexican food every day, but since I just watched two episodes of America’s Next Top Model I’m going to OWN IT. And smise.
I often have the standard ingredients for mexican fare lurking around my kitchen minus one or two things. Tonight I was minus tortillas. And beans. But the beauty of the burrito bowl is that it doesn’t matter what you do or don’t have. Because we all know that mexican food is just the same ingredients tossed together in different ways.
I had over a pound of chicken tenders that needed to be cooked pronto so I salted and peppered them earlier this afternoon and stuck ‘em back in the fridge. This little step is easy to forget but makes a big difference no matter how you plan on cooking your chicken.
Then I threw a truckload of fresh ingred’s in the blender to make a salsa verde:
- an entire bunch of cilantro cut up minus the stems
- five or six cloves of garlic (could have used 20 more)
- two huge shallots
- one chopped Anaheim pepper
- two chopped jalapenos (with seeds!)
- one serrano, chopped
- Why does Anaheim get capitalized?
- dry white wine (I used Sauvignon Blanc. The grassy flavors go perfectly in a green sauce like this. You may be asking why there is white wine in a salsa. You ask too many questions. Just cook.)
- a little olive oil because a little fat couldn’t hurt
Blend until you have a delicious looking poison-green liquid.
I cut up the chicken into smaller pieces and then sprinkled with a generous amount of cumin since I had decided this chicken was destined for a burrito bowl. I tossed the chicken and sauce into the slow cooker for a long, beautiful, seductive cooking time of about two hours.
At the end of the two hours I was skeptical about how well the chicken was cooked. I poured everything into a nice, heavy pot and brought it to a boil for a few minutes and then covered it and turned the heat down low. It smelled like a mermaid/unicorn/latin princess party. Awesome.
I chopped up a big heirloom tomato and threw it in the rice cooker along with half a cup of jasmine rice, a cup of water, salt and cumin. And garlic powder.
Assembling a burrito bowl is like making a plate at an all-you-can-eat buffet except you pile everything on top of each other and it’s actually going to taste good and you aren’t at a buffet and you won’t die of a sodium overdose and there is no soft-serve machine or sprinkles and the carpet doesn’t smell like a daycare after a trip to the community pool.
Tonight’s burrito bowl (in order of appearance):
- Leal’s seasoned tortilla chips
- Chopped chicken dancing in a pool of salsa verde
- Homemade mexican rice
- Mixed greens
- Lime juice
- Shredded knock-you-on-your-ass cheddar cheese
Last time I made this the rice was cilantro-lime like at Chipotle (oh how I freaking miss you out here in the desert!!!) I hope this has inspired you Fudging It lovelies to not fret when you don’t have all the right ingredients.