Wanted to get out and fire the smoker up today but still feeling under the weather. Had to do something to pass the time and have seen a few posts on Mexican dishes lately that looked awesome. We love Mexican style foods and haven't whipped up any keto Mexican lately. I decided I would make a chicken burrito with some "refried" black soy beans on the side along with salad. I had to run out for a few ingredients but most things were either in the frig or pantry already. I have a ton of the black soy beans dry and since I had not soaked ahead decided to go with the Instant Pot.
2 cups dry black soybeans
1 medium onion diced
1 clove of garlic minced
2 small serrano peppers finely diced
1 tbsp cumin
1 tbsp Mexican oregano
2 bay leaves
4 cups chicken stock
3 cups water (not pictured)
I did not capture in progress pics. I just sauteed the onions , pepper and garlic in a little avocado oil until the onions were translucent. Add all the ingredients to the Instant Pot and set on manual for 45 minutes. When it finishes let it naturally release for 25 minutes before going ahead and releasing the rest of the pressure. Remove the bay leaves , save a couple cups of the liquid and drain the rest. Add a little at a time back in as you hit them with an immersion blender until you get the consistency you want. I will say that at the end I added quite a bit more cumin and dark chili powder along with some salt. Tasted great then. Next time I will add much more spice up front. I will also fry some bacon with the onion mix next time.
Next up time to get started on some filling for the burrito. Just went with what I could get my hands on. No special measuring here. A big onion diced, the leftover rotisserie chicken chopped up, some chipotle's in adobo, a diced green pepper and a diced poblano. Lastly minced up some cilantro. Spice wise some cumin, dark chili, SPOG.
First up cooking the onions and peppers
Next adding in the chicken, chipotles and adobo (added about half what was in pic) and spices. As it started cooking I decided to add a little Herdez Salsa Verde.
Almost to the finish line. Time to make my cheddar cheese burrito shell. I have posted before my method of making cheddar taco shells. This is the same but you don't hang them and wait for them to cool. Just spray the parchment paper, make a circular pile of cheddar and bake at 400F until the edges begin to brown. Rather than hanging over a dowel to cool like you would for a taco shell you work with it while its really hot and pliable. It can get a little tricky but is not too bad.
Time to serve it up now. Plated up with a salad of shredded lettuce, tomato, guacamole and sour cream along with the beans topped with queso fresco.
Whelp thats another wrap! This was pretty tasty! I will keep working on the beans until I can really perfect one that I would call at 10. Thanks for looking.
2 cups dry black soybeans
1 medium onion diced
1 clove of garlic minced
2 small serrano peppers finely diced
1 tbsp cumin
1 tbsp Mexican oregano
2 bay leaves
4 cups chicken stock
3 cups water (not pictured)
I did not capture in progress pics. I just sauteed the onions , pepper and garlic in a little avocado oil until the onions were translucent. Add all the ingredients to the Instant Pot and set on manual for 45 minutes. When it finishes let it naturally release for 25 minutes before going ahead and releasing the rest of the pressure. Remove the bay leaves , save a couple cups of the liquid and drain the rest. Add a little at a time back in as you hit them with an immersion blender until you get the consistency you want. I will say that at the end I added quite a bit more cumin and dark chili powder along with some salt. Tasted great then. Next time I will add much more spice up front. I will also fry some bacon with the onion mix next time.
Next up time to get started on some filling for the burrito. Just went with what I could get my hands on. No special measuring here. A big onion diced, the leftover rotisserie chicken chopped up, some chipotle's in adobo, a diced green pepper and a diced poblano. Lastly minced up some cilantro. Spice wise some cumin, dark chili, SPOG.
First up cooking the onions and peppers
Next adding in the chicken, chipotles and adobo (added about half what was in pic) and spices. As it started cooking I decided to add a little Herdez Salsa Verde.
Almost to the finish line. Time to make my cheddar cheese burrito shell. I have posted before my method of making cheddar taco shells. This is the same but you don't hang them and wait for them to cool. Just spray the parchment paper, make a circular pile of cheddar and bake at 400F until the edges begin to brown. Rather than hanging over a dowel to cool like you would for a taco shell you work with it while its really hot and pliable. It can get a little tricky but is not too bad.
Time to serve it up now. Plated up with a salad of shredded lettuce, tomato, guacamole and sour cream along with the beans topped with queso fresco.
Whelp thats another wrap! This was pretty tasty! I will keep working on the beans until I can really perfect one that I would call at 10. Thanks for looking.
