Today's a milestone...I now have fewer than 100 Mexican meals to complete before finishing this part of the blog! And I have to honestly say that I am not sick of Mexican food. It's been a lot of fun and muy delicioso along the way.
Tonight we used some leftover grilled chicken and some leftover pinto beans combined with some leftover enchilada sauce and some new whole wheat tortillas to make BURRITOS DE POLLO. Javier shredded the chicken and cooked it (again) with onions and seasonings. After mashing some of the frijoles pintos that I cooked yesterday and heating some flour tortillas, he filled them with about 2 T of the frijoles, about 1/2 cup of the shredded chicken and onion filling, 2 T of grated cheese, and then rolled them before ladling sauce and sprinkling additional cheese on top. For being a semi-recycled meal, it was excellent. We ate the BURRITOS with a little shredded lettuce to the side, and felt that we'd included all of the major food groups in one simple meal.
BURRITOS of any kind are really an American invention, although they have caught on more recently in Mexico. I remember a time in the 1980s when you could hardly find a flour tortilla in a local market and had to ask someone if they knew where you could buy some, or who in the neighborhood would make them for you. Tortillas de harina (flour tortillas) have been somewhat popular in Northern Mexico for a while, and were used for burritos de machaca con huevo, a dish made with scrambled eggs, dried beef called machaca, and salsa. They were very good, but a far cry from the bean and cheese or bean, beef and cheese burritos being sold on every corner in the US. New Mexico has some of the best smothered burritos I have ever eaten. But that's another story...
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