It has been quite a few weeks since I have written, hasn’t it? It’s not for lack of not wanting to, but I have had to place my priorities in other ways, like studying and keeping my stress-levels in check. Sometimes we have to remove to add, so we don’t feel overwhelmed. While this can sometimes be easier said than done but I’ve been doing my best to live consciously day-by-day, and prioritize along the way, but boy oh boy have I certainly missed writing and sharing things with y’all!
Last week, I told my colleague that I was making Mexican for dinner. It happened to be a Tuesday when she exclaimed, “Taco Tuesday!” now, technically, we’re making burritos here, but taco Tuesday sounds way better, and hip, so let’s just go with it.
Have you ever made your own taco seasoning? Can I tell you how easy and inexpensive it is? Have I mentioned that it is undeniably cleaner than any of those icky packets that you will buy, even the ones that are “organic.”
I made these gorgeous, clean, super simple buckwheat burritos from my favorite Hemsley+Hemsley ladies. I love a few things about this dish: it actually feels like you are eating a burrito, not some like imposter weird rice wrap. They are superfast to make and are multipurpose. They are crepe-like in texture and taste great heated with a little jelly for breakfast. Just sayin’.
I think I’ve mentioned previously my love for “the extras.” So my problem with these burritos is that I overstuff them. (I.E. GIVE-ME-ALL-THE-GUAC). I just can’t seem to get the fold, hold, eat combo down... I mean it’s a hot mess but I guess there are worse problems out there than not knowing how to correctly eat burritos.
The Stud only really could eat one or two, since he was still getting used to the consistency but overall said, “not bad.” I’ll take it. In fact, we’re having Taco Tuesday again tonight.
Recipe Report Card:
Amount of Pantry Staples Used: B+
Stud Approved: B-
Taste Profile: A
Final grade: A
Chicken buckwheat burritos
9 oz. (scant 2 cups) of 100% buckwheat flour
3 cups of water
pinch of sea salt (I omitted)
1 lb. of ground chicken
¾ cup of warm water
1 tbl chili powder
1 tsp chipotle chili
1 tsp onion powder
2 tsp garlic powder
½ tsp crushed red (optional, if you like it hot)
+your favorite burrito toppings, think guac (like me), refried beans, sour cream/cheese (not for me), lettuce, jalapenos, salsa, etc.
Large frying skillet
Small, 8 inch frying pan
2 bowls with spout (or a bowl plus a measuring cup to pour)
In a small bowl, whisk the tortilla ingredients together. Transfer a small amount (less than ½ cup) into a measuring cup. Heat your small frying pan and coat with spray or fat of choice. Pour or ladle the tortilla mixture into the pan and swirl the batter around. Once it is lightly browned, flip. Keep hot with tinfoil.
Heat the large frying pan with fat of choice or non stick spray. Brown ground chicken in the pan. While the chicken is browning, combine spices and ¾ cup of warm water. Stir until dissolved. Once the chicken is browned, pour the spices over the chicken and stir to combine until heated through.
Make ahead options:
Tortilla mixture can be made a day in advance. Spices can be mixed in advance or in a jar. Do not add water.
1. Have fun with this, add lots of toppings, and if you buy your guac from whole foods instead of making your own, no one is judging you.
2. The chicken tastes amazing on salad the next day!