Ingredients with Measurements:
- 1 lb chicken breast, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup pumpkin seeds
- 1 cup cilantro leaves
- 1 cup spinach leaves
- 1 jalapeño pepper, seeded and chopped
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 8 flour tortillas
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large skillet, cook the chicken over medium heat until browned. Remove from the skillet and set aside.
2. In the same skillet, sauté the onion and garlic until softened.
3. Add the chicken broth, pumpkin seeds, cilantro, spinach, jalapeño pepper, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Transfer the mixture to a blender or food processor and blend until smooth.
5. Return the sauce to the skillet and add the cooked chicken. Simmer for 5 minutes.
6. Warm the tortillas in the microwave or on a skillet.
7. Spoon the chicken mixture onto each tortilla and sprinkle with shredded cheese.
8. Roll up the tortillas and place them seam-side down in a baking dish.
9. Bake in a preheated oven at 350°F for 10-15 minutes, or until the cheese is melted and bubbly.
10. Serve the burritos with a dollop of sour cream, chopped cilantro, and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 8 burritos.
Nutritional information:
Calories per serving: 380
Fat per serving: 18g
Carbohydrates per serving: 28g
Protein per serving: 27g
Substitutions for ingredients:
- Chicken breast can be substituted with beef or pork.
- Pumpkin seeds can be substituted with sunflower seeds or almonds.
- Spinach can be substituted with kale or arugula.
- Jalapeño pepper can be substituted with serrano pepper or poblano pepper.
Variations:
- Add diced tomatoes or tomatillos to the sauce for a tangy flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or rice to the burritos for extra protein and fiber.
Tips and tricks:
- To make the sauce ahead of time, blend all the ingredients together and store in an airtight container in the refrigerator for up to 3 days.
- To make the burritos ahead of time, assemble them and store in the refrigerator for up to 2 days. Bake in the oven when ready to serve.
- To make the burritos spicier, add more jalapeño pepper or a pinch of cayenne pepper.
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the burritos, wrap them in foil and place in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the burritos on a platter with a side of guacamole and salsa.
Garnishes:
Garnish the burritos with chopped cilantro, sliced avocado, or diced tomatoes.
Pairings:
Serve the burritos with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mole verde is a traditional Mexican sauce made with pumpkin seeds, cilantro, and other herbs and spices. It is often served with chicken or pork.
Flavor profiles:
Mole verde has a nutty and slightly spicy flavor, with hints of cilantro and cumin.
Serving suggestions:
Serve the burritos with a side of guacamole, salsa, and a cold beer.
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Region: Mexican