Chef's Quick Tip: Burrito

This week, Chef Jose Aguilar of Bodega Taco Bar shows Tina Redwine how to make Mexican dishes during Hispanic Heritage Month. 
1 - 12 inch Flour tortilla
8 oz canilla rice (cooked)
4 oz black beans (cooked)
2  oz queso fresco
2 oz pico de gallo
1 oz crema mexicana
1 cup Romaine chop lettuce
            ½  Ripe avocado
Place the tortilla on a metal plate and load it with the rice, beans, chicken, tomatoes, avocado, queso fresco
and crema. Everything but the letters, put the plate in the oven for 2-3 minutes to heat up the tortillas so it’s                               flexible and easy to fold. Pull it out from the oven and off of the hot plate onto the cutting board put the letters in and fold it to close on all sides. Serve it on a large cast iron pan. The picture is shown different to show all the ingredients.
Pico de Gallo
4 pcs Tomatoes
1 pcs large Red Onions
1 pcs Green Peppers
2 pcs Jalapenos
1 bunches Cilantro
3 pcs Limes (juice)
Salt & Peppers TT
cut all vegetables thru the 3/8 inch, mix all ingredients together and let the sit for 15 minutes
Canilla Rice
8oz dry canilla rice
12 oz water
2 T chopped white onion
1 T canola oil
Saute onions in the canola oil, add dry rice, water and salt.
Bring to a boil and lower heat to low cook until all water is gone
Black bean
1 lbs black bean (dry)
½  green peppers
½ red peppers
½  white onion
2 T  chopped garlic
1 t dry oregano
1 gallon water (maybe more)
1 t  cumin powder
2 t  adobo
1 t  chipotle
1 t  balsamic vinegar
2 T canola oil
Saute peppers and onions in the oil for 2 minutes and add chopped garlic cook for 1 more minute and add the dry beans and seasonings cook for 5 more minutes and add water, vinegar.
Bring to a boil, lower heat to low and cook for 1 hour. Add water as needed to always have the beans submerge.
Pot A Creme
1 cup heavy cream
3 T  sugar
Pinch salt
2  yolks
1 t  vanilla
pinch chipotle powder
4 oz chocolate
2 T whipped cream
Pinch chocolate dust
Pinch chili powder
On a small banana leaf lined round plate, place the chocolate filled tint and garnish it with whipped cream, chocolate and chili dusts.
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Chef Jose Aguilar 
Bodega Taco Bar