Mexican chicken burrito
By VicentaLakin
It's always been hard for mexican chicken rolls to do, and every time I look at them, it's easy to find out yesterday, and it's easy to make tacos, sometimes translated as tacos, and so on, is Mexico's traditional food, and tortilla rolls meat, vegetables, etc。
Recipe Recommendations
- salty and fresh
- melting
- ten minutes
- simple
Steps for Mexican chicken burrito
1
The wings were unfrozen early and the bones were removed。
2
Ginger slices are placed in the bowls, in roasted meat, pelican oil, old smoke, wine and salt。
3
Smuggle evenly, with a minimum of two hours of salt, and remember to flip in the middle。
4
Picked chicken, covered in bread。
5
Put it on the grill。
6
210 degrees preheat oven, top-fire + hot wind flow 200 degrees, 20 minutes. Roasted chicken。
7
Corn paste and flour are in the basin at 1:1。
8
Add a proper amount of fresh water and softer noodles and wake up for 30 minutes。
9
Wake up and get some noodles out。
10
We split into three little noodles。
11
Open up and try to be round. (Yea, my hand-wrecked party, twirling, understanding.)
12
You don't stick it in the pot, you don't put it in the cake。
13
One side of gold and yellow turns。
14
I'll take the cake out. I'll have the raw vegetables and ketchup, carrots, chicken chops。
15
Put on all kinds of vegetables and pour some ketchup。
16
Roll it up
17
Eat
18
It's more corny, so it's rough, but healthy
19
It's richMexican chicken burrito Make Tips
1. the spices in the burrito are salsasauce, guacamole, picodegallo, etc. my mom only liked ketchup, so i only used ketchup. 2. the oven is set up for reference only