The Crispy Rice Burrito
Some important recipe notes for you:
1. This is a project recipe, not like my usual. So prepare yourself, but trust me it is WORTH it
2. If you can't find tamarind sauce - sub 1/2 tbsp lime juice + 1/2 tbsp brown sugar
3. You need to use leftover cold rice, warm rice won't crisp up as nice
4. The oilier looking the tortilla, the better. This fat gives the tortilla more pliability so it won't rip when rolling. They're hard to find so regular flour tortillas are fine, but handle with care
5. I usually find lemongrass paste in a tube in my produce section with the clamshell herbs
2 tbsp + 1/2 cup red wine vinegar
1 tbsp soy sauce
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp sugar
1/4 tsp pepper
1/3 cup mayo
1 tbsp tamarind paste
1 cup cooked rice
4 XL flour tortillas
6 tbsp olive oil
1/2 head green cabbage
2 tbsp lemongrass paste
5 cloves garlic
2 limes
1 head cilantro
1/2 jalapeno
1 red onion
2 lbs boneless skinless chicken thighs
Lemongrass Marinade
2 tbsp lemongrass paste
4 cloves garlic
1 tbsp soy sauce
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp olive oil
1 lime
1/4 tsp pepper
1 tbsp red wine vinegar
Cilantro Chimichurri
1 head cilantro
1/2 jalapeno
1 clove garlic
1 tbsp red wine vinegar
2 tbsp olive oil
1 lime
Salt
Tamarind Mayo
1/3 cup mayo
1 tbsp tamarind paste
Pickled Onions
1 red onion
1 tbsp sugar
1/2 cup red wine vinegar
Pre Recipe Prep
Make chicken
Add all chicken marinade ingredients to a large bowl and mix well. Add in chicken and mix again. Set in fridge for 30 minutes - overnight (suggested).
Once chicken has marinated, grill or cook on frying pan over medium high heat until cooked through (7-10 minutes). You'll want a bit of char on these.
Pickle your onions
Thinly slice red onions. Add to small glass bowl with 1 tbsp sugar, 1/2 cup red wine vinegar, a pinch of salt, and top with enough warm water to fully submerge onions. Can be made the night before or the day of.
Make the Chimichurri
Chop up cilantro leaves and stems as finely as possible. Add to a bowl with 1/2 diced jalapeno (no seeds = no heat, more seeds = spicy), 1 clove minced garlic, 1 tbsp red wine vinegar, 2 tbsp olive oil, the juice of 1 lime, and a pinch of salt. Set aside. Can be made the night before or the day of.
Prep your cabbage
Thinly slice cabbage and toss with a generous pinch of salt and 1 tbsp red wine vinegar. Set aside.
Make your mayo
To a small bowl, add 1/3 cup mayo and 1 tbsp tamarind paste. If you can't find tamarind paste, mix 1/2 tbsp brown sugar with 1/2 tbsp lime as a sub!
Make your crispy rice
To a large pan add 3 tbsp olive oil, or enough to coat the whole pan. Add cooked rice (cold is best) while the pan is cold. Sprinkle with salt and press it down with a spatula. Turn on heat right between medium and medium high. Continue pushing the rice down with the spatula while it cooks to remove air pockets. Once you can see the edges beginning to get golden brown, remove from heat.
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