Skip to main content

Calexico Burrito

I like my salsa on the side for dipping, but normal people could simplify and just put it inside.

Of the many specials I've had at Laughing Planet over the many years (12 years since I started eating at the one in Bloomington), the Calexico has been my favorite. I've only seen it once. It had a long list of ingredients, which I wrote down and saved so I could try to make it at home, and here's my first attempt.

I set out knowing that I wouldn't be able to replicate Laughing Planet's deliciousness, because I've never been able to do it even with simpler ventures like spinach / black bean burritos. I think the secret is the way they heat the burritos after wrapping them in foil. Whatever magic they do while you're waiting for your order, it melds the flavors and elevates the burritos to something I can't make at home. My best approximation has been to bake them in the foil for 20-30 minutes, but they come out a bit more crisp. Do they steam them, maybe?

Anyway, I was still excited to make my own inferior burrito with the flavors of the Calexico, simplified a tad. Here's what I did.

This slaw will be great on grilled shrimp tacos tomorrow.

Ready to roll.


The Recipe:
Flour tortillas
Red beans
Brown rice
Queso fresco
Guacamole (avocado, red onion, salt, and lime juice)
Slaw (cabbage, carrots, cilantro, green onion, garlic, honey, lime juice, and salt)
Chicken, shredded
Salsa (I think theirs was a smokey chipotle-type salsa, but mine wasn't.)
  • Put ingredients in tortilla.
  • Roll, then wrap the whole burrito in foil.
  • Bake at 350 for 20-30 minutes. Or figure out what Laughing Planet does, and do that instead.

The Verdict:
Overall grade: B+
Overall reason: Guacamole in a burrito is genius.
Time to prepare: 30 minutes, though it's best to make the slaw ahead of time and let it sit.
Husband quote: No quote, but I'd like to document the fact that after he'd finished his burrito, he started staring at me and imitating my face while I was finishing mine. Because every girl wants to be imitated while she's eating a burrito. He claims it wasn't a weight-loss tactic... he was just amusing himself.




Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at  Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned  how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef

Cambodian Lemongrass Stir-Fry

  I recommend going heavy on the peanuts I recently finally branched out and tried something new at  Angkor Cambodian Restaurant , and now I'll never branch out ever again because my new favorite dish is too good. They call it Cha Krung, though I've seen a lot of other spellings in my attempt to find recipes. It's a lemongrass stir-fry and they do it with green beans, carrot, onion, and jalapeno, with peanuts on top. The peanuts are amazing in this, but I also really love the way they stir-fry the jalapeno as a vegetable, by removing the seeds and veins and slicing it thin. In my version above I used what I had, which was broccoli, eggplant from the garden, thai chilies instead of the jalapeno (but I'm going to grow jalapenos next year for this purpose), and fresh basil since I found a lot of recipes calling for it. And tofu, though it sounds like chicken is most traditional. I was a bit discouraged when researching recipes because I would need to acquire fresh lemongra