Sikkimese-inspired Wet Burrito

Ingredients

In this Sikkimese-inspired version, we incorporate traditional Sikkimese spices and flavors into the wet burrito. The original Mexican dish is typically made with beef or beans, but we have adapted it to include marinated chicken or paneer, which are commonly used in Sikkimese cuisine. The sauce is infused with Sikkimese spices like cardamom, turmeric, and Sikkim pepper, adding a unique twist to the dish. Additionally, we serve the burrito with yogurt, a staple in Sikkimese cuisine, to balance the flavors and provide a cooling element. We alse have the original recipe for Wet Burrito, so you can check it out.

• 2 cups (470ml) cooked chicken or paneer, shredded 2 cups (470ml) cooked chicken or paneer, shredded
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon Sikkim pepper 1 teaspoon Sikkim pepper
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• 4 large flour tortillas 4 large flour tortillas
• 1 cup (100g) shredded cheese (such as cheddar or mozzarella) 1 cup (100g) shredded cheese (such as cheddar or mozzarella)
• Yogurt, for serving Yogurt, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are tender.
2. 2.
   Add the shredded chicken or paneer to the pan and cook until heated through.
3. 3.
   In a small bowl, mix together the ground cardamom, turmeric, Sikkim pepper, tomato puree, and chicken or vegetable broth. Pour the sauce over the chicken or paneer mixture and stir well. Simmer for 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Warm the flour tortillas in a dry pan or microwave until pliable.
6. 6.
   Spoon the chicken or paneer mixture onto each tortilla, roll them up tightly, and place them seam-side down in a baking dish.
7. 7.
   Sprinkle the shredded cheese over the burritos and bake for 10-15 minutes, or until the cheese is melted and bubbly.
8. 8.
   Serve the Sikkimese-inspired Wet Burritos with a dollop of yogurt on top.

Treat your ingredients with care...

• Chicken or Paneer — Make sure the chicken is fully cooked and shredded before adding it to the sauce. If using paneer, lightly fry it in oil until golden before adding it to the dish.

Tips & Tricks

• For a spicier version, add a pinch of Sikkim chili powder to the sauce.
• Customize the filling by adding sautéed mushrooms or spinach.
• If you prefer a milder flavor, reduce the amount of Sikkim pepper used.
• Substitute the chicken or paneer with tofu for a vegetarian option.
• Serve the burritos with a side of Sikkimese-style pickles for an extra burst of flavor.

Serving advice

Serve the Sikkimese-inspired Wet Burritos hot, straight from the oven. Garnish with fresh cilantro leaves for a pop of color and serve with a side of yogurt to balance the flavors.

Presentation advice

Arrange the Sikkimese-inspired Wet Burritos on a platter, with the melted cheese oozing out from the top. Drizzle a little extra sauce over the burritos for an appetizing presentation. Serve with a side of yogurt and garnish with cilantro leaves.