Adobo Burrito Recipe
Transform your leftover adobo into an exciting, portable meal perfect for lunch boxes or picnics!
Ingredients
- 1 tablespoon chopped garlic
- 3 cups cooked rice
- ½ cup leftover adobo sauce
- 4 large flour tortillas heated on a dry pan
- 1 cup shredded adobo flakes from leftover adobo
- 1 piece salted egg itlog na maalat, finely chopped
- ½ cup chopped tomatoes
- ¼ cup chopped onion
- 1 tablespoon chopped cilantro wansoy
- 2 tablespoons finely chopped ginger
Instructions
- Prepare the adobo rice: In a skillet, sauté the chopped garlic until fragrant. Add the cooked rice and leftover adobo sauce. Mix well until the rice is evenly coated with the sauce. Set aside.
- Make the salted egg salsa: In a bowl, combine the chopped salted egg, tomatoes, onion, cilantro, and ginger. Mix well and set aside.
- Assemble the burritos: Place a heated flour tortilla on a flat surface. Layer with ½ cup of the prepared adobo rice, 3 tablespoons of shredded adobo flakes, and 2 tablespoons of the salted egg salsa.
- Wrap the burritos: Roll up the tortilla, tucking in the ends as you go. Wrap tightly in aluminum foil or parchment paper to secure.
- Serve: Place in a hotbox or insulated container until ready to serve, or enjoy immediately.
Tips from Lola's Kitchen
- Make your adobo in bulk: Prepare a large batch of adobo and freeze portions for future meals, including these burritos.
- Perfect rice texture: For the best burrito experience, use day-old rice that's been refrigerated as it holds together better in the wrapping.
- Toasting your tortillas: Quickly heat your flour tortillas on a dry pan before assembling—this makes them more pliable and less likely to tear during wrapping.
- Wrapping technique: Place your filling slightly off-center (toward you) on the tortilla for easier wrapping, and don't overfill or your burrito may burst.
- Serve with extra salsa: The salted egg salsa adds a wonderful contrast to the savory adobo—make extra to serve on the side!
Tried this recipe?Let us know how it was!