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Burito sa cepkanom piletinom i salsa rohom

Burito sa cepkanom piletinom i salsa rohom
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Nutritivne vrednosti

Po porciji od 255 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 470 kcal
24% DV
Ukupne masti 21.0g
32% DV
Mononezasićene masti10.9g
Polinezasićene masti4.1g
Zasićene masti4.8g
Trans masti0.2g
Ukupni ugljeni hidrati 35.0g
12% DV
Vlakna4.0g
Skrob27.5g
Šećeri3.5g
Proteini 34.0g
68% DV
Životinjski proteini29.0g
Biljni proteini5.0g

O proizvodu

Burito srednje veličine sa tortiljom od brašna i filom od cepkane piletine, uz malu količinu zelene salate, paradajza, crnog luka, salse i začina. Bogat je proteinima, uz umeren udeo masti i ugljenih hidrata.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)6.0mcg20%
Holin92.0mg17%
Folat (B9)78.0mcg20%
Niacin (B3)11.8mg74%
Pantotenska kiselina (B5)1.6mg32%
Riboflavin (B2)0.2mg17%
Tiamin (B1)0.3mg23%
Vitamin A120.0mcg13%
Vitamin B120.3mcg15%
Vitamin B60.7mg42%
Vitamin C8.5mg9%
Vitamin D0.2mcg1%
Vitamin E1.4mg9%
Vitamin K38.0mcg32%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum118.0mg12%
Bakar140.0mcg16%
Gvožđe3.2mg18%
Magnezijum46.0mg11%
Fosfor295.0mg42%
Kalijum520.0mg11%
Selen31.0mcg56%
Natrijum760.0mg33%
Cink2.4mg22%

Burito sa usitnjenom piletinom sa salsa rojom

Uvodna napomena


Ovaj burito zasniva se na uzdržanosti i ravnoteži: meka usitnjena piletina, živahna salsa roja i čista hrskavost zelene salate, paradajza i crnog luka umotani u toplu tortilju od pšeničnog brašna. Svaki element priprema se jednostavno, tako da gotov burito deluje skladno, a ne pretrpano. Rezultat treba da bude savitljiv, slan i izrazito svež, sa dovoljno strukture da se uredno drži u ruci.

Osnovne informacije o receptu


  • Kategorija jela: Glavno jelo u tortilji

  • Kuhinja ili poreklo: Inspirisano meksičkom kuhinjom

  • Vrsta obroka: Ručak ili večera

  • Prinos: 1 burito

  • Veličina porcije: 255 g

  • Vreme pripreme: 15 minuta

  • Vreme kuvanja: 15 minuta

  • Ukupno vreme: 30 minuta

  • Težina pripreme: Srednje zahtevno


    • Oprema


  • Tiganj srednje veličine

  • Posuda za mešanje

  • Viljuške za usitnjavanje

  • Špatula

  • Nož

  • Daska za sečenje


    • Sastojci



    Fil od piletine


  • 120 g piletine

  • 3 g biljnog ulja

  • 4 g taco začina

  • 25 g salsa roje


    • Svež fil


  • 35 g zelene salate, sitno iseckane

  • 25 g paradajza, iseckanog na kockice

  • 15 g crnog luka, sitno iseckanog na kockice


    • Sastavljanje


  • 53 g tortilje od pšeničnog brašna


    • Priprema



  • 1. Zagrejte tiganj na srednjoj vatri 1 minut. Dodajte biljno ulje i zagrevajte ga dok se ne razredi i blago ne zacakli, oko 20 sekundi.


  • 2. Dodajte piletinu i taco začin. Pecite 6 do 8 minuta, okrećući i lomeći piletinu na manje komade tokom pečenja. Piletina treba da bude potpuno pečena, neprozirna u celosti i lagano obložena začinom.


  • 3. Dodajte salsa roju i nastavite da kuvate 2 minuta, mešajući i pritiskajući piletinu kako bi upila sos. Fil treba da bude sočan, ali ne redak, sa povezanom teksturom koja može da se zahvata kašikom.


  • 4. Prebacite piletinu u posudu i sitno je usitnite pomoću dve viljuške dok je još vruća. Po potrebi je kratko vratite u tiganj, 1 minut, da se ponovo zagreje i dodatno stegne teksturu.


  • 5. Zagrejte tortilju od pšeničnog brašna u suvom tiganju na srednjoj vatri 20 do 30 sekundi sa svake strane, samo dok ne postane savitljiva i blago omekša. Treba da se savija bez pucanja.


  • 6. U posudi pomešajte zelenu salatu, paradajz i crni luk. Lagano promešajte tako da se povrće ravnomerno rasporedi i ostane hrskavo.


  • 7. Položite tortilju ravno. Stavite usitnjenu piletinu u usku liniju preko sredine, pa odozgo dodajte mešavinu svežeg povrća. Neka fil bude kompaktan i centriran kako bi se burito uredno uvio.


  • 8. Presavijte stranice ka unutra, zatim čvrsto urolajte od donje strane da oblikujete zatvoren burito. Ostavite ga da stoji 1 minut sa spojem nadole kako bi se učvrstio pre serviranja.


    • Serviranje i iznošenje


    Poslužite burito ceo, sa spojem nadole, tako da linija uvijanja bude uredna i očuvana. Tortilja treba da ostane meka i topla, a fil uravnotežen između slane piletine i svežeg, hrskavog povrća. Završni zalogaj mora biti uredan, sočan i dobro sadržan.

    Profesionalne napomene


    Koristite salsa roju da poveže piletinu, a ne da je preplavi. Suv, zbijen fil se bolje uvija i jede preciznije. Povrće secite sitno kako bi se ravnomerno rasporedilo i ne bi pocepalo tortilju.
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