Chicken Burrito Recipe
Better than takeout, this chicken burrito recipe starts with homemade flour tortillas. Then, I add marinated smoky polloy asado chicken, creamy pinto beans, fluffy cilantro lime rice, fresh pico de gallo, melty Oaxaca cheese, and crema. Toasted until golden and crisp, the burritos are best served warm with homemade guacamole on the side!
- Time: 435 min
- Servings: 8
Source: Nick's Kitchen
Ingredients
- tablespoon neutral oil
- tablespoon chipotle in adobo + plus 1 tablespoon sauce
- garlic clove
- zest and juice of 2 lime
- juice of 1 orange
- teaspoon kosher salt
- teaspoon ground cumin
- teaspoon smoked paprika
- teaspoon dried oregano
- teaspoon black pepper
- pound boneless, skinless chicken thigh
- dried pinto beans
- onion
- bay leaf
- teaspoon cumin
- long-grain white rice
- water or light chicken stock
- zest of 1 lime
- juice of 1-2 lime
- cilantro
- all-purpose flour
- tablespoon pork lard
- warm water
- ripe avocado
- small red onion
- jalapeño
- tablespoon cilantro
- garlic
- juice of 1 lime
- salt to taste
- ripe tomato
- teaspoon lime juice
- teaspoon salt
- Mexican crema or sour cream
- tablespoon adobo sauce
- Oaxaca cheese
- pickled jalapeño