Anatomy of My Current Favorite Burrito

• Meat

  • 1 Chicken breast

• Produce

  • 1 Avocado
  • 3 Garlic cloves
  • 1 Lime
  • 4 Tomatoes
  • 2 White onions

• Canned Goods

  • 2 cups Stock

• Condiments

  • 2 Chipotles in adobo sauce

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1 Pepper
  • 1 Salt
  • 1 Seasoning

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 3 Flour tortillas

• Dairy

  • 1 Monterey jack cheese

Found on mexicanplease.com

Description

Directions

• Rinse and de-stem the tomatoes (4). 3 of these will be used for the Tomato Chipotle Salsa, 1 of these will be used for the Arroz Rojo.
• Add the tomatoes to the oven at 400F
• Peel and chop 2 onions in half
• Peel 3 garlic cloves
• Chop a chicken breast into bite-sized chunks.
• Add chicken to a bowl along with a dollop of oil, salt, pepper, and seasoning for the chicken (I used chili powder).
• Stir chicken until coated with the seasoning.
• For the rice, add a dollop of oil and 1 cup rice to a saucepan on medium heat. Stir and cook until rice starts to turn opaque and brown (a few minutes).
• Meanwhile, add 1/2 white onion, 1 garlic clove, and 1 tomato (from the oven) to a blender. Pulse blend until smooth. You can add a few tablespoons of the stock if it wont blend at first.
• Add blender mixture to the rice. Saute for a couple minutes until heated thoroughly.
• Add 2 cups of stock and 1/2 teaspoon salt to the rice. Stir well. Bring to a light boil and then reduce heat to a low simmer. This will be fully cooked in another 15-20 minutes when all the liquid is absorbed.
• Prepare the chipotles in adobo for the salsa by cutting off the stems and scraping out the seeds and veins. Its OK to leave some seeds.
• For the salsa, add the 3 remaining tomatoes from the oven to the blender along with 1/2 white onion, 2 garlic cloves, and only one of the chipotles in adobo.
• Pulse blend and taste for heat level. If you want the salsa spicier you can add another half or whole chipotle in adobo. Pulse blend. Add to a bowl and set aside.
• To cook the chicken, add a dollop of oil to a skillet on medium heat. Add a small handful of diced onion and saute for a couple minutes.
• Add the chicken and form a single layer. Well let this cook until it is mostly cooked through on this first side, approx 5-8 minutes.
• Meanwhile, build the Basic Guacamole while the chicken is cooking.
• Finely dice 2-3 tablespoons of white onion. Crush with the back of a fork until it becomes transparent.
• Add onion to a bowl along with the juice of a 1/2 lime, a generous pinch of salt, and the flesh of a single avocado.
• Mix well and taste for salt and lime levels. Add salt and lime juice until it tastes good to you.
• Chicken is now cooked through on one side, flip and continue to cook for another couple minutes and then add to a serving bowl.
• Check rice. If all the liquid is absorbed, turn off the heat and cover until ready to serve.
• Roughly chop 1/2 cup of Monterey Jack cheese.
• Heat a larger skillet on medium heat (to warm up the tortilla and cook the burritos).
• Your burrito building station will have the chicken, rice, guac, salsa and cheese close at hand.
• Heat up a tortilla for a few seconds on the skillet. This will make it easier to roll.
• Add generous portions of chicken, rice, guac, cheese, and plenty of Tomato-Chipotle salsa.
• Roll tight.
• Cook each side of the burrito for a couple minutes or until it turns golden brown.
• Serve immediately.

Nutrition