Ingredients
Pollo asado
- Chicken Thighs, boneless3-41 lb / 450 g
- Mayonnaise2 spoonfuls30 g
- Garlic, microplaned2 cloves
- Lime zest, microplaned1/2 lime
- Lime juice1/2 lime
- Salta sprinkle5 g
- Chili Powdera sprinkle
- Dried oreganoa sprinkle
- Black Peppera sprinkle
Spicy pinto beans
- Pinto Beans, drained400 g14 oz can
- Jalapeños, minced1
- Cooking oila drizzle
- Cumin seedsa sprinkle
- Saltto taste
Accoutrements
- Large 12" flour tortillas
- Sour Cream
- Lettuce, thinly sliced
- Tomatoes, diced
- Pickled onions
- Queso Fresco
- Hot Sauce
- Cilantro
Method
Step 1: Season & sear the chicken
Set a cast-iron pan over medium to preheat.
Meanwhile, mix the mayo and spices into a bowl. Add the chicken and slather the on the exterior, making sure the thighs are well coated.
Add the chicken to the pan and on each side until well . Cook the thighs until their internal temp is at least 176°F/80°C. Remove from the pan, slice into thin strips, and set aside.
Step 2: Bloom aromatics & saute the beans
Drizzle oil into a pan over medium-low heat.
Add diced jalapeño and cumin seeds and until just fragrant, about 1 minute.
Add the drained pintos beans and for 4-5 minutes or until heated through. Turn off the heat and set aside.
Step 3: Warm the tortillas
Use a large pan to warm the tortillas until pliable. This will ensure they don’t break during rolling. Meanwhile, gather or prep any remaining toppings.
Step 4: Assemble the burritos
To assemble a burrito, take a warm tortillas and spread a thin layer of sour cream on the bottom which will act as a glue and moisture barrier for the toppings. Then make sure to position the remaining toppings in a line on the upper third of the burrito.
First, hit it with a layer of the seasoned beans followed by some hot sauce. Next a generous helping of the chicken then a sprinkle of queso fresco, the diced tomatoes minced cilantro, some shredded lettuce, and the pickled onions.
Repeat with remaining burritos. You should have enough chicken and beans to make 3-4 burritos total.
“In order to make an above-average chicken burrito in 18 minutes, you need a quality flour tortilla layered with a mix of fats, acids, and fresh accouterments that provide contrast in taste and texture. And please don't add rice, it's just unnecessary filler.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 4 servings
FAQ
Can I use chicken breast instead of thighs?
You can, but be careful not to overcook the meat. You’ll want to stay closer to 160°F/70°C. In general, thighs are much more forgiving because of their higher content. You can overcook them and they’ll stay juicy.
What kind of tortillas should I find?
You want to find the biggest and thinnest flour tortillas you can find. Often standard grocery stores won’t carry large enough tortillas. It’s worth seeking out a Latin supermarket, visiting a tortilleria, or making your own.
Can I use different beans or toppings?
Always. Black beans would work just the same in this recipe. Add whatever extra toppings you would like - corn, pico de gallo, peppers, etc.