Chicken Burrito Recipe

5 from 1 vote

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!

Prep Time1

Cook Time2 15

Marinating Time4

Total Time7 15

Course: Main Course

Cuisine: American, Mexican, Tex Mex

Keyword: chicken burrito, chicken burrito recipe

Servings: servings (1/2 burrito pr serving)

Equipment

1 Blender
1 Large Mixing Bowl
1 Large Pot or Dutch Oven
1 Rice Cooker (or Medium Saucepan)
1 Cast Iron Skillet, Comal, or Grill
1 Rolling Pin
1 Citrus Zester
1 Citrus Juicer
7 Mixing Bowls
1 Whisk
1 Instant-Read Thermometer

Ingredients

For the Pollo Asado

3 tablespoon neutral oil
2 tablespoon chipotle in adobo + plus 1 tablespoon sauce
4 garlic clove
zest and juice of 2 lime
juice of 1 orange
1½ teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon black pepper
2 pound boneless, skinless chicken thigh

For the Creamy Pinto Beans

1 cup dried pinto beans soaked overnight
½ onion halved
4 garlic clove smashed
1 bay leaf
1 teaspoon cumin
1½ teaspoon kosher salt add later

For the Cilantro Lime Rice

1 cup long-grain white rice
1 cup water or light chicken stock
2 tablespoon neutral oil
1 teaspoon kosher salt
zest of 1 lime
juice of 1-2 lime to taste
½ cup cilantro finely chopped

For the Tortillas

6 cup all-purpose flour
4 teaspoon kosher salt
10 tablespoon pork lard may substitute shortening or butter
1 cup warm water

For the Guacamole

2 ripe avocado
¼ small red onion finely diced
1 jalapeño seeded, finely diced
2 tablespoon cilantro finely chopped
1 clove garlic grated
juice of 1 lime
salt to taste

For the Pico de Gallo

2 ripe tomato seeds removed, finely diced
¼ onion finely diced
1 jalapeño seeds removed, minced
2 tablespoon cilantro finely chopped
1 teaspoon lime juice
½ teaspoon salt

For the Crema

½ cup Mexican crema or sour cream
1-2 tablespoon adobo sauce from chipotle peppers
½ teaspoon lime juice
⅛ teaspoon salt

For Garnish

Oaxaca cheese to taste
pickled jalapeño to taste

US Customary - Metric

Instructions

Marinate the Chicken

Add the oil, chipotle peppers, adobo sauce, garlic, lime zest, lime juice, orange juice, salt, cumin, smoked paprika, oregano, and black pepper to a blender. Blend until smooth.
3 tablespoon neutral oil, 2 tablespoon chipotle in adobo + plus 1 tablespoon sauce, 4 garlic clove, zest and juice of 2 lime, juice of 1 orange, 1½ teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon black pepper
Taste the marinade and adjust the lime juice or salt as needed. It should be bright, smoky, and slightly salty.
Place the chicken in a large bowl or resealable bag. Pour the marinade over the chicken and toss to coat completely.
2 pound boneless, skinless chicken thigh
Cover and refrigerate for at least four hours, preferably overnight.

Cook the Creamy Pinto Beans

Drain the soaked pinto beans and transfer them to a large pot. Cover with fresh water by about one inch (two and a half centimeter).
1 cup dried pinto beans
Add the onion, garlic, bay leaf, and cumin. Bring to a boil, then reduce the heat to a gentle simmer.
½ onion, 4 garlic clove, 1 bay leaf, 1 teaspoon cumin
Cook for one and a half to two hours, or until the beans are very tender.
Remove the bay leaf. Stir in the kosher salt, then lightly mash some of the beans to create a creamy, spoonable consistency.
1½ teaspoon kosher salt

Make the Cilantro Lime Rice

Rinse the rice under cold water until the water runs clear.
1 cup long-grain white rice
Add the rice, water (or chicken stock), oil, and salt to a rice cooker. Cook using the white rice setting.
2 tablespoon neutral oil, 1 teaspoon kosher salt, 1 cup water or light chicken stock
Fluff the cooked rice with a fork, then fold in the lime zest and juice. Close the lid and let the rice steam for five minutes.
zest of 1 lime, juice of 1-2 lime
Fold in the chopped cilantro just before serving.
½ cup cilantro

Cook the Chicken

Heat a grill or cast iron skillet over high heat until very hot.
Add the marinated chicken in a single layer. For the best sear, place chef's weights or a heavy skillet on top of the chicken during the first few minutes of cooking.
Cook for four minutes without moving the chicken. Flip and cook for another three to four minutes, or until the internal temperature reaches 175-180°F (79-82°C).
Transfer the chicken to a cutting board and let it rest for five to ten minutes before chopping into bite-sized pieces.

Make the Tortillas

In a large mixing bowl, combine the flour, salt, and lard. Rub together with your fingertips until the mixture resembles coarse crumbs.
6 cup all-purpose flour, 4 teaspoon kosher salt, 10 tablespoon pork lard
Gradually add the warm water, mixing until a shaggy dough forms.
1 cup warm water
Knead for about five minutes, until the dough is smooth and slightly tacky.
Divide the dough into four equal portions. Shape into balls, flatten slightly, cover, and let rest for 30 minutes.
Roll each dough ball into a 16-18-inch (40-45 centimeter) circle.
Heat a comal or cast iron skillet over medium-high heat. Cook each tortilla for about one minute per side, or until golden brown with bubbles throughout.
Transfer the cooked tortillas to a sheet pan lined with a warm damp towel. Cover with a second towel and keep warm in a 150°F (65°C) oven while cooking the remaining tortillas.

Make the Guacamole

Combine the avocados, red onion, jalapeño, cilantro, garlic, lime juice, and salt in a medium bowl.
2 ripe avocado, ¼ small red onion, 1 jalapeño, 2 tablespoon cilantro, 1 clove garlic, juice of 1 lime, salt to taste
Mash gently with a fork, leaving some texture. Taste and adjust the seasoning as needed.

Make the Pico de Gallo

Combine the tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a medium bowl.
2 ripe tomato, ¼ onion, 1 jalapeño, 2 tablespoon cilantro, 1 teaspoon lime juice, ½ teaspoon salt
Refrigerate until ready to serve.

Make the Chipotle Crema

Whisk together the Mexican crema, adobo sauce, lime juice, and salt until smooth. Taste and adjust the seasoning if needed.
½ cup Mexican crema or sour cream, 1-2 tablespoon adobo sauce, ⅛ teaspoon salt, ½ teaspoon lime juice

Assemble the Burritos

Working with one warm tortilla at a time, layer Oaxaca cheese, cilantro lime rice, creamy pinto beans, chopped chicken, pico de gallo, pickled jalapeños, and a drizzle of chipotle crema in the center.
Oaxaca cheese, pickled jalapeño
Fold the bottom edge over the filling, fold in both sides, and roll tightly into a burrito.
Heat a lightly oiled skillet over medium-high heat. Place the burrito seam-side down and cook until deeply golden and sealed. Turn and toast the remaining sides until crisp.
Serve immediately with homemade guacamole and extra chipotle crema.

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage:
- Refrigerator: Store the chicken, rice, beans, tortillas, pico de gallo, guacamole, and chipotle crema in separate airtight containers in the refrigerator for up to four days. Assemble the burritos just before serving for the best texture. Or, store assembled chicken burritos for two to three days, keeping in mind the longer they sit the more likely they are to become soggy.
- Freezer: Assemble the burritos without the guacamole, pico de gallo, or crema. Wrap each burrito tightly in plastic wrap, followed by aluminum foil, and freeze for up to three months.
- To Reheat: Thaw frozen burritos overnight in the refrigerator if possible. Warm in the oven at 350°F (177°C) for 20-30 minutes, or heat in a lightly oiled skillet over medium heat, turning occasionally until warmed through and crisp on all sides. If reheating from frozen, add 10-15 minutes to the baking time. Serve with fresh guacamole, pico de gallo, and chipotle crema.

Nutrition