Homemade Gourmet Burrito
ID: fdd0ab38...
An incredibly flavorful, gourmet chicken burrito made entirely from scratch. It features fresh homemade flour tortillas, cilantro lime rice, seasoned seared chicken, bacon-infused refried black beans, fajita-style peppers, and a zesty chipotle mayo sauce.
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🍳 Cooking Flow
Prepare and rest the tortilla dough, then roll and cook them in a hot dry skillet. → Cook the rice and mix with butter, lime zest, lime juice, cilantro, and salt. → Season and sear chicken thighs, finish in the oven, chop, and toss in their juices. → Sauté onions and jalapeños, combine with black beans, hot sauce, and crispy chopped bacon. → Make the chipotle mayo sauce and sauté the fajita vegetables in bacon fat before assembling the burritos.
Cooking Steps
Brief Cooking Order
Prepare and rest the tortilla dough, then roll and cook them in a hot dry skillet. → Cook the rice and mix with butter, lime zest, lime juice, cilantro, and salt. → Season and sear chicken thighs, finish in the oven, chop, and toss in their juices. → Sauté onions and jalapeños, combine with black beans, hot sauce, and crispy chopped bacon. → Make the chipotle mayo sauce and sauté the fajita vegetables in bacon fat before assembling the burritos.
Introduction
An incredibly flavorful, gourmet chicken burrito made entirely from scratch. It features fresh homemade flour tortillas, cilantro lime rice, seasoned seared chicken, bacon-infused refried black beans, fajita-style peppers, and a zesty chipotle mayo sauce.
Step 1
Prepare the tortilla dough by whisking flour, baking powder, and fine sea salt in a bowl. Mix warm water and vegetable oil together, then pour into the dry ingredients and mix. Knead for about 2 minutes until smooth, then wrap in plastic wrap and let it rest for 30 minutes to 1 hour.
Step 2
Rinse the medium-grain rice until the water runs clear. Cook the rice in a rice cooker with 1 cup of water. Once cooked, mix in salt to taste, 2 tbsp of unsalted butter, chopped cilantro, and the zest and juice of 1 lime.
Step 3
Season chicken thighs with kosher salt, onion powder, garlic powder, ground cumin, smoked paprika, ground black pepper, and the liquid from the chipotle in adobo can. Sear in batches in a hot skillet with vegetable oil for 2-3 minutes per side. Transfer to a baking sheet and bake in an oven at 400°F (204°C) for 10-15 minutes. Chop into bite-sized cubes and toss in the pan drippings.
Step 4
For the beans, melt 2 tbsp of butter in a saucepan. Sauté 1 sliced sweet onion and 2 sliced jalapeños with salt and pepper. Add 1 can of black beans and 2 tbsp of hot sauce, seasoning with salt. Meanwhile, fry 3 sliced bacon strips in a separate cold pan until crisp, drain on paper towels, finely chop, and mix into the beans.
Step 5
Sauté 1 sliced red bell pepper, 1 sliced sweet onion, and 2 sliced jalapeños in the hot pan with reserved bacon fat for 3-5 minutes until lightly charred. Turn off the heat, add 2 finely chopped garlic cloves and salt, and toss.
Ingredients List
Important Notes
Letting the tortilla dough rest is crucial to relax the gluten so it rolls out easily without shrinking back.
Using the reserved pan drippings for chicken and the bacon fat for veggies maximizes flavor without extra ingredient costs.
Covering the cooked tortillas in plastic wrap keeps them pliable and prevents them from tearing during assembly.
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