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This recipe guides you through making a homemade chicken burrito from scratch, featuring chewy flour tortillas, fragrant pinto beans, spicy chipotle-marinated chicken, citrusy cilantro lime rice, and refreshing guacamole, promising a flavor explosion that rivals popular fast-casual options.
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Prepare and cook homemade flour tortillas. → Cook bacon and simmer spicy pinto beans. → Marinate and cook chipotle chicken thighs, finishing in the pan or oven. → Cook and season cilantro lime rice, keeping it warm. → Mash and mix simple guacamole. → Assemble, roll, and serve the burritos.
Prepare and cook homemade flour tortillas. → Cook bacon and simmer spicy pinto beans. → Marinate and cook chipotle chicken thighs, finishing in the pan or oven. → Cook and season cilantro lime rice, keeping it warm. → Mash and mix simple guacamole. → Assemble, roll, and serve the burritos.
This recipe guides you through making a homemade chicken burrito from scratch, featuring chewy flour tortillas, fragrant pinto beans, spicy chipotle-marinated chicken, citrusy cilantro lime rice, and refreshing guacamole, promising a flavor explosion that rivals popular fast-casual options.
In a bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of baking powder. Whisk to combine. Add 3/4 cup of warm water and 1/4 cup of vegetable oil. Mix by hand until the mixture is shaggy, then knead for 2-3 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest for 5-30 minutes.
Divide the rested dough into 6 equal pieces and roll each into a rough ball. On a heavily floured surface, flatten a dough ball into a circle, dust with more flour, then roll out into a 12-inch, 1/8-inch thick circle. Heat a 12-inch cast iron pan or comal over high heat until ripping hot. Cook each tortilla for 15-30 seconds per side until bubbled up and lightly charred. Stack cooked tortillas on a plate wrapped in towels to keep warm.
Dice 1/2 of a white onion, thinly slice 3 cloves of garlic, and thinly slice 2 jalapeños (you can keep the seeds for more heat or remove them for less).
Roughly chop 4 ounces of smoked bacon into lardons.
In a cold large saucepan, add the chopped bacon. Set over medium-low heat and cook, stirring constantly, for 3-4 minutes until the fat is rendered and the bacon is brown and crispy. Remove the bacon, leaving the rendered fat in the pan. Turn the heat to medium. Add the diced onion, sliced garlic, and jalapeños to the pan with a touch of salt. Sauté for about 3 minutes until softened.
Resting the tortilla dough for at least 5-30 minutes makes it more pliable and easier to roll.
Taste the chicken marinade before adding chicken to ensure proper seasoning, as salt cannot be adjusted after marinating.
Layer cooking tasks (e.g., marinate chicken while making beans and rice) to reduce overall preparation time.
For the rice, a 1:1 ratio of rice to water is used in the rice cooker; stovetop methods might vary slightly.
Mash the guacamole to your desired texture, but avoid over-mashing as it will become finer with subsequent mixing and agitation.
Ensure tortillas are hot and pliable for easy and effective wrapping of the burritos.
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