Adobo Chicken Burrito — Burrito de Pollo Adobado
Norteno burrito of chicken thigh marinated in guajillo and ancho adobo, seared and rolled into a flour tortilla with refried pinto beans, Mexican rice, salsa verde, and crumbled queso fresco.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast guajillo and ancho chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 8 minutes, drain. Blend with orange juice, vinegar, minced garlic, cumin, oregano, salt, and 120ml soaking liquid until smooth. Toss chicken strips with adobo marinade, rest 10 minutes. Char tomatillos and serranos in a dry skillet over medium-high 5–6 minutes until blackened; blend with cilantro and salt until coarse. Hustle all mise en place.
Toast
Heat oil in a saucepan over medium 1 minute. Add rice, toast 2–3 minutes until pale golden. Stir in tomato paste 30 seconds. Add stock and salt, bring to a boil. Cover, reduce to low, cook 14–15 minutes. Rest covered off heat.
Build
Heat oil in a skillet over medium 1 minute. Add beans, cumin, salt, and bean liquid. Mash 4–5 minutes until thick and spreadable, scraping the bottom constantly.
Sear
Heat 2 tbsp oil in a heavy skillet over medium-high 1 minute. Lay marinated chicken in a single layer, sear 3–4 minutes per side until deeply caramelised and opaque throughout.
Wrap
Warm tortillas over a flame 30 seconds per side until pliable. Lay on a board. Spread refritos in a 4cm strip down the centre. Layer rice, seared chicken, salsa verde, and queso fresco. Fold sides in, roll tightly from the bottom.
Plate
Cut burritos on a diagonal, top with fresh cilantro, and serve immediately while the filling is warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.