Perfect Chicken Burritos At Home
From joshuaweissman.com
1 hr 30 min + rests/marinadeMakes 6 burritos
Homemade flour tortillas filled with chipotle-marinated chicken, refried beans, cilantro-lime rice, and fresh guacamole.
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| prepPreheat oven to 375°F / 191°C | ||||||||
| 300 g all-purpose flour | Whisk flour, salt & baking powder | Mix in water & oil until shaggy dough | Knead until smooth, wrap & rest 1–2 hrs | Divide into 6 balls, roll to 12" / 30 cm | Cook tortillas 15–30 sec per side | Assemble burritos with all components | Pan-sear burritos 1 min per side (optional) | |
| 4 g fine sea salt | ||||||||
| 2 g baking powder | ||||||||
| 180 ml warm water, about 90°F / 32°C | ||||||||
| 60 ml vegetable oil | ||||||||
| 113 g smoked bacon, roughly chopped | Render bacon until golden, 3–4 min | Cook garlic, onion & jalapeño, 3–4 min | Add beans & stock, simmer 3–5 min | |||||
| 3 cloves garlic, thinly sliced | ||||||||
| ½ white onion, finely diced (for beans) | ||||||||
| 1–2 jalapeños, thinly sliced | ||||||||
| 2 (439 g) cans pinto beans, drained and rinsed | ||||||||
| 198 g can chipotle peppers in adobo | Blend chipotle, garlic, lime & salt | Stream in oil until emulsified | Massage marinade into chicken, chill 1 hr | Sear chicken 2–3 min per side | Bake 375°F / 191°C until 165°F / 74°C, 5–10 min | Cut chicken into bite-sized pieces | ||
| 2 cloves garlic | ||||||||
| 60 ml lime juice (for marinade) | ||||||||
| Kosher salt, to taste (for marinade) | ||||||||
| 15 ml neutral oil (for marinade), plus more for cooking | ||||||||
| 6 boneless, skinless chicken thighs, about 908 g, cut into 1.3 cm chunks | ||||||||
| 300 g basmati rice, rinsed and drained | Cook rice with water 15–20 min | Fluff rice, fold in butter, lime juice & salt | Fold in cilantro | |||||
| 360 ml water | ||||||||
| 5 g kosher salt (for rice) | ||||||||
| 14 g unsalted butter, softened to room temperature | ||||||||
| 1 g lime zest | ||||||||
| 15 ml lime juice (for rice) | ||||||||
| 6 g fresh cilantro, finely chopped (for rice) | ||||||||
| 3 large whole avocados, pitted, peeled, and roughly chopped | Mash avocados until mostly smooth | Mix in lime juice, onion, cilantro & salt | ||||||
| 1–2 limes, juiced to taste (for guacamole) | ||||||||
| 30 g white onion, finely diced (for guacamole) | ||||||||
| 4 g fresh cilantro, finely chopped (for guacamole) | ||||||||
| Kosher salt, to taste (for guacamole) | ||||||||
| 60 ml chicken stock, or water | ||||||||
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