Mexican Christmas Chicken Burrito

Ingredients

• 4 boneless, skinless chicken breast
• 1 tbsp. chile powder
• 1 tbsp. Mexican oregano
• 1/2 tbsp. garlic powder
• 1/2 tbsp. onion powder
• 1 tsp. black pepper
• 1 tsp. paprika
• 1/2 tsp. salt
• 1 lemon, zested, juiced
• 1 lime, zested, juiced
• 3 tbsp. extra virgin olive oil
• burrito shells
• red chile sauce (recipe below)
• green salsa verde (recipe below)
• refried beans (recipe below)
• lime rice (recipe below)
For the Roasted Green Chile Salsa Verde:
• 3 poblano peppers, roasted and skin removed
• 1 1/2 lb tomatillos, roasted
• 1/2 white onion, roasted
• 3 cloves of garlic, roasted
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 1 jalapeno pepper
• 1/4 tsp. salt
• 1 tbsp. extra virgin olive oil
For the Red Chile Sauce:
• 3 dry ancho chiles. seeded
• 3 dry guajillo chiles, seeded
• 1 small can of chicken broth
• 1/2 c. water
• 1 can hot tomato sauce
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 3 cloves garlic
• 1 poblano, fresh
• 1/2 white onion
• 1 tsp. extra virgin olive oil
For the Quick Spanish Rice:
• 2 c. rice
• 2 1/2 c. chicken broth
• 1 small can of tomato sauce
• 1 lime, zested and juiced
For the Quick “Refried” Beans
• 1 small can of pinto beans, rinsed and drained
• 1/2 white onion
• 2 cloves of garlic
• 1/2 tsp. black pepper
• 1/4 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. onion powder
For the Toppings:
• chopped lettuce
• tomatoes
• cheese
• guacamole
• sour cream
• diced tomatoes

Instructions

• To prepare the Red Chili Sauce, coat with olive oil and roast poblanos, garlic and onion until poblano is blackened on both sides.
• Remove from oven and cover with a kitchen towel for about 5 minutes.
• Reconstitute ancho and guajillo chiles by removing stem, pouring out seeds and in a small stock pot cover dry chiles with water, bring to a boil and let sit for about 30 minutes until soft and pliable.
• Add reconstituted chiles, poblano, onion, and garlic to a blender, blend well.
• Take vegetable paste and add to a small stock pot. Pour in chicken broth, sugar, water and salt and whisk well.
• Cook for about 5 minutes.
• Strain the mixture through a fine sieve, discarding pulp. Add hot tomato sauce and bring to a simmer. Cook for about 5 minutes more.
To prepare Green Chili Sauce:
• Remove husk from tomatillos and rinse well.
• Rinse poblanos and add tomatillos, poblanos, jalapeno, onion and garlic in a roasting pan and coat with 1 tablespoon of extra virgin olive oil and salt.
• Broil vegetables turning during roasting until skin is blackened on both sides.
• Allow roasted vegetables to sit under a kitchen towel to steam for about 5 minutes.
• Remove skin from poblanos and discard stem. Slice poblanos to remove seeds.
• Do not rinse roasted peppers or they will lose their flavor.
• Add all ingredients to blender, blend well.
To prepare the Spanish Rice:
• Bring chicken broth, tomato sauce and lime zest and juice to a boil in a small sauce pan.
• Add rice, stir, cover and cook approximately 15-17 minutes.
• Remove from heat and allow rice to steam for about 5 more minutes, fluff with fork.
To Prepare the Beans:
• Place all items in a blender and blend until creamy.
• Add to pot and heat until cooked about 5 minutes.
• To Prepare the Burrito:
• Slice boneless skinless chicken breast into cutlets.
• Place cutlets in a large bowl, add all spices, lemon and lime zest and juice.
• Add 1 tablespoon of extra virgin olive oil and mix well.
• Marinate in the refrigerator for about 30 minutes.
• In a hot grill pan add olive oil and grill chicken for about 4-5 minutes on each side until no longer pink.
• Allow chicken to rest for 5 minutes before slicing.
To Prepare Burrito:
• Add sliced chicken into the middle of a warm burrito shell, top with beans, rice, cheese and roll burrito up using my burrito tutorial.
• Top half of burrito with red sauce the other half with green sauce then garnish with more cheese, shredded lettuce, guacamole and diced tomatoes.