Easy Chicken Burritos with Mojo (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
4 garlic cloves |
2 serrano chilies, seeds removed |
1 large handful fresh cilantro leaves |
juice 2 limes |
juice 1 orange |
1/2 cup extra-virgin olive oil |
kosher salt and freshly ground black pepper |
8 large flour tortillas |
1 (3 to 4 pound) whole roasted chicken, shredded |
yellow rice, recipe follows |
spicy black beans, recipe follows |
2 avocados chopped |
1 cup grated queso blanco or monterey jack cheese |
sour cream, for garnish |
cilantro leaves, for garnish |
lime wedges, for garnish |
2 cups long-grain rice |
4 cups water |
2 cloves garlic, smashed |
1 teaspoon turmeric |
1 teaspoon kosher salt |
1 bay leaf |
2 cups (about 1 pound) dried black beans, picked over and rinsed |
3 tablespoons extra virgin olive oil |
1 medium onion, chopped |
1 jalapeno pepper, chopped |
2 cloves garlic, chopped |
1 bay leaf |
kosher salt and freshly ground black pepper |
Directions:
1. Mojo Sauce:
2. Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
3. To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
4. Yellow Rice:
5. Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
6. Yield: 8 servings
7. Spicy Black Beans:
8. Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
9. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
10. Yield: 8 servings
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