The original recipe, in Food & Wine, is called Lucinda’s Chipotle Chicken Burrito but since I don’t really know Lucinda I’m not calling it that. But whoever Lucinda is, she really knows her burritos.
These were the most involved burritos ever. Normally when we do burritos, my husband is in charge and he just browns up some ground beef with taco seasoning and calls it a day. I felt like I was in the kitchen for hours making these. But you know what? They were worth it.
The chipotle didn’t add a lot of spice, mainly just smoke. But it totally made the burritos. Without it, they would have been boring.
Chipotle Chicken Burrito
from: Food & Wine magazine
2 pounds skinless, boneless chicken thighs
1 medium onion, quartered, plus 1 small onion, cut into 1/2-inch dice 3 garlic cloves, crushed
2 bay leaves
1 tablespoon vegetable oil
1/2 teaspoon dark brown sugar
1 large chipotle in adobo, stemmed, plus 1 tablespoon adobo sauce
1 cup canned diced tomatoes with their juice
Kosher salt and freshly ground pepper
1/2 cup sour cream
3 tablespoons canned chopped green chiles, drained
1 1/2 teaspoons water
Four 12-inch flour tortillas, warmed
6 ounces Monterey jack cheese, shredded (1 1/2 cups)
One 15-ounce can black beans—drained, rinsed and patted dry
2 cups shredded iceberg lettuce
1/2 cup prepared pico de gallo salsa
1 small Hass avocado—halved, peeled and cut lengthwise into 12 slices
- In a large saucepan, combine the chicken thighs, quartered onion, garlic and bay leaves. Add enough water to cover the chicken and bring to a simmer. Cover and cook over moderately low heat until the chicken is fork tender, 1 hour. Remove the chicken and shred it into bite-size pieces. Transfer the chicken to a medium bowl.
- Meanwhile, in a skillet, heat the oil. Add the diced onion and brown sugar and cook over moderately high heat until the onion is golden brown, 10 minutes. Add the chipotle, adobo sauce and tomatoes and simmer over moderately low heat until thickened, 10 minutes. Transfer the mixture to a food processor and blend until smooth. Pour over the shredded chicken and season with salt and pepper.
- In a blender, combine the sour cream with the green chiles and water and puree until smooth. Season with salt and pepper.
- Sprinkle the tortillas owith the cheese. Spoon the chicken mixture down the center of the tortillas. Top the chicken with the black beans, lettuce, salsa, avocado and green-chile sour cream. Bring the sides of the tortillas toward the center of the filling. Fold the bottom of the tortilla up over the filling and continue to roll until the burrito closes. Serve immediately.