Ingredients (Serves 6 – 8)
1. Grilled chicken (Recipe below)
2. Cilantro Rice (Recipe below)
3. Black beans (Recipe below)
4. Pico de gallo / fresh tomato salsa
5. Guacamole
6. Sour cream
7. Shredded cheese
1. For the grilled chicken
Chicken breast / thighs – 400 – 500 gm
Lime juice – 2 tsp
Cumin powder – 1/2 – 3/4 tsp
Garlic powder – 1/4 tsp
Onion powder – 3/4 tsp
Chipotle peppers in adobo sauce – 1, finely chopped (You can use 3/4 tsp chipotle chilli powder instead)
Salt and pepper – To taste
Marinate the chicken breast with all the other ingredients and set aside for at least 30 minutes. Grill / shallow fry/ bake (at 400 F for 30 – 40 minutes) until done. Cut into small cubes.
2. For the cilantro rice
Basmati / long grain rice – 1 cup
Oil – 1 tsp
Water – 1.5 cup
Salt – To taste
Butter – 1.5 tbsp
Cilantro – 1/4 cup, finely chopped
Method
Cook basmati rice in enough water adding salt until completely done. Add 1.5 tbsp butter and 1/4 cup finely chopped cilantro. Mix well.
3. For the black beans
Black beans – 1 cup, soaked in enough water for 8 hour
Oil – 1 tbsp
Onion – 1/2 cup, finely chopped
Garlic – 2 large, finely chopped
Oregano, dried – 1/8 tsp
Cumin powder – 1/2 tsp
Chipotle chilly in adobo – 1, chopped
Adobo sauce – 1 tbsp
Salt – To taste
Method
Heat 1 tbsp oil in a saucepan. Add onion, garlic and saute for 2 – 3 minutes. Add soaked black beans, oregano,cumin powder, chopped chipotle chili, adobo sauce and around 1.5 cup water. Cook for 15 – 20 minutes until 3/4 th done. Add salt, to taste. Cover and cook until the beans are completely done and the gravy is thick. Switch off.
TO ASSEMBLE
Heat the tortillas until pliable. Arrange the rice horizontally in the middle of each tortilla. Top evenly with the beans, chicken, salsa, guacamole, sour cream and shredded cheese. Fold the sides of each tortilla over the filling and roll up tightly. Cut the burritos in half and serve with guacamole.
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