Recipe by Chef Heidi Fink
Build Your Own Burritos
- Prep time 1 hour
- Cook time 20 mins
- Ready in 1 hour 20 mins
- Yield Serves 8
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Flexible, flavourful, and family friendly, these burritos are top-notch. All of the components can be prepared in advance; many of the recipes are simple enough that kids can join in. Dig in and prepare for the juiciest, tastiest burritos!
Ingredients
- Toppings
- Spiced Chicken
- Black Beans
Directions
- Recipe links: Red Rice , Fresh Salsa , Guacamole , Pickled Onion
- Spiced Chicken: Prepare the chicken by flattening it. For the breasts, I like to remove the tender and slice the breast in half like a bagel to make two flat cutlets. For the thigh, I like to open it up and flatten with a mallet. TIP: Having thinner pieces of meat gives a better marinade-to-meat ratio and helps the chicken cook more quickly.
- In a medium bowl, mix together the lime juice, lime zest, spices, salt, sugar, and oil. Add prepared chicken pieces and mix well to coat evenly. Let marinate at room temp for about 1 hour, stirring occasionally.
- When ready to cook, make sure to have all your toppings and burrito components prepared ahead of time, and have your tortillas wrapped in foil and heating in the oven.
- Grill cooking: Preheat grill to medium-high heat. Grill chicken pieces until slightly charred on the outside and an instant read thermometer put into the thickest part of the chicken reads 165 F (74 C). Move chicken to cooler part of the grill during cooking, if needed, to prevent the outside from burning while the inside finishes cooking. Remove cooked chicken to a plate and tent with foil. Let rest about 10 minutes.
- Oven cooking: bring oven rack up to second-from highest position. Preheat broiler to High (or if you can set it to a temperature, heat to 425 F). Cover a baking sheet with foil. Place chicken in an even layer on the foil – they can be very close together and touching, but do not overlap them. Place tray of chicken on the high rack and broil for about ten minutes, moving pieces of chicken around at the half way mark for even browning but DO NOT FLIP THEM. Once the chicken reaches 165 F (74 C) remove from oven and let sit for about 5 minutes.
- Remove chicken to a cutting board and slice into thin slices. Place sliced chicken in a bowl, along with any accumulated juices. Toss to combine.
- Black Beans: Open the can of beans and drain the beans, rinsing well.
- Heat a cast iron or stainless steel skillet over medium-high heat. Add the oil and heat until shimmering. Add the onion and sauté, stirring frequently, until onion is cooked through and browning, about 8 minutes.
- Add garlic and spices sauté about 30 seconds. Add the water and scrape everything together. Reduce the heat to LOW.
- Now add the drained beans and the salt to the pan and stir everything together. Use a potato masher to mash the beans directly in the pan with the aromatics. A half-smooth, half-chunky texture is the desired result.
- Cook on low heat for about 10 minutes, until all the flavours are melded together, and the beans are at the desired thickness. Taste the beans for salt and scrape into a bowl for serving.
- Assemble the burritos: Have ready the warm tortillas, the Red Rice (or plain rice), the Spiced Chicken, the Black Beans, the Salsa, the Guacamole, the Pickled Onions, the cheese and any of the other toppings you desire. Have each person your family assemble their own burritos, fold in the sides of the tortilla, roll tightly and enjoy!
