Look, I'm actually a fan of Chipotle, but it's high time to do it to em as we say. I'm talking homemade tortillas, beautifully marinated chicken, and perfect rice. Once everything is said and done, you're left with quite possibly one of the best burritos you'll ever eat.
Chipotle Marinated Chicken:
2 dried guajillo chilies
2 dried ancho chilies
4 dried mushrooms
1.5 cups boiling water
2 tsp (4g) coriander seeds, toasted
2 tsp (4g) cumin seeds, toasted
7oz (200g) can chipotle peppers in adobo
4 cloves garlic
1 tsp (3g) ground cinnamon
2 tsp (12g) kosher salt
4 Tbsp chili oil o just neutral flavored oil
1.5 lbs boneless skinless chicken thigh
Homemade Flour Tortillas:
2 cups (300g) all purpose flour
1 tsp (4g) salt
1/2 tsp 2g baking powder
1/4 cup vegetable oil
3/4 cup warm water
4-5 slices bacon
1 yellow onion
4 cloves garlic
1 large jalapeno thinly sliced
1 can black beans, drained
1/2 cup (120ml) chicken stock
2 Tbsp (24g) unsalted butter
Salt and pepper to taste
Cilantro Lime Rice:
4 cups cooked rice
Zest and juice of 1 lime
Zest of 1 lemon
1/4-1/2 cup Fresh chopped cilantro
2 Tbsp unsalted butter
Salt to taste
Marinated Chicken Method:
Start by removing the seeds and tops of the chilis. Place skins in a bowl along with mushrooms and cover with boiling water. Cover with plastic wrap and let steep.
In a small dry pan, add in the coriander seeds and cumin seeds. Set over medium heat and heat until fragrant. 1-2 minutes.
Add toasted seeds into a blender and blend on high speed until a powder forms.
To that add rehydrated chilis, mushrooms, some soaking liquid, chipotle peppers, ground cinnamon, kosher salt, and juice of 1 lime. Blend until smooth.
While vortexing and blending, stream in chili oil. Blend until oil emulsifies.
Add the chicken into a medium bowl, cover and toss in the marinade, cover with plastic wrap and marinate in the refrigerator for at least 1 hour to overnight.
In a large pan, coat the bottom with enough oil and heat over medium-high heat.
Add in the chicken. Flip often until the chicken is cooked through and browned on the outside.
Optionally, sear the chicken on both sides then add to a sheet tray and into the oven set to 400F until fully cooked through (165 F).
In a medium bowl, add and combine all-purpose flour, kosher salt, baking powder, and whisk together.
While mixing with a spoon or fork, gently stream in hot water and immediately followed by vegetable oil. Mix until it forms a dough.
Knead by hand on a work surface until it forms a smooth dough.
Cover with plastic wrap and let rest 1-2 hours.
Divide dough into six even pieces. Roll into a ball and generously flour. On a generously floured surface, roll the ball out to 12” in diameter.
Heat a 12” cast iron pan over medium-high heat. Once ripping hot, add in the tortilla and cook 15-30 seconds. Flip and repeat.
Place on a plate covered with towels then rinse and repeat.
Start by cutting the bacon into ½” segments. Place in a skillet over medium heat and cook, stirring occasionally, until crispy.
Remove the bacon, and add in thinly sliced onion into the bacon grease. Season with salt and cook over medium heat until soft.
Add in garlic saute until fragrant then add in sliced jalapenos and cook for 30 seconds.
Add in can of drained black beans and chicken stock bringing up to heat and simmering. Simmer until almost all chicken stock has reduced.
Remove from heat and stir in the unsalted butter until melted.
Pour into a container or bowl until ready to use.
Start by rinsing and washing the rice twice through.
If using a rice cooker, add in equal parts rice to water and let cook.
Place cooked rice into a bowl and add zest of a lime and lemon, chopped cilantro, juice of 2 limes, unsalted butter, and salt to taste. Stir until thoroughly combined.
Start by slicing the chicken into bite size pieces.
Lay the tortilla down. Add a layer of rice followed by the beans, chicken, diced tomatoes, sliced avocado (optional), flaky salt, grated cheese, and crumbled cotija cheese.
Wrap by folding sides in and rolling from the bottom up before serving.