El Fuego Burrito Recipe

Marinate and cook chicken

Trim excess fat from chicken thighs and pat dry. In a bowl combine olive oil, cumin, smoked paprika, garlic powder, salt, pepper and juice of half the lime. Toss chicken to coat and let sit 10–15 minutes.

Grill or sear chicken

Heat a grill or large skillet over medium-high heat. Grill or sear chicken 5–6 minutes per side until internal temperature reaches 165°F (74°C) and nicely charred. Remove, rest 5 minutes, then chop into bite-sized pieces and squeeze remaining lime half over the chopped chicken.

Cook chorizo

In the same skillet over medium heat, remove excess fat if there is a lot, then add the fresh chorizo (break up with a spatula). Cook 6–8 minutes until browned and cooked through. Transfer to a plate and set aside. Reserve pan juices for flavoring the onions if desired.

Cook the rice

Rinse the rice under cold water until water runs clear. In a medium saucepan, heat vegetable oil over medium heat, add half of the finely chopped onion (from Rice & Beans section) and sauté 2–3 minutes until translucent. Add drained rice and stir to coat for 1 minute. Add chicken broth and bay leaf, bring to a boil, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork and discard bay leaf.

Season and finish beans

While rice cooks, drain and rinse black beans. In a small saucepan over medium heat, combine beans, minced garlic, cumin and 2–3 tablespoons water. Simmer gently 5 minutes, mash slightly with the back of a spoon for creaminess, add salt to taste (about 1/2 tsp), keep warm.

Sauté onions and pepper

Slice the yellow onion and red bell pepper into thin strips. In a skillet over medium-high heat, add 1 tsp cooking oil (or reserved chorizo juices) and sauté onion and red pepper until edges caramelize and they’re softened, about 7–9 minutes. Season with a pinch of salt. Remove from heat and keep warm.

Prep avocado and cilantro

Slice the avocado into thin slices and toss gently with a squeeze of lime to prevent browning. Chop cilantro and set aside for garnish.

Make a roux

In a small saucepan melt butter over medium heat. Whisk in flour and cook 1 minute to form a blond roux, whisking constantly.

Finish queso

Gradually whisk in milk until smooth. Cook, stirring, until slightly thickened (2–3 minutes). Reduce heat to low and stir in shredded Monterey Jack and cheddar a handful at a time until melted and smooth. Stir in minced chipotle pepper and 1/2 tsp adobo sauce, season with 1/4 tsp salt. If sauce is too thick, thin with up to 2 tbsp milk. Keep warm on very low heat or over a warm water bath.

Prepare sour cream

If you want a thinner sour cream drizzle, stir sour cream with 1–2 tsp water or lime juice to reach desired consistency.

Warm tortillas

Warm each flour tortilla in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped in a clean towel to stay pliable.

Build burritos

Lay a warm tortilla flat. In the center, layer about 1/4 cup cooked rice, 1/4 cup warmed black beans, a generous 2–3 tbsp sautéed onion and pepper, 2–3 tbsp chopped grilled chicken, and 2 tbsp cooked chorizo. Add a few slices of avocado, a drizzle (about 2 tbsp) of chipotle queso sauce and 1–2 tbsp sour cream. Sprinkle with chopped cilantro and a squeeze of lime. If desired, add hot sauce.

Wrap and crisp

Fold in the sides of the tortilla, then roll tightly from the bottom to form a burrito. Lightly spray or brush seam side with cooking oil and place seam-side down in a hot skillet over medium heat. Cook 1–2 minutes per side until golden and sealed. Repeat with remaining tortillas and fillings.

Serve

Cut burritos in half on the bias, plate with extra chipotle queso and lime wedges. Serve immediately.