Lunch Choriburrito Recipe

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. In a bowl combine olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper and lime juice. Add chicken and toss to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook chorizo

Heat a large skillet over medium-high heat. Crumble the chorizo into the dry skillet (no extra oil needed) and cook, stirring occasionally, until fully browned and cooked through, 6–8 minutes. Use a slotted spoon to transfer chorizo to a plate, leaving rendered fat in the pan.

Grill or pan-sear chicken

Increase skillet heat to medium-high and add a touch of oil if pan is dry. Add chicken thighs and cook until nicely browned and cooked through, 5–7 minutes per side (internal temperature 165°F / 74°C). Alternatively, grill over medium-high heat for 6–8 minutes per side. Let rest 5 minutes, then slice into 1/2-inch strips.

Combine sliced chicken and cooked chorizo in the skillet for 1 minute to warm together and coat with any pan juices; keep warm until assembly.

Cook rice

Rinse the rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat, add minced onion and sauté 2–3 minutes until translucent. Add rinsed rice and minced garlic; stir to coat rice in oil and toast lightly 1 minute. Add chicken broth and bay leaf, bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes covered, then fluff with a fork and discard bay leaf.

Prepare beans

While rice cooks, heat the drained black beans in a small saucepan over low heat with 1 tsp cumin and 1/2 tsp salt. Mash about one-third of the beans with the back of a spoon for a slightly creamier texture, then keep warm.

Make sauce

In a small bowl whisk together mayonnaise, sour cream, Greek yogurt (if using), lime juice, minced garlic, sugar and 1/2 tsp salt. Taste and adjust seasoning. If sauce is too thick, whisk in up to 1 tsp of water at a time until desired pourable consistency is reached. Chill until ready to serve.

Warm tortillas

Warm the flour tortillas in a dry skillet over medium heat 15–20 seconds per side or brush lightly with vegetable oil/butter and warm until pliable. Keep wrapped in a clean towel to stay warm.

Build Burritos

Lay a warm tortilla flat. In the center place about 1/2 cup cooked rice, 1/4 cup warmed black beans, 2–3 slices of grilled chicken, and 2–3 tablespoons cooked chorizo. Sprinkle about 1/4 cup shredded cheese over the filling. Drizzle 1–2 tablespoons of the white sauce over the top.

Fold the burrito: fold the bottom up over filling, fold the sides in, then roll tightly to enclose. Repeat for remaining tortillas.

Serve

Place burritos on plates and serve with shredded lettuce, pico de gallo, and sour cream on the side. Pass extra white sauce. Garnish with extra lime wedges if desired.