Trim and cut the chicken into 1/2-inch dice (or press and cube tofu). Pat dry with paper towels.

Prepare protein

In a bowl, combine ground cumin, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and lime juice. Toss the chicken (or tofu) in the spice mixture until evenly coated.

Season protein

Heat 2 tbs oil in a large skillet over medium-high heat. Add the seasoned protein in a single layer and cook without moving for 2–3 minutes to brown, then stir and continue cooking 4–6 minutes more until chicken is cooked through (internal temp 165°F / 74°C) or tofu is golden. Remove from heat and keep warm.

Cook protein

Rinse rice under cold water until water runs mostly clear. In a medium saucepan bring 2 cups chicken broth (or water), 1 tsp olive oil and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 18 minutes (white) or 35–45 minutes (brown) until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork.

Cook rice

While rice cooks, drain and rinse black beans. In a small saucepan, warm beans over low heat with 1/2 tsp cumin and 2 tbs salsa or 2 tbs water for 3–4 minutes until heated through. Season with salt and pepper to taste; keep warm.

Prepare beans

For simple guacamole: halve the avocado, remove pit and scoop flesh into a bowl. Mash with a fork, stir in 1 tbs lime juice, 2 tbs chopped cilantro, 2 tbs diced red onion, diced tomato, and salt and pepper to taste. Alternatively, combine tomato, red onion, cilantro, lime and salt for a fresh pico de gallo. Adjust seasoning.

Make quick pico/guacamole

In a small bowl, stir together sour cream (or Greek yogurt) and hot sauce or a small spoonful of minced chipotle until smooth. Taste and adjust heat.

Prepare crema

Warm tortillas one at a time in a dry skillet over medium heat for about 20–30 seconds per side until pliable, or microwave wrapped in a damp paper towel for 20–30 seconds. Optionally brush lightly with 1 tsp butter or oil and toast each side 30 seconds more for a golden finish.

Warm tortillas

Place a warm tortilla on a work surface. In the center, spread about 1/4 cup rice, 1/4 cup beans, 1/4 of the cooked protein (about 4 oz), 2 tbs shredded cheese, 2–3 tbs guacamole or pico, 1–2 tbs crema, and a handful (about 1/4 cup) shredded lettuce if using. Sprinkle a little extra cilantro or lime if desired.

Layer fillings

Fold the two shorter edges over the filling, then fold one long edge over and roll tightly to form a sealed burrito. Place seam-side down on the skillet for 1–2 minutes per side to crisp and seal the burrito. Repeat with remaining tortillas and fillings.

Roll burrito

Slice burritos in half diagonally if desired. Serve immediately with extra salsa, lime wedges and remaining crema on the side.

Serve

boneless skinless chicken breast (or firm tofu for vegetarian)

vegetable oil (or olive oil)

ground cumin

chili powder

smoked paprika

garlic powder

onion powder

kosher salt

black pepper

fresh lime juice

long-grain white rice (or brown rice, cooked)

low-sodium chicken broth (or water)

olive oil (for rice)

salt (for rice)

canned black beans, drained and rinsed

cumin (for beans)

salsa or chopped tomatoes (optional)

ripe avocado

fresh cilantro, chopped

red onion, finely diced

roma tomato, seeded and diced

fresh lime juice (for pico/guac)

salt (to taste)

black pepper (to taste)

sour cream (or Greek yogurt)

hot sauce or chipotle in adobo (optional)

shredded cheddar cheese (or Monterey Jack)

large flour tortillas (10–12-inch)

butter or oil (for toasting)

lettuce, shredded (optional)

MARY TIERRA PREMIUM BURRITO

Make MARY TIERRA PREMIUM BURRITO Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Mary Tierra Premium Burrito Recipe

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