Burrito Hidalgo Recipe
Make Burrito Hidalgo Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burrito Filling
Rice & Beans
Assemble & Extras
Garnish & Finish
Method
Burrito Filling
- 1
Prep chicken
Pat the chicken thighs dry and cut into 3/4-inch pieces. Season with 1/2 tsp of the salt and 1/4 tsp of the black pepper.
- 2
Sauté aromatics
Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Brown chicken
Add the seasoned chicken pieces to the skillet in a single layer. Cook, without moving, 2–3 minutes to brown one side, then stir and continue cooking 3–4 minutes until mostly cooked through.
- 4
Add spices & tomato
Stir in dried oregano, ground cumin, chili powder, smoked paprika, remaining salt and pepper, and the tomato paste. Cook 1–2 minutes to toast the spices and incorporate the tomato paste.
- 5
Simmer
Pour in 1/2 cup chicken stock (or water), scrape up any brown bits, reduce heat to medium-low, and simmer 4–6 minutes until sauce thickens and chicken is fully cooked (internal temp 165°F / 74°C). Stir in chopped cilantro and lime juice, taste and adjust salt. Keep warm.
Rice & Beans
- 6
Cook rice
Combine rinsed rice, 2 cups water and 1/2 tsp salt in a small saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let steam, covered, 5 minutes; fluff with fork.
- 7
Season beans
While rice cooks, heat 1 tsp olive oil in a small skillet over medium heat. Add drained black beans and 1/2 tsp ground cumin. Cook 2–3 minutes until heated through. Mash lightly with the back of a spoon for a creamier texture if desired. Keep warm.
Assemble & Extras
- 8
Warm tortillas
Warm the flour tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep wrapped to stay pliable.
- 9
Build burritos
Place a warmed tortilla on a flat surface. In the center layer ~1/4 cup cooked rice, 1/4 cup seasoned beans, 1/3 cup of the cooked chicken filling, a handful of shredded cheese, a couple tablespoons pico de gallo, shredded lettuce, a spoonful of crema, and a few slices of avocado. Add a few drops of hot sauce if desired. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas.
- 10
Garnish & Finish
- 11
Serve
Slice burritos in half if desired. Sprinkle extra chopped cilantro and a pinch of finishing salt. Serve with lime wedges on the side for squeezing over the burrito.