Burrito Mexicano Recipe

Season and cook chicken

Pat the sliced chicken dry. In a bowl toss chicken with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp chili powder until evenly coated.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer and sear 3–4 minutes per side, until cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and keep warm; slice or shred into bite-size strips if needed.

Sauté vegetables

In the same skillet add remaining 1 tablespoon olive oil. Add the sliced onion and red bell pepper and sauté 5–7 minutes until softened and edges caramelize. Add 1 tsp minced garlic for the last 30 seconds and stir. Return the cooked chicken to the pan, squeeze 1 tablespoon lime juice over, stir in 2 tbsp chopped cilantro, and adjust seasoning with a pinch of salt and pepper. Remove from heat.

Place tomatillos, jalapeño, 2 tbsp chopped white onion, and 1 garlic clove in a small saucepan. Cover with just enough water and simmer 6–8 minutes until tomatillos soften and color brightens. Drain and transfer to a blender.

Add 2 tbsp cilantro, 1 tbsp lime juice and 1 tsp salt to the blender. Blend until smooth. Taste and adjust salt or jalapeño heat as needed. Keep chilled or at room temperature until assembling.

In a small saucepan melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1 minute to form a roux without browning.

Slowly whisk in 1 cup whole milk and continue to cook, whisking, until mixture thickens and bubbles, about 3–5 minutes. Reduce heat to low, stir in 1 cup shredded cheddar until melted and smooth. Season with 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp ground cumin. Keep warm on very low heat, stirring occasionally.

Preheat broiler or a hot skillet. Place roma tomatoes, optional chile, garlic clove, and quartered onion on a baking sheet; brush lightly with 1 tsp olive oil and sprinkle 1/2 tsp salt. Broil or roast, turning occasionally, until skins char and vegetables are softened, about 8–10 minutes.

Transfer roasted vegetables to a blender, add 1 tbsp chopped cilantro and pulse to a chunky salsa. Taste and adjust salt. Keep warm or at room temperature for assembly.

Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add 1 tsp minced garlic and sauté 30 seconds. Add 1 cup rinsed rice and stir to toast lightly for 1 minute.

Add 2 cups water or broth and 1/2 tsp salt. Bring to a boil, then reduce to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.

Meanwhile, warm the 15 oz black beans in a small saucepan with 1/2 tsp cumin and a pinch of salt over low heat until heated through. Mash lightly if you prefer a creamier texture. Keep warm until serving.

Warm the flour tortillas in a dry skillet 20–30 seconds per side or wrap in foil and heat in a 350°F oven 8–10 minutes so they are pliable.

Lay a warm tortilla on a flat surface. Spoon a portion (about 1/4 of filling) of the chicken fajita mixture down the center. Add a scoop of rice and a spoonful of beans alongside (optional), then sprinkle 1/2 cup shredded cheese over the filling.

Drizzle 2–3 tablespoons of salsa verde over the filling, then 2–3 tablespoons of cheese sauce, and finish with 2–3 tablespoons roasted salsa roja. Top with 1 tablespoon sour cream or crema and 1/2 tablespoon pickled jalapeños if using.

Fold the sides of the tortilla inward, then roll tightly from the near edge to enclose the filling. If desired, sear the seam side down in a hot skillet 1–2 minutes to seal and create light browning.

Slice the burrito in half or serve whole. Plate with remaining rice and beans on the side. Spoon additional salsa verde, cheese sauce, and roasted salsa roja over the burrito if you like it smothered. Garnish with extra cilantro and a lime wedge.