Burrito San Jose Recipe

Marinate chicken

Pat the chicken thighs dry and place in a bowl. Add 1 tbs olive oil, 1 tsp ground cumin, 1 tsp chili powder, 0.75 tsp salt, 0.5 tsp black pepper, and 1 tbs fresh lime juice. Toss to coat, cover and refrigerate for at least 20 minutes (up to 2 hours).

Cook chorizo

Heat a medium skillet over medium heat. Add the 6 oz fresh chorizo (removed from casing) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer cooked chorizo to a bowl and reserve skillet (do not wipe clean).

Grill or pan-sear chicken

Heat the reserved skillet (or a grill) over medium-high heat. Add the marinated chicken thighs and cook 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and let rest 5 minutes, then chop or slice into bite-sized pieces. If using a grill, cook similarly and then chop.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan, heat 1 tsp vegetable oil over medium heat, add 1 minced garlic clove and cook 30 seconds until fragrant. Add the rinsed rice and stir to coat for 1 minute. Pour in 2 cups chicken or vegetable broth and 0.5 tsp salt. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks, heat a small saucepan over medium heat. Add the rinsed and drained 15 oz black beans, 0.5 tsp ground cumin, 1 tbs lime juice and 2 tbs chopped cilantro. Warm gently 4–5 minutes, stirring occasionally. Taste and add a pinch more salt if needed. Keep warm until assembly.

Make roux

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs all-purpose flour and cook 1–2 minutes, stirring, until the mixture is bubbly and pale golden (do not brown).

Finish cheese sauce

Slowly whisk in 1 cup whole milk until smooth. Cook, stirring frequently, until sauce slightly thickens, about 3–4 minutes. Lower heat and stir in 1 cup shredded sharp cheddar and 0.5 cup shredded Monterey Jack until melted and smooth. Season with 0.25 tsp ground cumin, 0.5 tsp hot sauce (optional) and 0.25 tsp salt. Keep warm on very low heat, stirring occasionally; if it gets too thick, stir in up to 2 tbs additional milk.

Make pico de gallo

Combine 2 diced Roma tomatoes, 0.25 cup finely diced white onion, 1 minced jalapeño (optional), 2 tbs chopped cilantro, 1 tbs fresh lime juice and 0.25 tsp salt in a bowl. Stir and taste; adjust lime or salt as desired. Let sit 10 minutes to meld flavors.

Prepare sour cream and tortillas

Place 0.5 cup sour cream in a small bowl and stir to loosen. Warm 4 flour tortillas (10-inch) in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F oven 8–10 minutes until pliable.

Lay a warmed tortilla on a work surface. Spoon about 1/4 cup cooked rice down the center, followed by 1/4 of the warmed black beans, then a generous portion of chopped grilled chicken (about 3–4 oz) and 1/4 of the cooked chorizo.

Ladle 2–3 tbs warm cheese sauce over the fillings, add 2 tbs pico de gallo, a dollop (about 1–2 tbs) of sour cream, and any optional shredded lettuce and sliced avocado. Garnish with cilantro leaves and a squeeze of lime if desired.

Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito. If desired, toast the burrito seam-side down in a skillet over medium heat 1–2 minutes per side to seal and crisp the exterior.

Serve immediately with extra cheese sauce, pico de gallo and lime wedges on the side.