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Mamacita Burrito Recipe

Name: Le Buzz Plaza Coffee Cos Mamacita Burrito Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 3 unit garlic cloves, minced; 1 tsp fine sea salt; 0.5 tsp black pepper; 2 tbs fresh lime juice; 1 cup long-grain white rice; 1.5 cups water; 1 tsp olive oil or butter; 0.25 tsp salt; 1 tsp lime zest; 2 tbs fresh cilantro, chopped; 15 oz canned black beans, drained and rinsed; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp salt; 2 tbs water or low-sodium broth; 2 cups green cabbage, finely shredded; 0.25 cup red onion, thinly sliced; 2 tbs cilantro, chopped; 1 tbs lime juice; 0.5 tsp honey; 0.25 tsp salt; 0.5 cup sour cream or Mexican crema; 1 tbs lime juice; 1 tsp chipotle in adobo, minced; 1 tsp water (to thin, optional)

Inspired by Le Buzz Plaza Coffee Co

Time45m

Serves4

Make Mamacita Burrito Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the filling

1 lb boneless skinless chicken thighs

2 tbs olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

3 unit Garlic cloves, minced

1 tsp fine sea salt

1/2 tsp black pepper

2 tbs Fresh lime juice

For the rice

1 cup Long-grain white rice

1 1/2 cups water

1 tsp olive oil or butter

1/4 tsp Celtic sea salt

1 tsp lime zest

2 tbs Fresh cilantro, chopped

For the black beans

15 oz canned black beans, drained and rinsed

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

2 tbs water or low-sodium broth

For the slaw

2 cups green cabbage, finely shredded

1/4 cup Red onion, thinly sliced

2 tbs cilantro, chopped

1 tbs ReaLime juice

1/2 tsp Honey

1/4 tsp Celtic sea salt

For the crema

1/2 cup sour cream or Mexican crema

1 tbs ReaLime juice

1 tsp chipotle in adobo, minced

1 tsp water (to thin, optional)

1/4 tsp Celtic sea salt

Assembly & extras

4 unit large flour tortillas (10–12 inch)

1 cup shredded cheddar or Monterey Jack

1 unit ripe avocado, sliced

1 tsp hot sauce, optional

4 unit fresh lime wedges

Method

For the filling

Prepare chicken

Trim excess fat from chicken thighs and pat dry with paper towels. Cut into 1/2–3/4-inch strips or bite-sized pieces.

Season

In a bowl, combine olive oil, ground cumin, smoked paprika, chili powder, minced garlic, sea salt, black pepper and lime juice. Add chicken pieces and toss to coat. Marinate 10–20 minutes at room temperature (or up to 2 hours refrigerated).

Cook

Heat a large skillet over medium-high heat. Add 1 tsp oil if needed. Add marinated chicken in a single layer and cook without moving 2–3 minutes to brown, then stir and continue cooking until internal temperature reaches 165°F (about 4–6 more minutes). Remove from pan and keep warm.

For the rice

Cook rice

Rinse rice under cold water until water runs mostly clear. In a small saucepan combine rinsed rice, water, oil or butter and 1/4 tsp salt. Bring to a simmer over medium-high heat, reduce to low, cover and cook 15 minutes without lifting the lid. Remove from heat and let rest covered 5 minutes.

Finish

Fluff rice with a fork, stir in lime zest and chopped cilantro. Taste and adjust salt.

For the black beans

Warm and season beans

In a small saucepan over medium heat combine drained black beans, ground cumin, garlic powder, 1/2 tsp salt and 2 tbsp water or broth. Gently simmer, stirring occasionally, 6–8 minutes until heated through and slightly saucy. Mash a few beans with the back of a spoon for creaminess if desired. Keep warm.

For the slaw

Mix slaw

In a bowl combine shredded cabbage, sliced red onion and chopped cilantro. Whisk together lime juice, honey and 1/4 tsp salt; pour over cabbage and toss to combine. Let sit 5–10 minutes to soften slightly.

For the crema

Make crema

Whisk together sour cream, lime juice, minced chipotle and 1/4 tsp salt. If too thick, whisk in up to 1 tsp water until drizzling consistency. Taste and adjust seasoning.

Assembly

Warm tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven 8–10 minutes. Keep wrapped to stay warm.

Lay each warmed tortilla flat. Spoon about 1/4 cup rice in the center, then 1/4 of the black beans, 1/4 of the cooked chicken, a handful (about 1/4 cup) of slaw, a sprinkle of shredded cheese and a few avocado slices. Drizzle with crema and a few drops of hot sauce if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. If desired, sear the burrito seam-side down in a hot dry skillet 1–2 minutes per side to crisp and seal.

Serve immediately with lime wedges on the side.