Burritos Recipe

Sear and Braise

Pat chicken thighs dry and season with half the salt, pepper, cumin, chili powder and smoked paprika. Heat 1 tbs olive oil in a medium skillet over medium-high heat. Sear chicken 2-3 minutes per side until golden. Transfer to a small Dutch oven or slow cooker.

Sauté aromatics: In the same skillet lower heat to medium, add the remaining 0.5 tbs oil and sauté diced onion until translucent (3-4 minutes). Add minced garlic and cook 30 seconds more. Pour in 2 cups chicken broth and scrape up browned bits.

Braise: Pour the broth and aromatics over the chicken in the Dutch oven (or into the slow cooker). Add remaining seasoning and lime juice. If using stove/oven: cover and simmer on low for 25-30 minutes until internal temperature reaches 165°F and meat is tender. If using slow cooker: cook on low for 3-4 hours. Remove chicken and let rest 5 minutes.

Shred and Finish

Use two forks to shred chicken into bite-sized pieces. Stir in chopped cilantro and adjust salt/pepper to taste. Reserve 1/4 cup of braising liquid to moisten if needed.

Sear

Season the chuck roast with salt, pepper, cumin and oregano. Heat 1 tbs olive oil in a heavy pot or Dutch oven over medium-high heat. Brown beef on all sides, about 3-4 minutes per side.

Build braising liquid: Remove roast briefly, add chopped onion and sauté 4 minutes until softened, add minced garlic and cook 30 seconds. Return beef to pot and add 1.5 cups beef broth and minced chipotle. Bring to a simmer, cover tightly and transfer to a 300°F oven for 2.5-3 hours (or simmer on low on stovetop or cook in slow cooker on low 6-8 hours) until beef is fork-tender.

Shred and Reduce

Remove beef, let rest 10 minutes, then shred with forks. Strain and reserve braising liquid. Optionally reduce braising liquid on the stove over medium-high heat 5-8 minutes until slightly thickened, then toss shredded beef with 2-4 tbsp of the reduced liquid to keep it moist and flavorful. Adjust seasoning.

Prep and Sear

Combine brown sugar, smoked paprika, cumin, garlic powder, onion powder, salt and pepper. Rub mixture over pork shoulder. Heat 1 tbs olive oil in a heavy pot and sear pork on all sides until browned, about 3-4 minutes per side.

Braise: Add orange juice, apple cider vinegar and 1/2 cup water to the pot. Bring to a gentle simmer, cover and transfer to a 300°F oven for 3-4 hours, or cook on low in a slow cooker 6-8 hours, until pork is fall-apart tender.

Shred and Toss

Remove pork and shred with forks. Skim and reserve some braising liquid. Toss shredded pork with 3 tbs of the braising liquid (or more to taste) to keep it juicy. Taste and adjust seasoning; add a splash of additional vinegar or orange juice to brighten if desired.

Warm components: Reheat rice, beans, and meats gently. Heat tortillas: wrap tortillas in a damp paper towel and microwave 30-45 seconds or warm in a dry skillet 20 seconds per side until pliable.

Portion proteins: For each burrito, choose one protein (shredded chicken, shredded beef, or pulled pork). Use about 0.5 cup shredded meat per burrito.

Build burrito: Lay a warm tortilla flat. In the center place 1/4 cup cooked rice, 2-3 tbsp black beans, the 1/2 cup chosen meat, 2 tbsp shredded cheese, 1-2 tbsp salsa, 1 tbsp sour cream, a tablespoon shredded lettuce and 1/2 tsp pickled jalapeños (or to taste).

Fold: Fold the sides of the tortilla over the filling, then roll from one end to the other, tucking as you go to form a tight burrito. Place seam-side down on a plate.

Optional crisp: Lightly spray a skillet with cooking oil spray and heat over medium. Place burrito seam-side down and cook 1-2 minutes per side until golden and sealed. This step helps hold burrito closed and adds crispness.

Serve: Cut in half if desired and serve with extra salsa, sour cream and lime wedges.