Beachside Burrito Recipe

Make marinade

In a blender or food processor, combine 0.75 cups packed cilantro, 2 tbsp lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Blend until a smooth, pourable paste.

Marinate chicken

Place 1 lb chicken thighs in a shallow dish or zip-top bag. Pour the cilantro-lime marinade over the chicken, massaging to coat. Refrigerate for at least 30 minutes and up to 4 hours.

Cook chicken

Heat a large skillet over medium-high heat with 1 tbsp olive oil (use remaining from marinade as needed). Remove chicken from marinade, shaking off excess, and sear 4-5 minutes per side until internal temperature reaches 165°F (74°C) and edges are nicely browned. Transfer to a cutting board and rest 5 minutes, then slice or shred into bite-sized pieces.

Render bacon and soften aromatics

In a medium saucepan over medium heat, add 2 oz chopped bacon (or chorizo). Cook until fat renders and bacon is crisp, about 4 minutes. Add 1/2 diced yellow onion and 1 minced garlic clove; cook until translucent and fragrant, 3–4 minutes.

Build beans

Stir in 1 tbsp tomato paste and cook 1 minute. Add 2 cups drained pinto beans, 1/2 cup beer, 1/2 cup broth, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.

Simmer and finish

Simmer gently, uncovered, for 10–12 minutes, mashing a portion of the beans with the back of a spoon to thicken the mixture. Stir in 2 tbsp chopped cilantro at the end. Adjust seasoning to taste and keep warm.

Cook rice

Rinse 1 cup rice until water runs clear. In a small saucepan combine the rinsed rice, 2 cups water and 1/4 tsp salt. Bring to a boil, reduce to a low simmer, cover and cook 15 minutes (20–40 minutes for brown rice per package instructions) until water is absorbed. Remove from heat and let sit covered 5 minutes.

Finish rice

Fluff rice with a fork, stir in 1 tsp lime zest and a squeeze of lime if desired. Keep warm until assembly.

Whisk together 1/2 cup sour cream or Greek yogurt, 1 tbsp lime juice, 2 tbsp chopped cilantro and 1/4 tsp salt until smooth. Adjust lime and salt to taste. Chill briefly if time allows.

Warm tortillas

Warm 4 large flour tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped to stay soft.

Assemble burritos

Lay a warm tortilla flat. In the center layer about 1/4 cup cooked rice, 1/3 cup borracho beans, 3–4 oz sliced cilantro chicken, a handful (~1/2 cup) arugula, sliced avocado (about 1/4 of an avocado), 3 tbsp pico de gallo and 1/4 cup shredded cheese. Drizzle 1–2 tsp cilantro-lime crema or hot sauce if using. Fold sides over the filling and roll tightly to form a burrito. Repeat with remaining tortillas and fillings.

Optional grill

For a crisp exterior, place assembled burrito seam-side down in a hot, lightly oiled skillet or panini press and cook 1–2 minutes per side until golden and sealed.

Serve

Cut burritos in half, serve with lime wedges and extra pico, crema or hot sauce on the side.