Name: Mexico Citys Chipotle Chicken Burrito Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Chicken breasts; 2 tbs Chipotle peppers in adobo sauce; 1 tbs Olive oil; 1 tsp Garlic powder; 1 tsp Cumin; 1 tsp Salt; 1 tsp Black pepper; 2 cups Rice (cooked); 1 cup Black beans (canned, drained and rinsed); 1 cup Corn (canned or frozen); 1 cup Shredded cheese (cheddar or Mexican blend); 1 cup Sour cream; 4 pieces Tortillas (large); 1 cup Lettuce (shredded); 1 cup Salsa

Salsa Verde Tequila, Mezcal, Ancho Reyes Verde, Grilled Tomatillo, Pear Cordial, Lime, Habanero Diablo Salt

Salsa Verde

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a blender, combine the chipotle peppers, olive oil, garlic powder, cumin, salt, and black pepper. Blend until smooth. Marinate the chicken breasts in the mixture for at least 30 minutes, or overnight for more flavor.

Prepare the Chicken

Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let it rest for a few minutes, then slice or shred the chicken.

Cook the Chicken

On each tortilla, layer cooked rice, black beans, corn, sliced chicken, shredded cheese, lettuce, sour cream, and salsa. Roll the tortilla tightly to enclose the filling.

Assemble the Burritos

Cut the burritos in half if desired and serve with extra salsa on the side.

Serve

Chicken breasts

Chipotle peppers in adobo sauce

Olive oil

Garlic powder

Cumin

Salt

Black pepper

Rice (cooked)

Black beans (canned, drained and rinsed)

Corn (canned or frozen)

Shredded cheese (cheddar or Mexican blend)

Sour cream

Tortillas (large)

Lettuce (shredded)

Salsa