Pollo Chihuahua Burrito Recipe
Grilled chicken breast, cooked with onions, mushrooms, chorizo and melted cheese on top. Served with rice, black beans and tortillas.
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Ingredients
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Chicken and Filling
Rice and Beans
Tortillas
Seasoning
Method
Preparing the Chicken and Filling
Marinate the Chicken
Season the chicken breasts with salt, black pepper, garlic powder, cumin, and paprika. Let it marinate for at least 30 minutes.
Cook the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked. Remove and let it rest.
Combine Fillings
Slice the cooked chicken and mix it with the chorizo, onion, and mushroom mixture. Add shredded cheese on top and allow it to melt slightly.
Cooking Rice and Beans
Cook the Rice
In a saucepan, combine 1 cup of rice with 2 cups of water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until rice is tender.
Heat the Black Beans
In a small pot, heat the black beans over medium heat until warmed through. Season with a pinch of salt and pepper to taste.
Assembling the Burritos
Warm the Tortillas
In a dry skillet or microwave, warm the flour tortillas until soft and pliable.
Fill the Tortillas
Place a generous portion of the chicken and chorizo mixture in the center of each tortilla, add a scoop of rice and black beans.
Roll the Burritos
Fold in the sides of the tortilla and roll tightly from the bottom up. Optional: Secure with a toothpick if needed.