Poc Chuc Chicken Burrito Recipe

Poc Chuc chicken burrito

1. 1

   Make the marinade

   In a bowl, whisk together achiote paste, sour orange juice, minced garlic, cumin, oregano, salt, pepper, and vegetable oil until smooth to form a bright, orange-red marinade.

2. 2

   Marinate the chicken

   Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over, turning to coat fully. Seal and refrigerate for 2 hours or up to 4 hours, turning once halfway.

3. 3

   Prepare quick-pickled onions

   Combine sliced red onion with lime juice and a pinch of salt. Let stand 15-20 minutes to soften and brighten; drain slightly before using.

4. 4

   Grill the chicken

   Preheat grill or grill pan to medium-high. Remove chicken from marinade, reserving marinade. Grill 5-7 minutes per side, basing with reserved marinade during the last few minutes, until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thin.

5. 5

   Prepare toppings

   Chop cilantro. Halve and slice avocado. Toss cilantro with a squeeze of lime if desired. Drain pico de gallo or salsa if needed.

6. 6

   Warm tortillas

   Warm tortillas on the grill, dry skillet, or in a microwave until pliable, about 20-30 seconds per side.

7. 7

   Assemble burritos

   Spread a thin layer of refried beans (if using) and rice (if using) on each tortilla. Top with Poc Chuc slices, quick-pickled onions, pico de gallo, avocado slices, cilantro, and a drizzle of any remaining pan juices. Squeeze a lime wedge over the filling and fold tortillas to enclose.

8. 8

   Optional finish

   Lightly toast burritos seam-side down in a skillet about 1 minute per side to seal and warm through.

9. 9

   Serve

   Serve immediately with extra lime wedges and your favorite hot sauce.