Chipotle’s Pollo Asado Burrito

Step 1

To a blender or food processor add the garlic, red onion, orange juice, lime juice, habanero, and achiote paste. Blend until smoothImportant: set aside about 1/4 of the mixture for later. Butterfly, pound, or slice your chicken breasts in half to thin them out. Lay your chicken pieces on a sheet tray (or in a bowl) and sprinkle with salt so that each piece gets seasoned, then pour over the marinade mixture and mix until all pieces are thoroughly coated.Marinade for at least 30 mins and up to overnight.

Step 2

To a blender or food processor, add the avocado, sour cream, lime juice, garlic clove, and a sprinkle of cayenne. Blend until smooth, and add salt to taste.

Step 3

For the beans, it's as simple as tossing a can of beans into a pot, adding a bay leaf, a sprinkle of ground cumin, and some salt to taste. Let it simmer for 10 minutes. For extra flavor, you can add a bit of achiote paste as well. While those are going, prep any final toppings you want for your burrito. Get out your favorite salsa or hot sauce, thinly slice some lettuce, grate some cheese, and lastly warm a tortilla until soft and pliable.

Step 4

When you’re ready to cook, rub a super thin layer of oil to a ripping hot cast iron pan or griddle. Sear the chicken until cooked through and nicely charred on all sides.Add the reserved marinade: chop the cooked chicken into bite-sized pieces and spoon over some of the reserved marinade mixture to taste for additional flavor and moisture. Adjust with more salt and/or marinade if needed.

Step 5

To make a burrito, top your warm tortilla with a base of the avocado crema, then follow with a layer of the beans, a handful of shredded cheese, about 200g of chicken (1/4 of the mix), a bit more avocado sauce, a spoonful of spicy salsa or hot sauce, and lastly a healthy handful of romaine lettuce before wrapping up.You should have enough remaining ingredients to make 2-3 more burritos.