Chicken Burritos with Mojo
Chicken Burritos with Mojo
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  • CuisineAmerican, Mexican
Servings Prep Time
8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
5 minutes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
  • CuisineAmerican, Mexican
Servings Prep Time
8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
5 minutes
The origin of the burrito and how it got its name is the matter of some dispute. What we do know, is that sometime in the late 19th century in Mexico, people began wrapping food in tortillas to create a hand-held food that was both delicious and easy to consume. The burrito, and its little brother, the taco, were destined, like the sandwich, to become one of the world’s most popular foods.
Ingredients
Mojo Sauce:
Yellow Rice:
Spicy Black Beans:
servings Units:
Instructions
To make the Mojo Sauce:
  1. Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
To make the burritos:
  1. Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce.
  2. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
Yellow Rice:
  1. Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes.
  2. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve. Yield: 8 servings.
Spicy Black Beans:
  1. Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
  2. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.
  3. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper. Yield: 8 servings.
Recipe Notes

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Nutrition Facts

Credits

Recipe by or based on recipe by: Tyler Florence
Recipe image by: foodnetwork.com
Recipe video by:

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