Mexican · Dinner
Adobo Chicken Burrito
Burrito de Pollo Adobado
Norteno burrito of chicken thigh marinated in guajillo and ancho adobo, seared and rolled into a flour tortilla with refried pinto beans, Mexican rice, salsa verde, and crumbled queso fresco.
$
12 minsPrep
18 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
745Calories
38gProtein
28gFat
82gCarbs
8gSugar
8gFiber
1020mgSodium
95mgChol
Goes well with
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Instructions
1
Prep
Toast guajillo and ancho chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 8 minutes, drain. Blend with orange juice, vinegar, minced garlic, cumin, oregano, salt, and 120ml soaking liquid until smooth. Toss chicken strips with adobo marinade, rest 10 minutes. Char tomatillos and serranos in a dry skillet over medium-high 5–6 minutes until blackened; blend with cilantro and salt until coarse. Hustle all mise en place.
2
Toast
Heat oil in a saucepan over medium 1 minute. Add rice, toast 2 minutes until pale golden. Stir in tomato paste 30 seconds. Add stock and salt, bring to a boil. Cover, reduce to low, cook 14 minutes. Rest covered off heat.
3
Build
Heat a small amount of oil in a skillet over medium 1 minute. Add beans, cumin, salt, and bean liquid. Mash 4 minutes until thick and spreadable, scraping the bottom constantly.
4
Sear
Heat 2 tbsp oil in a heavy skillet over medium-high 1 minute. Lay marinated chicken in a single layer, sear 3–4 minutes per side until deeply caramelised and opaque throughout.
5
Wrap
Warm each tortilla over a flame 30 seconds per side until pliable. Lay on a board. Spread refritos in a 4cm strip down the centre. Layer rice, seared chicken, salsa verde, and queso fresco. Fold sides in, roll tightly from the bottom.
6
Plate
Cut each burrito on a diagonal, top with fresh cilantro, and serve immediately while the filling is warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) chicken thigh
- 4 guajillo chiles, dried
- 2 ancho chiles, dried
- 60ml (1/4 cup) fresh orange juice
- 30ml (2 tbsp) white vinegar
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp fine salt
- 4 tbsp neutral oil
- 200g (7 oz) pinto beans, cooked
- 120g (4.2 oz) white rice, raw
- 2 tbsp tomato paste
- 240ml (1 cup) chicken stock
- 6 tomatillos
- 2 serrano chiles
- 16g (small handful) fresh cilantro
- 2 flour tortillas, 12 inch
- 60g (2.1 oz) queso fresco