Chipotle Chicken Burritos.
With food magazines, it can often be hit-or-miss. Some issues practically flower with sticky tabs, leaving us the difficult task of deciding which delicious-sounding recipe to try first.
Other months, just one or two grab our attention. There's absolutely no guarantee, is there? I suppose this is the closest I come to gambling: I hand over money to the publishing companies, and maybe I'll get something in return.
That was the case with this month's Food & Wine. Only a few things called out to me this issue. And one of them was Lucinda's Chipotle Chicken Burrito.
I think it was the words 'chipotle' and 'burrito' that sucked us in. Mostly, 'chipotle'. We're big fans here.
It's not a complicated recipe; it's really just cooking chicken...or Veat...in water with onions and garlic till the meat...or fake meat...is shred-able.
And cooking down onions with a bit of brown sugar, some chipotles and adobo sauce, and tomatoes till it's nice and thick. This is pureed and tossed with the shredded chicken.
Sour cream, diced jalapenos and a little water get blended, and reserved.
Finally, assembly. Warm up flour tortillas, sprinkle with shredded Monterey Jack cheese, the chicken mix down the center, black beans, shredded lettuce, pico de gallo, slices of avocado, and the sour cream. Wrap and eat.
Really good stuff. Very filling, and very messy. It didn't help that our tortillas were too small...
I just like the look of those avocados. There's no other reason.
Tagged with: Food and Drink + Burrito + Chipotle + Chicken + Tortillas + Avocado + Salsa