Homemade chicken burrito with achiote marinated chicken and avocado sauce
Ethan Chlebowski · ♥ 68.1K likes · 3.4M views · 13 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb chicken breast
- 2 cloves garlic
- ¼ whole red onion
- ½ whole orange
- ½ whole lime
- 1 whole habanero
- achiote paste
To a blender or food processor add two cloves of garlic, a quarter of a red onion, the juice from half an orange, the juice from half a lime, one habanero and the achiote paste, and blend.
Blending the achiote marinade
Reserve about a fourth of the marinade for later.
- salt
Put the chicken on a baking sheet, sprinkle salt over the top, pour the rest of the marinade over and mix everything together.
- oil
Rub a super fine layer of oil on the skillet with a paper towel, get it ripping hot, add the marinated chicken and sear it on all sides, letting it char and brown on one side before flipping.
Taste it, add one more sprinkle of salt and a spoonful or two of the reserved marinade, and mix.
- 70 g ripe avocado
- 130 g low-fat sour cream
- ½ whole lime
- 1 cloves garlic
- cayenne pepper
For the avocado sauce blend 70 grams of ripe avocado, 130 grams of low-fat sour cream, the juice from half a lime, one clove of garlic, a sprinkle of cayenne pepper and salt to taste.
Avocado sour cream sauce instead of guac
- 1 can pinto beans
Tip a can of pinto beans into a pan with a bay leaf, a little ground cumin and some salt and let it simmer down about 10 minutes, tasting as it goes.
- 1 whole bay leaf
- ground cumin
Shred the cheese and chop the lettuce.
- 1 whole flour tortilla
- 20 g avocado sauce
- 100 g beans
- 20 g shredded Oaxaca cheese
- 200 g chicken
- house-made red salsa
- romaine lettuce
On a warm flour tortilla put 20 grams of avocado sauce, 100 grams of beans, 20 grams of shredded Oaxaca cheese, 200 grams of the chicken, a bit more avocado sauce, a spoonful of salsa and a healthy handful of romaine, and wrap it up.
Assembling the burrito