CHICKEN CHIPOTLE BURRITOS
The "ito" implies small. In Arizona, where they are definitely not small, these are called Burros.
The aim of the recipe is browned strips of chicken in a thick, bean-filled sauce, highlighted with some chipotle chile smokiness.
Makes 4 Large Burritos
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3 boneless skinless chicken breasts cut into long 1/2-inch wide strips*
1/4 cup olive oil
1 yellow bell pepper, cut into thin strips
1/2 white onion, diced
1 chipotle chile, rehydrated and finely chopped*
1/4 cup Mexican beer
One 15-ounce can black beans, drained but not rinsed
1 tomato, chopped
1 cup cilantro leaves, roughly chopped, plus 1 cup cilantro stems, finely chopped
A package of large flour tortillas
When dried chipotle peppers are
out of stock, we will substitute canned chipotles in adobo.
We've included two whole chicken breasts in this recipe. Simply divide them to get the 3 breast halves this recipe requires.
|In a large frying pan, sauté the chicken pieces in the oil until golden.
Add the bell pepper and onion. Cook for 3 minutes, stirring. Add the chipotle chile.
Add the beer, stirring to loosen any browed bits around the pan, then add the beans,
tomato and cilantro stems. Cover with water and simmer gently, covered for 40 minutes;
|Heap a few tablespoons of the chicken mix onto each tortilla, add the cilantro
leaves and roll tightly to make a burrito. Underfill the tortillas if you want to pick them
up and eat with your hands. Serve with a crisp salad, fresh salsa and plain rice.|
Excerpted from A TALE OF 12 KITCHENS copyright © 2006 Jake Tilson.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
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