There’s nothing shy about Tex-Mex cooking, and these burritos can
testify to that. Tender chicken, a spicy chile sauce, savory black beans,
shredded cheddar—all the stuff that puts the Tex in Mex. And don’t forget those
flour tortillas and sour cream…
If you usually use bottled hot sauce or salsa in your burritos, give
this fresh-chile sauce a try. It’s easy and fast, and I think you’ll think the
flavor is worth it. Too much heat? Add a little more chopped bell pepper in
place of one of the serranos.
Note: Cooking
your own chicken for this dish is easy—and a whole lot better than the preshredded
stuff from a store. I simmered two medium-sized, bone-in breasts (about 1-1/2
lbs total) in chicken broth for 25 minutes, transferred them to a plate
to cool, then shredded the meat. There was a little more than two cups, but
that extra chicken goes well in a salad the next day!
And a tip: Be sure
to gently warm the tortillas—they’re much easier to fold and roll up when warm.
Serves 4
Ingredients
- 2 tbsp olive oil, divided
- 2 serrano chiles, seeded and finely chopped
- 1 habanero chile, seeded and finely chopped
- 1 garlic clove, finely chopped
- 1/3 cup chopped red bell pepper
- 1 small onion, finely chopped, divided
- 1 cup tomato sauce
- 1/4 cup chicken broth
- 1/2 tsp chile powder
- sea salt
- 2 cups shredded cooked chicken breast
- 1 cup cooked black beans (rinsed and drained, if canned)
- 1/2 tsp dried oregano
- 4 10-inch flour tortillas, stacked, wrapped in foil, and warmed in a
250° F oven
- 1 cup shredded sharp cheddar cheese
- sour cream, to taste
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Sauce Ingredients |
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Prepared Ingredients |
Preparation
- Heat a saucepan over medium heat and add 1 tablespoon of oil. Add the serrano
and habanero chiles, garlic, bell pepper, and 1/2 the chopped onion. Sauté 3
minutes.
- Add the tomato sauce, broth, and chile powder and season with salt.
Bring to a simmer, then reduce the heat to low and cook 5 minutes. Let cool 5
minutes.
- Transfer the chile mixture to a food processor and process until the
solids are pureed. Return the sauce to the pan and set aside.
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Chile Mixture Beginning to Cook |
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Cooked Sauce |
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Pureed Fresh-Chile Sauce |
- Heat a large skillet over medium heat and add the remaining 1 tablespoon
of oil. Add the remaining chopped onion and sauté 3 minutes.
- Add the shredded chicken, beans, oregano, and all but 1/2 cup sauce to
the skillet. Season lightly with salt and cook, stirring several times, until
hot throughout, 10 minutes. (Keep the remaining 1/2 cup of sauce warm over low
heat.)
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Onions Beginning to Cook |
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Chicken Mixture |
- Lay the tortillas on a work surface. Spoon 1/4 of the chicken mixture in
the center of 1 tortilla. Sprinkle 1/4 of the cheese on top and dollop with
sour cream.
- Fold the bottom side (closest to you) over the filling, tucking it
slightly underneath. Fold over both the left and right sides, then roll up to
the top side. Place seam-side down on a platter and repeat with the remaining
tortillas and filling.
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Place the filling in the middle |
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Add the cheese and sour cream |
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Roll up the bottom and tuck under |
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Fold over left and right sides |
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Roll forward to close the burrito |
Transfer the 1/2 cup
of warm sauce to a small bowl. Serve the burritos, passing the extra sauce at
the table.
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Chicken and Black Bean Burritos with Fresh-Chile Sauce |
This looks so delicious--will give it a try soon. Thanks for sharing at #OMHGWW
ReplyDeleteThanks, Donna --- I appreciate the opportunity to share!
ReplyDelete