Making The Chipotle Burrito At Home | But Better

flour tortilla

🥗Healthier: whole wheat tortilla

💰Cheaper: corn tortilla

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese has fewer calories, while processed cheese can be more budget-friendly.

Begin by marinating the chicken with 2 dried guajillo chilies and 2 dried ancho chilies, pulling off their tops and de-seeding them.

Place the chilies in a bowl with 4 to 6 dried oyster mushrooms and pour 1.5 cups of boiling water over them, covering with plastic wrap to steep.

Toast 2 teaspoons of coriander seeds and 2 teaspoons of cumin seeds in a dry pan over medium heat until fragrant, about 1-2 minutes.

Blend the toasted spices with the rehydrated chilies, mushrooms, half of the soaking liquid, 1 can of chipotle peppers in adobo, 1 teaspoon of ground cinnamon, 2 teaspoons of kosher salt, and juice of 1 lime until smooth.

Stream in 4 tablespoons of chili oil while blending until emulsified, creating a smooth marinade.

Marinate 1.5 pounds of boneless skinless chicken thighs in the marinade for at least 1 hour or overnight.

To make the tortillas, mix 2 cups of all-purpose flour, 1 teaspoon of kosher salt, and 0.5 teaspoon of baking powder.

Add 0.75 cup of hot water and 0.25 cup of vegetable oil to the dry ingredients, mixing until a dough forms.

Knead the dough on a work surface for 3-5 minutes until smooth, then cover with plastic wrap and let rest for 1-2 hours.

Cook 4-5 strips of smoky bacon in a 12-inch skillet over medium heat until crispy, then remove the bacon but leave the fat in the pan.

Add 1 thinly sliced yellow onion to the skillet, seasoning lightly with salt, and cook until soft.

Add 4 cloves of minced garlic and 1 thinly sliced jalapeno, cooking for 30 seconds.

Stir in 1 can of drained black beans and 0.5 cup of chicken stock, simmering until reduced by 85%.

Remove from heat and stir in 2 tablespoons of unsalted butter until melted.

For the rice, rinse 2 cups of dry medium grain rice twice, then cook in a rice cooker with equal parts water (2 cups).

Once cooked, mix the rice with the zest of 1 lime, zest of 1 lemon, 0.5 cup of chopped cilantro, juice of 2 limes, 2 tablespoons of unsalted butter, and salt to taste.

Cook the marinated chicken in a large pan with oil over medium-high heat, flipping until browned and cooked through to an internal temperature of 165°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens