Gourmet Burrito

debug

Ingredients

Equipment

medium-sized bowl
container
work surface
plastic wrap
colander
rice cooker
skillet
oven
medium saucepan
pan
cast iron skillet or comal

Directions

Make the tortillas. In a medium-sized bowl, add 2 cups or 300 grams of all-purpose flour, 2 grams of baking powder, and 4 grams of fine sea salt. Mix well.
In a container, combine 180 milliliters of warm water and 60 milliliters of vegetable oil.
Pour the oily water into the flour mixture and mix together until a shaggy dough forms.
Turn the dough onto a work surface and knead for about 2 minutes until you get a smooth, extensible dough.
Wrap the dough in plastic wrap and let it rest for 30 minutes to 1 hour.
Prepare the rice. Wash 1 cup or 200 grams of medium grain rice thoroughly and place in a rice cooker with 240 milliliters of water.
Cook the rice in the rice cooker. Once done, add salt to taste, 30 grams of unsalted butter, 15 grams of chopped cilantro, and the juice of one lime. Stir until combined.
Season the chicken thighs. Place 900 grams of boneless skinless chicken thighs in a bowl. Add 28 grams of kosher salt, 4 grams of onion powder, 8 grams of garlic powder, 6 grams of ground cumin, 8 grams of smoked paprika, and 5 grams of freshly ground black pepper. Optionally, add the liquid from half a can of chipotle chilies in adobo. Toss to coat evenly.
Cook the chicken. In a large skillet over medium-high heat, add enough vegetable oil to coat the bottom of the pan (about 2 tablespoons).
Add the chicken in batches to avoid overcrowding. Sear for 2-3 minutes on each side until beautifully seared. Place seared chicken on a baking sheet.
Finish cooking the chicken by placing the baking sheet in an oven preheated to 400°F for 10-15 minutes or until chicken reaches an internal temperature of 165°F. Cut chicken into bite-sized pieces and toss in its pan drippings for maximum flavor.
Prepare the beans. In a medium saucepan over medium heat, melt 30 grams of unsalted butter. Add one sliced sweet onion, two sliced jalapenos, salt, and pepper to taste. Stir to coat.
Add one can of black beans and 30 milliliters of hot sauce (such as Tapatio) to the saucepan. Stir to combine and cook until everything is hot.
Cook the bacon. In a separate pan over medium heat, add three slices of bacon cut into half-inch lardons. Cook until the bacon is crispy.
Add the crumbled crispy bacon to the beans.
Prepare the fajita vegetables. In the same pan used for the bacon, add one sliced red bell pepper, one sliced sweet onion, and two sliced jalapenos. Cook over medium-high heat until lightly charred and just beginning to soften. Turn off heat and add finely chopped garlic, tossing together.
Cook the tortillas. Begin heating a dry large cast iron skillet or comal over medium-high until very hot.
Divide the dough into 6-8 pieces, depending on the desired size. Roll each piece into a ball and roll out into a disc slightly thinner than a quarter-inch.
Cook each tortilla on the hot skillet for 15-30 seconds until lightly charred and bubbly, then flip and cook for another 20-30 seconds. Place cooked tortillas on a plate wrapped in plastic wrap to keep warm.
Make the aioli. In a bowl, whisk together 220 grams of mayonnaise, 8 grams of smoked paprika, 30 milliliters of hot sauce, 30 milliliters of lime juice, and 3 grated garlic cloves. Season with salt to taste. Place in a squirt bottle for convenience.
Assemble the burrito. Lay a tortilla flat and add a bed of rice, a generous amount of beans, pieces of chicken, a drizzle of aioli, fajita vegetables, and optionally fresh cilantro and grated cheddar cheese.
Fold the sides towards the center, then roll the bottom over the filling, creating a tight burrito.
Optional: Slice the burrito in half and serve.