Chicken Tinga Burrito
Chipotle chicken, rice, beans, crema and flour tortilla.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Cold tinga in a hot tortilla = soggy burrito. Drain the tinga briefly with a slotted spoon so the rice doesn't go mushy.
Ingredients
Everything below makes 4 servings.
- 1¼ lbboneless skinless chicken thighs
- 4large flour tortillas (burrito size)
- 1 cupwhite rice (uncooked)
- 1 cancanned black beansdrained and rinsed
- 1 mediumyellow onionthinly sliced
- 3garlic clovesminced
- 2chipotle peppers in adobo
- 1 tbspadobo sauce from the can
- 1 cuptomato sauce
- ½ cupqueso frescocrumbled
- ¼ cupMexican crema
- ¼ cupfresh cilantrochopped
- 1limejuiced
- 1 tbspolive oil
- 1½ tspkosher salt
- 1¾ cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 780calories
- 40gprotein
- 90gcarbs
- 29gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Thinly slice onion. Mince 3 garlic cloves. Chop cilantro. Juice the lime.
- Drain and rinse black beans.
Rice
Combine rice with water and salt. Boil, cover, simmer 18 min. Off heat, rest 5 min.
23 min · hands offSear chicken
Heat olive oil in large skillet over medium-high. Season chicken with salt; sear 4 min per side. Transfer to plate.
8 min · hands onSauce and simmer
Reduce heat to medium. Add onion, cook 5 min. Add garlic, 30 sec. Stir in chipotles, adobo, tomato sauce, 1/2 cup water. Return chicken, cover, simmer 15 min.
20 min · hands offWarm beans and tortillas
Warm beans in small skillet with splash of water and pinch salt, 3 min. Warm flour tortillas 20 sec per side until pliable.
4 min · hands onShred and roll
Shred chicken in the sauce. Layer on tortillas: rice, beans, tinga, queso fresco, crema, cilantro, lime juice. Fold sides, roll tight. Sear seam-side down 1 min if you want color.
5 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Sear 3 min/side. Saves about 5 minutes.
Drain jackfruit, add directly to sauce. Saves about 10 minutes.
Press, crumble, simmer 5 min in sauce. Saves about 15 minutes.
Serve filling over rice and beans in a bowl. Saves about 3 minutes.
What keeps
Tinga and rice and beans all hold 4 days. Roll burritos cold-from-fridge and griddle 2 min per side to re-warm - actually improves the texture.
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