It’s Oscar night! I was feeling the need to fix somethin’ yummy, but was too lazy to drive to the store. So. Somethin’ yummy with what I could find in the house: essentially chicken burrito stuff. Wah. I wanted something more than a basic chicken (boring) burrito. What to do? How can I up the yummy factor of the chicken? Hmmmm….how DOES one braise chicken? Is that something that would work here? A quick internet search provided the technique, a quick scurry around the kitchen provided what I hoped would be a nice combination of spices. Result: OMG–I don’t think I’ll ever make chicken burritos another way!
You’ve got most, if not all of this in your house if you love Mexican food:
For the beer-braised chicken:
- 1 to 1 1/2 pounds of chicken–cuts of your choice (I used boneless, skinless thighs.)
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup flour
- 2-3 TBSP masa harina (Fine corn meal would be OK.)
- 1 TBSP olive oil
- 1 TBSP butter
- 1 small can chopped green chilis
- 3 cloves garlic, minced
- 1 medium yellow onion, chopped
- 2 chipotles in adobo, chopped
- 1 can or bottle of beer (Use a good beer–the flavor will concentrate as it cooks!)
For inside the burrito:
- tortillas (I used low-carb flour tortillas.)
- 1 can of beans of your choice (I had pintos, and they were yummy with this chicken!)
- cooked rice (I had leftover spanish rice.)
- grated cheese of your choice
For the outside:
- 1 can of Stokes Green Chili (If you have a favorite green chili–like Durango Diner or 505 sauce, by all means, use that!)
- grated cheese of your choice
- chopped tomatoes, green onions, lettuce
- avocado slices
- sour cream or plain yogurt
- Place a large fry pan over medium-high heat. Add olive oil and butter.
Mix flour and masa harina in a shallow bowl.
Place cumin, oregano, salt and pepper in a large ziploc. Add the chicken. Shake and rub until spices are evenly distributed upon the chicken pieces.
Remove each piece of chicken and dredge in the four mixture. Shake off excess flour and place in the fry pan. Working in batches as needed to prevent crowding. (Crowding will steam the chicken, eliminating the nice crust that should form.) Always wash hands carefully before and after handling raw meat.
Brown chicken, about 5-7 minutes per side. Remove from heat.
While chicken browns, chop the onion and chipotles, mince the garlic and open the green chilis.
Transfer chicken and veggies to a pot and pour the beer over the top. Adjust the ingredients a bit to evenly distribute the peppers. Cover and cook for 20 minutes. (You won’t believe how yummy it will smell and how succulent the chicken will be!!!)
Heat green chili, beans, rice and tortillas. Chop tomatoes and green onions. Slice avocado and shred lettuce.
When chicken is done, remove each piece and chop into bite-sized pieces.
Time to assemble your burritos! Start with a tortilla, place however much you want of the following: cheese, chicken, beans, rice.
Tuck two ends in and roll. Smother with green chili, more cheese, lettuce, green onion, tomatoes, avocados, and a dollop of sour cream. Savor the yumminess that beer-braised chicken makes in a burrito!
I’m a medium-spicy kind of girl, but DH LOVES heat. This was perfect spicy for me, he added hot sauce on top. The chicken was really a presence in these burritos, beer braising was just the thing to take these burritos up to Oscar-worthiness–along with a margarita!
I was also thinking this chicken would have been fabulous served over rice, using some of the cooking liquid as sauce. Maybe garnished with chopped cilantro….mmmmm…yummy!