The 2 Dollar Burrito | But Cheaper

Homemade Flour Tortillas:

1. Whisk together the flour, baking powder and salt until evenly combined. 
2. Mix together the warm water and oil and then pour into the flour mixture. Use your hand to mix the flour and water together until it forms a shaggy dough; it’s ok if not all of the flour is incorporated at this point. 
3. Turn the dough and any excess flour out onto a clean work surface and knead for 2-3 minutes or until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes - 1 hour. 
4. Divide the dough into 6-8 even pieces. Roll each piece into a ball between your palms. 
5. Heat a large cast iron pan or comal over medium-high heat while you roll out the tortillas; the pan should be extremely hot before you start cooking the tortillas. 
6. Lightly flour the work surface. Working with one ball of dough at a time, gently flatten the ball with the palm of your hand into a round disc. Next, use a rolling pin, roll the dough into a round that is a little thinner than ¼” (6mm) thick and is about the diameter of a burrito. To keep the round shape while rolling, place the rolling pin at the top of the dough and roll it down once. Turn the dough a quarter turn and roll again. Continue doing this until the tortilla is the correct diameter and thickness. 
7. Carefully add the tortilla to the hot pan and cook for about 30 seconds, or until it browns and chars in spots and puffs up. Flip and cook for another 20-30 seconds or until the tortilla is cooked all the way through and browned on the second side. Transfer to a tortilla warmer or cover with a clean towel and repeat with the remaining dough balls. 

‍Cilantro and Lime Rice:

1. Before cooking the rice, add it to a fine mesh strainer. Place the strainer in a large bowl and fill it up with water. Toss the rice to remove excess starch and then lift the strainer and drain the rice. Empty the bowl and repeat this 1-2 more times to clean the rice. 
2. Place the cleaned rice into a rice cooker with the water and cook according to your machine. 
3. Once finished cooking, add in the butter and salt to taste. Stir until the butter is fully melted and coating all of the rice.
4. Stir in the cilantro and lime juice until evenly combined and then keep warm until ready to use.

‍Chicken:

1. Preheat your oven to 400℉ (205℃). 
2. Place the chicken thighs in a large bowl and add in the salt, onion powder, garlic powder, cumin, smoked paprika, freshly ground black pepper and the liquid from the chipotles in adobo. Toss to coat the chicken evenly in all of the ingredients.  
3. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the pan, and let the oil heat until it is almost smoking. Add the chicken, in batches, so they are in an even layer and not overcrowding the pan. Sear for 2-3 minutes or until deeply caramelized and charring in spots, flip and sear for another 1-2 minutes or until seared on the second side; the chicken doesn’t need to be cooked through at this point. Place on a baking sheet and repeat with the remaining pieces of chicken, adding more oil to the pan if needed.  
4. Once all the chicken is seared and on the baking sheet, bake them in the oven for 10-15 minutes or until cooked all the way through with an internal temperature of 165℉ (74℃).
5. Once cooked, let cool slightly and then cut the chicken into bite-sized pieces. Place the cut chicken back on the baking sheet and toss in its own pan juices. Keep warm. 

‍Beans:

1. In a medium saucepan over medium heat melt the butter.
2. To the melted butter, stir in the sweet onion, jalapenos and salt and pepper to taste until evenly combined. Cook, stirring occasionally, until the onions and jalapeno soften. 
3. Add in the black beans, hot sauce, and more salt to taste. Stir until combined and cook, stirring often, until everything is heated through.
4. While the beans heat, add the bacon to a cold, medium skillet and place over medium heat. Cook the bacon, stirring often, until the fat is rendered and it is golden brown and crispy. Remove to a paper towel lined plate to remove excess fat and then finely chop the bacon. Reserve the pan with the bacon fat still in it for the fajita style veggies. 
5. Add the chopped bacon to the beans and stir until incorporated. Keep warm until ready to use. 

‍Fajitas Style Veggies:

1. In a medium bowl, toss together the red bell pepper, sweet onion, and jalapenos until evenly combined.
2. Heat the reserved bacon fat from the beans in the same medium skillet. Once the fat is very hot add the veggies, season with salt and cook, stirring occasionally, until lightly charred and just beginning to soften, about 3-5 minutes.  
3. Turn off the heat and stir in the garlic and toss together. Adjust seasoning with salt, if needed, and hold warm until ready to use. 

‍Aioli:

1. Whisk together all the ingredients in a medium bowl. Optionally, add the aioli to a squeeze bottle for easy assembly. Refrigerate until ready to use. 

‍Assembly:

1. Lay a warm tortilla on a clean work surface. To the center of the tortilla add some rice. Top the rice with black beans followed by the chicken, a generous drizzle of the aioli, the fajita style veggies, cilantro leaves and a generous grating of cheddar cheese. 
2. To roll the burrito, fold the sides towards the center. While holding the sides in place, roll the bottom of the tortilla up and over the filling and continue to roll until the filling is fully wrapped and sealed. Place the burrito seal side down. 
3. Repeat with the remaining burritos and serve.