Making The Chipotle Burrito At Home | But Better

Chipotle Marinated Chicken:

1. Place the chiles in a medium bowl along with the mushrooms. Submerge everything in the boiling water, place the plastic wrap directly on the chiles and mushrooms to cover and keep them submerged, and let steep until softened. 
2. In a small dry pan over medium heat, add the coriander and cumin seeds. Toast the spices, stirring often, until fragrant, about 1-2 minutes.
3. Add the toasted spices to a blender and blend on high speed until a powder forms. Add in the rehydrated chiles and mushrooms, half of the chile soaking liquid, chipotles in adobo, ground cinnamon, salt and lime juice. Blend until smooth, adding another splash of the soaking liquid if needed. 
4. With the mixer running, stream in the chili oil and continue to blend until the sauce is emulsified and completely smooth. 
5. Add the chicken to a medium bowl, toss in the marinade to coat completely, cover with plastic wrap and marinate in the fridge for at least 1 hour but ideally overnight.
6. When ready to serve, preheat your oven to 400℉ (204℃) and line a baking sheet with foil. 
7. Coat the bottom of a large pan with oil and place over medium-high heat. Add chicken, in batches, and sear on both sides, flipping as needed, until the outside is browned and starting to char in spots. Remove to the foil lined tray and repeat searing the rest of the chicken. Place the chicken in the oven and cook until fully cooked through and a digital read thermometer registers 165℉ (73℃). 
8. Cut the chicken into bite-sized pieces and keep warm until ready to serve. 

‍Tortilla Method:

1. In a medium bowl whisk together the flour, salt and baking powder.
2. While continuing to whisk, gently stream in the hot water immediately followed by the oil. Mix until a dough forms.
3. Remove the dough to a clean work surface and knead until the dough becomes smooth, about 3-5 minutes. Cover with plastic wrap and let rest 1-2 hours at room temperature.
4. Lightly flour a clean work surface with flour. Divide the rested dough into 6 even pieces. Roll each piece into a small ball and generously flour each one. Pat the dough ball down lightly with your hand to start to flatten and then use your rolling pin to roll it into a 12” (30cm) round. Keep each dough covered in plastic wrap until ready to cook to prevent them from drying out. 
5. Heat a 12” (30cm) cast iron pan over medium-high heat. Once ripping hot and just beginning to smoke, add the tortilla to the dry pan. Cook for 15-30 seconds or until it bubbles on the top side in places and begins to brown and char in spots on the bottom. Flip and cook on the second side. Transfer the cooked tortilla to a plate lined with a clean kitchen towel and wrap in the towel to keep warm. Repeat with the remaining pieces of dough.

‍Beans Method:

1. Place the bacon in a skillet over medium heat and cook, stirring occasionally, until the fat renders and the bacon is golden brown and crispy. Remove to a bowl, leaving the fat behind in the pan. 
2. Add the onions to the bacon fat, season with salt and cook until the onions are softened and just beginning to brown. Stir in the garlic and cook for a few seconds, until fragrant. Add the jalapenos and cook for 30 seconds just to incorporate and begin to warm through. 
3. Add in the drained black beans, chicken stock and crispy bacon and bring the mixture to a simmer. Continue to simmer, stirring often, until almost all chicken stock has reduced.
4. Remove from heat and stir in the unsalted butter until melted. 
5. Keep warm until ready to serve. 

‍Rice Method:

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 process one more time to fully clean the rice. 
2. Place the cleaned rice into a rice cooker with the water and cook according to your machine. This will yield approximately 4 cups of rice. 
3. Place the cooked rice into a large bowl and toss together with the lemon and lime zest, cilantro, lime juice, butter and a generous amount of salt to taste. Toss until evenly combined and the butter is melted. Keep warm until ready to use. 

‍Assembly:

1. Lay 1 tortilla down on a clean work surface. To the center of the burrito add some rice, beans, chicken, tomatoes, avocado that is seasoned with flakey sea salt, a generous amount of manchego and cotija cheese; make sure not to overstuff your burrito or it will be too hard to fold. Fold the sides in towards the center and then lift the bottom up and over the filling and roll into a burrito. 
2. Repeat with the remaining tortillas and serve.