Chicken Burritos with Pico de Gallo Salsa
Rick Stein's recipe for Chicken Burritos with Pico de Gallo Salsa, as seen on his BBC series, The Road to Mexico, will help you master this popular dish with ease.
From the book
Rick Stein: The Road to Mexico
Classic dishes you'll fall in love with
All the recipes from Rick's TV series
Learn to make authentic Mexican food
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Introduction
When I test recipes for my cookery books I like to work with Portia Spooner in the cottage in Padstow, and I ring up The Seafood Restaurant and ask for a particularly bright young chef to come and give us a hand. This time head chef Stephane Delourme was deeply apologetic but couldn’t spare anyone. My son Jack, who’s now following in his dad’s footsteps and making TV cookery shows called ‘Born to Cook’, suggested his girlfriend Lucy Musca. He said, ‘She’s done a bit of cooking’, so I thought better somebody than nobody. She’s Aussie but turns out to be half-Italian and does anyone know anyone who’s half-Italian who can’t cook, because I certainly don’t! And more to the point she casually mentioned that she used to have a Mexican streetfood taco stand in Oxford, of all places. This recipe is fab and much as I bang on about the wonderfulness of corn tortillas, flour ones do have their place. They are much better for bigger fillings like this one, and the gluten content in the flour makes for a proper wrap.
Ingredients
| 4 | chicken thighs, boned |
| 4 | large flour tortillas |
| 200-250g | cooked rice |
| guacamole | |
| handful grated mozzarella | |
| 4 tbsp | soured cream |
| ½ | little gem lettuce, shredded |
| For the pico de gallo salsa: | |
| 2 | large ripe tomatoes, deseeded and finely diced |
| ½ | onion, finely chopped |
| A handful | coriander, chopped |
| 1 | green serrano or jalapeno chilli, finely chopped |
| ¼ tsp | salt |
| juice of ½-1 lime | |
| For the chipotle crema: | |
| 2 | chipotles en adobo, finely chopped or mashed in a pestle and mortar |
| 2 tbsp | soured cream |
| 2 tbsp | mayonnaise |
| squeeze of lime juice | |
| pinch of salt | |
| For the marinade: | |
| juice of two limes | |
| 2 | cloves of garlic, crushed |
| 60ml | olive oil |
| 1 heaped tsp | oregano |
| 1 tsp | chilli flakes |
| 1 tsp | brown sugar |
| salt and pepper |
Method
Mix the marinade ingredients in a bowl, add the chicken thighs, then cover and leave them for 2 hours or longer in the fridge.
Seal the chicken thighs in a hot pan for a few minutes. When they are browned, add the marinade to the pan, cover and leave the chicken to cook through for 10–15 minutes. Slice the chicken into strips.
To make the pico de gallo salsa, mix all of the ingredients together in a bowl, starting with the juice of half a lime and adding more to taste, if required.
To make the chipotle crema, mix all of the ingredients together and set aside.
Lay the tortillas on a board and layer up the fillings – rice, guacamole, mozzarella, soured cream, lettuce and chipotle crema. Fold up the bottom of each tortilla, then fold the sides in and roll the tortilla up to contain the filling. Cut it in half to serve.
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