Robert’s Recipes: Easy Chicken Burritos with Mojo

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    Mojo Sauce:
    4 garlic cloves
    2 serrano chilies, seeds removed
    1 large handful fresh cilantro leaves
    Juice 2 limes
    Juice 1 orange
    1/2 cup extra-virgin olive oil
    Kosher salt and freshly ground black pepper
    8 large flour tortillas
    1 (3 to 4 pound) whole roasted chicken, shredded
    Yellow Rice, recipe follows
    Spicy Black Beans, recipe follows
    2 avocados chopped
    2 cup grated queso blanco or Monterey jack cheese
    Sour cream, for garnish
    Cilantro leaves, for garnish
    Lime wedges, for garnish
    Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.

    To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.

    Yellow Rice:
    2 cups long-grain rice
    4 cups water
    2 cloves garlic, smashed
    1 teaspoon turmeric
    1 teaspoon kosher salt
    1 bay leaf
    Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

    Yield: 8 servings

    Spicy Black Beans:
    2 cups (about 1 pound) dried black beans, picked over and rinsed
    3 tablespoons extra virgin olive oil
    1 medium onion, chopped
    1 jalapeno pepper, chopped
    2 cloves garlic, chopped
    2 bay leaf
    Kosher salt and freshly ground black pepper
    Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.

    In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.

    Yield: 8 servings

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