Wet Poblano Burrito -- Chicken Burrito With Creamy Poblano Sauce
Think of this as the ultimate comfort food. A chicken guacamole burrito swimming in a creamy, goopy poblano sauce with otherworldly flavor. Don't forget to roast the poblano peppers. So good!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 poblano peppers
- 1/2 onion
- 2 garlic cloves
- 1/2 teaspoon cumin
- 1 cup stock
- 1/2 cup heavy cream
- 15-20 sprigs cilantro
- 1/2 teaspoon salt
- freshly ground pepper
- 1 chicken breast
- 1-2 Tablespoons chili powder
- 3-4 flour tortillas
- Monterey Jack cheese
- tomato ((optional))
- oil
- 1 cup rice
- 2 cups stock
- 1/2 cup chopped cilantro ((approx 1/2 a bunch))
- 1 lime
- 1 garlic clove
- 1/2 teaspoon salt
- 1 avocado
- 2-3 tablespoon finely chopped onion
- 1/2 lime
- 1/8 teaspoon salt
Instructions
- 1
Roast the poblano peppers in a 400F oven for 15-20 minutes
- 2
Saute 1/2 of a roughly chopped onion and 2 garlic cloves in a dollop of oil
- 3
When poblanos are done roasting, pull off the charred bits of skin
- 4
De-stem and de-seed the poblanos, chopping roughly and adding to the onion
- 5
Add 1 cup stock, 15-20 sprigs cilantro, 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly ground pepper to the pan
- 6
Saute briefly and then combine the ingredients in a blender
- 7
Return mixture to the pan and add 1/2 cup heavy cream
- 8
Mix well until heated throughout (you can also let the sauce reduce a bit if you want)
- 9
For the chicken, season a chopped chicken breast with oil, salt, pepper and chili powder and saute with onion over medium high heat.
- 10
For the Basic Guacamole, start by finely chopping 2-3 tablespoons of onion. Smoosh the onion with the back of a fork until translucent and add to a bowl.
- 11
Add the flesh of the avocado, the juice of a 1/2 lime, and 1/8 teaspoon salt to the bowl. Mix well and taste for seasoning, adding more salt and lime juice if you want.
- 12
For the Cilantro Lime rice, start by lightly sauteing 1 cup rice in a dollop of oil over medium heat
- 13
Add 2 cups of stock and 1/2 teaspoon of salt to the rice. Bring to a boil and then reduce temp to a simmer, letting it cook until the liquid is absorbed.
- 14
Meanwhile, combine the juice of one lime (approximately 2 Tablespoons juice), 1 garlic clove, and 1/2 bunch of rinsed cilantro to a blender. Add a dollop of water and blend until combined. Add this cilantro-lime mixture to the cooked rice and taste for seasoning.
- 15
To build the burritos, start by warming the tortilla. Then add rice, chicken, guac, cheese and a drizzle of poblano sauce to each burrito.
- 16
Roll tight and crisp up on a comal for 2-3 minutes
- 17
Add a layer of poblano sauce to a plate. Add burrito to the plate and top with another helping of the poblano sauce.
- 18
Additional toppings for the burrito include guacamole, tomato, cilantro, and Cotija cheese