Heres our take on what has become one of the most popular fast foods out there in recent times. We’ve slow cooked chicken until it’s tender enough to pull apart and served it with fresh guacamole, pico de gallo salsa and lovely rice.
Our Gran Luchito Chipotle Paste Paste works really well here giving the wraps a subtle smoky spice that you’ll be wanting again and again. Chicken can be marinated and cooked beforehand.
2 hrs 30 mins
Combine onion, coriander, lime, garlic, Gran Luchito Smoked Chilli Paste, red wine, chorizo, olive oil, salt & pepper
Add chicken thighs
Make salsa with onion, tomato and coriander
Pull chicken, reduce sauce, then recombine
Assemble on tortillas
How to make it
Gran Luchito Chipotle Paste, chorizo (chopped as finely as possible), olive oil, red onion, garlic and chopped coriander stalks and a splash of red wine. It’s best to put this all in a freezer bag (otherwise use a tupperware or bowl), tie it up and leave for as long as possible (2 hours minimum).
While the chicken is marinading, get cracking on the other elements of the burrito. Start with the rice.
Gently fry the onion and garlic until softened in the olive oil. Add the rice but be careful not to burn it (keep it moving). After 4-5 mins, start following the instructions on the rice, using chicken stock in place of water. Stir through a handful of coriander just before serving.
Next up is the pico de gallo. This is a very simple salsa that’s very popular in Mexico. Nothing complicated, just roughly chop the tomato and onion and combine with lime juice, chopped coriander in a bowl and mix. Season as you like it.
Once the chicken is nicely marinated, get it in a pan, add the tinned tomatoes and stir well. Pop a lid on and cook on a very low heat for a good couple of hours.
As you approach serving time, prepare your guacamole. Scoop out the flesh from your avocados and get the lime juice on before anything else (this will stop it going brown). Throw in a handful of chopped coriander, chopped spring onion, salt & pepper and stir together. We all know how we like our guac, but for us, it’s all about leaving the avocado a little chunky. Taste as you go. Add seasoning and extra lime juice if you think it needs it. Get this under cling-film and in the fridge.
When it’s ready, remove the chicken to a bowl. Return the sauce to a high heat and reduce it down until it gets a bit thicker (approx. 15mins). Taste & season.
Meanwhile, pull the chicken with a couple of forks having removed and discarded the bones. The skin is delicious crisped up on a hot griddle pan and chopped up adding extra texture to the burrito. Combine the pulled chicken with the reduced sauce and stir. Leave this for as long as possible before serving.
Warm the tortillas in a pan.
Stir coriander through rice.
Bring all together and enjoy (you can put all of the elements in a wrap, or just wrap the meat and serve the rest as sides. Up to you!)