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Shredded Chicken Burrito Recipe - Authentic Mexican Style , 3.1 out of 5 based on 91 ratings

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Rating: 3.1/5 (91 votes cast)

Here's a fabulous shredded chicken burrito recipe for you! Slow simmered chicken thigh meat seasoned Mexican style. Chili's, peppers and onion are added for great flavor and a little crunch. Top it with a home made roasted tomatillo salsa and you've got one terrific shredded chicken burrito recipe that any Mexican restaurant would be proud to serve. Easy to make, enjoy!

Ingredients: Shredded Chicken

4 lbs. boneless, skinless chicken thighs

2 1/4 teas. salt

1 teas. pepper

1 teas. garlic powder

1 teas. chili powder

1/2 teas. cumin powder

3/4 teas. paparika

enough water to cover (about 6 cups)

Also:

1 medium size red onion (sliced)

1 Anaheim chili (sliced)

1 red pepper (sliced)

Method: Shredded Chicken

Start by thoroughly washing your chicken. Remove any excess fat that may be present.

Add your chicken to a large saute pan or stock pot.

Pour in enough water to completely cover the chicken, it should be around 6 cups depending on your cooking vessel.

Add all of the seasoning.

Note: Do not add the onion, chili or red pepper yet. This comes later.

Bring your chicken to the boil.

Reduce heat to a simmer, about low to medium low heat. Cover with a tight fitting lid and simmer for 30 to 40 minutes, stirring occaisionally. You want to simmer it long enough for the chicken to start breaking up, when you "poke" at it with a spoon or spatula.

While your chicken is simmering slice the veggies. The onion should be cut in half and then sliced into "half moon" slices about a 1/4 in. thick. The red pepper should be sliced into strips about 1 1/2 in. long and 1/4 in. thick. The Anaheim chili is sliced to about 1 in. long and 1/8 in. thick. Transfer to a plate or bowl and set aside for now.

Note: While you're slicing the veggies for the chicken you can also prepare the veggies for the roasted tomatillo salsa (below) and get them into the oven.

After the chicken has simmered for 30 to 40 minutes you should still have most of the liquid remaining so remove the lid and turn up the heat to high to boil off "most" of the remaining liquid. You want to keep a small amount of liquid, just enough to cover the very bottom of the pan. It should be roughly about a 1/2 cup or so. This liquid will keep the chicken moist while the veggies cook.

Turn the heat back down to medium low. Do not break up the chicken yet. It will be tempting to break it up but hold off. When you start stirring in the veggies it will break. You want to keep big pieces of shredded chicken for consistancy.

Add your sliced onion, chili and red pepper. Carefully fold it in until completely mixed in evenly throughout. You'll notice that the chicken will break up leaving nice size pieces.

Cover with the lid and slow simmer it until the veggies have softened, about 30-40 minutes. Low and slow is the way to go with chicken. This will keep it very moist and tender. At the very end remove the lid, turn up the heat and evaporate any left over liquid if neccessary. Keep an eye on it, once any liquid is gone remove it from the heat. You don't want it drying out or burning.

Your chicken is now complete and ready for shredded chicken burrito assembly!

Ingredients: Roasted Tomatillo Salsa

1 lb. fresh tomatillos (5-8 depending on size)

2 Anaheim chilis

1 medium red onion

2-5 jalapenos (optional) (how hot do you like it?)

1/2 teas. salt

1/2 teas. garlic powder – OR – 4-5 cloves fresh

1/4 teas. cumin powder

1/4 teas. pepper (no need if using jalapenos)

3/4 teas. dry Mexican oregano

2 tbsp. white vinegar

about 1 1/2 cups water (see instructions below)

Method: Roasted Tomatillo Salsa

Tip: When buying tomatillos for this recipe you want to get big ones. The little ones tend to be tangy and sour, even after roasting them so keep this in mind.

Remove the outer husk on the tomatillos and wash them off. They have a sticky residue. Slice them in half and add them to a baking dish.

Wash the Anaheim chili's and cut the tops off. Slice them lenthwise and remove the seeds. Place them into your baking dish.

Peel and cut the red onion into about 6 pieces. Just cut it in half and then cut each half into 3rd's. Add to your baking dish.

If you use jalapenos slice and seed them like the Anaheim chili's. Add to your baking dish.

For fresh garlic just peel them and add them whole to your baking dish.

Once you have all the veggies in the baking dish, arrange everything for even cooking.

Pre heat your oven to 350 degrees and place your baking dish in and roast for about an hour. Remove and cool to room temperature.

Add your roasted veggies to a blender or food processor along with all of the seasonings and vinegar.

Pour in just enough water to cover, about 1 1/2 cups. Blend until smooth. This recipe will give you almost 4 cups of salsa.

Transfer to  container and refrigerate for about 1/2 an hour. This will give it time to marinate and "marry" the flavors. Taste it to see if it needs anymore seasoning, it should be fine.

Note: I was making this recipe for people with a variety of tastes so I added no jalapeno to mine. I divided the salsa into 3 parts to make 3 differents "hotnesses" using a hot sauce called Tapatio. One part had no hot sauce for mild. The 2nd had a little hot sauce to make it medium and the 3rd I added more to make it hot. For most people I would recommend 2 jalapenos added to the baking dish to bake with the rest of the veggies. I also used garlic powder but fresh garlic works great 🙂

Your roasted tomatillo salsa is now ready for the shredded chicken burritos, so let's put it all together. Oh, and by the way, this salsa is great on tacos!

For The Shredded Chicken Burritos

You'll need:

Shredded Chicken

Roasted Tomatillo Salsa

5-6 giant Flour Tortillas

OR

10 -15 "Burrito Size" Flour Tortillas

Assembly: Shredded Chicken Burritos

Heat your tortillas in the Microwave for about 30 to 45 seconds each.

Or, wrap 5 or 6 in foil and place in a preheated 350 degree oven for about 5-8 minutes, until warm and pliable.

Or, heat in a large skillet or on a griddle over medium heat (350 degrees) for about 30 to 40 seconds per side. Until their warm and pliable.

Place a warm tortilla on a plate and add a large pile of shredded chicken in the middle of the tortilla and spread it out lengthwise across the center. Leave some room on either side.

Spoon the roasted tomatillo salsa over the top of the chicken. This is to your liking. Add as much or as little as you want 🙂

Fold both sides in. Lift the bottom of the tortilla over the filling. Using your hands carfully push the filling inside the "pocket" to pack it in. Then just roll it up!

Continue making burritos until your done and you're ready to eat!

This recipe shows you how to make a basic shredded chicken burrito but you may like to add more toppings so here are some suggestions for you:

Things that work well with these burritos are, lettuce, tomato, pico de gallo, sour cream, guacomole or avacado slices, olives. cilantro and onions or whatever else you think would go well with these.

The slow simmered chicken has a great earthy flavor and is very mellow. The addition of the peppers and onions gives it a slight crunch and adds layers of goodness, YUM!  The roasted tomatillo salsa gives your taste buds a nice pop and can be made as mild or hot as you like it.

As I said earlier this is a very basic shredded chicken burrito recipe that can be "topped" in many different ways. Use your imagination and add some of the suggested toppings if you like. I think you'll really have fun with this easy to make shredded chicken burrito recipe. Enjoy and Happy Cooking!

David

sealdreans43.blogspot.com

Source: http://davidsfreerecipes.com/shredded-chicken-burrito-recipe/

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