Burrito Mojado
Tue, May 4, 2010
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In our quest to re-create the burrito mojado from Café Río, one of our favorite Mexican restaurants, we made these chicken burritos. Burrito mojado is Spanish for “wet burrito” which translates into a burrito drenched in enchilada sauce and melted cheese. Homemade flour tortillas, red enchilada sauce and arroz (Mexican rice) make these burritos exceptional but you can substitute store-bought versions if you are short on time or energy.
You can use the meat filling of your choice. I like using lime chicken because it has a light yet caramelized flavor that blends well with the rest of the ingredients in the burrito.
- 4 flour tortillas
- Pinto beans, rinsed and drained
- Grated cheese
- Light sour cream
- Avocado slices
- 3 chicken breasts (or 4 chicken thighs, trimmed of excess fat)
- 3 limes, juiced
- 1 tsp salt
- 1 Tbsp oil
- 3 ounces of tomato paste
- 1 cup low-sodium chicken broth
- ½ tsp garlic powder
- ¼ tsp salt, to taste
- Dash of black pepper, to taste
- 1 tsp chili powder, to taste
- ⅛ tsp cumin, to taste
- 1 cup long-grain rice
- 2 cups chicken broth (I like using homemade jalapeño chicken broth or canned low-sodium broth)
- 2 tsp tomato concentrate or tomato paste
- ¼ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- 1 tomato, chopped, optional
- Pound the chicken breasts.
- Add the chicken, salt and lime juice to a Ziploc bag.
- Let the chicken marinate for at least 30 minutes or up to overnight.
- Heat the oil on high.
- Reserve the marinade.
- Sear the chicken for about 3 minutes on each side.
- Remove the chicken from the heat and chop it. (The chicken will still be raw in the center.)
- Reduce the heat to medium-high and add the chopped chicken back to the pan with a small portion of the marinade.
- Cook the chicken until it is browned and done. (Once the chicken is cooked all of the way through, you can dump out any remaining liquid to help the chicken caramelize.)
- Mix all of the ingredients in a pan over medium heat.
- Reduce the heat to low and let the sauce simmer for 30 minutes.
- Season the sauce to taste.
- The recipe can easily be doubled or tripled if you need a lot of sauce.
- Coat a pan with oil and place over medium-high heat.
- Brown the rice in the pan. It will only take a couple of minutes.
- Stir it frequently so that it doesn’t burn. You will begin to smell the nutty rice flavor as the rice browns.
- Add the chicken broth to the rice.
- Then add the tomato concentrate and the seasonings.
- Reduce the temperature to low, cover the rice, and let it simmer for approximately 20 minutes until the rice is cooked.
- Stir it occasionally so that the rice doesn’t stick to the bottom of the pan.
- When the rice is almost done, stir in the chopped tomatoes and other veggies if desired, cover and continue simmering the rice until it is fully cooked.
- A variation of this recipe that my family also loves is substituting salsa for some of the chicken broth. When we use salsa we omit the tomato concentrate.
- Spread several spoonfuls of rice down the center of each tortilla.
- Top the rice with a handful of pinto beans and several chunks of lime chicken.
- Sprinkle the chicken with grated cheese.
- Roll up the tortilla to form a burrito and place it in a small baking pan.
- Pour red enchilada sauce over the top of the burrito and sprinkle it with more grated cheese.
- Bake the burrito at 350 degrees until the burrito is heated through and the cheese is starting to bubble.
- If need be, broil it on high to finish cooking the burrito. (Just be sure to watch it closely so that it doesn't burn.)
- Serve the burrito warm with light sour cream and avocado slices.
Tags: arroz, avocados, burrito, cheese, chicken, chicken burrito, flour tortillas, pinto beans, red enchilada sauce, wet burrito
what a great looking burrito….I do love mexican food!