Prep 45 mins
Cook 5 hrs
I had a craving for burritos, and this is what I came up with. For the taco seasoning, I used Mucho Gusto Taco Seasoning Mix. For the shredded chicken, I started with 3 pounds of bone in, skin on thighs, which I roasted with just salt and pepper. I have a small appetite, so one burrito is a serving for me, but if you have a larger appetite, two might be better.
- MAKE THE REFRIED BEANS.
- In a medium dutch oven or heavy sauce pan, combine the pinto beans, diced onion, and 2 1/2 cups water.
- Bring to a boil, covered, then remove from heat and let soak, still covered, for 2 hours.
- After 2 hours, stir the beans and bring back to a boil.
- Reduce to a simmer, and let cook until the beans are very tender. This will take between two and three hours.
- Add the kosher salt. Taste the beans for seasoning, and if necessary, add the MSG. (I find fat free beans to be a bit bland, so I include this. You may omit if you wish.).
- Use a potato masher to crush some of the beans, and stir to thicken the liquid remaining in the pan. If you like your beans smoother, crush as many as makes you happy.
- Set beans aside.
- CHICKEN MIXTURE.
- In a bowl large enough to hold all of the chicken, combine the water and taco seasoning.
- Add the chicken, and toss until all of the pieces are coated with the taco mixture.
- Taste a piece for seasoning, and if needed add salt or pepper to taste.
- Wrap the tortillas in plastic wrap and heat them in the microwave (or a low oven) until they are pliable enough to wrap without breaking.
- Set one tortilla on a workspace.
- Add about two tablespoons of the refried beans.
- Top with about 1 teaspoon of queso fresco.
- Top with chicken mixture.
- Roll up the burrito and place on a serving platter.
- Repeat with the remaining ingredients.
- Top with whatever garnishes you like, and serve.
- NOTE: These freeze very well. Place individual burritos in snack size zipper bags, and freeze in a freezer safe container. Remove from wrapper and heat in the microwave until hot.
These were really good. We used Frontera's New Mexico Taco Skillet Sauce for the chicken. Made for ZWT for The Fearless.
4.5 stars, this was good and satisfying, but didn't quite make our hearts flutter. First, I cooked my chicken thighs as part of Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc #195716 to save time; the flavoring was perfect for this recipe. I began cooking the pinto beans according to this recipe; I hadn't planned on 5 hours of soaking/cooking for the pinto beans, so after the 2 hours of soaking, I shifted to a pressure cooker: I poured the beans into the pressure cooker, added water to 2 inches above the beans, and pressure-cooked for 20 minutes; I then added the kosher salt and pressure-cooked for 10 minutes. Since I had noted very little water left after the 2 hours of soaking, I decided to drain the pressure-cooked beans and mash about half. That led to nice, thick refried beans. (If I had started with the pressure cooker at the beginning, the first round of pressure cooking would have taken only 30 minutes -- that 10 extra minutes would have shaved another 2 hours.) The beans tasted good without the use of oil or lard, a great calorie-saver over canned refried beans. I did not use MSG, don't trust it. Note that most pressure-cooker recipes for refried beans would have added the onion to the second pressure cooking round, and many would add 1 tablespoon minced garlic and 1 diced jalapeno or 2 oz. diced green chilies as well for extra zip. In this recipe the taco seasoning provided the sole spiciness. Assembled, the flavors came together as pure comfort food. We are looking forward to our leftovers. Thanks for sharing, Ingrid! Made for The Wild Bunch for ZWT8's trip to Mexico.