Tyler Florence-Chicken Mojo Burritos

 
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I posted this recipe a while back when my blog was new. In case you missed this great recipe, I am posting it again. This is on the menu plan for Ithe weekend!

This burrito is made with black beans, yellow rice and a very delicious mojo sauce you will love.I saw this recipe on Food Network and had to make it.

Mojo Sauce

4 garlic cloves

2 Serrano chilies, seeds removed

1 large handful fresh cilantro leaves

Juice 2 limes

Juice 1 orange

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 large flour tortillas

1 (3 to 4 pound) whole roasted chicken, shredded

Yellow Rice, recipe follows

Spicy Black Beans, recipe follows

2 avocados chopped

1 cup grated queso blanco or Monterey jack cheese

Sour cream, for garnish

Cilantro leaves, for garnish

Making the mojo sauce. Put the chillies, cilantro, lime juice, orange juice, and olive oil into a blender and blend until smooth. Add salt and pepper to taste.

To make the burritos: Warm tortillas on grill or skillet. In center oftortilla place chicken, rice, black beans, cheese, avocado, mojo sauce and sourcream. Roll or fold over and garnish with lime and cilantro.

Yellow Rice:

2 cups long-grain rice

4 cups water

2 cloves garlic, smashed

1 teaspoon turmeric

1 teaspoon kosher salt

1 bay leaf

Put all the ingredients into a heavy bottomed pot, stir well, Bring rice to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf,and serve.

Spicy Black Beans:

2 cups (about 1 pound) dried black beans, picked over and rinsed

3 tablespoons extra virgin olive oil

1 medium onion, chopped

1 jalapeno pepper, chopped

2 cloves garlic, chopped

1 bay leaf

Kosher salt and freshly ground black pepper

Place beans in pot and cover with water to quick soak. Bring to a boilfor 2 minutes. Let stand one hour.

In the same pot, heat the olive oil. onion, jalapeno pepper, garlic, and bay leaf and cook until vegetables are soft about 5 minutes. Add the beans and cover with water by about 1 inch. Bring beans to a boil, reduce the heat, cover, and simmer for 1to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard.Season beans with salt and pepper.

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