| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 pounds bone-in, skinless chicken thighs, trimmed
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 2 tablespoons canola oil, plus as needed
- 2 large red bliss potatoes, diced (8 ounces)
- 4 poblano peppers, stemmed and seeded, cut into 1/4-inch dice
- 1 large sweet onion, cut into 1/4-inch dice
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 12 dried guajillo chiles
- 4 whole cloves garlic, peeled
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fine sugar
- 3 to 4 turns freshly ground black pepper
- Four 12-inch flour tortillas
- 1 pound grated Chihuahua cheese
- Sour cream, for garnish
- Chopped fresh cilantro, for garnish
- Finely sliced scallions, for garnish
- 1 lime
Instructions
- For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
- To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
- For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
- In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
- Make the burritos: Preheat the oven to 400 degrees F.
- Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
- In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
- Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.
Reviews
Just made this it’s now my go to chicken burrito! The Gaujillo sauce is excellent I added Green Chili Ancho powder to it. I never added sugar it didn’t need it. Thx Guy!!!
These burritos are good the first night but they are excellent the next day! I did make some topped with queso and red sauce absolutely amazing!!!!
Used fresh roasted hatch chilis in place of the poblanos, and chicken breasts. Will make again! Thanks Guy!
I have made this recipe at least four times, and love it every time. It may be time consuming but worth the time to make. It’s by far the best chicken filling for a burrito I’ve ever had. Thanks Guy for a great recipe.
Super yummy, but really time intensive if you have kids for a weeknight meal. I used chicken breast instead of thighs, which cut down the time a bit.
Delicious burritos! Love the combo of the inside filling and the guajillo sauce on the outside. Will be making this again and again! Thanks
The ingredients call for skinless bone-in chicken thighs but cooking instructions say to cook the chicken skin side down. How do you do that with skinless chicken?
I made this burrito recipe for my husband and he loved how they turned out. I tried to follow the recipe to the t, but I couldn’t find chihuahua cheese so I used Monterrey jack instead. Also for the guajilla Chile sauce I halved the recipe, and during the reduction cooking I tasted for heat which I thought was too much so I decided to thicken the sauce with 1 tbsp cornstarch. I turned out well and he said that the sauce had the right amount of heat for his taste. Great recipe, this one is a keeper!
We make these at least once a month !!!
These were awesome