Anatomy of My Current Favorite Burrito
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2 from 1 vote

Anatomy of My Current Favorite Burrito

This is my go-to burrito. The Tomato-Chipotle Salsa is the star here, so feel free to swap out your preferred protein source, you'll still get a burrito delicioso.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 2 (Makes 3 loaded burritos)
Calories: 1279kcal
Author: Mexican Please


  • 4 tomatoes
  • 2 white onions
  • 2 chipotles in adobo
  • 3 garlic cloves
  • 1 avocado
  • 1 lime
  • 1 chicken breast
  • 1 cup white rice
  • 2 cups stock (chicken or veggie)
  • 3 flour tortillas
  • Monterey Jack cheese
  • salt
  • pepper
  • oil
  • seasoning (for chicken)


  • Rinse and de-stem the tomatoes (4). Three of these will be used for the Tomato Chipotle Salsa, and one will be used for the Arroz Rojo.  Add the tomatoes to the oven and roast at 400F.
  • Peel and chop 2 onions in half.  Peel 3 garlic cloves.
  • Chop a chicken breast into bite-sized chunks.  Add the chicken to a bowl along with a dollop of oil, salt, pepper, and seasoning for the chicken (I used chili powder).  Stir chicken until coated with the seasoning.
  • For the rice, add a dollop of oil and 1 cup rice to a saucepan on medium heat. Stir and cook until rice starts to turn opaque and brown (a few minutes).
  • Meanwhile, add 1/2 white onion, 1 garlic clove, and 1 tomato (from the oven) to a blender. Pulse blend until smooth. You can add a few tablespoons of the stock if it won't blend at first.  Add blender mixture to the rice and saute for a couple minutes until heated thoroughly.  Add 2 cups of stock and 1/2 teaspoon salt to the rice. Stir well. Bring to a light boil and then reduce heat to a low simmer. This will be fully cooked in another 15-20 minutes when all the liquid is absorbed.  
  • Prepare the chipotles in adobo for the salsa by cutting off the stems and scraping out the seeds and veins. 
  • For the salsa, add the 3 remaining tomatoes from the oven to the blender along with 1/2 white onion, 2 garlic cloves, and only one of the chipotles in adobo.  Pulse blend and taste for heat level. If you want the salsa spicier you can add another half or whole chipotle in adobo. Pulse blend. Add to a bowl and set aside.
  • To cook the chicken, add a dollop of oil to a skillet on medium heat. Add a small handful of diced onion and saute for a couple minutes.  Add the chicken and form a single layer. We'll let this cook until it is mostly cooked through on this first side, approx 5-8 minutes.
  • Meanwhile, we'll build the Basic Guacamole while the chicken is cooking.  Finely dice 2-3 tablespoons of white onion. Crush the onion with the back of a fork until it becomes transparent.  Add onion to a bowl along with the juice of a 1/2 lime, 1/4 teaspoon of salt, and the flesh of a single avocado.  Mix well and taste for salt and lime levels. Add salt and lime juice until it tastes good to you.
  • Chicken is now cooked through on one side, flip and continue to cook for another couple minutes and then add it to a serving bowl.
  • Check the rice. If all the liquid is absorbed, turn off the heat and cover until ready to serve.
  • Roughly chop 1/2 cup of Monterey Jack cheese.
  • Heat a larger skillet on medium heat (to warm up the tortillas and cook the burritos).  Your burrito building station will have the chicken, rice, guac, salsa and cheese close at hand.
  • Heat up a tortilla for a few seconds on the skillet. This will make it easier to roll.  Add generous portions of chicken, rice, guac, cheese, and plenty of Tomato-Chipotle salsa.  Roll tight.  Cook each side of the burrito for a couple minutes or until it turns golden brown.
  • Serve immediately.


A single chicken breast makes 3 loaded burritos when combined with all the other ingredients.
Feel free to use your preferred protein source.
If I have an extra burrito after eating, I roll it in foil and put it in the fridge. Then sometime over the next couple days I will add it straight to the oven and cook for 20-25 minutes.


Calories: 1279kcal