Chipotle chicken burrito with curtido
Fermented vegetables feature in Central American cooking as ‘curtido’ – a white cabbage, carrot and onion mix flavoured with coriander. The sour crunchy flavour of the ferment really complements the rest of the ingredients in this recipe.
You can buy your own chipotles in adobo or make your own.
Ingredients
- 2 boneless chicken breasts, skin on
- vegetable oil, for frying
- 30g/1oz lard
- 1 onion, chopped
- 1 large garlic clove, chopped
- ½ tsp dried oregano
- 400g tin black beans or kidney beans, drained and rinsed
- 4 large flour tortillas
- handful finely shredded cabbage or lettuce
- 1 ripe avocado, sliced
- 2 tbsp chipotles in adobo
- 4 tsp soured cream, plus extra to serve
- 2 tomatoes, sliced or chopped
- small handful fresh coriander, roughly chopped
- 70²µ/2½´Ç³ú Lancashire cheese, crumbled
- 4 tbsp kimchi or curtido, plus extra to serve
- salt and black pepper
Method
Preheat a barbecue or griddle pan. Brush the chicken with a little oil and season well with salt and pepper. Grill the chicken until cooked through – the internal temperature at the thickest part should be at least 70C. Keep the chicken warm.
While the chicken is cooking, heat the lard in a frying pan and fry the onion and garlic until softened. Stir in the oregano, then add the black beans and warm them through thoroughly. Season with salt and pepper, then roughly mash the beans with the back of a wooden spoon or potato masher, if you like. Set aside the bean mixture to keep warm.
Briefly soften the tortillas on the barbecue or griddle to make them pliable. Alternatively, wrap them in foil and warm them in a 150C/130C Fan/Gas 2 oven for 5–10 minutes or in a microwave for 30 seconds.
Cut the chicken into slices 3–4mm thick. To assemble the burrito, lay the tortillas out on a worktop. Divide the bean mix, cabbage, chicken slices, avocado, chipotles in adobo, soured cream, tomato and coriander between the tortillas, placing the ingredients on the half nearest you. Top with crumbled cheese and curtido or kimchi. Fold in the sides, then fold up the bottom and roll tightly tucking the sides in. Cut in half on an angle and serve with extra soured cream and kimchi or curtido.