FRIDAY RECIPE: Chipotle Pork or Chicken Burritos
This was thee MOST requested dish I made for clients. Heck, I probably made thousands upon thousands of these over the 22 years I cooked for people.
Photo of 20 Chipotle Chicken Burritos I made for a regular client, before bagging them.
Although Chipotle is in the title, it’s really not spicy with heat. Nor does it have anything to do with that terrible chain restaurant by the same name.
I created this recipe shortly after starting my Personal Chef business. It’s an ode to my mother, Frances “Lolly” Hale, who was an expert in all Southwest/Tex-Mex cooking. She loved when I made these for her and my Dad. My Dad always commented that they needed more heat, but since I cooked for so many people who had issues with spicy hot foods, I cut out my original addition of chipotle peppers in adobo sauce out of this recipe. (You could easily add those to kick up the heat)
And don’t be intimidated by the amount of spices used. They are all key to getting that amazing flavor you’d expect from true South of the border cuisine.
Lastly, when I originally created this recipe, I always made it on the stove top, as the below recipe suggests. As time when on though, I bought a pressure cooker, then an Instapot which cut the cooking time down to 30 minutes. If using your Instapot or pressure cooker combine all the ingredients in the pot, mix well, making sure to add a 1/4 cup water in the pot. Set on high and set the timer for 30 minutes. The meat will be sooooo moist and tender you could easily use this mixture in so many ways, whether it be tacos, enchiladas, pies, or hell, even eggrolls (which I did a number of times for catered events). One last change-up to make this vegetarian would be to replace the animal protein with tofu or seitan. You will just need 2-3 blocks of tofu and you will need to press the tofu first to get out as much liquid as possible, then break them into large chunks.
I hope you enjoy this recipe as much as my clients did. And please, let me know if you have any questions or comments!
Chipotle Pork or Chicken Burritos
Chef Shirle’ Koslowski ©2003
Makes 20 Burritos
3 lbs. Pork rib meat (country style, boneless)
or
3 lbs Pork Butt-cut into large chunks
or
5 Large Chicken breasts, cut into chunks
1 - 14 oz. Can diced tomatoes (with zesty chiles, if you can find them)
1 Tbs garlic powder
2 Tbs onion powder
2 Tbs. smoked paprika
1 Tbs sweet paprika
2 Tbs. chili powder
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