This is a recipe that’s very simple and culled from several different sources as well as some made up embellishments. Simply put, these are just burritos that are fried in the end. But the you can premix the filling or layer it as it is often done in burritos. This recipe puts all of the filling together first and uses shredded chicken. Other items can be substituted like black beans, beef or pork.
For this you’ll need: x4 large flour tortillas, 1 large skinless chicken breasts, 1/2 cup salsa, 1/2-1 cup cheddar cheese (shredded), 1 cup refried beans, 1 tsp ground cumin, 1/2 teaspoon chipotle chili powder, 3 cups vegetable oil, sour cream, olive oil, salt and pepper.
First, create the shredded chicken. Cut a large chicken breast in half in thickness forming two thin(ner) fillets. Season the two halves with salt and pepper on both sides. Heat about 2 Tbsp olive oil in a large skillet over a medium flame. Place the cutlets into the skillet and cook, turning once or twice, until browned and cooked through – about 10 mins. Remove the cooked chicken from the pan and place onto a cutting board. Using 2 forks in two hands start to gently pull the chicken apart along the “grain.” Fully cooked chicken should pull apart pretty easily and one cooked breast should create about 2 cups of shredded chicken.
Placed the chicken into a large bowl and add the salsa, refried beans, cumin, chili powder and stir together. Add the cheese (increasing or decreasing according to taste) and combine well.
Meanwhile, place enough vegetable oil into a large dutch oven so that it is about 1″ deep and place onto the stove on medium high heat.
Scoop a large serving spoon full of the filling onto the bottom third of a flour tortilla (and add more cheese if you like) fold the short bottom edge up and the two sides in to create the beginning of an envelope and then roll that envelope forward.
Once the vegetable oil is shimmering, using tongs, gently and carefully place the burrito into the hot oil seamside down. You should be able to do x2 burritos at a time in each batch. Fry until golden – about 3 mins – and, again using tongs, gently and carefully turn the burrito over and fry the other side – again for about 3 mins. Remove from heat with the tongs and place onto a paper towel lined serving plate to cool slightly.
Top with more salsa and some sour cream (and some scallions, if you like) and enjoy.
Dinner at Our Place 