Homemade Chipotle Chicken Burrito

Begin with 2 dried guajillo chilies and 2 dried ancho chilies, pull off their tops and deseed them. Place their skins into a bowl along with 4 to 6 dried oyster mushrooms. Pour 1.5 cups or 350 milliliters of boiling water on top of your chilies and mushrooms, and cover with plastic wrap to let them steep and soften.

In a small dry pan, toss in 2 teaspoons or 4 grams of coriander seeds and 2 teaspoons or 4 grams of cumin seeds. Set over medium heat, shaking the pan often until fragrant and beautifully toasted, about 1 to 2 minutes.

Toss those toasted seeds into a blender and blend on high speed until you get a nice fine powder. Then add your rehydrated chilies and mushrooms, along with about half of your soaking liquid, one 7-ounce can of chipotle peppers in adobo, 1 teaspoon or 3 grams of ground cinnamon, 2 teaspoons or 12 grams of kosher salt, the juice of 1 lime, and stream in 4 tablespoons or 60 milliliters of oil while blending until completely smooth and emulsified.

Take 1.5 pounds or 680 grams of boneless skinless chicken thighs left whole, pour your marinade on top, toss them all together, cover with plastic wrap, and let that marinate in the fridge for at least 1 hour or overnight.

In a glass mixing bowl, combine 2 cups or 300 grams of all-purpose flour, 1 teaspoon or 4 grams of kosher salt, and a half teaspoon or 2 grams of baking powder. Whisk until thoroughly combined.

While mixing with a fork, add three-quarters of a cup or 180 milliliters of hot water immediately followed by a quarter cup or 60 milliliters of vegetable oil. Mix until it comes together into a nice dough, dump it onto a work surface, and knead by hand for 3 to 5 minutes until smooth.

Cover the kneaded dough with plastic wrap and let it rest for 1 to 2 hours to allow the gluten to relax.

Cut 4 to 5 strips of smoky bacon into half-inch segments. Place them in a 12-inch skillet over medium heat and cook, stirring often until their fat releases and they get nice and crispy. Remove the bacon leaving the bacon fat behind.

Add 1 very thinly sliced yellow onion to the bacon fat, season lightly with salt, and cook over medium heat, tossing occasionally until soft. Add 4 cloves of minced garlic and sauté until fragrant. Add 1 very thinly sliced large jalapeño and cook for about 30 seconds.

Follow that up with 1 can of drained black beans, a half cup or 120 milliliters of chicken stock, and add the bacon back in. Bring up to heat and let that simmer until almost all the chicken stock has reduced by about 85%. Remove from heat and stir in 2 tablespoons or 24 grams of unsalted butter until completely melted and emulsified.

Rinse 2 cups of dry medium grain rice twice using a strainer over a bowl to wash off excess starch.

Add the rinsed rice into the rice cooker and add equal parts water, so 2 cups of dry rice to 2 cups of water. Turn it on, press the button, and let it cook until done.

Place 4 cups of hot cooked rice into a bowl. Add the zest of 1 lime, the zest of 1 lemon, a half cup of finely chopped fresh cilantro, the juice of 2 limes, 2 tablespoons or 24 grams of unsalted butter, and a generous amount of salt to taste. Stir until thoroughly combined.

Heat a large pan with enough oil to coat the bottom over medium-high heat. Cook the marinated chicken in the pan, flipping often until you have a beautifully browned outside. Then transfer the chicken to a foil-lined sheet tray and bake in a preheated oven at 400 degrees Fahrenheit until fully cooked through to an internal temperature of 165 degrees Fahrenheit.

Divide your rested tortilla dough into 6 even pieces. Roll each piece into a ball. Generously flour your work surface and ball, pat it down until flat, and roll out with a rolling pin into a 12-inch circular tortilla.

Preheat a 12-inch cast-iron pan over medium-high heat. Gently lay your shaped tortilla into the ripping hot pan, let it cook and bubble up for 15 to 30 seconds until the bottom is lightly charred, flip, repeat on the other side, and immediately transfer to a plate covered with a towel.

Cut the cooked chicken into bite-sized pieces. Lay your homemade tortilla down, add a moderate layer of cilantro lime rice, followed by smoky black beans, chopped chicken, 1 cup of diced tomatoes, 1 sliced avocado, flaky salt, a generous grating of aged Manchego cheese, and a half cup of Cotija cheese. Roll it up tightly, cut in half to show the cross-section, and top with 0.25 cup of jalapeño salsa.