Pinto Beans, Chicken, Fresh Mango Salsa Burritos

Pinto Beans, Chicken, Fresh Salsa Burritos

Author: this little italian

Recipe type: Lunch, supper, snack

Cuisine: Mexican

Prep time: 24 hours

Cook time: 2 hours

Total time: 26 hours

Serves: Serves 4

This is a simple recipe to make, the beans soak overnight though, so plan ahead, get ready for your house to smell amazing and enjoy! Scratch-made pinto beans with cumin and coriander, roasted chicken and fresh mango salsa. Break out the Mexican Moonshine, shake up some margaritas and you're set!

Ingredients

Pinto Beans

8 OZ pinto beans, rinse and soak overnight. Pour through a colander to drain.
1 quart chicken or veg stock
Spices:
1 TSPN cumin
½ TSPN dill
½ TSPN oregano
½ TSPN onion powder
½ TSPN fenugreek
¼ TSPN chili powder
¼ TSPN coriander
Salt & Pepper

Roasted Chicken

3lb whole chicken (organic)
1 red onion (peel and cut in quarters)
1 lemon (cut in half)
Olive Oil
8 pats of butter
Honey
Large sprig cilantro
Salt & Pepper
The other half of your spices (from the beans)
1 cup chicken stock

Mango Strawberry Salsa

1 mango diced
8-10 strawberries diced
1 tomato diced
Half English cucumber diced
3 scallions diced
2 TBS finely chopped cilantro
Salt & Pepper
Olive oil, dark balsamic vinegar

4 large flour tortillas or 8 small ones

Instructions

Pinto Beans:

To a stock pot add 1 quart of chicken or veg stock and the pinto beans. Season with salt & pepper.
Premix spices, add ½ to the pot. Reserve the other half. Cook over high heat, bring to simmer. Lower heat, cook w/ the lid partially on 2.5 - 3 hours. (Trust me, it needs every minute.)

Roasted Chicken:

Preheat the oven to 350
Clean, trim, rinse and pat dry the whole bird.
Drizzle olive oil, both sides. Salt & Pepper both sides.
Separate the skin from the chicken breasts, place the butter under the skin, 4 pats each side.
To the cavity add a red onion cut in quarters
Cut a lemon in half and squeeze both halves over the top
Season the chicken with the leftover spices (from the beans.)
Place several sprigs of cilantro on top of the chicken and drizzle honey over the whole bird. Pour the chicken stock into the pot. Cover and roast in the oven for 2 hours

Mango Strawberry Salsa

Add the mango, strawberries, tomato, cucumber, scallions and cilantro to a medium bowl. Drizzle olive oil and a few TBS of vinegar. Stir, mixing thoroughly. Season with salt and pepper to taste. You can make this a day ahead if you like!

While the chicken is resting, place the flour tortillas in foil and warm them in the oven. After about 10 minutes, I like to break down the chicken, removing the meat from the bones - you can either slice, cube or shred. Build your burritos and serve!

Notes

Serve with shredded Mexican cheese, sour cream and garnish with a squeeze of fresh lime juice.

Ready for the oven! One organic 3 lb chicken smothered in spices, cilantro and honey. Two hours and we’re golden.

Roger Clyne’s Mexican Moonshine Reposado, Silver, and Anejo. Don’t use margarita mix when fresh pineapple, cantelope or lime juice tastes so much better! A little orange liqueur and Triple Sec – so many choices! Guess we’ll be here a while!