Chef Toby shares his recipes for fresh pico de gallo, guacamole, and slow cooker chicken for chipotle burritos.
Shredded Chicken Chipotle Burritos
2 lbs. boneless skinless chicken breast
1 cup low sodium chicken stock
1 tbsp. Cumin
1 tbsp. Chili powder
1 tbsp. Onion powder
1 tbsp. Garlic powder
6 oz. Tomato juice
2 cups corn
2 cups black beans
3 cups brown rice (prepared to package instructions)
S&P (to taste)
Place all ingredients in a slow-cooker crock pot and cook on medium heat for 4-5 hours or until chicken reaches “shredding” consistency (it should pull apart easily using two forks). Strain liquid, shred chicken using two forks. Add corn, black beans, and chicken back to slow cooker and heat on low for 20 minutes.
Chipotle pico de gallo
1 cup diced tomatoes
¾ cup diced red onion
1/8 cup finely chopped cilantro
1/8 cup pureed chipotle peppers
2 tbsp. lime juice
S&P to taste
Combine all ingredients in small mixing bowl, incorporating thoroughly.
Guacamole
2 Hass Avocados
¼ cup finely chopped red onion
2 tbsp. chopped cilantro
2 tbsp. lime juice
2 tbsp. pureed chipotle peppers
S&P to taste
In a mixing bowl, mash avocado until smooth. Stir in remaining ingredients.