Burrito Poblano Húmedo -- Burrito de Pollo con Salsa Cremosa de Poblano

Ingredientes

• 2 poblano peppers
• 1/2 onion
• 2 garlic cloves
• 1/2 teaspoon cumin
• 1 cup stock
• 1/2 cup heavy cream
• 15-20 sprigs cilantro
• 1/2 teaspoon salt
• freshly ground pepper
• 1 chicken breast
• 1-2 Tablespoons chili powder
• 3-4 flour tortillas
• Monterey Jack cheese
• tomato ((optional))
• oil
• 1 cup rice
• 2 cups stock
• 1/2 cup chopped cilantro ((approx 1/2 a bunch))
• 1 lime
• 1 garlic clove
• 1/2 teaspoon salt
• 1 avocado
• 2-3 tablespoon finely chopped onion
• 1/2 lime
• 1/8 teaspoon salt

Preparación

1. 1

   Roast the poblano peppers in a 400F oven for 15-20 minutes

2. 2

   Saute 1/2 of a roughly chopped onion and 2 garlic cloves in a dollop of oil

3. 3

   When poblanos are done roasting, pull off the charred bits of skin

4. 4

   De-stem and de-seed the poblanos, chopping roughly and adding to the onion

5. 5

   Add 1 cup stock, 15-20 sprigs cilantro, 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly ground pepper to the pan

6. 6

   Saute briefly and then combine the ingredients in a blender

7. 7

   Return mixture to the pan and add 1/2 cup heavy cream

8. 8

   Mix well until heated throughout (you can also let the sauce reduce a bit if you want)

9. 9

   For the chicken, season a chopped chicken breast with oil, salt, pepper and chili powder and saute with onion over medium high heat.

10. 10

    For the Basic Guacamole, start by finely chopping 2-3 tablespoons of onion. Smoosh the onion with the back of a fork until translucent and add to a bowl.

11. 11

    Add the flesh of the avocado, the juice of a 1/2 lime, and 1/8 teaspoon salt to the bowl. Mix well and taste for seasoning, adding more salt and lime juice if you want.

12. 12

    For the Cilantro Lime rice, start by lightly sauteing 1 cup rice in a dollop of oil over medium heat

13. 13

    Add 2 cups of stock and 1/2 teaspoon of salt to the rice. Bring to a boil and then reduce temp to a simmer, letting it cook until the liquid is absorbed.

14. 14

    Meanwhile, combine the juice of one lime (approximately 2 Tablespoons juice), 1 garlic clove, and 1/2 bunch of rinsed cilantro to a blender. Add a dollop of water and blend until combined. Add this cilantro-lime mixture to the cooked rice and taste for seasoning.

15. 15

    To build the burritos, start by warming the tortilla. Then add rice, chicken, guac, cheese and a drizzle of poblano sauce to each burrito.

16. 16

    Roll tight and crisp up on a comal for 2-3 minutes

17. 17

    Add a layer of poblano sauce to a plate. Add burrito to the plate and top with another helping of the poblano sauce.

18. 18

    Additional toppings for the burrito include guacamole, tomato, cilantro, and Cotija cheese