Burrito casero de pollo desmenuzado de Taco Bell

Ingredientes

• 1 lb (450 g) boneless, skinless chicken thighs
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 g) taco seasoning
• 1/2 teaspoon (2.5 g) garlic powder
• 1/2 teaspoon (2.5 g) onion powder
• Salt and pepper, to taste
• 1 cup (240 ml) low-sodium chicken broth
• 4 large flour tortillas (10-inch / 25 cm)
• 1 cup (100 g) shredded cheddar cheese
• 1 cup (240 ml) sour cream or Greek yogurt
• 1 cup (150 g) black beans, rinsed and drained
• 1/2 cup (80 g) diced tomatoes or pico de gallo
• 1/4 cup (40 g) chopped cilantro (optional)
• 1/2 cup (120 ml) taco sauce or salsa

Preparación

1. 1

   In a bowl, combine olive oil, taco seasoning, garlic powder, onion powder, salt, and pepper. Mix well. Coat the chicken with the seasoning mixture and let it marinate for at least 30 minutes.

2. 2

   Heat a pot over medium heat. Add marinated chicken and chicken broth. Bring to a simmer and cover. Cook for 20-25 minutes, or until internal temperature reaches 165°F (75°C). Remove from heat and shred with a fork or tongs.

3. 3

   In a mixing bowl, combine the shredded chicken, black beans, diced tomatoes, and chopped cilantro. Taste and adjust seasoning if needed.

4. 4

   Lay a tortilla flat on a surface. Place 1/4 of the filling mixture in the center. Top with cheese, sour cream, and taco sauce. Fold in the sides and roll up tightly to form a burrito.

5. 5

   In a skillet over medium heat, toast the burritos for 2-3 minutes on each side until golden and crispy.

6. 6

   Slice in half if desired, and serve with extra sauce on the side.