Ingredients

• 4 garlic cloves
• 2 serrano chilies, seeds removed
• 1 large handful fresh cilantro leaves
• Juice 2 limes
• Juice 1 orange
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 large flour tortillas
• 1 (3 to 4 pound) whole roasted chicken, shredded
• Yellow Rice, recipe follows
• Spicy Black Beans, recipe follows
• 2 avocados chopped
• 1 cup grated queso blanco or Monterey jack cheese
• Sour cream, for garnish
• Cilantro leaves, for garnish
• Lime wedges, for garnish
• 2 cups long-grain rice
• 4 cups water
• 2 cloves garlic, smashed
• 1 teaspoon turmeric
• 1 teaspoon kosher salt
• 1 bay leaf
• 2 cups (about 1 pound) dried black beans, picked over and rinsed
• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped
• 2 cloves garlic, chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper

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Instructions

1. Watch how to make this recipe.
2. Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
3. To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
4. Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
5. Yield: 8 servings
6. Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
7. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
8. Yield: 8 servings