Welcome to Cinco de Mayo! In California, it’s one of those days when everyone seems to embrace their “Mexican” side. It’s a lot like Saint Patrick’s Day, when the world becomes Irish.
Now I know that typically I go all-out with our Cinco de Mayo feasts. We’ve done it all from a strict interpretation of a Catholic Friday Feast with that south of the border flair to three and four course celebrations. A while back, rather than rehash all my favorites for this day, I simply gave you a Create Your Own Feast link to browse at your leisure.
Today’s recipe, believe it or not, was inspired by lunch at a Hospital cafeteria. Kiddo and I were anxiously waiting for Hubby to be moved into recovery after his hip replaced surgery. The surgical team had told us it would be several hours. Still, we didn’t want to leave the hospital grounds. Besides, the cafeteria had a nice view of the gardens, somewhat comfortable chairs, and internet access. Nearly all the comforts of home. So we asked ourselves how bad can hospital cafeteria food be? Turned out, it was amazing. There was a short, round mustached gentleman manning the burrito assembly line who was in charge of all the cooking. His English wasn’t the greatest, but his burritos were incredible. They were stuffed full of everything but the kitchen sink. When we joined Hubby in recovery we told him that we had found the best burritos ever. The only thing missing were the margaritas.
For Cinco de Mayo and the amazing miracle of Hubby’s quick recovery, I’ve recreated those Cafeteria Grilled Chicken Burritos. Hope you enjoy them as much as we did. And feel free to let the margaritas flow!
Burritos Gigantes de Pollo
2 boneless Chicken Breasts
Habanero or Jalapeño Olive Oil as needed
3 tablespoons Taco Seasoning
1 tablespoon Mesquite Seasoning
Pinch Hot Pepper Spice to taste
2 cups Water
1 box Mexican Rice
1 (16 oz) can Jalapeño Refried Beans
6 jumbo Flour Tortillas
3/4 cup Sour Cream or as needed
3/4 cup Salsa Verde or as desired
Dice chicken into bite-size pieces. Place in a bowl, drizzle with just a little olive oil. Season with taco seasoning, mesquite seasoning and a pinch of hot pepper spice. Toss to coat and blend. Set aside.
Fill a sauce pan with the water for the rice. Empty rice and seasoning into the pan. Stir, bring to a boil over medium-high heat. Cover, reduce heat to low and cook for 20 minutes or until the liquid has evaporated and the rice is tender. Keep warm.
While the rice is cooking heat a large skillet over medium-high heat. Drizzle with spicy olive oil. Once warmed, cook diced chicken until cooked through, about 15 minutes, stirring often. Keep warm.
Empty refried beans into a microwave safe bowl. Cover and warm for a few minutes.
Heat a griddle or large skillet. Lightly oil the skillet. Place tortillas in the skillet to warm gently. Once warmed, lay tortillas on a flat work surface.
Spread refried beans over the tortillas to within a quarter inch of the edge. Place rice down the center, topped by the chicken. Dollop sour cream down one side of the filling. Finish with salsa verde. Tuck ends in, fold over and roll.
Place burritos on the griddle or skillet over medium-high heat. Grill until golden, turn and continue to grill. Cut burritos in half, serve with a knife and fork if necessary.
Let all Your works give You thanks, O LORD,
and let Your faithful ones bless You.
Let them discourse of the glory of Your kingdom
and speak of Your might.
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