Makes 4 or 5
3 tablespoons smoked paprika
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried oregano
Kosher salt
1/2 tablespoon cayenne
Neutral oil
1 pound boneless, skinless chicken thighs
1 large avocado, ripe
1/4 cup sour cream
Juice of 1 lime
1/2 jalapeno, seeded and rough chopped
1/2 teaspoon garlic powder
Pinch salt & pepper
12 inch flour tortillas
1 cup black beans, drained
1/2 cup shredded Monterey jack cheese
Oil for frying - if this is what ur doing
Put paprika, pepper, garlic powder, thyme, oregano, 1 tablespoon of the salt & cayenne in a small bowl - mix well
Lightly oil chicken and season nicely with the seasoning mix - you’ll have some letover
Cook chicken any way you want: on a smoker, in the oven, in a pan - just get it to between 160 and 165 degrees
While it cooks, scoop out the avocado and put into a blender with the sour cream, lime, jalapeno, garlic powder and a pinch of salt - give it a quick blend
Add as much water as necessary to get it to a smooth, consistency - set aside
When the chicken is done, cut into bite sized pieces and build
Warm a tortilla in a large pan and add about a 1/4 cup of the beans, 2-3 tablespoons of the avo crema, some chicken and finally about 1/4 cup cheese - roll up and secure with a toothpick
Now - you can either heat about a 1/4 inch of oil in a skillet to approximately 350 degrees and brown the burrito on all sides until golden and crispy, or
Heat your oven to 325, lightly oil the burrito put on a baking sheet and bake until lightly browned and crispy - about 20 minutes
Remove the toothpick, plate, and top with a little more sour cream and avo crema
Daaaaamn