There is a restaurant in my home town in Saint Cloud, Minnesota that makes the best burritos…no really…THE BEST burritos. The name of this place is Bravo Burritos…and Oh. My. Sweet. God. The chicken verde there is just awesome. I make my own version at home, and believe me, if you like Mexican, you’ll love this recipe. I like to serve the burritos loaded with refried beans, “Mexican” rice, cheese, sour cream (I usually sub greek yogurt though), guacamole , onions and of course, HOT sauce. Chips and salsa on the side, more guacamole , more hot sauce….you get the idea. One burrito is enough for a whole meal. Seriously. The wonderful aroma of spices and chilies wafting through the house while it cooks makes the lengthy cook time worth it…and it makes a LOT of Chicken Verde…so you’ll be sure to have leftovers. Leftovers that freeze very well, I might add.
The Recipe for Chicken Verde(makes enough for at least 12 large burritos):
For the chicken:
1 whole chicken, washed
2-3 cloves garlic
salt and pepper
water to cover
For the sauce:
2 (8 ounce) cans tomatillo sauce
a large bunch of cilantro (enough to have about a cup after chopping)
a generous amount of cumin seeds (at least 2 tablespoons)
1 large onion, chopped
2-3 cloves garlic, chopped
a sprinkling of oregano
salt and pepper to taste
For the burritos:
soft flour tortillas (or for gluten-free, substitute gluten-free tortillas, or corn tortillas)
refried beans (thinned with a little water and seasoned with salt, pepper, chili powder and a little garlic powder)
cheese (your choice, cheddar, monterey jack, a mix)
First you’ll need to cook the chicken in water with the onion, garlic, salt and pepper. It’s best to use a large stockpot with a lid.
Bring the chicken to a boil over high heat, then cover and reduce heat to low. Cook for an hour to an hour and a half, until the chicken falls from the bone.
Remove chicken from broth to a plate and allow to cool enough to handle.
Strain broth and reserve.
When chicken is cool enough to handle, shred with a fork or your fingers, discarding all skin, bones and other waste.
Put chicken in a medium sized stock pot and add enough broth to cover.
Refrigerate or freeze any remaining broth.
Add remaining ingredients and bring to a boil, then reduce heat to medium low and simmer at least 45 minutes to an hour.
Now it’s time to make the burritos!
Place a warmed tortilla on a plate.
Using a spoon, spread the entire tortilla with refried beans.
Now spread with rice.
Add a bit of chicken verde down the center of the tortilla.
Top with cheese, sour cream, guacamole, onions and hot sauce.
Roll up the burritos.
Serve fold side down—you’ll need to eat these with a knife and fork, unless you wrap them very well in foil. They are big!
Serve with more rice on the side, chips, salsa and more guacamole.