Ingredients:

  • 1.36 kg boneless skinless chicken thighs
  • 60 ml extra virgin olive oil
  • 120 ml fresh orange juice
  • 60 ml fresh lime juice
  • 30 g achiote paste
  • 4 cloves garlic, minced
  • 5 g dried oregano
  • 5 g ground cumin
  • 10 g kosher salt
  • 5 g cracked black pepper
  • 6 extra-large flour tortillas
  • 475 ml cooked cilantro lime rice
  • 425 g black beans, rinsed and warmed
  • 225 g shredded Monterey Jack cheese
  • 1 large white onion, diced
  • 1 bunch fresh cilantro, chopped

Instructions:

  1. In a large mixing bowl, whisk together the orange juice, lime juice, olive oil, achiote paste, minced garlic, oregano, cumin, salt, and pepper until the paste is completely dissolved.
  2. Add the chicken thighs to the marinade, ensuring every piece is coated. Cover and refrigerate for 30 minutes to 4 hours.
  3. Wipe your cast iron skillet with a tiny bit of oil and heat it over medium high until a drop of water flicked onto it dances and evaporates instantly.
  4. Cook the chicken for 6 minutes on the first side without moving it. You want the sugars from the 120 ml orange juice to caramelize into dark patches. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C) and the edges are blackened.
  5. Move the chicken to a cutting board and let it rest for 5 minutes. Use a sharp knife to dice the meat into bite-sized pieces, roughly 1/2 inch squares.
  6. Warm the flour tortillas. Layer each with cilantro lime rice, black beans, pollo asado, shredded cheese, and fresh cilantro.
  7. Fold the sides of the tortillas inward and roll tightly. Place the burritos seam-side down on the cast iron skillet over medium heat. Press with a spatula or cast iron press for 2 minutes per side until golden brown and crispy.