-
1
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. Set aside
-
2
Make the Pico De Gallo Salsa: Mix all the ingredients together, Set aside
-
3
To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable.
-
4
Chicken: Place the chicken to a turbo broiler with the temperature of 200 degrees Celsius for 30 minutes, then turn over the chicken and cook it for another 15 minutes. Then shred the chicken.
-
5
Place some chicken down the center of a tortilla and top with pico de gallo salsa, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of garlic sauce; garnish with parsley leaves and a squeeze of lime juice.
-
6
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.
-
7
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.
-
8
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.
