This week Cinco de Mayo will be celebrated worldwide, honoring Mexican heritage and marking the defeat of the French Army after invading the Americas. But believe it or not, this commemorative holiday is celebrated by more people in California than in Mexico. And many festive ways are used to mark the occasion beyond cervesa and tequila. Dances and music keep the experience to preserve & educate the public about its historical significance and culture.
A quick fix burrito made even better with yesterday’s leftover grilled chicken. And what a great way to kick off grilling season! Although my grilled chicken burrito recipe is not traditional for Cinco de Mayo - you will still get rave reviews. I have.
Chicken Barbecue Burrito
Barbecue Burrito
Makes 6 serving
chefgeorgehirsch.com | From Grilling with Chef George Hirsch cookbook
2 pounds boneless and skinless chicken thighs
1/4 cup Barbecue Chicken Burrito Rub
2 Tablespoons olive oil
2 cups of your favorite barbecue sauce
Twelve 10-inch flour tortillas
Season chicken with rub (see below) and refrigerate for 1 hour.
Preheat the grill to high.
Brush chicken with olive oil, place on the grill, and sear for 2 minutes on each side. Move the chicken to a cooler side of the grill and continue cooking for 4 to 5 minutes longer. Remove the chicken from the grill and allow to cool for five minutes. Shred the meat, combine it with barbecue sauce in a small saucepan, and simmer for 20 to 30 minutes on the grill or side burner.
To serve, place 3-4 Tablespoons of the chicken mixture in the center of each flour tortilla. Fold each side toward the center and roll up from the bottom. Place the burritos on a medium-hot grill and heat on both sides for 1 to 2 minutes.
Chicken Burrito Rub
Makes 1/3 cup
1 Tablespoon each of sweet paprika, oregano, black pepper, garlic powder, ground cumin, lemon zest
Combine all ingredients in a small bowl and mix well. Store in a tightly covered jar.
