Cali Chicken Burrito
by Pati Jinich on Mar 27, 2025
While burritos originated in the northern Mexican borderland city of Juárez, they are ubiquitous throughout the US. So much so, that the first thing Pati found after landing in the northernmost city in North America, Utqiagvik, Alaska, was a chicken burrito. Even with limited access to ingredients due to being so remote, they are serving up delicious Mexican food at Cruz’s Mexican Grill. This recipe is an adaptation of their Cali Chicken Burrito that owner Lilliana Peñuelas served to Pati when she stopped by the restaurant.
- Servings
- Serves 6
- Course
- Entree
Recipe courtesy Pati Jinich, adapted from Lilliana Peñuelas, Cruz’s Mexican Grill, Utqiagvik, Alaska
Ingredients
Filling:
- 2 pounds ripe tomatoes
- 3 guajillo chiles, stemmed and seeded
- 3 pasilla chiles, stemmed and seeded
- 1 garlic clove
- Slice of a white onion (about 1 oz.)
- 1 teaspoon salt, or to taste
- 1 tablespoon vegetable oil
- 1 cup chicken broth
- ½ teaspoon paprika
- ½ teaspoon black pepper, or to taste
- 4 cups cooked, shredded chicken
To assemble:
- 6 large flour tortillas
- French fries
- Cheddar cheese or a Mexican-style blend
- Shredded Romaine lettuce
- Pico de gallo
- Sour cream
- Guacamole
- Salsa of your choice
Instructions
-
Place the tomatoes, guajillos, pasillas, and garlic in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 8 to 10 minutes, until the tomatoes soften and cook through and the chiles rehydrate.
-
Use a slotted spoon to transfer the tomatoes, chiles and garlic to a blender, along with the onion slice and salt, and puree until smooth.
-
Heat oil over medium heat in a medium saucepan, add the pureed tomato salsa and simmer for 2 to 3 minutes. Add the chicken broth, paprika, and pepper, and continue cooking for 5 to 6 minutes, until seasoned and thickened. Add the shredded chicken and cook a couple minutes more. Remove from heat and set aside.
-
Heat a comal, griddle or skillet over medium-low heat for about 3 to 4 minutes. Heat the flour tortillas for about a minute per side, until completely heated through. Spread about 1 cup of the chicken filling in a thick strip on one side of the tortilla. Top with fries, cheese, lettuce, pico, sour cream, and guacamole. Tuck in the top and bottom and roll up into a burrito shape. Repeat with the remaining tortillas and serve with salsa on the side.