Tuesday, November 13, 2012

Mahogany Chicken Burritos with Smoky Yam Puree and Cilantro Chimichurri

Tis the season for sweet potatoes. I am not sure if people realize how versatile they really are not to mention delicious. Talk about a ton of flavors coming together, this dish has them all. It really is that different and if my picky eaters ate them yours will to! You can even make them vegetarian. These are just plain good, 'nuff said! 

Ingredients
FOR THE CHIMICHURRI SAUCE:
½ cups Cilantro Leaves Plus More For Garnish
5 Tablespoons Olive Oil
3 cloves Garlic, Finely Minced
¼ teaspoons Salt
⅛ teaspoons Pepper
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FOR THE CHICKEN BURRITOS:
2 whole Boneless Chicken Breasts
5 Tablespoons Brown Sugar
2 Tablespoons Bottled Hoisin Sauce
1 teaspoon Red Wine Vinegar
2 whole Large Sweet Potatoes, Peeled And Cut In 1/2-inch Pieces
2 Tablespoons Unsalted Butter
1 Tablespoon Chopped Canned Chipotle Pepper
1 teaspoon Adobo Sauce (from Canned Chipotle)
¾ teaspoons Ground Cumin
¼ teaspoons Salt
⅛ teaspoons Pepper
4 whole Tortillas
1 can (8 Oz. Can) Black Beans Rinsed And Drained


Directions
For the chimichurri sauce:
In a small bowl, mix together the chimichurri sauce ingredients; set aside.
Place chicken in a dish. In a medium bowl, mix together brown sugar, hoisin sauce and vinegar. Reserve 2/3 of this mixture. With the remaining sauce, baste the chicken, cover and refrigerate until needed again.
Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in a colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, cumin, salt and pepper. Mash potatoes.
Preheat the broiler. Place chicken on a baking rack. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. Allow to cool and shred chicken. Place in a bowl and add any remaining sauce and mix well.
To serve, heat tortillas for 1 minute in the microwave. Spread equal amounts of sweet potatoes on the tortillas, top with shredded chicken and black beans, and drizzle with cilantro chimichurri sauce. Fold up and mangia! Garnish with cilantro sprigs.
Note: For a vegetarian option, simply omit the chicken. Season the black beans with the marinade.


4 comments :

  1. We love adding sweet potatoes to our quesadillas! Now we'll have to try them with burritos!

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    1. Yum! I never put it in a quesadilla. It may be even better toasted!

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  2. Right there with you on the sweet potato front - they're so usable in everything! I'm so impressed by this recipe! It's all grown up with a variety of flavors and textures! We're all about burritos in my house and love making fun sauces from scratch - this is a fantastic looking burrito and I'll let you know once we try it!

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    1. Thanks Julia! I love making sauces from scratch also! I hope you like it. :)

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