2 Dollar Burrito (But Cheaper)

joshuaweissman.com

Grace Pruett

subheading: Tortillas:

2 cups (300 g) all-purpose flour

½ tsp (2 g) baking powder

1 tsp (4 g) fine sea salt

¾ cup (180 ml) warm water

¼ cup (60 ml) vegetable oil

subheading: Rice:

1 cup (200 g) medium-grain rice

1 cup (240 ml) water

Salt to taste

2 Tbsp (30 g) unsalted butter

¼ cup (15 g) cilantro, finely chopped

1 lime, juiced

subheading: Chicken:

2lbs (900 g) boneless chicken thighs

2 Tbsp (28 g) kosher salt

1 tsp (4 g) onion powder

1 Tbsp (8 g) garlic powder

2 tsp (6 g) ground cumin

1 Tbsp (8 g) smoked paprika

1 tsp (5 g) fresh ground black pepper

½ can chipotle chiles in adobo (optional)

2 Tbsp vegetable oil

subheading: Beans:

2 Tbsp (30 g) unsalted butter

1 sweet onion, sliced

Salt to taste

Pepper to taste

2 jalapenos, thinly sliced

1 can of black beans

2 Tbsp (30 ml) hot sauce

3 slices bacon, chopped

subheading: Fajita Veggies:

1 red bell pepper, thinly sliced

1 sweet onion, thinly sliced

2 jalapenos, thinly sliced

Salt to taste

2 garlic cloves, finely chopped

subheading: Aioli Ingredients:

1 cup (220 g) mayonnaise

1 Tbsp (8 g) smoked paprika

2 Tbsp (30 ml) hot sauce

2 Tbsp (30 ml) lime juice

3 garlic cloves, grated

Salt to taste

Note: Ingredients may have been altered from the original.

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